What is Sourbombe?

Sourbombe is the innovative mashup of sourdough and Italian Bomboloni  (‘Bomb’ shaped doughnuts stuffed with pastry cream) but with an artisanal twist! Every bite of our light, fluffy Sourbombe releases an explosion of imaginative flavours and textures, combined in perfect harmony. By experimenting and pushing the boundaries of traditional Bomboloni/doughnuts, we’ve created the ultimate treat that will blast your expectations and blow your taste buds!

How is Sourbombe made?

The genesis of Sourbombe begins simply with a sourdough starter. After 18-24 hours of fermentation, our dough is naturally leavened, rolled and fried in non-greasy coconut oil to golden perfection. Fresh off the stove, the fragrant Sourbombe are then stuffed with bombe diggity fillings of specialty ingredients and delivered right to your doorstep. Savour them immediately in its full glory freshness to relish dopamine blasts of flavour explosions. Buon appetito!

Who invented the Sourbombe?

Exploding onto the culinary scene, Sourbombe Artisanal Bakery is the brainchild of Genevieve Lee (or ‘Gen’ for short), runner-up of MasterChef Singapore 2018. Never a fan of overly sweet and greasy doughnuts, Gen made it her personal mission to create a modern version, combining her love for sourdough while inspired by Italian Bomboloni. With whimsical flavours and toothsome textures, these bombe-tastic treats are the epitome of ‘La Dolce Vita’.