Bang Bread 面包🍞

Came to a temporarily closed Keong Siak Bakery but scored some traditional kaya toast with cold butter next door that were great! They have a steamed variant for mum too conveniently steamed in the bao warmer, this rustic place is a gem.

On off days my joy is found in visiting and attesting to great bake houses on my wish list for the longest time; today this visit to Rosemead had just sent me right into bread & pastry heaven.

We decided to share 3 sweets, each a star in their own rights. First, the almond blueberry tart may sound like a general classic but you get a precise and flawless tart base pleasantly infused with rosemary; an ingenious play of flavors.
Second the egg tart here is influenced I believe by the Spanish roots of Rosemead executive pastry chef. You get flaky pastry layers holding a hefty impeccably smooth egg custard filling; one of the best takes on Portuguese egg tarts you will ever have. The last sweet we had was a small but lovely to nibble on sticky date toffee pudding which also had an ingenious surprise of fresh lavender.

I reminded myself I came for bread so we ended with a savoury shiitake shokupan with house cultured butter; it was intriguing how the Japanese mushroom flavors are infused into the soft white bread that tasted like they were baked with the highest standards of precision.

One thing about cycling to Les Mains is being able to takeaway the above from Bread & Bun. I’d like freshly baked bread everyday please!
The brioche loaf was homely, lovely and good on its own. Almond croissant felt like a home baked airy sort sans the delicate defined croissant layers, but was still nice with an almond paste filling.
The next visit here I’d be getting the sourdough loaves.

No bread from Cedele I dislike and this one just adds some festivity cheers to the reliable repertoire.

Pro Tip: The softer bread you can find at Cedele are their brioches/ buns.

Haven’t have many croffles to begin with but these mini croissants cooked on a waffle griddle were flaky on the exterior and chewy on the inside; quite a delight.

May 2023 be filled with bread runs *cross fingers*
I try the cream pan from Gokuku for the first time and am in awe of the strong vanilla bean note in the cream filling. The saying “一分钱一分货” rings true for Gokuku as usual.
My go to chocolate items continue to please, for a sweet non-bread choice the crispy choco is amazing with a milk chocolate and apricot jam coat. The mochi couverture chocolate bun on the other hand is a chewy cocoa bun sweetened with chocolate chips, white chocolate and orange peels - flavour combinations that are faultless.

The last bread run of 2022 - and I am so grateful that Gokuku has an outlet in the east because the buns here haven’t failed.
Today I enjoyed a light fresh matcha and white chocolate bun, a denser chewy brown sugar bun and a butter sugar bun with raisins and walnuts. An after thought: Gokuku is great at making classic pairing work don’t they? Matcha and white chocolate, butter and sugar taken up a notch with raisin and walnuts.

Pro tip 1: if you can’t differentiate the flour variants the bakery use, just spot the description chewy if you’d like a dense chewy bun versus regular fresh fluffy buns, both are equally good and depends on the mood of the day.
Pro tip 2: bring your own bag to save the earth and get a 10cent discount 🙃

Amazed by how good the croissant based bakes are here - these were works of art with their almost symmetrical layers
Cannot wait to be back to try more from the menu

Burpplebeyond brought me to Lunar Rabbit on a Saturday afternoon and you can be assured you get quality bakes here. The place faces steep completion nonetheless with other neighbouring Boulangerie-cafes. I suggest doing a cafe-hop/ trail along Hamilton road with a group to share the great bakes you can find and decide which is your favourite from each.

Feel in love with this place the minute I stepped in, this cafe - boulangerie looked like all the reasons why I wished I was European sometimes 😬
I came in for a light start to the day so I got myself a pain au chocolat and chocolat viennoiserie. Dad and mum had their Asian fill of bryani a few shops down and shared an eclair and waffle ice cream I had the liberty to steal some of.
I’d recommend going for the beautiful eclairs here and I’m looking forward to try the crepes. Ultimately the space itself just had me sold on coming back whenever I have the chance to. Please don’t ever close Maison Kayser at Changi Village.

On an off day I can find myself here at Bishan on a Tuesday afternoon which felt nice. Better yet they serve a good cuppa black coffee at Covet along with BakeHaus croissants that I’ve been meaning to try but haven’t had the chance to head down to Owen road for. My almond croissant was reliable and tend towards a bread like sort of croissant instead of the flaky butter variant, if I’m make sense.
The place also has a great ambience to get some work done.

First the bakery offers my definition of the best bolo bun in Singapore because it’s $1.40 for a legit bolo cap and soft fluffy baked bread.
Then I’ve recently also discovered that the HK cocktail bun is quite a hearty joy for anyone looking for soft cookie like filling of coconut shreds milk powder and butter within the bakery’s faultless soft bun. The paper sponge cupcakes are eggy and cotton like for both children and adults who needs a snack. You have no idea how glad I was to find So Good at the revamped i12 (in the neighbourhood that’s the family’s weekend haunt).
A run at this bakery is almost becoming a weekly ritual for these good reasons.