The fashion set would probably recognise this 33-year-old – she was a ﬁxture at industry events such as the Singapore Fashion Festival because she was part of Mercury, the events giant behind them.
After nearly a decade in the scene though, she desired change and uprooted to New York to study baking at the International Culinary Center. The payoff: Mother Dough Bakery, a cosy joint that opened at North Bridge Road in May, specialising in a concise selection of baked goods using organic bread ﬂour. The baguettes, for example, are naturally leavened – aka sourdough-style – and made with wild yeast, with a more robust ﬂavour and texture. “I love working with dough, using my hands, and smelling fresh bread at sunrise. It’s this warm, gentle feeling that brought about the opening of Mother Dough,” she says. Her roots in fashion remain though: the stylish interior of the store was designed by The Monocot Studio.
Knit sweater, Cos