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Flaky, rich and buttery, the croissant is one of the reasons we’ll never give up on carbs. And if you’re like us, you’re probably wondering where can I get my hands on some of the best croissants in Singapore. Here are seven places where you might satisfy your craving.
Traditional French pastry has been around Singapore for years, but with the rise of artisan bakeries across the country, now you can get quality examples, from classic to cruffin.
To achieve the rich and airy texture of the croissant, the butter is folded into the dough over and over again until they form several alternating layers. The process is called rolling, and others pastries-Type pastries include danishes, pains au chocolat and chouquettes.
Croissants from larger producers generally use commercially available yeasts for fermentation. In recent years, the popularity of sourdoughs has spread to croissants, and many small bakers are now using this technique.
Among these bakeries is Le Matin, run by a Noma alumni chef. Brotherbird takes the modernist approach with unexpected flavors, while Mother Dough does it French-style with a New York twist.
Opened by a French bakery authority, Maison Kayser is an international French chain whose croissants are more sophisticated than rustic. Petit Pain adopts Japanese kaizen focus on their craft while Brera elevates the traditional neighborhood bakery. Finally, Tiong Bahru Bakery does not miss a step even as it expands across Singapore.
Read on to find out where you can find the best croissants in Singapore.
This story first appeared on Lifestyle Asia Singapore.
Le Matin is the eponymous pastry shop of chef Mohamed Al-Matin. Before opening his place just before the pandemic, he worked as a pastry sous-chef at Noma in Copenhagen, was the pastry chef at Restaurant Andre in Singapore and held positions at Adriano Zumbo Patisserie, Black Star Pastry and Quay in Sydney. .
All Matin’s pastries are solidly French: its sourdough croissant is rich and pleasantly tart and its almond croissant is deliciously sweet and airy. Where he flexes his fine chops is through his beef tongue and cheese croissant panini: it’s topped with beef tongue and wagyu bresaola, mixed with four different cheeses and filled with pickled rose petals. , butternut and horseradish.
Le Matin only sells its croissants in its Basics box of five or six different pastries (depending on the selection) for S $ 32. The beef tongue and cheese croissant panini is part of their Assemblage V1 box (S $ 58 ) with three other pastries. You can also visit their test kitchen from 8 a.m. to 5 p.m. Wednesday to Sunday for à la carte orders.
Tiong Bahru Bakery has been making artisan croissant accessible for about a decade now with different locations across the country.
Their croissant is always up to the task. They are handcrafted from French flour and Norman butter and take up to 72 hours to be ready. Fancy a croissant later in the day? They are cooked fresh every two hours.
Stores offer a variety of styles: the original is light and buttery, the almond is more dense and crunchy. They also have a sourdough option at their Foothills location, which is topped with crumble and served with a side of hazelnut praline.
Plus, you can earn a year of TBB croissants just by eating them. Until January 9, 2022, they secretly fill some of their usual croissants with custard. Hang one up and you get a free croissant for the next 365 days.
TBB’s regular croissants are available at all locations, while the sourdough croissant is only available at Foothills. More information about the competition can be found here.
Bakery Brera is a neighborhood spot serving those around the southern end of Bukit Timah. Using ingredients from France and Japan, they make artisan breads, baguettes and pastries that sell out quickly.
Come early to grab their flaky croissant or get their triple cheese ham croissant for something more substantial. Brera also makes mashups like cruffin: a croissant baked in a muffin pan and then stuffed with toppings like Ferrero Rocher, lemon cream, peanut butter and jelly, or salted caramel.
The Brera bakery is open from 7:30 a.m. to 4 p.m. Sunday and Monday, and from 7:30 a.m. to 6 p.m. (or until full) Tuesday to Saturday.
It will take you some time to buy a croissant at Petit Pain, a small bakery in Joo Chiat that regularly lines up outside its door. Their breads are made from French, Japanese or organic stone-ground flour, and fermented between 18 and 24 hours. They also use fermented French butter and make all the fillings themselves.
Petit Pain only makes one type of croissant – the classic – and it’s sublime. They limit eight pastries per customer, so bring a friend.
Petit Pain is open Saturdays and Sundays from 10 a.m. to full, and Wednesday to Friday from 11 a.m. to full. They recommend you to visit before noon. You can also reserve items from the link below.
Brotherbird has an aesthetic of clean lines, soft lighting, and white backgrounds. Kind of like Kinfolk meets Cupertino. It’s not all flash marketing though. The original croissant is made with French butter, sea salt and a sugar icing, giving it a crispier exterior and a flavorful bite.
The main draw, however, are their crescent twists. They currently have apple crumble and shrimp mentaiko versions, as well as a Ferrero Rocher frosting and a matcha cruffin. The flavors change regularly, so don’t miss out.
Their croissants are only available in a box of six for S $ 31, but Brotherbird has a cafe in Bali Lane that has a la carte options.
Brotherbird Bakehouse is open daily from 10 a.m. to 2:30 p.m. or while supplies last.
Brotherbird Coffeehouse is located at Bali Lane, 32 Bali Lane, 189868. Croissants to go are 10am to 4pm Monday and Tuesday, or you can dine on site from 10am to 6pm Wednesday to Sunday.
Maison Kayser is a French bakery chain with great chops. It was founded by Eric Kayser in 1996, who wrote several books on baking, teaches at the National Institute of Bakery and Pastry, and invented the Fermentolevain, a machine that keeps bread at a certain temperature for that it is always ready for use.
Singapore is a step in the world domination of Maison Kayser; they also have locations in 23 other countries. They work with French millers to create their own mix, and all breads are naturally leavened and leavened for 12 hours before baking. The result is a school croissant: golden, flaky, airy and buttery.
Croissants from Maison Kayser are available all over Singapore.
The mother dough gets its nickname from the fermenting leaven or sourdough culture used in the making of traditional bread. Their entry comes from a bakery in Brooklyn, where head baker Naadhira Ismail worked before returning to Singapore.
Their breads use flour from reputable and environmentally conscious grain millers, are completely handmade and fresh daily. It is delicately flaky and sumptuously buttery with a subtle flavor.
Mother Dough Bakery is open 11 a.m. to 5 p.m. Tuesday through Sunday. For walk-ins, they recommend that you arrive before 11 a.m. Otherwise pre-order from the link below.
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