Come 12 September 2026, Marymount Bakehouse opens its second outlet at Upper Thomson. Boasting expanded square footage and a wider menu, the new space marks the latest step forward in the sourdough-inspired journey of founder, baker and cook Ian Ferdinand Chong.
For Ian, sourdough has never been just about bread: it is a living breathing craft that could only be mastered with patience, precision, intuition, and respect for the process. As a teenager, he was drawn not only to cooking, but also to the culture and traditions surrounding it. Realising where his true passions lay, Ian made the bold decision to leave his diploma programme and enrol at SHATEC in Singapore. From there, his pursuit of culinary excellence took him to Europe, where he graduated from the Culinary Arts Academy in Switzerland.
His career subsequently led him to some of the industry’s most respected kitchens, including the Michelin-starred Domaine de Châteauvieux in Satigny, Switzerland, and Singapore’s Fleur de Sel Le Restaurant under Chef Alexandre Lozachmeur. These experiences shaped his belief that great food is rooted not only in technical excellence, but in culture, tradition, and storytelling. Ian eventually found these qualities, plus the honesty and simplicity he admired, in his metier – sourdough.
That passion would eventually become the foundation of Marymount Bakehouse. Starting out as a home-based venture, it gained steam through word of mouth, growing into a thriving bakery and café, and a community in its own right. Ian’s ambitions are fuelled by what he calls “sourdough living” — a philosophy centred on mindful eating, understanding ingredients, traditional fermentation, flavour,
nourishment, and slowing down.
With his well-rounded culinary background, Ian approaches sourdough through a chef’s perspective. He views sourdough not as a product, but as the foundation, and shaper, of flavour, texture, and overall dining experience. At Marymount Bakehouse, levain is no longer limited to bread, but crosses boundaries and conventions.
Nowhere is this more evident than at the upcoming Upper Thomson outlet. The new outlet features a sourdough-centered menu that includes handmade sourdough pastas, pies, focaccias, loaves and sourdough-crusted proteins along with expanded brunch offerings and seasonal specials. While the menu naturally lends itself to communal dining and sharing, each dish is carefully balanced in acidity, richness, texture, and freshness. The result is food that satisfies without feeling heavy or one-dimensional. After all, Ian has always envisioned his food bringing people together around the table; while being equally a treat to someone dining alone.
Ian also knows that in fine cooking, craftsmanship is what makes or breaks it. Years spent in top-flight kitchens have shown him that refinement comes from thoughtful decisions made at every step – from sourcing and preparation to execution and presentation. At Marymount Bakehouse the search for improvement, and the attention to detail, is unrelenting. It begins with respect for the ingredients and the work that goes into producing them throughout the process. Thought, purpose, and intention are underscored by the mantra: “Do it nice or do it twice.”
The bakehouse’s visual identity offers a clear example of this philosophy in action. From the intricate, decorative scoring patterns on the sourdough loaves that have become synonymous with Marymount Bakehouse, to the finishing touches applied to pastries, tarts and plated dishes. The team acts with precision and consistency. Every detail contributes to the experience.
For Ian, this upcoming launch is both a homecoming and a new chapter. What started as a passion project in his home during the pandemic led to the first brick-and-mortar storefront at Sin Ming in 2023. When business burgeoned, the bakery relocated to Race Course Road in August 2024, where Ian introduced a café concept and explored sourdough beyond the bakery counter.
The new Upper Thomson outlet represents the next stage of that evolution. With larger tables, a more spacious dining room, and expanded offerings, the new space was designed to accommodate everyday visits and special family occasions, and everything in between. After all, Upper Thomson is Ian’s “community” – the neighbourhood where he first introduced his sourdough to everyone.
And community remains at the heart of everything Marymount Bakehouse does. Over the years, customers have evolved from curious first-timers into long-time regulars, friends, and even multi-generational patrons. Ian’s partner and co-owner, Jingwen, has played an equally important role in that journey. While Ian leads the creative and culinary vision, Jingwen oversees operations and customer experience, becoming the other warm, familiar face that patrons have come to know and trust.
Community also bonds the team; and is most evident in Ian’s mentorship and development of future craftsmen through hands-on training and shared values. Indeed, the Marymount Bakehouse Upper Thomson brims with meaning for Ian. It’s a return to where his journey began. It’s his fullest expression yet of sourdough living. It’s where he nurtures his craft and lovingly passes it on. And it’s where people gather and connect – and feel right at home.
A Vibrant Home For A New Vision
The bakery’s design was inspired by the personalities of Ian and Jingwen; and the fundamental ingredient at the heart of their craft: wheat flour. The warm, golden hues of wheat therefore become the dominant palette, along with the brand’s signature colour, Sangria.
Within the space, a split-level configuration naturally creates interest and offers opportunities to define the different functional zones. The transition between the main dining area and the raised communal dining and coffee counter space is marked by a portal. This architectural feature, finished in lime plaster and accented in signature Sangria, constitutes a quiet focal point that reinforces brand identity while enriching the spatial experience.
The material palette is kept honest and restrained, reflecting the authenticity of the baker’s craft. Marine plywood is used extensively in the joinery; clad in laminate and detailed with exposed plywood edges, it introduces a subtle rustic quality while celebrating the layered nature of the material. Throughout, warm wheat tones predominate, evoking the key ingredient of the bakery.
Exposed ribbed clay brick, in earthy, sangria-inspired hues, are used for texture and warmth while subtly reinforcing brand identity. They are complemented by textured off-white plaster walls, creating a clean and understated backdrop that allows the products and the materiality of the space to take centre stage. Underfoot, a raw concrete floor anchors the interior with a sense of honesty and simplicity.
Most of the furniture were custom designed with style and practicality in mind. The dining chairs are inspired by the iconic 1968 design by Vico Magistretti and made of polypropylene. Suited for both indoor and outdoor use, easily maintained and stackable, they provide operational flexibility for a busy environment. The chairs’ subtle retro character also syncs nicely with the bakery’s contemporary interpretation of the classic canteen aesthetic. The resulting vibe is unpretentious, welcoming, and functional – while remaining consistent with the honest and down-to-earth identity of the brand.
Beyond Bread
At Marymount Bakehouse, levain is used as the foundation for all offerings. The menu spans signature levain pies, handmade sourdough pastas, brunch dishes, sourdough-crusted proteins, seasonal specials, breads and pastries, showcasing the versatility of natural fermentation across the bakehouse’s offerings.
