0
1
0
Telephone
6441 8766
Introduction
The bakery on Frankel avenue has been around as a well-liked spot for many years, first as a French bakery and then as a Swiss bakery. Recognizing a good thing, we have kept the same master baker, Swiss theme and the great breads & pastries. high quality drinks to the menu and updated the look of the café, at the same time making it more child friendly. continue reading
Opening Hours
Today
07:30 - 19:00
Mon
Closed
Tue - Sat
07:30 - 19:00
Sun
07:30 - 18:00
Payment Methods
Visa Master Cash
Restaurant Website
http://www.theswissbacker.com.sg/
Signature Dishes
Almond Cake Chicken Pie Quiche
Review (1)
Level4 2010-12-25
76 views
There are not many Swiss cafes/bakeries in Singapore, right? Off the top of my head, I can only think of Swissbake (love their breads!), Swiss Culture (in Suntec Mall), and Swiss Baeckerei, a quiet neighbourhood cafe-bistro founded some 6 years ago. Besides breads and pastries, the menu has a good mix of omelettes, crêpes, quiches, sandwiches and rösti.The scrambled egg rosti ($10.90) didn’t blow me away. It’s rather thin and not the thick and chuncky type I had in Switzerland before.Here’s the Sausage Omelette ($12.90). I tried the omelette but can’t remember the taste now so it should be average. Otherwise, I’d remember! =)You can always tell which cake is the most popular by looking at which cake disappears the fastest from the table. Louve ($4.90) was the cake that day. And what a special cake it was, with a layer of smooth crème brûlée topping a rich dark chocolate mousse.Unless you really really really want a tiramisu, don’t bother ordering this dry tiramisu ($5.70).Like the tiramisu, the Palais Royal ($4.90) suffers the same “dry” fate. And the layer of nougat in between the chocolate mousse ain’t as crunchy as I’d like.Food is not fantastic and location is not exactly accessible so I guess it’ll be quite some time before I make an appearance here again. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)