Aussie-inspired cafe Flourish Bakehouse reopens at SMU after year-long hiatus
Flourish Bakehouse, popular for its breezy Phoenix Park locale, chill vibe and rustic Aussie-influenced bakes, temporarily closed down after just a year of operations in December 2022. Happily for fans, it reopened its doors last October at what seems like an equally picnic and pet-friendly spot in front of a lawn at the Singapore Management University (SMU).
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Flourish is owned by University of Sydney alum Diane Ong, 32, who quit her auditor job at PricewaterhouseCoopers in 2020 to pursue baking full-time.
Diane at Flourish Bakehouse’s previous location at Phoenix Park
Before the cafe’s year-long hiatus in 2022, Diane had announced on social media that Flourish was “taking a little break” because their lease at Phoenix Park ended. Fast forward a year later and she’s relocated to SMU, telling 8days.sg that the “campus green was a huge draw for [them], as it provided a similar open space where customers could enjoy a picnic and spend quality time”.
SMU is also special to Diane as her husband — whom she married in February last year — studied here. Moreover, she also spent one semester studying at SMU before going to Australia for university. “We wanted to add value to the student life on campus, and saw how a picnic-style concept would encourage more students to spend time outside of the classroom”, she says. 
Flourish Bakehouse’s new cafe has around the same seating capacity as their previous one, with 20 seats inside and 15 outside. While 8days.sg hasn’t dropped by yet, the SMU cafe appears (at least from the photos) a little more cramped with trendier indoor decor than the charming, sprawling Tanglin space. It also has more pops of colour thanks to some wall art by the counter.
The biggest difference here, however, is the lawn area, which is much larger than at Phoenix Park. Customers are encouraged to bring their furkids to gambol on the grass, and picnic mats are available for loan free of charge.
So far, Diane says they’ve “had many regulars come back, and have befriended many new ones”, sharing that “business has been doing okay given that [they’ve] only been open on weekdays for the first three months”. Flourish has only just begun opening for brunch on Saturdays, and will soon be opening on Sundays.
All the old signature bakes available
Flourish Bakehouse offers the same crowd faves, like the Pumpkin Spinach Quiche ($6.50), Brown Butter Dark Choc Chip Cookie ($5), and Acai Bowl ($9). 8days.sg’s previous pick, the savoury Cheddar Corn Muffin ($5), is also available. Diane says they’ll rotate their baked goods menu on a monthly basis, while a lunch menu is underway. She will also be launching weekly “Flourish Bakehouse lunch box” specials after Chinese New Year, “a fuss-free takeaway option for students and workers in the area”.
Pumpkin Spinach Quiche, $6.50
Their grilled cheese toasties, which we enjoyed the last time we visited, are also currently available in three different flavours, and now come in half-size portions as well. Patrons can choose between The Classic ($7 for half; $12 full), that’s made with three types of cheeses, The Fun Guy ($9 for half; $15 full), which contains cheese and three types of mushrooms on sourdough bread, or The Hamsum Man ($10 for half; $16 full), made with honey baked ham and cheese. The toasties are served with a small serving of complimentary tomato soup, and customers can add on kimchi or caramelised onions to their toast for $2.
For drinks, Flourish Bakehouse has partnered local roasters, Flip Coffee Roasters and Douple Up for their supply of coffee beans. Prices start at $4 for an espresso, and other drink options include teas (chamomile, peach or Melbourne breakfast) for $6.50, or kombucha for $7.
Flourish Bakehouse is at #01-22A Li Ka Shing Library, 70 Stamford Rd, S178901. Open Mon - Fri 8am - 5pm, Sat 8am - 1pm (closed Sun). More info via their Facebook and Instagram.
Photos: Flourish Bakehouse, Alvin Teo
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