It all started with a seed and then that was nurtured by their firmly-held belief in celebrating neighbourhoods, that blossomed into a space bourne out of love called Tiong Bahru Bakery on 43 Jalan Merah Saga in Chip Bee Gardens, surrounding the artsy bohemian enclave, Holland Village. After six years in the planning of this long-awaited fourth bakery (really, since the inception of this Singapore-French concept), finally the Home of the Handmade Croissant can embrace the unique culture of the locale and the creative melting pot of individuals that make up this quaint and tight-knitted community.
Sticking closely to homegrown Tiong Bahru Bakery's DNA, they bring fresh breads, viennoiserie and pastries to the people everyday. Expect the full menu of well-loved and familiar all-French butter and flour only treats such as their signature butter croissants which are baked fresh every two hours priced at $3.20 each and the grand list of iced and hot beverage from 8am – 8pm daily at the neighbourhood's doorstep.
Debuted in May 2012 on Eng Hoon Street in charming Tiong Bahru, offering the neighbourhood a range of French pastries and artisanal breads made with the best French flour and butter. As one of the very first French bakeries in Singapore, Tiong Bahru Bakery revolutionised the way locals enjoy breads with topnotch bakes and sparked the French bakery trends. Their croissants have been voted by many as the best in Singapore and the Kouign Amanns are much raved about. All best enjoyed with an aromatic cuppa from the specialty coffee bar by Common Man Coffee Roasters.
Traditional Cantonese pastry bakery, Tong Heng, recently reopened their 2 outlets with updated looks and new packaging too. Their signature diamond-shaped egg tarts, remain as the well-loved local brand's best-selling pastry. Fans waited patiently while the 2 outlets were temporarily closed for renovation.
At the turn of the 20th Century Mr. Fong Chee Heng landed on the shore of Singapore from Guangdong. He was overwhelmed with hopes and happiness when he saw the opportunities in this thriving seaport. He had his aspiration for Tong Heng (Opulence of the Orient) would be a dream into reality.
From humble beginnings of a push-cart hawker, the business thrived progressively. Mr. Fong and his son Chiok Kai found a home in a shop along Smith Street in the 1920s. The Fong’s continue to cultivate and nurture the pastry business to greater heights.
Today, the business is passed on and run by the 3rd generation of the family with a full-fledged kitchen operating out of their South Bridge Road main branch. The business continues to tempt palates, winning hearts with the authentic taste of traditional delicately handmade freshly baked pastries with a modern twist.
Originated in 1919, Guschlbauer is a proud Austrian brand dedicated to the art of making delicious and high quality pastries. Made with ingredients carefully selected from all over the world, they are determined to provide supreme tasting bread and cake products to every customer. Guschlbauer's 1st South-East Asian flagship store is now open at Waterway Point Singapore.
The traditional bakery set sail in Austria, then continued their success by making splashes in Europe, Hong Kong, Korea and Canada.
Guschlbauer's signature bakes include the Quarter Cheese Bun and Devil Cheese Bun.
Paris Baguette, a company that provides a unique experience to customers by introducing a new trend-setting bakery and café. Their 8th outlet is now open at Hong Leong Building.
For 70 years, they have been refining their philosophy and techniques in the kitchen thanks to their parent company, SPC Group. Their journey thus far has been a rewarding endeavor as they innovate fresh concepts and offer a brand new, unique experience for you and with you.
At the corner of Telok Ayer Street and Cross Street, you will find Bakery & Bar.
Bakery, cafe and bar all-in-one, serving freshly baked bread, rustic favourites and tapas from around the world, house blend coffees, salads and smoothies by day, turning into a bar and ‘Gin & Fizz club’ every evening.
On the 4th Aug 2011, the people behind Bakery & Bar baked their first batches of muffins on the ground floor of a little yellow shophouse at 112 Telok Ayer Street, that they aptly named the Muffinry. After 6 years in business and with a loyal clientele enjoying their baked treats but requesting a bit more, they decided to expand they offerings...
