Monday, June 4, 2012

Tiong Bahru Bakery

Croissants that are crispy and yet not flaky

I never put too much thought into how good a croissant should be or taste. Local breakfast like mee siam, chwee kueh, vegetarian bee hoon are more my kind of indulgence. Some of my bread crazy friends have been talking about Maison Kayser and Paul Boulangerie in Orchard and I listen while thinking about dry mee pok noodles with vinegar, the best places for hokkien mee etc. 

So when some bread crazy friends of mine started raving about some new bread place with great croissants, I was pretty nonchalent about it. But when I heard it was in Tiong Bahru, I lit up cos that was where my grandma used to live and I visited her very often for sleep-overs when I was a kid. The place has been sold many years ago but I still cherish the memories I had there. 

So, off we went. Apparently, Gontran Cherrier, one of the marquee bakery names in Paris has now set up Tiong Bahru Bakery with some Singapore investors at Eng Hoon Street. 

It was a lovely cafe, too crowded at times but the croissants were indeed different. It was crispy on the outside yet not flaky and fluffy when you bit into it. And the coffee came with such special touches. Love the 3 leave patterns best. I've often seen one leaf but hardly three at one go and nice touches like these with good bread made life a little more beautiful that afternoon. 

Tiong Bahru Bakery by Gontran Cherrier
#01-70, 56 Eng Hoon Street
Singapore 160056

No comments: