A little taste of Paris has arrived at ION Orchard. Head down to check out Paris Rocher’, a decadent hazelnut mousse cake available exclusively at Paris Baguette's newly-opened flagship store.
Born from a love of bread and a passion for quality, Paris Baguette is an international, fast-casual bakery founded in 1988 specialising in French-inspired goods. In addition to chef-inspired cakes, pastries, sandwiches, salads, and signature coffee and tea, they offer a unique experience to thousands of guests daily.
Conceived by the same people behind The Dark Gallery, Amuse Dessert Co. on Duxton Road is born in unprecedented times, where the simple pleasures of life can no longer be taken for granted; and that wanderlust takes on an almost digital or surreal state of existence.
Glide on happy inspiration through thoughtfully created and aesthetically stimulating desserts,
borne out of their own encounters and longing for new experiences.
They call it dessert wanderlust.
Their macarons are artisanally hand-crafted by their pastry chefs with the finest ingredients, each bound to bring you not only a visual feast, but also a harmony of flavours in every bite. Inspired by nature’s colours, these gems are crafted in 8 unique flavours to tantalize your senses.
Fans of Lavender Bakery will be happy to know that the brand is opening their 2nd outlet at ION Orchard.
Lavender is an artisanal bakery and patisserie. Using Japanese and French pastry making techniques, the bakery creates premium quality desserts and baked goods that not only nourish the body, but also delight the senses.
Working closely with local farmers and various purveyors, the bakery ensures that only safe and quality ingredients are used in their products.
Established in 1920 as a Chinese-style restaurant in Yuen Long, Hong Kong, Hang Heung now has a history of over 100 years. Since the 1970s, Hang Heung has endeavoured to produce high-quality confectionery and to share the heritage of Hong Kong traditional pastries. Hang Heung factory now produces more than 100 types of products, amongst which Wife Cake, Egg Rolls and Mid-Autumn Festival Mooncakes are the most popular products. Grab Hang Heung's signatures from their newest Paragon branch.
Once Upon a Time is actress Jeanette Aw's bakery on Hamilton Road and its website currently list only three types of cake.
Jeanette is Le Cordon Bleu-trained and is currently doing all the baking by herself until she builds a team. The patisserie is not open to walk-ins yet and is only accepting orders online for now.
There at Once Upon a Time, they do not work with a fixed menu. When a new creation is made, they will change the bakes. This also means every bake is offered for a limited period of time until it retires. Change is the only constant and they want to continually create exciting new things for their customers.
The Fat Kid Bakery was founded in 2020 by 24 year-old self-taught baker, Ariel Tang, who started her baking journey ten years ago when she made her now signature chocolate brownies for friends and family. The very act of feeding her loved ones with life’s simplest pleasures was, and continues to be, a source of fulfilment for the budding baker, and so she embarked on a journey to expand her knowledge in pastry and bread making. Since then, Ariel has grown her repertoire of beloved signature bakes, which ranges from sourdough breads to croissants, eclairs and flavoured bomboloni.
Touted as the ones responsible for popularising the ‘Cruffin’ hybrid—a flaky, sugar-dusted and cream- filled croissant baked in the shape of a muffin—San Francisco-based bakery Mr Holmes Bakehouse, together with Singapore- based lifestyle company Caerus Holding, have set their sights on a fresh start for the brand with its first Southeast Asia flagship slated to open in Singapore.
Strategically located on the ground floor, in a street-facing unit at Pacific Plaza to entice passers-by along Orchard Road with the waft of curious fresh bakes, the bakery-café is scheduled for opening come June 2021.
Prominently situated on the ground floor of Pacific Plaza, the new flagship is a 41-seater bakery-café facing the commuter street to welcome guests through an inviting storefront that is synonymous with the Mr Holmes Bakehouse experience. Custom designed with a signature scheme of white and pink, fans who have been to its stores worldwide will be thrilled to witness the returning “I got baked” and peace neon signages for photo-worthy backdrops, cut-out tinted windows to press their noses against, and rows of fresh bakes on display in an open-seating space flanked with white-tiled walls and an all-pink ceiling for a convivial pastry wonderland.
