Buttery and flaky, croissants make me look forward to breakfast and brunch.
Let’s admit it, what’s not to love about them?
The crescent-shaped French pastry sure is a savoury and occasionally sweet delight, with varieties from almond, chocolate (oh that warm and gooey chocolate filling), to green tea.
You can have them with ham and cheese, egg to more creatives ones in Singapore such as salted egg (trendy a few years ago) to chilli crab.
Though some can taste divine plain and merely toasted.
If your pantry is empty, and need some freshly-baked ones, here are the 10 places to fulfill your croissants cravings in Singapore:
315 Joo Chiat Road, Singapore 427566
Opening Hours: 11am – 5pm (Tues – Fri), 10am – 4pm (Sat – Sun), Closed Mon
A small, humble bakery has been making wave with the Katong community, with several of their bakes sold out before.
So after a few food blogs featured the store *cough cough*, it can get so popular that a line starts forming half an hour before store opening (All right, will it get ‘worse’ after this post?)
Petit Pain’s breads and pastries are only available in small batches, free of improvers, preservatives and artificial flavours.
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.
Some customers may prefer 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. Petit Pain (Joo Chiat)
Only pre-orders allowed during “Circuit Breaker” period. No walk-ins. Order here: https://www.petitpain.com.sg/order
Mother Dough Bakery
749 North Bridge Road #01-01 Singapore 198717
Tel: +65 6909 6604
Opening Hours: 11am – 5pm (Wed – Sun), Closed Mon, Tues
The term “Mother Dough” or pre-ferment, refers to the fermentation starter or sourdough culture used in bread making.
Owner and baker Naadhira started her bread education at The International Culinary Institute in NYC, and spent four years working in various bakeries in the Big Apple.
That includes Runner & Stone in Brooklyn, where she honed her skills in making baguettes and croissants.
The bakery serves up a variety of Croissant, Brioche, Baguettes, and Quiches, alongside a selection of Lemon Cake, Banana Walnut Cake, Dark Chocolate Cake, and Fruit & Nut Cake.
I managed to get my hands on the best-selling Almond Croissant – crispy and fragrant, well-worth for its popularly.
However, recently I thought that the quality may not be that consistent as I saw some on display were slightly on the burnt side. Mother Dough Bakery (North Bridge Road)
Bakery Brera & Fine Foods
8 Empress Road #01-05 Singapore 260008
Tel: +65 6492 5428
Opening Hours: 7am – 7pm (Tues – Sun), Closed Mon
Bakery Brera & Fine Foods is a humble bakery café found opposite Empress Road Food Centre. There are a number of reasons why the croissants taste good.
The making uses a combination of two types of wheat flour – French and Japanese; plus the additional of French butter.
As for the doughs, they are fermented overnight and laminated with proper temperature each step.
Strict observance and precision control are applied, from temperature control, fermentation, proofing and baking to bring out the best of wheat aroma and butter flavour (so as not to over-caramelise the butter and the pastry.)
Therefore, you would find their Croissants to be golden crispy and fragrant buttery flavour. Bakery Brera & Fine Foods (Empress Road)
30 Penhas Road, Singapore 208188
Tel: +65 6293 3121
Opening Hours: 11am – 10pm (Mon – Thu), 11am – 11pm (Fri), 10am – 11pm (Sat), 10am – 10pm (Sun)
Delectable in taste and aesthetically-pleasing, Antoinette has a classic range of Parisian baked goods.
The chef, Pang Kok Keong, is known to take bold steps. When they first started out, the bakery oozed of French vibes. With time, their recipes have merged into Singaporean culture.
When the hype for salted egg croissants was high a few years back, Antionette introduced their own version, and boy, I remember it was good. There were subsequently other funky flavours introduced.
While you may not get some of those seasonal croissants anyone, the classic ones are still worth your buck, with delish and buttery bite.
Artisan Boulangerie Co.
#01-01, 118 Killiney Road Singapore 239555 (Somerset MRT)
Tel: +65 6444 8130
Opening Hours: 7:30am – 8pm (Mon – Sun)
As all pastries and bread at Artisan Boulangerie Co. are handmade daily, the bakers are in the kitchen wee early in the morning to churn out fresh bakes.
The bakery uses French flour imported from a traditional flour mill in Chartres, allows for at least 12 hours of fermentation of the breads.
