Mimi's Bakeshop

Mimi's Bakeshop Your go-to baker for Pandesal, Spanish bread, and Bibingka. We also have cakes, cookies, muffins, and cupcakes 😍

Browse our menu to find out more!

đŸŒŸ Remember those sun-soaked afternoons in the province? đŸŒŸBring back the warmth of childhood with every bite of Baye-Baye...
05/07/2025

đŸŒŸ Remember those sun-soaked afternoons in the province? đŸŒŸ

Bring back the warmth of childhood with every bite of Baye-Baye — a traditional Ilonggo kakanin made with freshly ground pinipig or rice, coconut, and sugar. Soft, lightly sweet, and coconut-rich, this native delicacy evokes memories of lola’s kitchen, merienda by the bamboo window, and the comforting sound of laughter echoing through the bahay kubo.

Lovingly hand-formed and wrapped in banana leaves, Baye-Baye is a humble treasure that tastes like home — simple, filling, and full of heart.

✹ Because the best memories are often wrapped in banana leaves. ✹

Baye-Baye

Ingredients:

2 cups pinipig (pounded green rice flakes)
1 cup grated young coconut
1 cup coconut water
1/2 cup sugar
1/4 tsp salt

Instructions:

Toast the pinipig lightly in a pan until aromatic and golden brown.
Grind toasted pinipig using a blender or a mortar and pestle.
In a bowl, mix ground pinipig, coconut water and sugar.
Add grated young coconut.
Knead slightly until mixture holds together.
Form into desired shape, usually flat ovals or patties.
Chill before serving.

đŸ« Do you still remember the taste of home? đŸ«Unwrap the memories with every bite of Suman MorĂłn — a rich, chocolate-infus...
03/07/2025

đŸ« Do you still remember the taste of home? đŸ«

Unwrap the memories with every bite of Suman Morón — a rich, chocolate-infused sticky rice delicacy from the heart of the Visayas and Mindanao. Made with glutinous rice, coconut milk, and tablea chocolate, then wrapped snugly in banana leaves, this kakanin brings back the comforting scent of family kitchens, afternoon merienda, and childhood summers spent in the province.

With its velvety, slightly chewy texture and bittersweet cocoa flavor, Suman Morón is more than a native treat — it’s a delicious reminder of the love and care passed down through generations.

💛 Handcrafted. Home-style. Heartwarming.

Suman MorĂłn

Ingredients:

2 cups glutinous rice flour
1 cup coconut milk
1 cup sugar
1/2 cup cocoa powder (for chocolate swirl)
banana leaves for wrapping

Instructions:

Mix glutinous rice flour, coconut milk, and sugar to form a thick batter.
Divide into two portions; to one portion add cocoa powder and mix thoroughly.

Prepare banana leaves by passing them over a flame to soften.
Spread a portion of plain batter, then a portion of chocolate batter on top, roll tightly and wrap in banana leaves.
Steam for 30–40 minutes until firm.
Serve warm or chilled.

BibingkaA cherished Filipino delicacy, bibingka brings a flood of fond memories. Picture the early mornings during the h...
01/07/2025

Bibingka
A cherished Filipino delicacy, bibingka brings a flood of fond memories. Picture the early mornings during the holiday season, the cool breeze carrying the scent of freshly baked rice cakes. Wrapped in banana leaves, each bibingka is a warm, comforting embrace, its golden crust invitingly soft. The first bite takes you back to simpler times, a perfect blend of slightly sweet and salty, with a hint of smokiness from the charred leaves. Topped with melted cheese and a sprinkling of sugar, it’s a taste of home and tradition, a reminder of family gatherings, laughter, and the joyous spirit of Christmas.

Ingredients:

2 cups rice flour
1 cup coconut milk
1 cup sugar
3 large eggs
1 tbsp baking powder
1/4 cup melted butter
banana leaves (wilted over fire)
salted duck egg (sliced, optional)
grated cheese (optional)
grated coconut (optional for topping)

Instructions:

Preheat oven to 190°C (375°F).

Line a baking dish or traditional clay pot with banana leaves, lightly greased.

In a bowl, whisk eggs and sugar until light. Mix in coconut milk and melted butter.

Combine rice flour and baking powder, then gradually fold into the wet mixture. Pour batter into the prepared pan.

Optionally, place slices of salted egg and cheese on top.
Bake for 25–30 minutes, or until a toothpick inserted comes out clean.

Serve warm, topped with grated coconut if desired.

đŸŒŸ Taste the tradition. Relive the moments. Share the love. đŸŒŸ

Why Do Sourdough Bakers Mark Their Jars? Here’s the Secret Behind the Line!If you’ve ever peeked into the kitchen of a s...
03/05/2025

Why Do Sourdough Bakers Mark Their Jars? Here’s the Secret Behind the Line!

If you’ve ever peeked into the kitchen of a sourdough baker, you might have noticed something curious: a jar of bubbly doughy goodness sitting on the counter, with a rubber band or marker line wrapped around it. What’s that all about?

That little line isn’t just for show—it’s a baker’s secret weapon!

When we feed our sourdough starter (that living mix of flour, water, and wild yeast), it begins to ferment and grow. That marker helps us track how much the starter has risen over time. Think of it like a progress bar—but for bread!

Why does it matter?
A healthy, active starter should double (or even triple!) in size within a few hours of feeding. That rise tells us the yeast is alive and thriving, which means it’s ready to make beautifully risen, flavorful loaves. If the starter doesn’t reach the line—or overshoots it too quickly—it gives clues about when it’s most active, or if it needs more warmth, food, or time to ferment.

It’s a simple trick, but it teaches us patience, observation, and respect for the fermentation process—qualities that every sourdough baker develops over time.

So next time you see that marker on a jar, you’ll know: it’s not just a line. It’s a sign of life, growth, and a baker’s quiet ritual of watching nature do its work.

All the more reason to breastfeed and eat sourdough!
02/10/2024

All the more reason to breastfeed and eat sourdough!

Address

Simei
Singapore

Opening Hours

Saturday 08:00 - 13:00
Sunday 08:00 - 12:00

Telephone

+6590395185

Website

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