For its introduction to Singapore, the opening menu is set to feature a selection of bakes which include all manner of donuts, croissants and the cruffins that put them on the global map. In their commitment to staying true to the brand’s DNA and experience from end to end, pastry chefs from the original flagship are specifically flown in from the USA to guide their local counterparts in everything across pastry crafting techniques, recipe development and operation protocols. All handcrafted with a reference to traditional baking techniques, the hallmark of what makes Mr Holmes Bakehouse stand out is their modern playfulness and embracing stance toward creativity. Conveyed through a quarterly seasonal menu, fans and pastry lovers can look forward to tearing into a new array of delectable bakes every three months so the team gets to explore new ideas in keeping the selection exciting for customers.
Tiong Bahru Bakery Foothills is a lovely new addition to Fort Canning Park. Complete with a viewing gallery, you’ll be able to take a peek into their kitchen and watch their croissant team in action– their first ever outlet to introduce this concept! Get up close and personal with the action and try not to drool! Enjoy a new space in the company of old favourites. All of which that respect age-old recipes and techniques, using only the best ingredients their team of bakers love and trust.
Dive into your bakery favourites. They’ll be there daily from 7.30am - 7pm. If you’re heading over by public transport, stop at Fort Canning MRT and come out through Exit B. If you’re driving, park at Clemenceau Avenue URA Carpark and walk over.
Founded in 2018, Pâtisserie CLÉ (CLÉ is French for ‘key’) was created by local pastry chefs Germaine Li (left) and Joy Chiam (right) as a way to realise their approach to French desserts -- where fresh produce and flavours are the means of invoking comfort and delight in equal measures.
Germaine and Joy first met as students at the internationally-renowned culinary institute Ferrandi Paris in 2016 to do their diploma in French pastry arts. During their course of study, Germaine worked at Patisserie Yann Couvreur. At the same time, Joy worked at the five-star luxury Hotel Le Burgundy where she worked with the pastry team to create desserts for the one-Michelin-star Restaurant Le Baudelaire and Le Charles cafe.
Back in Singapore, both continued their pastry careers in renowned restaurants. Germaine spent time at the now three-Michelin-star restaurant Les Amis while Joy worked at the three-Michelin-star Joël Robuchon Restaurant.
Previously one of Telok Ayer's favorite F&B joints; Pantler has relocated to a new space along River Valley Road.
At their new and bigger home, their philosophy remains the same – to bring authentic and beautiful goods to the table and hope that their customers can taste the thought and craft behind them. Be sure to head to their new address to taste their wonderful bakes.
Cool and casual café vibes in a palette of pastel colours mingle with the inviting aroma of artisanal baked goods and home-cooked cuisine at The Fabulous Baker Boy, the new 70-seater café, bakery and restaurant located in the art-deco Aliwal Arts Centre.
Famed for its riveting array of fabulous cakes and now classics with a twist, The Fabulous Baker Boy presents an all-day breakfast brunch menu including artisanal baked goods in a new location that marries delicious home-cooked food with a contemporary interior at their Big Love Bakery and Soul Kitchen.
Diners are spoiled for choice with more than 14 cakes to choose from including the celebrated Ab Fab Red Velvet, a true classic from the 1950s that comes with an extra layer of chocolate ganache. Other favourites include Nutty Monkey, which is a banana coconut cake, Big Lub Carrot Cake and Lady Marmalade.
Pair popular items like TFBB’s Fried Chicken and Waffles with delicious smoothies, milkshakes, ice-cream and chocolate-based beverages. Cheese lovers will enjoy the Roast Chicken and Pesto Grilled Cheese Sandwich, which features The Fabulous Baker Boy’s house sourdough bread slices filled with a tasty three-cheese mix of cheddar, parmesan, mozzarella, roast chicken and herbed pesto.
