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Bread

Bread

my first (and probably only) true love ๐Ÿž๐Ÿฅ๐Ÿฅ–๐Ÿฅฏ
Chew Sher Mein
Chew Sher Mein

This is a flatbread covered with bubbly cheese ($5.50). There is no possible way this could go wrong. The savory, slightly salty mozzarella with the chewy flatbread...it tastes like a pizza.

I intended for this to be a hummus dip, but really it tastes better on its own. Cheese and hummus is too much oil, and the earthy flavors of the hummus tend to overwhelm the cheese. But it's definitely worth the try.

The owner added as he cleared our plates: "all the bread is handmade as a Mediterranean place has to get its bread right. The mains can be inconsistent, but the bread must always be good." As a bread lover, I nodded vigorously in agreement.

8.5/10

2 Likes

I underestimated how addictive this $3.30 hunk of bread would be. It has the most perfect chewy texture and crumb. Even the seemingly crusty exterior was easy to chew through.

It seemed really wet and undercooked, almost to the point where I expected raw dough. But far from it, I found a delightful fluffy bread studded with walnuts. Even the walnut to bread ratio is perfect.

This is honestly a steal at $3.30 and is really really good. Bring your own container for $0.10 off and the staff was nice enough to cut my bread up for me. Duke Bakery is officially my favorite bakery (overtaking Breadtalk)

9.5/10

I really like this fancy Frenchified take on Kaya toast, essentially turning the beloved breakfast food into a dessert. ($6) This creation consists of toasted house-made ciabatta smothered in creamy pandan custard, topped with a whole slab of French butter and drizzled with gula melaka and coconut flakes.

This was so rich and decadent. But super well thought out; the cream was rich, milky and bursting with pandan flavor. The butter added contrasting saltiness (had the added benefit of not being greasy because it was served cold and it was really high quality) and the gula melaka injected that coconutty flavor that truly reminded me of my childhood snack ondeh-ondeh. It went well with the crusty crunch of the ciabatta. Really, really good and I definitely appreciated the creativity that went behind it.

8.5/10

This quintessential Japanese sweetbread only cost me $1.30. It's got an iconic crispy cookie top and an incredibly soft, fluffy and airy interior.

The cookie crust wasn't super crunchy, but it's passable. I was more bothered by the density of the bun. I prefer my melonpan really inflated and airy to balance out the crispness of the crust. The flavor of the melonpan itself made up for it though; rich, milky and decadent. I like this bakery a lot, although it can't really compare to the ones in Japan.

It's so affordable at just $1!! It's so small and perfectly sized too. This sugary yeast donut was super nostalgic, kind of reminding me of my childhood Sweet Ring donuts; fluffy, airy and the sugar just melting into my mouth with every bite.

I prefer yeast donuts to cake donuts to be honest. Their fluffy bread like texture is really a lot more light and easier to eat. And that faint yeasty taste actually really balances out the sweetness of the toppings.

This is one seriously kickass sourdough roll. ($3) Sourdough is honestly my favorite type of bread because of those tangy, earthy, complex flavors.

This version is studded with some seeds and nuts, with a crispy crusty exterior and an absolutely delicious sourish tang and air-filled, spongy texture inside. I opted to have it warmed and when you crunch into the warm roll it tastes absolutely magical, a gorgeous medley of texture and flavor.

I had a cup of cold brew ($5) to pair with the coffee. The beans are sourced from Cata coffee and while it is a small serving, the light playful fruity notes go very well with the bread.

9/10

1 Like

How can ya girl resist this $10 carb collection ๐Ÿ˜

Comes with a mix of toasts and that beautiful croissant right on top, served with butter and jam.

My personal favorite is definitely the croissant. So buttery and flaky and pairs perfectly with a cup of B&C's fantastic coffee (I had a piccolo latte!). A close second is definitely their sourdough. Sliced a little too thin for comfort but still good and with that distinctive delicious tang that goes so well with butter.

I felt that their toasts were a tiny bit too chewy (maybe they could've done with a tad more toasting and browning in the oven). But the toast with the sesame seeds stood out for me too, I loved the crunch.

8/10

1 Like

This pastry ($4.50) is apparently the 'fattiest pastry in all of Europe' and stands for 'butter cake' in the Breton language.

Well whatever, cause this glistening pastry sent me into a bread heaven and I'm not coming down for a while. Made with French butter with caramelized sugar, this pastry has a flaky, layered core and a crispy caramelized exterior. Like the lovechild between a danish and a croissant and then rolled in sugar and baked itself.

It's to be honest, absolutely delicious. Just that awesome sweet crunch and then the coil of pastry unraveling to reveal buttery flaky interior. Ah. My taste buds are blessed.

10/10

An absolute classic and a must-try at every bakery. TBB's version cost $3.75 and certainly met the benchmark for an excellent croissaint.

I love how invitingly crispy and flaky it is on the outside and how it crumbles when you first bite into it, but pulls apart to reveal a soft, fluffy, doughy center. The rich buttery flavor permeates the pastry and it is really a well done work of art.

My dining partner taught me to order some milk coffee on the inside to dip the croissaint into. So I dipped pieces of my croissant into a piccolo latte and believe it or not, it tasted even better. Kind of like dipping kaya toast in egg to make it even richer and more complex in flavor.

At first glance, I thought this $5.80 pastry looked most Starbucks-esque for some reason. But the more I stared at it, the more that oozy cheese and slightly deflated crossaint looked appealing to me.

And oh boy was it good (better than Starbucks). The crossaint remained crispy and flaky despite the fact that it had been stuffed with egg and cheese. The egg was well seasoned and while obviously not freshly cooked at least it was flavorful and not rubbery. But the kicker was the cheese. Slightly salty and with a reasonable cheese pull, it paired with the buttery crossaint and savory eggs perfectly.

I am surprised and impressed by this!! I was not expecting it to taste quite this good. :)

8/10

Peep those layers in that crossaint!! The Providore bakes their bread fresh in-house every day, so I definitely had HIGH expectations for this pastry ($3.80). Also because it looked absolutely delicious and appetizing. And it was huge, as big as my hand.

I kinda like to hear that crispy crunch when I bite into a crossaint, but I really didn't get that here. I also felt they could have been more generous with the filling, as it seemed to be just a tiny smudge of chocolate in the center. Also, it could've been warmed up slightly to make the chocolate gooey and the pastry slightly crispier. It still had the airy, flaky layers and buttery richness of a good crossaint, but I just expected more I guess.

Oh I also ordered a pretty good large Americano with my pastry ($6.50). Always need my coffee with any snack :)

6.5/10

Bagels are one of my favorite kind of breads, and their donut shaped appearance just makes them so much more fun. TMBH's Unlox ($12) consisted of a huge, freshly baked, chewy bagel generously smeared with cream cheese (I'm talking cream cheese explosion when I bit into it) and with layers upon layers of smoked salmon. To cut the richness of the smoked salmon and cheese the sandwich also had pickled cucumber, capers and red onions.

It was more of a burger than a bagel, and in such a good way. The salty, tangy and rich flavors melded together well in an interesting, complementary manner. And the gorgeous bagel was the anchor for it all; it was so warm, soft and chewy. It was well worth the price. I would love to be back to try the more exotic bagels and their other smoked meats.

8/10

2 Likes

I lift ๐Ÿ’ช๐Ÿป I eat ๐Ÿฉ I science ๐Ÿค“

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