There seems to be an uprising of bakehouses and patisseries setting up shop all across the island in recent times; being a name that has been associated with customised wedding cakes, Yume Patisseire has recently opened their new location at 61 Jalan Besar a couple of weeks ago. Whilst they are still taking customised orders of cakes even with this move, Yume Patisserie has also expanded their selection of offerings as well. Their new space now has a counter dedicated for takeaway offerings; the French viennoiserie is kept in a display case that faces the entrance, while the cakes and other bakes are kept in a separate display freezer that is located right beside the ordering counter towards the baking studio tucked at the back of the space. Given how Yume Patisserie operates as a takeaway shop, there are no dine-in seats being located within the space. Apart from serving up French viennoiserie, cakes by the slices and other bakes for takeaways, Yume Patisserie also serves up specialty coffee — think espresso-based coffee such as the Americano, Cappucino etc. for those whom are looking to grab a cuppa alongside the bakes that they have to offer.

There was quite a decent selection of French viennoiserie being offered at Yume Patisserie on the day that we made our visit; apart from the standard croissant, they also do offer a variety of twice-baked croissants such as that of the Maple Pecan, Matcha Almond and Raspberry Houjicha, as well as a Pain au Chocolat. We found ourselves going for the Dirty Bun — an item which was trending way back in its heyday with several establishments serving up the item (think the likes of Keong Saik Bakery) just a couple of years ago, though these days the Dirty Bun does sound like a trend that has been long past its time. The Dirty Bun was packed in a clear plastic box with a cardboard liner at the bottom — the aesthetics being really well taken care of here. Just like what one would have expected, the Dirty Bun can be said as a more intensified version of the Pain au Chocolat — using their Pain au Chocolat as a base, the Dirty Bun sees a layer of chocolate ganache being dressed above the Pain au Chocolat; it also sees the placement of some chocolate wafer balls on the top that finishes that look.

We went with their recommendation to have the Dirty Bun heated up — they have told us that it would be best to have it warm and sure enough, we found ourselves enjoying the Dirty Bun being served warm. For one, the chocolate ganache “melted” for a runnier texture; the entire croissant wasn’t too much of a mess to eat for us, though we do reckon that some may have their hands, mouth and nose stained with chocolate considering all that is going on here. We really liked how rich the chocolate used for the Dirty Bun was — all that without being cloying or too sweet nor “heaty”. The pastry at the bottom also did not feel weighed down by the elements over it; the pastry still carrying a firm bite with distinct layering from the lamination process in the making of the croissant dough. As one would have expected, hidden within the pastry are pieces of chocolate that have already melted into and oozy filling after the pastry had been heated up; again, not too sweet nor does it make the throat feel too “heaty” and dry. Overall, a very well-balanced pastry that even non-chocolate lovers like us really enjoyed despite the heavy emphasis on chocolate here — definitely something that would capture the hearts of chocolate fans.

Yume Patisserie may be a brand that had established their presence on customised cakes – especially that of wedding cakes; it is interesting to see how they have decided to expand their selection of bakes with the opening of their new space at Jalan Besar, which might probably be a move for them to increase their market exposure in the long run. With them serving up takeaway croissants and coffee, it does seem that they would be able to attract passers-by who might be craving for a light bite to grab a croissant and give them a try, as well as have something to takeaway for those whom might be in to make customised cake orders for their events / occasions. Having only tried their Dirty Bun, we found that the Dirty Bun was actually pretty well-executed; we especially enjoyed how the pastry didn’t feel stodgy nor soggy considering the weight of the elements above it — the pastry was also not too sweet and was a joy to have overall. The Iced Americano we have had was also pretty decent; carried a smoky and roasty flavour profile with a medium body that works as a great mid-day perk-me-up without being too punchy. A spot that we would most definitely not mind grabbing a croissant or two if craving for a light bite whilst being in the area.