All sandwiches are served with a piping hot mug of Roasted Tomato or Cream of Mushroom Soup, this delicious brunch menu option is sure to leave diners coming back for more to this women-empowered kitchen and bakery. Other signature brunch menu items include the Pancakes, Fab Fry Up and Duck Confit.
The Fabulous Baker Boy’s reopening at the Aliwal Arts Centre represents “an emotional return to twin passions'' according to baker, theatre actor and owner Juwanda Hassim, who was forced to close at his previous location in the foothills of Fort Canning mid last year after the Covid circuit breaker coincided with the ending of his lease. Now he’s back bigger, better and more fabulous than before with a multi-concept, full-service bakery, patisserie, café and restaurant.
“Our new location is a combination of the two great passions in my life,” said Juwanda. “Food and the arts. I love entertaining on stage and at home and I am thrilled to open The Fabulous Baker Boy at the Aliwal Arts Centre.”
Joy Luck Teahouse is proud to announce its first-ever celebrity tie-up with local celebrity Ah Ge Li Nanxing. Together, they will be introducing the Chee Cheong Fun with Dried Scallop Hae Bee Hiam (rice rolls with spicy shrimp floss). The dish calls for the veteran actor’s rendition of hae bee hiam, which is his fond childhood dish. At the age of eight, he began watching and helping his late mother and Perankan grandmother prepare it.
For a limited time, the Chee Cheong Fun with Dried Scallop Hae Bee Hiam will be exclusively available at the teahouse’s newest outlet at Parkway Parade.
Also to be launched is the teahouse’s Chinese New Year offering: Gold Egg Tarts. The egg tarts will be flecked with 22-carat edible French gold flakes, which lend a touch of sophistication and up the aesthetic factor. Gold is a symbolof abundance, wealth and luck, and hence these egg tarts will make a wonderful gift for your loved ones and colleagues! Joy Luck Teahouse's signature egg tarts follow the recipe from Hoover Cake Shop and come in two forms: puff pastry and butter cookie. The velvety and creamy custard, which is made with eggs and butter,is not cloyingly sweet. The gold egg tarts are available in limited quantities, while stocks last.
Can’t travel to Japan for your year-end holidays? Let Japan come to you instead! Gokoku Japanese Bakery has opened its 3rd outlet in Singapore at Millenia Walk. Best of all, the new outlet comes with a dedicated dine-in café space and an exclusive new menu of Japanese-inspired sandwiches made with Gokoku’s signature breads and buns.
Gokoku Japanese Bakery originates from Japan’s Kobe region, a port city known for its vibrant food culture. Founded in 1961 as a humble shop, Gokoku Japanese Bakery brings a touch of authentic Japanese food culture to Singapore, thanks to its use of premium quality ingredients and grains that are imported from Japan.
Using traditional Japanese ingredients such as brown rice and sakadane — a traditional rice yeast used widely in Japanese breads — Gokoku’s buns are baked from scratch every day using production methods and techniques straight from Japanese kitchens and bakeries. Plus, with baking sessions spread throughout the day, bread-lovers can look forward to fresh buns all day long.
The Fabulous Baker Boy is relaunching their multi-concept F&B brand at creative enclave the Aliwal Arts Centre in January 2021 with a bigger 70-seater space and expanded menu. Formerly located at the foothills of Fort Canning, The Fabulous Baker Boy spearheaded by owner, baker and theater actor Juwanda Hassim, has re-emerged from the initial closure and Covid-19 situation, bigger, better and more fabulous than before.
With the new location at Aliwal Arts Centre, Juwanda hopes to bring together his love for food and theatre under one roof. The multi-concept bakery, patisserie, cake shop, café, restaurant and caterer to the arts centre, is the only place in Singapore to combine all these elements under one roof and kitchen. And with a new tagline and mission statement - Big Love Bakery and Soul Kitchen, Juwanda hopes to communicate how personal and grateful he is for this project. Employing a women-empowered team of bakers and cooks, floor staff from all walks of life, delivery services of friends who are currently out of jobs due to the Covid-19 pandemic, Juwanda is giving back to the community in a big way and in a manner only he knows how, by sharing his love for cooking and baking.
