Opened by Chef-Owner Frederic Deshayes, a french pastry chef who apprenticed at Lenotre Paris and has spent several years teaching in Sunrise Singapore has finally decided to set his foot along the stretch of Tanjong Katong with his very own Do.Main Bakery specializing in french breads & pastries. Separately, Do resembles the sound of ‘dough’ which is the essence of all bakery products and Main which means ‘hand’ in french and when placed together, Do.main also represent a prominent place or home which produces the best products by hand and dough, the soul of bakery products. Chef Deshayes steps into the kitchen as early as 6am and leave as late as 10pm just to bring the freshest and best tasting bakery to his customers.
The bakery cafe is in a simple coat of monochromatic colors with a look through glass panel straight into the kitchen. They also have a room at their second level for hosting private events. Look at these golden flaky pastries, aren’t they making you salivate!
& here’s some addictive pastries to munch your day away!
It was a great honor for us to have a short tour around the kitchen with Chef Deshayes sharing with us the day to day kitchen operations. Chef Deshayes will knead the dough conscientiously and leave it overnight in the bread proofer till ready to use for the next morning. Being oven-inspired, this french boulangerie serves all their dishes in the absence of stoves and you’ll be amazed how good the food turn out to be!
Here’s a photo of Chef Deshayes holding a tray of their freshly baked famous eclairs ready to have their pastry cream on.
After a short tour around the kitchen, it’s time for dinner to be set. Many of us may have the impression that Do.Main only sells coffee & pastries but definitely that isn’t the case. They do have a all day dining menu serving a couple of simple french fares that are pocket friendly yet not compromising on the quality of ingredients used.
First up on the menu is Charcuterie Platter with Sourdough Bread ($20). Charcuterie Platter will always be made up of 3 different meat selections which vary from time to time. Our Charcuterie Platter comes with Duck & Pistachio Pate, Pork Rillette & Kruobuta ham. Personally, it’s kind of my first time trying a dish like this. I really liked both the Kruobuta ham & Pork Rillette where it is salted and cooked slowly till it’s tender enough to form a paste. For the Duck & Pistachio Pate, the duck is well seasoned and brings out a slight nutty note to the taste bud. As these selections are quite heavy in taste, it really goes well with the plain airy sourdough that has a faint sourish taste and is light on the bite.
Served together with the Charcuterie Platter was this Four Season Salad with the attempt to include at least a kind of vegetable from each season such as lettuce, cured capsicums, cherry tomatoes, shredded carrots and lentils. Bringing an extra crunch if you pair it with the Charcuterie Platter & Sourdough. But to be honest, i’m not a fan for the given selection of salad.
Next we have Broken Egg with Mouillettes ($12-$15). It comes in 3 different bases – Plain, Cream & Ham or lastly Tomato. Each base has their own distinct and unique flavor. For the Plain one, it reminds you of the traditional half-boiled egg that goes well with your dark & light soy sauce; while for the Cream & Bacon, it brings about the westernized brunch flavor with stripes of hams.
So what’s the correct way of eating? Simply, grab a mouillette that has been slightly toasted, break the yolks and whites with it, and slurred it till it looks even out. Then either dip your mouillette into the broken eggs or scoop some of it and put it on your mouillette and it’s ready to be slurped down your throat. I like how runny and soft the texture of eggs were.
Here’s another two items being dished out to our tables – Tartiflette “Reblochon” with Bacon & Potatoes ($16) and Cassolette Oven Baked Escargots with Homemade Garlic Herb Butter ($16). I’m in love with this delightful assemblage of Reblochone Cheese, Lardons and Potatoes. The potatoes and cheese were baked to perfection, potatoes were soft yet not mushy and the cheese melt perfectly leaving traces of cheese trails as you pull a part out from the dish. Another of my favorite will be the Cassolette Oven Baked Escargots. Escargots are heavily seasoned with garlic herbs sitting on a bed of tomato-base, crunchy, fresh and well treated with no lingering odour. & if you have not realized, sauces on its own of these dishes really goes pretty well with sourdough or bread sticks! After a cold platter and some hot savory french dishes, it’s time for some of their well-known pastries!
They have a good collection of french pastries made from the finest ingredients. We are pleased to have Chef Deshayes to decide what’s in for our Dessert Platter.
Lemon Tart, Paris-Brest & Royal Chocolate Tart (Gluten-free) are 3 out of the 4 desserts Chef Deshayes have chosen for us. These classic desserts have their own merits and are special in its own way. These pastries are freshly introduced into the menu for less than a week. This classic lemon tart need no more introduction, it can be commonly found in most cafe, but what makes this stands out from the rest is the lemon curd with a strong sourish citrus note and usually is topped with a lime marshmallow. Next is the Paris-Brest, inspired by a cycling race from Paris to Brest and this pastry is created to commemorate the race. I like the taste of the praline filling which is made up of nuts & sugar in a ratio of 60:40. Very smooth and nutty with tinge of caramel & hazelnut flavor. The Royal Chocolate Tart is made from roasted buckwheat flour without any use of gluten, and made up of 2 distinct layers – almond sponge with crushed waffle that gives a light crispy texture and chocolate mousse with the use of Valrhona Manjari Chocolate. I like how it tasted bittersweet and the flavor being not too heavy. Something that is healthier and less sinful for your indulgence.
& this Questche Tart is the last dessert recommendation from chef. Questche is some sort of like dried prunes or also known as stonefruits which are seasonal and can be found commonly in Eastern France. So when stonefruits season is here, since they can’t keep all of them when they are ripe, they will process some into either jam or tarts. The thin crust at the bottom of the tart is simply made of semolina and sugar. The whole mouthfeel is as if you’re only eating dried dark red prunes amidst the jelly like sugar solution that has cooled down accompanied with the flaky crust. It may look sweet, but it’s actually not too sweet.
After the end of desserts, Chef Deshayes is very sweet and thoughtful, he gave each of us a bag of Chouquettes for us to bring home. We were told that, this was a common practice in France where the host will usually give some treats to the visitors as a form of thanking them for coming by. Chouquettes is a type of Viennoiserie with a small portion of Choux pastry sprinkled with pearl sugar. The texture of Choquette is pretty interesting, it remains crispy on the day it was baked, and became chewy on the subsequent days. But i find it a bit too sweet for my liking.
Indeed it was a wonderful dinner warmly hosted by Chef Deshayes and his staff and thank you Openrice for having us at the Food Tasting event. Not only that, do pop by over the weekends for their Bread Festival to check out the different varieties of bread they got to offer you. Also, their different french pastries which are at pocket friendly prices is definitely worth your trip down!
Address: 226 Tanjong Katong Road
Value for Money: ❤️❤❤️❤️
❤️ Recommend ❤️