Bread & Pastries - The One Carb I Need To Survive 😛🌭🍞🥐🥪

Really a carb overload on top of the buttermilk biscuits which we got 😂The cornbread was slightly denser than expected, with the texture of a light pound cake! And it was absolutely flavorful, topped with a huge dollop of butter that melts before your eyes and packed with savoury bits of cheese, bacon, etc. A little too heavy for my liking, but decent nonetheless!

These precious babies arrived warm, all wrapped up in a towelette! I was stunned by how easily the outer crust broke apart with the slightest pressure from my fingers to yield warm, buttery, cloud-like insides 😍 One can choose to eat it savoury with honey butter or sweet, with spiced apple jam! I had the best of both worlds by eating half with each spread!! 😋

Situated right next to St. Leaven, Peck is an interesting alternative hailing all the way from Milan that offers a greater variety of European loaves and savoury bread, most notably those packed with herbs and pizza sauce! Taste-wise, their bread was pretty standard fare (with the pomodoro containing more ham than I’d like), but their pastry-based offerings are certainly something special. We had the privilege of tasting the toasty twist fresh out of the oven; its multi-layered crust was exceptionally flaky, providing a crisp buttery scaffold for the pizza sauce and cheese. Surprisingly, even the peach tart - which we ate one day after post-toasting - managed to retain its crispness! And at such a steal, I know I’ll definitely pop by on my next shopping spree! 😋

If 1KS is THIS good, I can’t imagine how the sammiches at the original Park Bench Deli must be like!! My order came all wrapped up and toasty in a lil paper blanket...separating the two perfectly cut halves revealed a cheese pull which simply refused to break apart! 😂 Cheesiness aside, the generous stuffing of smoky pulled pork was oh-so-tender with fibers that peeled apart easily. Its saltiness was well balanced by the sporadic crunch of zesty pickles and the sourish tangy mustard - which somehow managed to soak through slices of ham to saturate the inner surfaces of the warm fluffy bun. I’d say this innocuous sammich is the definition of something that is truly greater than the sum of its extremely ordinary parts!!

The sourdough is apparently from Mr Kneady’s, a sourdough specialty bakery based in Bedok. Thick, chewy and with a crisp toasted crust, each slice paired well with the citrusy butter and a drop of the soy sauce. It’s a unique and welcome departure from the butter-and-balsamic combination commonly served at other restaurants!

This mushroom quiche came with a side of salad that had barely any dressing. While the quiche itself had a crisp buttery crust, the insides were really soggy, with semi-cooked raw tasting mushrooms and liquid pouring out the moment I cut into it with a knife. Furthermore, the base was all sodden and rather hard to stomach. I’d say stick to the desserts when dining here!

Finally got around to trying these messy buns which have been all da rage recently!!! To be honest, I don’t understand the hype. Aren’t these just custard buns coated with powdered sugar/cocoa powder?!? Anyway. While the chocolate one tasted like a completely ordinary bun, I was quite taken by the lemon one. Custard was light and fluffy, with the subtlest sweet tinge of lemon. I also liked how these aren’t exactly “buns” - according to the staff, these two flavors have more of a croissant-like exterior, similar to pastry yet not too flaky. If anything, it added to the gigantic mess on my table at the end! 😂