Customers can expect more at the new venue. The artisanal baked goods menu will be expanded to include a steady stream of sourdough breads, croissants, quiches, danishes and cookies in addition to The Fabulous Baker Boy’s famous range of Diva and Divo cakes named after celebrities. There will be at any one time 14 different cakes to choose from on site.
The all-day brunch and lunch menu will also be expanded to include some new items such as Pumpkin and Ricotta Ravioli with burnt butter and sage, sourdough pizzas and hasselback potatoes with a saucy local twist will replace regular french fries. Popular favourites such as Corn Beef Hash, Chicken & Waffles and Ju’s Prawn Pasta that draw customers back time and time again will remain on the menu.
For those looking for a great cup of coffee, The Fabulous Baker Boy will be continuing their coffee supplier relationship with homegrown coffee roasters Highlander, this time round, anchoring their relationship in a more meaningful way by representing them in barrister competitions in the near future. Customers can also expect smoothies, milk shakes, ice creams and chocolate-based beverages on the new menu.
The interior design of the new F&B space will feature a country theme with simple Nordic elements incorporated to lend a natural and clean silhouette allowing for lots of natural light to stream through.
Fans of Hong Kong's popular traditional bakery Hang Heung will no longer need to lug back their tasty products all the way from Hong Kong, as the brand will be opening their 1st overseas shop at ION Orchard.
Established in 1920 as a Chinese-style restaurant in Yuen Long, Hong Kong, Hang Heung now has a history of 100 years. Since the 1970s, Hang Heung has endeavoured to produce high-quality confectionery and to share the heritage of Hong Kong traditional pastries. Hang Heung factory now produces more than 100 types of products, amongst which Wife Cake, Egg Rolls and Mid-Autumn Festival Mooncakes are the most popular products.
Hang Heung is a recipient of numerous prestigious awards, being well-known in Hong Kong as well as many Chinese communities around the world. They strive to provide products of the highest quality and to pursue the mission of promoting Hong Kong traditional delicacies.
With cake creations like Dark Chocolate Speculoos, Orh Nee Cake, Vanilla Cheddar Cheese, Matcha White Chocolate and more, the newly-opened Luna on Amoy Street has something to please any fussy tongue.
Their Orh Nee Cake is unique and worth a mention. This cake comprises of vanilla sponge layered with velvety yam ginkgo paste and yam cubes, topped with coconut Chantilly cream, white chocolate pearls and dessicated coconut. At $8 per slice or $80 for a whole cake.
Heart to heart pastries, soulful desserts. Pâtisserie CLÉ in Paya Lebar offers unpretentious flavours and simple indulgences.
They create heartfelt sensations through equilibrium — between flavours and texture, and between Asian and Western palettes. Uncover the key to unlocking your heart’s desires with sweet treats by Pâtisserie CLÉ.
Two Men Bagel House brings the freshest and baddest bagels to the sunny shores of this Lion City. Go visit their newest branch at Holland Village and have a go at one of their hand-rolled bagel babies. Slurp on some of their delicious coffee that pairs best with their finest bagels. They dare say 'Addiction is guaranteed'.
Know a friend traveling into Singapore and asking for souvenir recommendations? Old Seng Choong is your answer! They have close to 20 carefully curated cookie flavours that carry the heritage and iconic flavours of Singapore, like their Satay, Laksa and Goreng Pisang Cookies, all of which comes with beautiful and convenient packaging.
Founded by renowned local pastry chef Daniel Tay, Old Seng Choong offers traditional bakes and cakes to celebrate every joyous occasion. 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 his 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.
