A small, humble bakery has been making wave with the Katong community, with several of their bakes sold out before 2pm.
Friends have told me to keep quiet about it for weeks, but it seems like through word-of-mouth, the cat is slightly out of the bag.
Petit Pain is a small batch bakery run by Mark and Regina located along Joo Chiat Road, a few minutes’ walk away from the famous Mr and Mrs Mohgan’s Super Crispy Roti Prata.
Breads and pastries are only available in small batches, free of improvers, preservatives and artificial flavours.
They believe that a good bread should be kept as simple as possible, relying on good ingredients and techniques to bring out the best aroma and flavour.
Therefore, the Classic Croissant ($3) requires a 3-day process to produce.
I decided to have it fresh because the buttery fragrance was just too alluring. And there was that ”wow” moment upon taking that first bite.
Though I haven’t eaten all the credible croissants in Singapore, I must have tried the notable 15 – 20 brands or so.
I must say that Petit Pain’s take probably ranks top as the crispiest version I here.
I could imagine some customers preferring a more buttery, fluffy take, but I find this croissant very delicious and charming, especially the ability to maintain this level of crisp is tough in a humid country like this.
Other bakes available on a rotational basis include Pain Au Chocolat ($3.50) and Kanelbullar ($2.80) – a Swedish cinnamon roll.
I asked if an Almond Croissant would ever be available. Mark explained candidly that because an Almond Croissant requires leftover croissants to be double-baked, he never had any left.
That is how popular his breads are.
315 Joo Chiat Road, Singapore 427566
Opening Hours: 11am – 5pm (Tues – Fri), 10am – 4pm (Sat – Sun), Closed Mon
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