🥖🍞🥯 Bread, Bakes & Pastries

🥖🍞🥯 Bread, Bakes & Pastries

I love bread and baked pastries. The cute, the exquisite, the bold and experimental, anything goes!
Chubby Cheeks
Chubby Cheeks

Fluffy, buttery cinnamon brioche slice that makes a good tea time snack! It’s light in taste, with beautiful cinnamon swirls that isn’t too overpowering. Somehow, the sweet, buttery mix and mild cinnamon fragrance reminds me of speculoos, rather than cinnamon. Relative to the chocolate babka, the cinnamon brioche was less of a ‘wow’ factor but definitely a healthier choice without the custard cream and extra chocolate bits!

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Mad(ly) impressed with the Choco Babka by Mad Roasters. The chocolate brioche was delightful with a good balance of buttery and chocolatey aroma. I liked how the chocolate swirls were so beautifully twirled! Each babka slice is lightly toasted upon order (even if it’s takeaway!), slathered with a thin layer of custard cream and topped with loads of chocolatey bits. The custard cream reminded me of condensed milk, but a less sweet version of it. As decadent as this sounds, it was surprisingly ‘light’ and not at all cloying - perhaps due to the soft, fluffy brioche

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Baker’s brew has ventured into the blackout brownie trend! Featured here are the speculoos blackout brownie (top pic) and the peanut butter brownie (bottom pic). I was quite apprehensive about the peanut butter BB - generally, PB is heavy in flavour and masks out pretty much the ‘base’. Thankfully, it wasn’t what I expected to be (the insides weren’t filled with PB). The only PB on the brownie that you’ll taste is what you see not the brownie itself. Hence, PB-brownie ratio wise, it’s perhaps 1:9. The dense, BB was rich and some might find it too cloying. Flavour profile is intense and heavy, especially with the PB. Only for peanut butter lovers!

The speculoos BB on the other hand, was filled with speculoos on the inside. Speculoos-bronie ratio is easily 4:6. The sweetness and crunchiness of the speculoos provided an added layer of texture and mouthful to the otherwise dense, chewy brownie. Anything speculoos is great isn’t it? The BB was dense and cocoa-rich. There wasn’t any intense, strong bitter taste that I feared (phew) but there wasnt any particularly ‘wow’ factor to the texture nor flavour. In fact, it could be a tad too cloying and dense for some. They’re pretty expensive for a brownie! $24.80 for a box of 4 and certainly more ex if you’re getting it by the piece!)

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Nothing like a good ol’ amazing cream puff with milky goodness. My cousin was worried it might be the thick, cloying whipped cream similar to that of Chateraise’ and of course, she was pleasantly surprised to find the creamy liquid-y version here instead. We loved how the puff pastry is crispy and mildly sweet, complementing the creamy milky custard perfectly. Also, can I just add that the cut through the mega puff was oozylicious and definitely ig-able ?!

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$9.80++ (dine-in), $9.80+ (takeaway)
My favourite dessert and probably the one that I would splurge on again if I were to revisit. The pastry layers reminded me of choux au craquelin - crispy and light. The hazelnut cream tasted similar to what you’d taste in a kinder bueno -but a tad more delightfully nutty and a tad less sweet. The hazelnut aroma lingers in the mouth - it’s a definitely a pleasant treat. While the pastry looks huge in pictures, do manage your expectations - it is really small for a pastry that came with a price tag of $9.80+/+. Tho small, it can be too much for one post-meal. Best to be shared!

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At $7++ (dine-in), $7+ (takeaway) per slice, the croissants here are one of the most expensive yet. Is it worth it? Well, yes if you’re dining in but perhaps not if it’s taken away. You truly need a fork, spoon and plate to devour this beautiful, two coloured croissant with elegance. I took away a slice and when I finally settled down on my desk, all ready to enjoy my croissant, I realised that the dark chocolate had semi-melted (wasted on the takeaway box!) and well, it just wasn’t easy to hold up the heavy, massive croissant with 2-3 fingers, singlehandedly like you would for any other croissant. It is also a challenge trying to avoid touching the top of the croissant, where the full pistachio nuts and chocolate croissants are. Challenges aside, I really enjoyed the luscious pistachio creme within the interior of the croissant. The interior were nicely layered in colours of green and, plain butter. It would have been ideal if the greenish hues came from natural colouring of ingredients. But judging from the strong hues, it’s likely food colouring at best..

