Sourbombe Bakery

Born during the height of the COVID-19 pandemic in 2020 as an online-first venture, Sourbombe Artisanal Bakery represents one of Singapore's most innovative pandemic success stories. Founded by Genevieve Lee, runner-up of MasterChef Singapore 2018, the bakery gained viral fame by pioneering a novel pastry concept: the world's first sourdough bombolini fusion. This creative mashup combines traditional Italian bomboloni—round, "bomb"-shaped doughnuts traditionally stuffed with pastry cream—with the complex flavours and health benefits of sourdough fermentation, creating an entirely new category of artisanal baked goods that captured Singapore's imagination.

The bakery's rapid ascent from home-based operation to established retail presence culminated in the opening of its Wisma Atria outlet at #B1-44, bringing Sourbombe's signature creations to the high-traffic Orchard Road shopping corridor. The location operates daily from 10am to 10pm, strategically positioned in the basement level where foot traffic from shoppers and office workers ensures constant visibility. This physical storefront allows customers to experience the bakery's offerings fresh, a significant upgrade from the delivery-only model that characterised its pandemic origins.

Sourbombe's menu showcases the versatility of its signature sourdough bombolini platform, offering an ever-rotating selection of creative flavours that range from Asian-inspired to Western classics. Popular varieties include the sophisticated Pistachio Rose, tropical Mango Sago Pomelo, comforting Taro, and indulgent Tiramisu. The Mini Apple Pie variation demonstrates the bakery's willingness to reinterpret familiar desserts through the bombolini format, while seasonal offerings like Lavender Lime Mascarpone highlight the kitchen's commitment to innovation.

A particular point of pride for the Wisma Atria location is its exclusive Milk Jam Snow Bombes, available in five unique flavours developed specifically for this outlet. These creations showcase Asian flavour profiles, with the creamy Genmaicha Latte and Chocolate Houjicha emerging as customer favourites. The use of Japanese-inspired ingredients like genmaicha (roasted brown rice tea) and houjicha (roasted green tea) demonstrates Sourbombe's understanding of Singaporean tastes, which embrace both traditional and contemporary Asian flavours.

Beyond the signature bombolini, the bakery offers savoury bombes and other artisanal pastries, providing options for customers seeking alternatives to sweet treats. This expanded range makes Sourbombe suitable for different occasions—whether grabbing a quick breakfast pastry, indulging in an afternoon snack, or selecting desserts for gatherings.

In September 2024, Sourbombe achieved MUIS halal certification, a significant milestone that opened the bakery to Singapore's Muslim community and expanded its potential customer base considerably. This certification required rigorous compliance with halal standards across ingredients, preparation methods, and operational procedures, reflecting the bakery's commitment to inclusivity and quality.

For a bakery that began as a one-woman pandemic project and went viral through sheer creativity and execution, Sourbombe's Wisma Atria presence represents the realisation of an entrepreneurial dream. Genevieve Lee's MasterChef training and culinary vision shine through in every bombolini, where the tang of sourdough fermentation balances the sweetness of cream fillings, and where familiar flavours receive unexpected twists that keep customers returning to discover the latest creations.