... and so at the end of 2017 they re-branded as Bakery & Bar.
Today, in addition to their extensive range of sweet treats – muffins, tarts, cakes, scones, homemade granola and cookies, they offer savoury breakfast, lunch and dinner items – pies, quiches, salads, sandwiches, cold cuts and delicious desserts. All their products, including the Turkish pide (flat bread) they serve they sandwiches on, are proudly baked from scratch on-site to their own unique recipes. Their bakery also offers a growing range of loaves to take away – baguettes, pide, rye bread, sourdough, and more.
Their drinks menu, which has always featured signature blend teas, coffees and smoothies, now also includes wines from Marlborough region (NZ), prosecco from Veneto region (Italy), gins from around the world, and a range of award-winning European and Asian craft beers to take you into the night.
And don’t be fooled by the narrow ground floor that’s typical to Telok Ayer Street’s shophouses... they have 50 more seats upstairs! Their second and mezzanine floors offer a welcome hideaway amidst the bustle of the CBD. This space – which regularly hosts corporate events and private parties – is cheerful and filled with natural light by day, transforming to a more mellow, chilled vibe as the sun sets – the perfect spot to unwind and swap stories of the day before heading home.
Founded by renowned local pastry chef Daniel Tay, Old Seng Choong offers traditional bakes and cakes to celebrate every joyous occasion. Its flagship store is now open at Clarke Quay Central.
This eponymous new concept is especially poignant for Daniel Tay, who created it as a tribute to his father, a baker and confectioner himself for over 30 years. It is named after the well-loved Seng Choong Confectionery, which was established in 1965 and run by Daniel’s parents until its closure in 1996.
Old Seng Choong pays homage to chef Tay's father and the confectionery that sparked his culinary ambitions. The brand focuses on traditional festive treats to accompany every momentous occasion and celebration in life.
Aside from rolling out promotional items for calendar events such as Mooncake Festival and Chinese New Year, Old Seng Choong will also launch old school bakes with a more nostalgic slant.
Popular Taiwanese bakery Kazo has set up their flagship store in Singapore at Chinatown Point, bringing us their palatable treats.
Serving their most popular Kazu Kazu, Cream Puffs, Polo Buns and other snacks, Kazo’s parent brand Nichifu is renowned for its long queues in Taiwan and high quality, Japanese influenced products.
Try Kazo’s Danish Polo with Ice Cream which comes with a generous serving of Hokkaido Milk, Royal Chocolate or traditional Matcha ice cream. This out of the box delicacy is guaranteed to offer a punch of excitement to the conventional fare.
To uphold the same standard and tastes of its Taiwanese counterparts, every ingredient Kazo uses is flown in from Taiwan on a regular basis to ensure freshness. Kazo’s products are also deliciously balanced instead of overwhelming in taste, with flavours that complement each other for a more pleasurable palate.
Bao Makers at Horne Road has relocated to 4 Jiak Chuan Road.
Sharing the same space with Butler's Steakhouse, Bao Makers is a concept store serving buns created tastefully with flavours using fresh ingredients daily. They serve other comfort food too other than just Baos (Chinese Steamed Buns).
Branded as “The most famous cheese tarts from Japan”, the wonderfully cheesy and crumbly baked cheese tarts of PABLO from Osaka will be available soon in Singapore at Wisma Atria.
Currently also available in cities like Kuala Lumpur, Jakarta and Bangkok.
Its name was derived from famous artist Pablo Picasso; the tarts sure look like edible art.
PAUL, a family bakery and patisserie founded in 1889 in France, offers a selection of country-style and fancy bread, viennoiserie (croissants, etc.) pastries, cakes and desserts, snacks and sandwiches. From April 2017, you can also indulge in their creations at the Departure/Transit Lounge of Changi Airport Terminal 1.
PAUL is a ''Maison de Qualité'' whose values have been perpetuated since 1889. It is also, and most importantly, a family concern: five generations dedicated to the taste of good bread since they opened the first bakery.