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Lychee Raspberry croissant
$7++ (dine-in), $7+ (takeaway)
Exceptionally beautiful and I guess.. beauty comes at a cost. It’s definitely expensive! The pretty, pinkish hues are a delight to see and it’s hard not to be swoon over by looks of it. I succumbed to a piece, even tho lychee isn’t exactly my favourite. The croissants are best eaten fresh, and ideally dine-in where you’re provided with a fork, spoon and perhaps heated croissant. I had mine a day later - which by then, the moisture from the lychee raspberry custard has soaked into the croissant layers. Well, lumpy-looking croissants are certainly not beautiful and definitely a challenge to hold up (they hunch over like a 80 year-old when you pinch it up with 2-3 fingers). Taste wise - it was a pleasant, fruity and floral-y mix of flavours. Despite the fruit, floral hints, I wouldn’t say this was refreshing or light in taste as the custard and buttery croissant layers do add up to a heavy flavour and… exceptionally filling meal.

Almond croissant
$5.50++ (dine-in), $5.50+ (takeaway)
Expensive and… probably not something I would spend on again. Stuffed with almond paste and topped with almond flakes, this is pretty much a standard croissant. Unfortunately, the almond flavour wasn’t pronounced. Tiong Bahru bakery sells this at approximately the same price, and a tad tastier - more buttery in taste and stronger almond flavour!

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'cos pineapple tarts are too mainstream (and often too sweet)! Whisking bakes was started by a former air-stewardess who whisked away from her flight life when Covid-19 threw a curveball to her career. She specializes and got her fame from her orh-nee (yam) tarts, a twist to the pineapple golf ball tarts. Her yammy tarts comes in the shape of golf balls, with thin buttery crust that melts-in-the-mouth and crumbles when you hold it up with too much force. ie. every hand crafted ball requires tender-loving-care; holding one up with too much force will result in the pastry breaking apart because it’s so thin and crumbly - and I guess that’s just a hallmark of 1) ideal tart-to-filling ratio and 2) crumbly smooth, melt-in-the-mouth crust!

Within each ball is a generous serving of yam paste - hand cooked (& stirred) with much love in a rather time consuming process, as with how the traditional good ol' orhnee is made. I like how it's not too sweet, hence making it a perfect treat ... and excuse to pop another one into the mouth. I’m sure a lot of hard work went into quality control as well to ensure the yam fillings are as fragrant as they can be, especially when they’re made from pure ingredients without any added flavourings or flavour enhancements!

As these are handmade with love, without preservatives of any sort, they're perishable and best consumed within 3-5 days. They taste the best on the day of purchase - which is also the same day when they're freshly rolled out from the oven (yes, baked fresh daily!)

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Keong-saik's signature and so, I had to try this! This was essentially a mix of buttery (croissant colour) and cocoa (black) croissant layers, twisted into the likeness of a majie's hairdo back in the olden days. I liked the buttery-cocoa mix and definitely appreciate the amount of cocoa that goes into the black coloured layers - the rather strong note of cocoa kinda affirmed that it's not colouring! This would be a rather perfect carby breakfast - not overly oily or heavy in taste but enough to fill the tummy.

The fiance and I took a long (hot) walk and finally arrived early evening. I wasnt expecting much bakes to be left but hey! They actually continued churning out fresh bakes in the evening as well! While there werent much bakes left on the shelves, we were told we could wait 10-15mins for the 'sold-out' items to be churned out. It's still as popular as ever! Instead of the usual green tea/chocolate or almond croissant, I decided to give the less common Black Sesame croissant a try. Verdict? The croissant was crispy and flaky as expected, not super buttery in fragrance tho. Croissant layers were filled with Black sesame paste - thicc and honest ingredients. It tasted mild, not overly sesame-ish like how a sesame paste spread would taste like. Rather, it tasted like freshly churned from 100% pure black sesame. I appreciate how it isnt the paste-y sesame mixed with oil and other flavourings. For those yearning for a sweet treat, this might not be the sweet-croissant that you should go for tho!

Chanced upon this HK pastry shop that supposedly originated from HK! Picked up some chicken pies and pastry-skin egg tarts. Wowwww! They were pretty good!

The fiancé brought home my favourite cinnamon bun and also, a whole loaf of sourdough after his brunch date with his friend! It’s a whopping costly carb indulgence 🥲 I can only say the money was worth every penny. I’ve never tasted sourdough so so so good! It’s tangy and whets up the appetite. The crust was extremely fragrant and tastes best after heating up. Initially had thought it might be difficult to finish the sourdough within the best-before date but … nope! Every crust and morsel wasn’t left beyond the best-before! Also, the cinnamon bun was rich and generously filled with cinnamon spread, yet not overly cloying nor sweet.

My chubby cheeks speak of my love in uncovering new bites & savouring ‘em all!

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