Tiong Bahru Bakery by Gontran Cherrier adds to the growing list of artisan bakeries sprouting up across the island. I much prefer and welcome this development compared to more indie cafes specializing in coffee, there is so much more to experiment with bakeries!
They are fairly easy to find, right beside Orange Thimble and just behind the bus stop I got off. To say the place was bustling with activity would be an understatement, every table was full in the elongated space, service staff trying to get pass the takeaway queue that extended out of the door to deliver orders while trying to direct new customers, it was pretty overwhelming. I would have loved to stay, with the smell of freshly baked bread and nice natural light but the crowd and noise promptly led me to answer ‘Takeaway please!’ when the staff was trying to direct me.
Escape the queue for coffee-only orders!
Baristas that were constantly busy. I didn’t try the coffee or notice the prices but I overheard the mocha is apparently $8? That’s steep in my opinion.
Love this chart though, always helps when you have a visual like this when ordering coffee!
Rows(rolls) upon rows of fresh baked goodies, sandwich buns and tarts for desserts!
Opted for a paper bag!
Croissant, $2.50. The layers of the croissant is super distinct, and can be easily peeled away for the outer layers. I personally prefer croissants that are flakier, so this style (pretty uncommon in Singapore?) is not entirely up my alley to be honest. What I did like, was the faint lingering taste of butter and that the center was still tender, not baked completely dry.
This totally brings back memories of Breakfast in Paris, this tiny bakery down the street from my hotel has like the best croissants ever! Flaky, tender in the middle and hot from the oven in the morning at 1 Euro, sigh.
Chocolate Croissant, $3.20. Technically, the chocolate croissant would be made from the same base, but somehow, just somehow, I like this much better! Better than Paul’s I think. Similarly, the center was still tender, and the 2 strips of chocolate was still slightly melty. I dislike chocolate croissants where the chocolate has gone dry but I’m not sure if this is a condition that plagues all chocolate croissants that has been baked and left out for sometime? Please enlighten me any bakers!
If you cannot tolerate crowds and noise, you might want to visit on off peak hours, or wait till their second outlet is open before visiting this outlet. The new outlet is set to open in August at Raffles City Shopping Center.
Tiong Bahru Bakery
56 Eng Hoon Street #01-70
Opening Hours: 8am-8pm daily (Closed on Tuesday)