Tai Cheong Bakery's Hong Kong Style Cafe (commonly known as Cha Chaan Teng) is now at Holland Village.
Same great original recipe from Hong Kong, The popular Tai Cheong Bakery started way back in year 1954. Beeline queue to purchase their signature fresh-from-the-oven egg-tarts is a common sight.
Respectful of small-scale bakery tradition using natual leaven, Eric Kayser, working with his bakers, has developed his creations over the years. Technical innovations, new recipes, innovative store designs, and constant search for the best quality ingredients. He also shares the values that are dear to him: a love for work well done and team spirit.
All breads, pastries and brioches at Maison Kayser are produced each day in the baking rooms of each of the bakeries using the Fermento Levain. After this exclusive leavening, the bread undergoes slow kneading and long fermentation, before being shaped by hand, placed on a linen cloth and baked on-site in an open hearth oven. In addition to these fine creations, grocery products, sandwiches, salads and quiches are also available.
In 1964, Eric Kayser was born into a family of professional bakers – his great-grandfather, grandfather, and father were all traditional French bakers. Naturally, he quickly realized his calling for baking and at a young age of 18, became a companion of the prestigious Tour de France of baking for five years. Then, he bacame a bakery trainer for the Institut National de la Boulangeri Patisserie (INBP) for nearly ten years.
In 1994, Eric Kayser and Patrick Castagna, an audit consultancy and training body for bakers and pastry chefs, invtented the Fermento Levain – a machine which maintains natural liquid leaven at an ideal temperature. As a living element, this yeast is taken care of everyday with the baker feeding it by adding water and flour to balance the fermentation.
The folks from Lab SG have a new dessert and bakery project a few doors from their mainstay at Jalan Pisang, Sinseh: The Grocery.
Occupying a small shophouse half the size of their restaurant, the intimate space is minimalist yet cozy with whitewashed concrete walls, wooden shelf displays of trinkets like retro cookie jars and cooking memorabilia, and a corner dedicated to fancy cutlery and artisan baking goods for sale. But don't expect to get too cushy because apart from a table and a few chairs outside, there aren't any dine-in options.
Apart from the usual croissants and baguettes and focaccia, the in-house bakery here does hearty bagel sandwiches with fillings like salmon and dill, turkey bacon and egg, grilled cheese and grilled vegetable. Desserts include death-by-carbs option bagel ice cream sandwich with homemade vanilla ice cream and fruit, nut and chocolate chips. Just like their predecessors at Lab SG, they're pretty big on dessert drinks like the earl grey float that sees a dollop of their home made early grey ice cream on a root beer or Coke, virgin lychee mojitos and caramel apple fizz.
Led by award-winning artisan baker, Eran Mayer, Artisan Boulangerie Co. is a contemporary bakery with a remarkable French influence, employing artisanal techniques with natural ingredients of the highest quality. Starting with the flour that is imported directly from a traditional flour mill outside of Paris to carefully sourced and selected produce from the best farms around the world. They bake their breads fresh daily with a taste unlike anything you’ll find in Singapore.
Artisan Boulangerie Co. has five outlets around the island and we are pleased to bring some French flair to the East Coast of Singapore.
The Singapore branch of famous American-Eclectic New York City bakery and restaurant with Southwestern accents has recently opened.
Clinton Street Baking Company, Singapore is comfortable and cosmopolitan. In the morning, it smells like blueberry muffins and fresh ground coffee. Throughout the day, there is the scent of buttermilk fried chicken and vanilla waffles, pancakes and maple butter. All day and night, it sounds like Latin-southern-blue note jazz with a New York vibe that you can feel the second you walk in.
When they began, Neil and Dede were a small wholesale baking company with a storefront and a few loyal neighborhood customers who lingered over coffee and muffins and tapped out on their laptop keys (before smartphones were born).
These days, most folks know Neil’s pancakes are voted best in the city, but it’s his savory roots that ground the menu and make them proud. People call it “comfort food,” but what they are dishing out is American Classics made with the highest quality ingredients, locally sourced -- whenever possible -- with lots of love (and butter).
