MasterChef Singapore Season 1 runner-up Genevieve Lee, the founder behind Sourbombe Bakery and Shio & Sato, is back with Cloudmills, a new bakery tucked behind Orchard Towers. The sister concept of Cloudfields at Tan Boon Liat Building launched last week and has already drawn queues for its selection of more than 25 sweet and savoury bakes, priced from $2.20 to $7.20. Located in a corner unit opposite Claymore Connect and facing EtonHouse International School, the bakery has a simple takeaway set-up with a few outdoor seats beside Japanese restaurant Ao, also part of the Cloud Restaurant Group. Lee’s menu is built around five core formats: doughnuts, triangular sankaku shio pan, madeleines, laminated pastries and shokupan, which are paired with a range of fillings and toppings.
Among the standout savoury creations is the Unagi Moon ($7.20), featuring binchotan-grilled unagi, fluffy tamagoyaki and soy-marinated egg yolk tucked into a seeded sankaku shio pan. The Banh Mi ($6.90) puts binchotan-grilled pork, pickled carrots and radish, fresh herbs and garlic mayo into the same triangular salt bread. Cloudmills also leans into Lee’s love of tapas with savoury doughnuts such as Pan con Tomate ($6.90), topped with tomato-garlic paste and white anchovies, Charcuterie Board ($7.20) with maple glaze, fig jam, brie and prosciutto, and an nduja mussel and fennel version ($6.90). The plain sankaku shio pan ($2.50) is crisp-based and relatively dense, designed more as a sturdy canvas for fillings than a traditional airy shio pan.
The sweet selection includes kinako-dusted doughnuts, matcha and strawberry anpan, and fruit-forward creations. Blueberri Ever ($4.90) combines a lightly glazed purple doughnut with blueberry compote and mascarpone cream, while Mango Mochi ($6.90) pairs a nama-style doughnut with a thin mochi layer and fresh mango. With its central Orchard location, compact takeaway format and inventive mix of sweet and savoury bakes, Cloudmills offers Lee another platform to explore the bread formats and flavour combinations that have become associated with her previous bakery concepts.












