The Flour Department

Finally get to try their best selling Matcha berries mochi bagel 🤩 Those who are matcha lovers will totally love it! slab of matcha in between! with the mochi and berries 👍👍The bagel is soft the mochi is chewy and combination of sweet & sour taste of the berries . Definitely need to get their bagel! 😋😋.@theflourdepartmentsg
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Very nutty & prominent black sesame nutty taste, chewy & sweet mochi. 1st time eating financier so can't compare or judge but would be nice if it's a little less sweet.

Marrying the all-familiar flavours of the Chinese glutinous rice snack with the classic French pastry, the Peanut Mochi Paris Brest ($6.50) was a fun and yummy creation. Like the traditional Muah Chee, the filling had a subtly soft and chewy bite from the mochi and a gentle crunch from the nuts. The peanut cream was distinct, not too sweet, and surprisingly light on the palate. The delicate ring-shaped Choux pastry was also wondrously soft.

Yet another bakery to look out for, The Flour Department’s March exclusive bakes were pretty exquisite (so glad I snagged it before the new menu comes out). Skipping their Cheese Fries Choux because I am really not that adventurous, their Ondeh Cake Tart and Peanut Mochi Paris Brest (Eclair) were right up my alley.

Giving the Peranakan traditional flavours a French-style twist, the Ondeh Cake Tart ($8/slice) was my favourite of the two. Real aromatic, the delightful layer of creamy kaya custard went perfectly with the airy coconut cream, moist coconut frangipane and fluffy pandan cake. The softness of the filling then balanced with the buttery tart crust and the crunch from the abundance of snow-white coconut shavings covering the entire slice. Not too sweet, the distinct pandan fragrance was the best part and the QQ ondeh-ondeh bursting with caramel-y Gula Melaka was quite literally the icing on the cake (though I would prefer if the dough was slightly thinner).