Bread/Pastries

Look neat and clean outside, inside is fluffy and light. Can eat on its own, taste great even without jam, butter or any fillings. Ingredient used: Japanese wheat flour, corn flour, fine corn polenta, yellow corn mill, longan blossom honey, handcrafted grape yeast and sea salt. A pack of 3 at $2.70.

Great mornings start with a remarkably flavourful chocolate croissant @ Bakery Brera!

My boyfriend chanced upon this bakery near Farrer Road MRT and was surprised to see that they sell pandesal. Pandesal is a humble bread originating from the Philippines. It's usually eaten for breakfast with whatever filling you like. When I'm in the Philippines I usually eat it with corned beef or peanut butter, cheese is a common choice too. However, I think it's already good on it's own that it's not uncommon to have it plain. Pandesal is characterised by the "sand" on its surface, as the bread is rolled in bread crumbs before baking. Anyway, so my bf bough a pack of 5 for $3 and it was good! I wouldn't say it is authentic, even the owner said they used different ingredients, some fancier stuff. But it comes really close!! Their version did taste very slightly sweet, and was also soft and chewy, which is how pandesal should be. The only thing that was missing was the slightly crunchy/crusty exterior. But then again I've eaten some pandesal in the Philippines that lacked that characteristic too. If anyone is wondering, the owner is Malaysian an stayed in the Philippines for a while. Te bakery is quite new, only opened this year! My boyfriend talked to the owner and her children for a long time and got all this info haha. Would be back!

From the Otaru city in Hokkaido, LeTAO is famous for its Double Fromage – a double layered cheesecake in which the upper layer compromises of creamy smooth no-bake cheesecake, and the lower layer a rich, tasty baked cheesecake.

It's SGD$28 for one though.

http://danielfooddiary.com/2016/11/28/letaosg/

There's many cafes around, but I reckon that there is only one out there that serves a wide range of Pulla to go with coffee. This is the latest of the lot — a Pulla that actually feels pretty Christmas-sy especially where within the bread lies a core that's filled with tart yet sweet dried raspberries while surrounded by swirls of bittersweet dark chocolate. Very comforting with a cup of coffee on the side.

I'm not a cupcake fan but I must say I took quite a liking to this Cinnamon Brown cupcake by PV. Considered a lighter flavour (compared to the other cupcakes), Cinnamon Brown boasts an aromatic cinnamon base flavour. It's frosting isn't too sweet as well. This is quite a good departure from the overly sweet cupcakes I've had.

Quite unlike most flourless chocolate cake out there, the one from Plain Vanilla comes with a light cookie-like crust atop dusted with chocolate powder which gives the cake a crusty texture on the exterior to chew on. Inside, it's rich, decadent but light without being overly sweet nor too heaty — its chocolatey but not at all sinful, making it not only just delightful but you don't feel as though you would end up in a food coma just because you ate a chocolate cake for breakfast.

Banana cake from this old school bakery in Clementi ($3). Have been eating this since I was in secondary school (yes, that's super long time ago). Still as good as I remembered. Their pandan cake is also something you should try. #latergram

I love it when a local dessert is transformed into a pastry. Such creativity is gladly loved!! 😄😋

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After the first bite, I do not doubt why this is the famous item of St Marc. It's really chocolatey! Simply delicious, just remember not to order this when you're having sore throat or feeling heaty!!

Great mornings start with a remarkably flavourful chocolate croissant @ Bakery Brera!