In Good Comany Café will introduce Plain Vanilla’s first extended menu beyond their famous cupcakes and small bakes. This includes breakfast foods such as homemade granola, fruit and yoghurt bowls with walnut crumble and agave nectar; speciality grilled sandwiches such as Prosciutto & Truffle on Ciabatta and Watercress Egg Aioli on homemade Brioche. Almost everything on the menu is made in small batches and made from scratch – from the artisanal breads to the aioli, tapenade, jam and chutney, to the cakes and pastries; it is Plain Vanilla’s philosophy to present heartfelt comfort food made in the philosophy of home-cooking. They focus on refining classic, familiar flavours, eschewing artificial ingredients and preservatives, relying instead on the natural flavours of the best and freshest ingredients.
The 800 sq. ft. café sits 20 people comfortably around communal tables designed by Nathan Yong - of FOLKS FURNITURE and co-founder of GRAFUNKT – in collaboration with the IGC design team. Envisioned as a little botanical oasis nestled in the heart of the store, the café is capped by lush ferns and greenery from local florist Triceratops.
At a glance, the synergy between In Good Company and its collaborators – Plain Vanilla Bakery, illustrator and artist Kuanth, Hoiming, Magpie, Math Paper Press, Nathan Yong, and Triceratops – seems as much about sharing a like-minded philosophy as the coming together of a creative clan. The idea of collaboration and creative community-building is important for In Good Company; it is a company philosophy that is embodied in its very name.
They are an artisan bakery creating sourdough bread, pastries & wholesome food that nourish your body, delight your senses & gratify your soul.
A collaboration between Far East Flora Holdings and Japan’s artisanal bakery, Signifiant Signifie, the new bakery boasts 45 types of breads and pastries made with natural leaven and ingredients from around the world.
Ben & Jerry’s has opened its first Flagship Scoop Shop in Southeast Asia at 313 Somerset Discovery Walk.
Ben & Jerry’s Flagship Scoop Shop serves an exciting menu of 18 chunky, swirly and euphoric ice cream flavours, alongside new shakes, sundaes, ice cream cakes and a wider range of merchandise.
Staying true to providing you the best possible ice cream made in the nicest possible way, Ben & Jerry’s is taking values-led sourcing local. Bakery items like brownies and cookies and herbs like mint are supplied by SCORE Bakery which works to rehabilitate inmates through skills training, and social enterprise Edible Garden City, who are a group of urban farmers championing the Grow Your Own Food movement in land-scarce and import-dependent Singapore.
Brunches Café is the latest Chic Vintage Themed Bakery/Café along Rangoon Road.
Brunches Café serves All-day Breakfast Menu, Gourmet Sandwiches, Waffles, Coffee, Tea and other Beverages to the funky café-goers. Their limited High-tea sets are suited for those who wants to gather, relax, chill and have light nibbles in the afternoon. Bakery and Pastries are freshly made daily in their kitchen, so no preservatives will be used. They strive to have a good range of varieties to suit every palette.
They also feature some Vintage Furniture Collections in their café, for you to relax and dine in. You may choose to purchase them if you want to bring the enjoyable experience home. Enjoy their retail corners featuring genuine vintage collectables and unique products to sooth your retail needs. Everything with a price tag in their shop are for sale.
Look out for their jewel piece of attraction, a 4-seater Sofa Set converted from a real vintage Mini Cooper, available on first-come-first-served basis.
Looking for a unique place to hold your parties, celebrations, team bonding activities? Brunches is open for private event reservation after 6pm. They can cater to buffet spread, set dinner, canapé parties, etc. They do their best to plan the event according to your budget and needs.
Do.Main Bakery has opened in the heart of Tanjong Katong.
Inspired by the fine Boulangeries/Patisseries of Paris and the rustic cafés of Montmartre.
Do.Main is an edgy gastro-bakery built to satisfy any craving from Breakfast to Dinner. Its unique character draws on a mix of wanderlust and a passion for the pursuit of pleasure in everyday life.
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