Baked Goods

Baked Goods

Simple, hearty and satisfying. Making our hearts fluffy.
Jessica Chew
Jessica Chew

The Sticky Bun with Walnuts was soft and quite pillowy, and topped with sticky and crunchy caramelised walnuts. There was a think swirl of brown sugar inside.

The Kinako Soy ($5) donut filled with soy bean white chocolate cream had a subtle nutty taste. Amping up an ol' classic, Arigato's Chocolate Chip Cookie ($6.50) was soft, chewy and fudgy with a ooey gooey caramel nestled on top of it that made it both sweet and salty.

Hello Arigato's 3rd outlet features a doughnut bar with sweet and savoury options. Other than their doughnuts that have been reviewed, there cookies are amazing as well. The Espresso Magic (S$6.50) cookie was perfectly soft, chewy and fudgy with slighty crunchy edges. The molten-filled chocolate top was indulgently rich and bittersweet though missing any hints of coffee.

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Key highlight at Paragon pop up is the Mochi Croissant Egg Tart ($2.50). It was deliciously flaky, buttery and eggy with a sweet caramelised burnt custard top. Packed with a rich egg custard filling, it had a distinct vanilla flavour and a creamy yet firm texture. The added textural layer of mochi was soft and chewy that paired very well with the crispy crossiant base.

The Sea Salt Croissant ($3.20) was crisp and flaky on the outside and buttery and fluffy on the inside. The addition of sea salt somehow makes this buttery crescent even more addictive.

I couldn't resist ordering the Cinnamon Bun ($5.60) as it looked enormously delicious. Opting for the version without the added sugary frosting, it was soft and chewy with distinct notes of cinnamon and not overly sweet.

And as a chocolate lover, the NY Style Cookie ($4.60) immediately caught my eyes. It was a thick chunk of cookie with generous amount of chocolate chips and walnut bits. It became slightly crumbly after some toasting and every bite was full and satisfying.

The Lunar ($6.80) intrigued me the most as it is shaped like a crescent (visually representating the brand) and had a surprise hidden beneath waiting to be unveiled. Biting into it, it felt l was eating a Kinder Bueno as a creamy filling of mascarpone mousse with valrhona ganache oozed out beneath a blanket of crispy and buttery pastry layer. It was a happy sweet treat that was satisfying but not heavy nor overly cloying.

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Churning out fresh bakes daily, we picked two pastries that caught our attention the most. The Shio Kombu Mascarpone biscuit ($5) was flaky, lightly dense and savoury through and through with plenty of umami-ness to it. In contrast, the Kaffir Lime Guava Strawberry danish ($5.50) was flaky, sweet and creamy. The sweetness of the strawberry compote, tanginess of the cream cheese and textural bits of guava was truly a beautiful combination of flavours. Totally could understand why this is an all-time favourite!

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Hearty, aromatic and rich in flavours. Encased in a flaky pastry, the lamb was braised to fork tender with a distinctive taste of the red wine and overall not too gamey. The pastry was flaky and with a glaze made from the lamb jus, it added an element of sweetness to the entire pie. Worth the price? Definitely!

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This caught my eye instantly that I couldn't help it but bought one back for tea. Sweet and flaky layers of buttery goodness that oozed happiness. This delightful pastry was crisp and what I liked most was that it was not overly sweet.

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Always love a buttery goodness and its difficult to find good scones in SG. This box cosisted of plain ol' classics and their monthly seasonal flavour - Hojicha Longan. The scones were 1.5 times bigger and filling than others I've had; and were light, moist, lightly sweetened and slightly crumbly. Worth every calories!

The Lunar Rabbit Boulangerie serves up a range of classic French pastries and unique creations. Special flavours are also re-created from familiar desserts such the Apple Crumble.

Definitely what piqued my interest was their signatures the Trio of C ($7.20) and Fleur De Framboise ($8.20). The Trio of C was a combination of a crossiant, cheesecake and cookie into a single pastry. And the most gorgeous bake, the flower-shaped Fleur De Framboise was filled with raspberry jam and raspberry confit in the middle, which was tarty and natural-tasting. Both pastries are a lot denser compared to croissant and surprisingly less sweet.

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Highly recommend the signature Pistachio Escargot - a crossiant pastry baked in the shape of a snail, swirled with nutty pistachio custard and rose-scented cranberries. The crossiant was flaky, buttery with a nice harmony of sweet and aromatic from the chopped pistachios and dried rose petals. Definitely will queue again to try the rest.

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Celebrating tastebuds. Follow me on IG @wheretastebudsspeak for more reviews.

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