Da Paolo Dempsey offers a modern twist to traditional Italian cuisine with a live pasta making counter, Italian wood-fired oven for handstretched pizza, and an extensive wine and cocktail menu. This experiential dining guarantees that whether you’re there for gourmet shopping or to have a delectable meal, you can get an enriching insight into Italy’s vibrant food and wine culture whilst soaking up the convivial spirit.
From pasta made fresh at the pasta counter to Da Paolo’s signature Tiramisu, Executive Chef Andrea goes back to the basics of Italian cuisine, embodying the heart of his father’s, Paolo, vision when he opened his first trattoria.
Indulge in authentic Italian gelato, handstretched wood-fired pizza, hearty brunch, quality cuts & cheese, complemented with an extensive wine and cocktail list.
Inspired by the Italian Mediterranean, feel energised by Da Paolo Dempsey's vibrant tones and earthly elements with iconic maiolica tiles.
Da Paolo Dempsey is a perfect space for early morning breakfast date with friends or a lavish dinner with loved ones.
Journey through the seasons at Origin + Bloom at Marina Bay Sands, as the integrated resort welcomes another gem to its host of dining experiences. Set against the backdrop of a lush garden oasis at the lobby of the iconic hotel, the European- inspired pâtisserie marries superior produce with fine craftsmanship to present timeless classics and modern creations.
Enjoy a menu of modern delights and timeless classics from their selection of freshly made gourmet breads, sandwiches and salads, paired with one of their signature brews such as contemporary cold-drip coffee. Then, take your pick from a delicious range of Instagram-worthy desserts created by Executive Pastry Chef Antonio Benites such as the signature Mango, Piedmont Hazelnut Praline Macaé Chocolate Bar and Salted Chocolate Orange Cake.
Designed by award-winning interior design firm Joyce Wang Studio, Origin + Bloom boasts a space that embraces café culture with its relaxed, street-like façade yet luxurious interior. Its dynamic design scheme was inspired by the tropical vegetation located outdoors at the back of the site, drawing guests closer to nature as they relax on bespoke high stools placed along window ledges at the entrance of the coffee shop.
Since Seriously Keto’s opening as an online ketogenic bakery in mid-February this year, the well-loved brand has amply earned for itself the revered reputation of delivering delicious keto-friendly desserts. Created by founder Janti Joso Brasali, the array of healthy choice offerings of low carb, gluten-free and zero sugar desserts have been extremely well-received by those looking to cut carbs, gluten and sugar out of their diet.
Moving beyond an online bakery, Seriously Keto is happy to announce that the lifestyle brand will now have a space of its own on Seah Street! In the new place, Seriously Ketoopens a keto retail store selling raw materials and other ready-to-eat keto products. More than just a retail shop, Seriously Keto also provides a safe “ketonians” community hangout space to keto-shop and discuss keto-lifestyle issues.
The best news? To celebrate the opening of Singapore’s first and only ketogenic hub, Seriously Keto will be launching a suite of exciting brand-new keto-compliant items! For her latest menu update, Janti continues to draw from her treasure troves of ketogenic recipes to bring more options to health-conscious individuals looking to indulge without guilt. On top of their usual well-loved keto-friendly desserts, look forward the savouries, from garlic pretzels to ricotta spinach quiche and rosemary loafs; the sweets, from pecan tigresses to double chocolate chip cookies; as well as beverages, from Thai iced tea with jelly and coffee with coconut jelly. There are also two new additions to their popular KetoSpreads, featuring flavours such as the condensed milk and chocolate.
A passionate baker and the founder of Seriously Keto, Janti Brasali decided to open a wholly keto bakery to offer low-carb alternatives for health-conscious individuals to enjoy while dining in cafes hotels and/or restaurants. On a ketogenic diet herself, she encountered difficulties avoiding carb-loaded foods outside and embarked on a creative journey to perfect recipes that were keto-friendly, for all to enjoy. Janti has also written a book with 14 simple ketogenic recipes to eat her KetoBuns with to allow consumers to maintain ketosis or aft burning, a necessary part of the Keto-diet. These books are available at all 14 Singapore National Library Board’s public libraries.