ABC’s Croissant has a delicate crust which cracks with a crisp when it is broken apart, revealing an airy and soft inside, with circular twirls.
The flaky crust may leave some crumbs on the tray or plate, but some find that all the more delightful.
Tiong Bahru Bakery
56 Eng Hoon Street, #01-70, Singapore 160056
Opening Hours: 8am – 8pm (Mon – Sun)
You know there are some places you instantly feel connected to, and home-growth brand Tiong Bahru Bakery managed to achieve that for many customers, especially the expat crowd.
Other than their Kouign Amann, their Croissant is generally well loved, with choices of classic Croissant, Almond Chocolate, Almond, Green Tea Almond, and Pain Au Chocolat (my personal favourite is the Green Tea Almond.)
The Croissants are handmade, never frozen, and baked fresh every two hours with French flour and French butter – the butter itself is made from Normandy cow milk which gives the pastry more layered richness.
Via Grabfood, Deliveroo and Foodpanda
Bread & Hearth
18 Keong Saik Road Singapore 089125 (10-15 walk from Outram Park MRT)
Tel: +65 65347800
Opening Hours: 8am – 8pm (Mon – Sat), 8am – 6:30pm (Sun)
Their Le Croissant is evidently their signature, made with unbleached flour from France to produce the croissant dough (detrempe) used to laminate the fats (beurrage).
Emphasis was placed on the lamination and folding technique to achieve the best honeycomb pockets within the croissant, in order to be “as European as possible”.
My verdict: There but not quite there yet. Definitely better the average brands, but without the oomph and flakiness of the buttery crust, that to me, defines a good croissant.
Others may like an airy fluffy pastry, and Bread & Hearth’s version goes somewhere in the middle.
Baker & Cook
77 Hillcrest Road Hillcrest Park, Singapore 288951, Singapore
Tel: +65 6469 8834
Opening Hours: 7am – 8pm (Sun – Thurs), 7am – 10pm (Fri – Sat)
Delve into hearty European breakfast and colorful pastries at Baker & Cook.
The best-selling pastry is the Butter Croissant, and founder Dean Brettschneider insists on using Anchor butter from New Zealand.
The butter is said to be made from cows that are raised on lush green pastures and left to wander free-range, which gives the golden churn a richer taste.
Therefore, the Croissants feature delicate layers, and is typically crisp and flaky with light and soft centre.
Via Deliveroo and foodpanda
Scotts Square #B1-09, Singapore 228209
Tel: +65 6636 3672
Opening Hours: 8:30am – 9pm (Mon – Sun)
Frenchman Eric Kayser from the original Parisian bakery belongs to a 4-generation family of bakers.
Perhaps some do not know the origins of this bakery, which is a joint venture of the two pioneers in bread-making – the original Parisian bakery with the Japanese Kimura family.
Together, they created a croissant which was named the best by Paris’s Figaro newspaper.
Here you will find handmade bread baked in-house daily, early in the morning. What makes the bread special is the use of natural leaven and selected flours.
The dough patiently undergoes a long fermentation process, resting for 12 hours before baking. It is this technique that keeps the bread in buttery and soft.
32 Bali Lane Singapore 189868
Opening Hours: 12pm – 9:30pm (Wed – Mon), 6pm – 9:30pm (Tues)
Brotherbird Coffeehouse’s Croissant has a texture quite different from all the rest – so can be a love it or not so much thing.
There are basically four different groups you can expect from this revamped café – twice-baked croissant, the regular croissants (some pumped with fillings), chocolate series, and Danish pastries.
Brother Bird continues to introduce seasonal bakes, such as the current Hae Bee Hiam & Cheese Danish ($5), “Tang Yuan” Pastry ($5) with coconut mochi and adzuki bean, Mandarin Orange Meringue Croissant ($4), and Mango Sticky Rice ($5) with fresh mango fillings, coconut mochi in a croissant topped with coconut flakes.
The more adventurous should try the twice-baked croissant series to experience the lightly-crisp exterior which contrasts with the slightly sticky and chewy mochi slab in the middle.
The inside is made with a glutinous rice flour mix, while the pastry takes a long process of 12 layer folding to create a more flaky texture.
I wished it was overall more fluffy in the middle for a better contrast.
WhatsApp KC: +65 9296 4997
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1-3 boxes (1 box contains 6 pieces) / location ($8)
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