Video
Opening Hours
Today
07:00 - 22:30
Mon - Sun
07:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
This bakery has been operating at Punggol plaza for the longest time. They introduce new flavors from time to time and this time I bought a sweet bread loaded with cranberries and raisins.Cranberry & raisin sweet bread $2.70There was generous serving of dried cranberries and raisins in the bread which made it very sweet to eat on its own since the dough is already sweetened. The texture is soft and fluffy when eaten fresh on the same day it was produced. Not bad
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one of the neighbourhood bakery that i frequent quite often. i quite like some of their buns especially the coffee bun, it has a very strong coffee smell and taste. but the bun have to be eaten fresh. i tried before leaving the bread overnight and reheat them in the toaster next morning for breakfast but they tasted not as nice as before
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The mooncakes here are a bit rough - just like traditional olden day mooncakes.The roughness gives the fillings texture and the pastry is thick enough, so the entire morsel is well-balanced. Here, I've got the the green tea, pandan and white lotus flavours. And they are very fragrant and fresh!Each perfectly moulded mini mooncake is great to go with Chinese tea. They are not too sweet and not too oily. I prefer these to the expensive restaurant ones which are over priced and not traditional anymore because of their new 'modern" flavours. It's a good size for snacks and you don't have to save hald the piece for later because it's easy to finish in one bite.Cake History is easy to locate and hopefully they'll be selling these mooncakes again next year! Each mini mooncake costs about $2.80++ for the baked skin and more for the snow skin.Recommended!
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I was shopping in Punggol Plaza and I was looking around for bakery shops to get next morning's breakfast. I chanced upon Cake History and decided to get 3 egg tarts for breakfast next morning. 3 egg tarts costs $2. This egg tart has a more 'biscuity' crust and not those crispy flaky ones which are characteristic of Hong Kong egg tarts. The egg tart shell is quite ok - a little bit more soft than bisculty and the egg filling has the right level of sweetness. The biscuit crust does get more crunchy if you toast the egg tart lightly in the toaster like I did.
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