The third and last of a three-part series dedicated to some of our homegrown makers who have near perfected their sweet craft.
It’s 10:45 AM. A quiet line of unlike individuals has begun to form on a warmly lit front porch; some perch on sage-coated benches, whilst others peek eagerly through an almond-inspired frame.
Hungry yet dedicated to the sensorial character of one small, honest bakery — this unassuming group of individuals gather themselves along a blistering row of shophouses, only to gain their limited access to the unadulterated goodness that is Mother Dough.
As if right on queue: the russet front doors swing open, and the roaming aromas seep out — from enchanting notes of dough in the oven to crusty toast on the pan.
The devotees pour in. The bread is baked. And the wait all makes sense.
The first seed of Mother Dough planted itself in the Kampong Glam district; and so it only made sense that their narrative would continue where it felt right. We speak to Naadhira — the founder and mother of Mother Dough herself about the values she holds dear in building her space, the organic, honest communities she’s grown and of course — the experimental nature of her bread.
More from the Mother Dough kitchen — with Naadhira Ismail — below.