Their global baker founder, Dean Brettschneider invites all to ‘break bread’ and indulge in an elevated dining experience over a downright delicious new menu.
Situated on a gorgeous grassy knoll just off Loewen Road is an eye-catching ‘glasshouse’ that showcases two of the island’s well-loved food brands – Baker & Cook and Plank Sourdough Pizza that helm the F&B offerings at Core Collective, the recently-opened fitness, wellness and lifestyle hub.
The two restaurants are surrounded by greenery that is perfect fodder for a children’s activity and pet-friendly area, making this all-glass destination – which spans 12,000 square feet of land – a welcome retreat away from the daily grind. Furnished with light wood tables and accessories complemented by caramel-hued chairs, the space is one that evokes a relaxed atmosphere with a touch of chic. A cosy courtyard bridges both concepts and is a lovely romantic spot for an evening out, or an intimate nook for a private party.
Plank’s fifth outlet serves up its all-time favourites made fresh from an authentic Italian Valoriani Igloo Pizza Oven and available in two sizes – Round (12 inches) and Plank (foot long, outlet-exclusive). Must-orders include the 6 – tomato sauce, mozzarella, Parma ham, rocket ($26, $13); 8 - tomato sauce, mozzarella, lamb and fennel meatballs, balsamic onion, caramelised garlic, buttered leeks, herbs and parmesan ($26, $13) and 9 - Pineapple cream sauce, pepperoni, pineapple, blue cheese, mozzarella, chilli lakes, rosemary & basil ($25, $12.50).
For those who are focused on dessert as a main course, the Something Sweet section will fulfil all desires. The Cheese Plank Pizza ($14.50) is topped with blue cheese, fig jam, caramelised garlic, crème fraiche, balsamic glaze, caramelised walnuts, maple syrup, thyme and lemon zest; while the Banoffee Plank Pizza ($14.50) is a good ol’ classic levelled up with roasted pecans and a scoop of vanilla ice cream.
Situated on a gorgeous grassy knoll just off Loewen Road is an eye-catching ‘glasshouse’ that showcases two of the island’s well-loved food brands – Baker & Cook and Plank Sourdough Pizza that helm the F&B offerings at Core Collective, the recently-opened fitness, wellness and lifestyle hub.
The new F&B establishment open its doors recently to welcome customers into a gem of a venue boasting floor-to-ceiling glass, an expansive casual-chic dining area and most of all, an elevated ‘2.0’ experience with a brand new dine-in menu to complement its popular bakery favourites, Baker & Cook and Plank Sourdough Pizza look set to be a community with great vibes. Masterminded by New Zealander ‘Baker Boy’, Founder and CEO Dean Brettschneider, both brands have been an endearing part of the local foodscape since 2012 and 2015 respectively; steadily expanding to ten Baker & Cook and five Plank Sourdough Pizza outlets in Singapore alone.
The latest outlet is a stunning locale that is uniquely designed to embrace both concepts in one beautiful garden. A definite highlight for Baker & Cook is the splendid 12-metre elevated Deli and Bakery counter that curves seductively and takes centre-stage, beckoning with freshly-made items, immediately differentiating the space from other branches.
Since its beginnings, Baker & Cook has established itself as an artisan bakery and food store that offers a heart- warming shopping and dining experience, proudly going by the motto that “Passion is Our Main Ingredient”.
By day, the café beckons with a light and airy ambience, inviting customers to kick back with a cuppa and a choice from the mouth-watering deli counter with a wide array of sweet treats and savoury nibbles, or the all-day dining menu. By night, guests dine in a cosy, warmly lit ‘home’ while enjoying a delicious Big Plate off the menu and a glass of wine. The experience at Dempsey is an elevated one, offering full-service destination dining with a wholesome touch.
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.
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.
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.
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.