Coffee And Cake Saturday
After…yes, another farewell lunch, we headed to Tiong Bahru Bakery‘s second outlet – in Basement 1 of Raffles City, where we managed to have rather good chats about life and ministry amid the occasional seat-vibrating rumbles.
TBB Raffles City is located just opposite Ding Tai Fung, in a place once verdant with Aerin’s plastic greenery. The chocolate croissant, blood orange tart, mixed berry panna cotta were rather good. We were amused that even the hot chocolate came with “latte art”, but having just experienced the prompt, polite service at DTF, were slightly perturbed at the waitstaff at TBB moving aimlessly about, getting in the way of people struggling with laden trays.
Then, read the last chapter of Matthias Media’s Back To Basics with someone to ensure she really understood what the Christian life was like before making a public declaration of her faith through baptism. After, because it would be otherwise impossible to meet up with friends on account of the lean staffing at their new venture, headed to Papa Palheta‘s fresh flagship store, Chye Seng Huat Hardware (facebook, 150 Tyrwhitt Road). Consolidated within the compound was The CSHH Coffee Bar, the Annex for experimental coffee stuff, the temperature-controlled bean storage, the roastery and packing facilities, and the machine repair workshop. The Bar was quite the looker.
In order to reference the original use of the space (and the continued use of the name of the previous occupant of the space), the interior design featured metal beam light fittings, metal rod shelves, nuts as napkin weights. The coffee island bar top was constructed from painted metal as well.
The Nuts and Bolts blend (Brazilian, Columbian, Tanzanian, Guatemalan) was indeed brighter, more acidic and juicy than the usual Terra Firma. Nicely done. Their in-house baker (the pastry kitchen is on the second level) is apparently the same person who did the desserts at the much-missed Peaberry & Pretzel, formerly at Sunset Way. The brownie, that barometer of a good pastry chef, was simply but well made – crackle crust with rich smooth moist interior.
They did a little tour of the place starting with The Annex (somewhat like The Steeping Room) for experiments, tastings, food pairings.
The coffee bean storage area, the roastery, and the packing area.
Behind a rather heavy metal sliding door, up the stairs to the second level, C-Platform – the coffee school with equipment and charts.
The top level will hold Papa Palheta’s offices. For now, simple desks and chairs sit in the emptiness, lit by dusty streams of sunlight.
The fading evening light brought out nice colours in the interior but i had to leggit to say more goodbyes over cream of spinach, a large leg of ham, yuzu goma-tossed salad. A good conversation about church – belonging, serving, growing; validity of spending time in two congregations.