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At a time when electronic person-to-person introductions and food delivery apps are at the touch of our fingertips, Tiong Bahru Bakery still believes in “celebrating neighborhoods” and that means taking time for the face-to-face connection with people that matter. For the first time ever, the Home of the Handmade Croissant shares the 4,000 sq ft space with internationally award-winning beauty brands Browhaus and Strip at a convenient location in the Central Business District area.
It could not have come at a better time as Spa Esprit Group’s founder, Cynthia Chua, states that “The all-new Funan has provided us an opportunity to sync well-loved brands for a more valuable experience than ever before. We want to continue to be the nexus of creativity, culture and conversation.” The 90-seater bakery is the second outlet to serve the full hot food menu in addition to their popular 100% French flour-and-butter bakes, exclusive coffee blend and superfood treats, after their Raffles City branch.
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Being part of Spa Esprit Group’s very first multi-concept without barriers, TBB Funan can be accessed from any entry point on the fourth floor shared with Browhaus and Strip. Captivating images on LED screens greet customers with the newest and latest at the bakery. Soft leather armchairs, warm lighting and communal tables make for easy conversation amongst friends and colleagues.
Following TBB tradition, every new outlet offers exclusives in store for a limited time. At TBB Funan, they have savory porkcast pie on TBB’s signature French butter croissant crust. The diamond-shaped creation adds a flaky and crunchy texture to pork cheek rendang done local-style in homemade rempah or intensely flavored spice paste (read: not poured from a store-bought readymade pack) at $8.90++ each. Not one but two exclusives mark this grand opening of TBB Funan. The best-selling viennoisserie, kouign amann, takes on an Asian-flavored spin inspired by the Chinese fried doughnut or ham chim peng. It is intensified with five-spice butter and sprinkled with black and white sesame seeds on the Breton cake which literally means “cake-butter” at $5++ each that’s available from now till 10 September 2019. There’s also Unity tea blend that’s farm fresh, and made up of ginger, pandan, turmeric and chili ($6/$6.20++ each) which are locally grown by Edible Garden City. “Unity” was chosen to signify the three concepts under one roof for the first time in Singapore.
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Tel: +65 6877 4866 Email: enquiries@tiongbahrubakery.com
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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.
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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.
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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.
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Tel: +65 6877 4868 Email: enquiries@tiongbahrubakery.com
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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.
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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.
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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.
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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.
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