Updated: Tiong Bahru Bakery, pastries from a French baker.

There was so much hype about this “Tiong Bahru Bakery”. I was curious. Why would you name a bakery after a local street road? And most shocking of all, it’s opened by a French baker, Gontran Cherrier. Born to a family of bakers and pastry cooks for three generations, this Frenchman sure has a pedigree to boast.

Speciality bun with salmon and cream cheese S$8.50: I think I have talked so much about this dish that I sound like a broken record. But let me refresh your memory of my fetish for salmon. Once again, nothing goes wrong with salmon. The savoury smoked taste of the fish was perfectly contrasted by the buttery and smooth cream cheese, that was lathered pretty generously. The speciality bun was so soft that it goes so well with its overflowing contents. The only downside of this dish would be the overzealous amount of rockets, which can be quite a mouthful.

Tiong Bahru BakerySpeciality Bun with Bacon S$8.50: Nope, you’re not seeing double. This is a whole new different sandwich. And when I say different, I really mean different. You may seem sceptical of the taste that this colourful and messy arrangement of meat and veggie can bring to you. Never judge a book by its cover. The juicy streaky bacon. The crunchy fresh greens. The ultra soft speciality buns! Not to forget, sun-dried tomatoes are sprinkled randomly in the mess, giving that extra punch and twist to the sandwich. Thumbs up!

IMG_9348Speciality Bun with Ham: One of the sandwiches that they have in their pretty glass displays. Not the best of the bunch, but the ham slices are delicious and tasty with the bun and rockets.

IMG_9352Kouign Amann (Pronounced as queen-ah-manh): The name of this pastry literally means butter cake. Layers of firm dough folded with sugar and plenty of butter to result in this sinful indulgence. Sweet, light and fluffy, this is an excellent treat for people with a sweet tooth. For once, I’m ok with loading my body with this type of carbohydrates.

IMG_9326Chocolate croissant: The croissant is savoury sweet and delectable. Light and airy with visible distinct dough layers, the chocolate within is an extra boost. A pity that I have not tried the famous croissant.

IMG_9329Mixed Berry Crumble: The mixed berries are a little too sour for my liking but the saving grace has got to be the buttery and sweet crumble layer at the top.

Lemon Tart: I actually like the slight tinge of zest and tang for desserts like sorbets. But this tart is way too sour for my liking. You may have thought like me and try to pair the filling with more tart to neutralize the taste. Wrong move. The tart is almost as hard as a brick and you may find yourself almost impossible to enjoy the tart when you’re trying your very best to bite off a chunk while maintaining your posture.

Chocolate Mendiant with Nuts and Dried Fruits S$6.50: Somehow, the desserts didnt score really well with us that day. We love chocolate. But the combination with dried fruits is just too awkward and mushy for me.

Armed with only one unwilling friend, I could cover only a few pastries. But I am definitely going back for my favourites and try more. People might find this artisan bakery a little too pricey but I think this place is worth trying for an occasional indulgence in artisan pastry.

Tiong Bahru Bakery
252 North Bridge Road
B1-11/12 Raffles City Shopping Centre
Open daily 11am to 10pm

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