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For a full story coverage, please visit:http://www.epinosh.com/2012/10/freshly-baked-singapore.htmlFor 3 years now, it seems to me that there are new breakfast parlors & coffee joints opening every month. All-day-breakfast and coffee tasting (surpassing wine tasting these days) becomes suddenly fashionable. Many are made to rediscover the art of coffee drinking and cultivate the new societal norm of brunching. No one could be spared.While some are untroubled by queues, others like myself, gets i
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For a full story coverage, please visit:
http://www.epinosh.com/2012/10/freshly-baked-singapore.html

For 3 years now, it seems to me that there are new breakfast parlors & coffee joints opening every month. All-day-breakfast and coffee tasting (surpassing wine tasting these days) becomes suddenly fashionable. Many are made to rediscover the art of coffee drinking and cultivate the new societal norm of brunching. No one could be spared.

While some are untroubled by queues, others like myself, gets irk by it. Those that comes with a long line, therefore needs either entice me with real stuff or delude me with some marketing gimmicks which I may fall trap at times. With a bit of luck, one could still find authentic flavourful eatery without having to join the crowd in the bustling street of Orchard - but allow me to echo; "that's when you are in luck." Betting at it, I seek out the less congested spot in downtown.

Nestling along a quieter lane at Killiney road, this 5-year-old deli-bakery shop is a stone away from the signature kaya toast at Killiney Kopitiam. I remembered savoring the optional coconutty kaya jam & that slightly salted slab of butter that cuddle 2 slices of warm French toast and washed down with a cup of old-fashion brewed coffee. And today, I met with Freshly Baked by Le Bijoux for a similar nostalgia experience - no queue absolutely.

I enjoyed its unpretentious makeup with sturdy wooden dining furnitures, withholding some traditional elements. The well-ventilated shophouse is most welcoming. But more inviting is the lady behind the baking countertop who was once the executive pastry chef at Saint Pierre who struck out on her 5 years ago. This baker - Audrey has tempt patrons with her homemade sweet cinnamon loaf, butter cake, walnut raisin bread. Some make their way there for the affordable breakfast sets (nett prices). I hear them, and so I turn up.

I was greeted with a firm but friendly tone, the moment I stepped into the shop. The place was empty at 2pm on a Saturday. I quickly pick up the menu placed in an acrylic holder against the wall. Without delay, I went up to the payment counter to make my order and pay for them. The cake choices in the glass shelving were narrow - forget about having any fanciful slices, Audrey bakes traditional confections.

The burger bap arrived with a loud bang. The sizeable bun came with an authentic softness with an easy to chew texture and airy interior, nothing more. The salt-cured beef slices didn't taste too briny but a little too greasy. Instead of assembling them into a à la mode burger, I forked the sunny side-up and get excited watching the yolk exploding in all direction atop the bap. The result was a moist and eggy bread combo. Unimpressed, the baked bean stood motionless on the plate. Though it didn't wow me greatly, I appreciate the homely bread offered.

2 slices of thick wholemeal bread helped fix one's hunger pangs. I feel the crust crackling apart as it revealed large to medium air pockets in the crumbs. I figured that I tasted too many well-baked European breads these days that the ones I had here failed to surprise me further. The set came with some crisp bacon strips and a pool of scrambled egg - moist but bland disappointment. The stalk of romaine looked out of place on the plate; too little to call it salad, too bulky on its own - I don't understand. Still, I am pleased by the customer-oriented gesture here. I feel good not for the cappuccino but the biding good-bye when you make your exit to the door.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2012-10-04