Nick Vina Artisan Bakery

I used to love this place. When it originally opened, it was a Japanese baker who had been trained in France. The kitchen was rigorous, they had European items like mozzarella sandwich, but more importantly, the French bread tasted like French bread from France (crunchy crust, soft and airy inside).
I went back today and it was a disappointment. They must have wanted to save costs and changed the flour rather than importing it so the bread tastes like any other bakery here in Singapore. The bread is no longer crusty on the outside. Instead, it’s all soft. I don’t know if they’ve changed owners, but it’s definitely more ‘Singaporean’ — more local ingredients substituted and the taste too. There’s nothing wrong with that, but it’s not worth a special trip for, because you could go to any bakery now.
Also, I got a rosemary and ham baguette, and there was absolutely no rosemary in it. Feeling pretty disappointed.

A revisit this time to Nick Vina had paid off because they have added new cakes and they tasted better than those on my 1^st visit.
The Lemon Pistachio Mousse $ 6 consists of pistachio mousseline, pistachio jaconde (a type of sponge), lemon mousseline on digestive short crust. I like this lemon-​pistachio combination because the flavors are subtle and the tartness is just right. Perfect to go with the crumbly not sweet base.
Millefeuille $ 6 tastes good overall but the puff pastry layers lack the crunch. But the tinge of saltiness helps to cut the thick icing sugary glaze.
I seldom take note of a weight of a cake but this Apricot Praline $ 6 is exceptionally heavy. But I am not complaining because the components blend very well. The fruity apricot jam sat between hazelnut dacquoise base and 70% chocolate mousse, with chunks of hazelnuts and thin praline feuilettine to provide that sought-​after crunch.
Another heavy-​weight pastry is this gorgeous strawberry matcha tart $ 6. Do not expect matcha mousse or custard as the green tea is mixed into the baked filling of the tart as matcha almond fragipane (sth like pound cake). Base was very sweet but the fruity strawberry mousse was a nice contrast.
What’s the best thing about the pastries here?? the über-​crunchy pastry shell. However, recently walked past the place again and many items have been changed. I see new faces like carrot cake, new york cheese cake, chocolate banana… but these are too mainstream.
I seriously hope they can avoid this route and produce uniquely Nick Vina pastries again.

It’s a painful fact that not everyone is bestowed with a perfect baking skills. It could be in your blood or you acquired them through extended years of hardship. The job of a true baker is often laborious, with repetitious kneading and knocking the dough all day which cannot be completely replaced with the help of a machine. The willingness to put up with the intensive physique exhaustion came from the the passion and love they have that grow exponentially. Nationality does not differentiate the quality of their bakes but their devotion will.
While I rejoiced in the sprouting of many new European bakeries, I have vehement desire for local bakers who do away with large-​scale productions. But the truth is such that my yearning has not been quite fulfilled by the limited number of distinguished local bakers who emphasize on handcrafted bread. Among the few, Chef Nick Chua is one (no preferential treatment notwithstanding that we bear the same surname. aw).
Nick, who had his training in Germany, had spent some years working in a small but reputable bakery shop in Hanover. He returned to Singapore, bringing with him the competency in crafting delicious artisan bread to serve his fellow countrymen that includes myself.
Trying to catch up with the rising sun, Nick Vina bakery routinely dishes out fresh breads from the oven to feed mostly the white collars, on a daily basis. Located in the busiest commercial compound, the bakery make friends especially with the lunch crowd and caffeine goers as well as those who arrives for some takeaways.
There are a wide variety of wholesome bread available in the store. No one is to leave the shop empty handed. Nick bakes his artisan range with walnuts, olives, herbs, mixed grains/​seeds and long cultivated yeast (sourdough).
Typically, I am more delighted by the French baguette, Honey oat loaf and Granny sticks. Most renowned bakers would agree that it has been a challenge to maintain the crisp quality of the bread in Singapore, given its high humidity environment. This problem can only be reversed when I pop my baguette back to the oven for a quick toast. Apart from reviving its crispiness to relish at, I get to sniff the aroma from fermented yeast as I bite into the chewy crumb. This may not be the best french wand but it was a good one to have. More heart-​warming one, the honey oat loaf. A huge block of mass is masked with rolled oats; looked stiff but is amazingly soft when you slices them. Faintly sweetened with honey, it starts your day sweeter than you ever imagined. If you want something savory instead, try the Granny sticks. It has a sharp cheesy flavor that probably could rouse your taste buds, but the missing crispiness is something that I hope to see in future.
On the sweeter side, Nick has brioche, sweet rolls and raisins buns to offer; of which I enjoyed the panettone with the merrily feel. This Christmas bread is definitely not the usual cupola shaped with a dome-​like top structure. Here, it is a flat loaf but generously studded with mixed candied orange peels, raisins and lemon zest. Unlike the traditional ones that come with a dry texture, Nick’s version is a lot more fluffier and cushiony; the way the Japanese baker crafts. Instead of heavily sugared, Nick showed mercy by keeping it to a minimal yet yielding a rich and flavorful creation.
For a quick lunch bite, one may be pleased by the less fussy sandwich selections. The fare includes Turkey & ham or cured sausage sandwiches topping up with fresh rocket leaves & lettuces.
To end your lunch, you may want to try their cakes. I haven’t had a time for that though I wish I could return soon. So, for now, if you happened to give it a shot, do let me know if they are as good as they appear? I can only drool over photographs of them now. They are the creations of pastry Chef Vina Wang who partnered Nick in the business (that spells the name of the bakery: Nick Vina). I am seeing chocolate range like the Royale, Plaisir, Sacher, then the Nostaglia which is an earl grey infused cake and a fruity Raspberry mousse cake. Lemon tarts are also on display for someone who loves something tangy. With so many options, I believe one of them will hit the spot. If it doesn’t, do let me know!
When the day’s work becomes spiritless, it’s time for a quick break and get sloshed at Nick Vina.

It’s really quite rare to find a F&B place in Singapore that sells western style sandwich and I don’t mind subway. Nick Vina has the whole range of artisan (read: handmade) breads that can usually be found in Europe. The only problem is the sandwiches are usually cold and therefore the breads overly tough for those used to the soft whitemeal Sunshine bread.
Being located at Icon Village, I guess you know they are catering for the rich residents upstairs when their tea selection is mostly TWG. But the good part is, it’s one of the few places open for business on weekend mornings. They also make delightfully exquisite cakes and other desserts. The price is not cheap but once in a while, it makes you feel like you are eating in a little sidewalk café in Europe. Except that the «al fresco» dining is actually indoors but along the corridor of the mall. Mind you there are limited seats available and not good for groups.