PLANK Sourdough Pizza
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ABOUT PLANK SOURDOUGH PIZZA

Our pizza base is made with the same long fermentation process as the famous sourdough bread that we make at Baker & Cook.

We use a combination of flours and slowly ferment it for up to 48 hours at 8°C using only our natural wild yeast (levain), salt, water & extra virgin olive oil.

After pressing out the traditional way (not rolling pins here!) we carefully top them with our selected quality ingredients, we blast them at 380°C - 400°C until the crust is super pillowy soft with a touch of crispness.

Make sure you don't waste the outer crust as that's best dipped in our infused olive oils on the table.





PLANK SOURDOUGH PIZZA is master-minded by Global Baker Dean Brettschneider, and the same team that developed and operates the successful Baker & Cook chain of artisan bakeries and foodstores.

Dean is regarded as one of the most respected bakers on the planet, with more than 25 years of experience, author of 12 best selling baking books, celebrity TV personality, and someone with a true passion for creating exceptional new world baking products.

Dividing his time between Denmark, the UK, New Zealand, China and Singapore, Dean has a unique overview of world trends in baking, and the very best of food tastes and flavours, both new and traditional.

As well as Singapore's Baker & Cook chain, Dean has bakery interests in London, Hangzhou, and in New Zealand.

In June 2016 Dean opened his new Singapore-based Brettschneider's Baking & Cooking School.

In July 2016, Plank Sourdough Pizza opened its second restaurant at 64 Namly Place, Namly Estate, Bukit Timah, and in January 2017, the first Plank Sourdough Pizza in the Philippines opened at S Maison in Conrad Manila.





'BAKER & COOK' AND 'PLANK SOURDOUGH PIZZA' OPEN TODAY AT S MAISON, CONRAD MANILA

'Baker & Cook' and 'Plank Sourdough Pizza' Open Today at S Maison, Conrad Manila

11 January 2017 - ClickTheCity.com - New food concepts Baker & Cook and Plank Sourdough Pizza open today, January 11, at S Maison in Conrad Manila. Both brands are the brainchild of global baker Dean Brettschneider, a Kiwi celebrity entrepreneur, TV host, and author. Brettschneider is both owner and founder of the two brands which first opened in Singapore, including Brettschneider's Baking & Cooking School. Together with The Bistro Group team, he now opens his first outlets in Manila that showcases his signature artisan bread, cakes, pastries, and hand-crafted sourdough pizzas.
by Beatriz Acosta - photo by ClickTheCity.com

Read the full article here ...





THE LIFE INTERVIEW WITH DEAN BRETTSCHNEIDER: BAKER ON THE RISE

The Life Interview with Dean Brettschneider: Baker on the rise

31 Oct 2016 - Since 2012, Baker & Cook founder Dean Brettschneider has rapidly opened seven bakeries, two pizzerias and a culinary school in Singapore. The Strait Times Lifestyle talks to Dean about his background, the success of the Baker & Cook chain of artisan bakery - foodstores, and plans for his Baker & Cook, Plank pizzeria and Brettschneider's Baking & Cooking School foodie empire.

Read the full article at The Straits Times.











Brettschneider's Baking & Cooking School
PLANK SOURDOUGH PIZZA
1 Swan Lake Avenue, East Coast, Singapore 455700. | P: +65 6448 9288
64 Namly Place, Bukit Timah, Singapore 267208. | P: +65 6466 2280
E: info@plankpizza.biz | W: www.plankpizza.biz
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