更多
2014-06-18
76 瀏覽
Named for its first outlet located in Tiong Bahru, in the south of Singapore, Tiong Bahru Bakery is actually a French / France style artisan bakery, founded by master baker Gontran Cherrier, operating under the Spa Esprit Group. With a wide variety of freshly baked premium qualtiy breads and pastries, and a quirky combination of Western and Asian influences, Tiong Bahru Bakery has won rave reviews from diners.Ambience at Tiong Bahru Bakery pays homage to the Singapore Coffee Shop, with furniture
Ambience at Tiong Bahru Bakery pays homage to the Singapore Coffee Shop, with furniture resembling the wooden ones of old. A wide and bright display case lines half the store, displaying all the baked goodies available, while a coffee machine sits to the side, with its whooshing and whistling sounds.
Service at Tiong Bahru Bakery is largely self-service. There is no menu to speak off, you simply browse the display, pick out the items you want, then pay at the cashier. On occasion, staff do serve your order to the table if a short preparation time is required (mostly for drinks). Still, I find staff at Tiong Bahru Bakery to be friendly and relatively knowledgeable about the breads and pastries available.
While there are no main dishes at Tiong Bahru Bakery, this is made up by the over 50 breads and pastries, freshly baked daily, ranging from savoury to sweet to staples. There are usually a range of sandwiches or burgers available as well. Portions sizes at Tiong Bahru Bakery are decent, and for a premium artisan bakery, I find prices to be relatively competitive, similar to a typical cafe elsewhere.
Said by many to be the best Croissant (SGD $2.90) in Singapore, this is light and buttery, with a crisp, flaky exterior. But as you get to the center, the Croissant gives way to a soft, chewy dough texture, making it a delight to eat. Even eaten plain, this is among the better ones!
The Apple Raisin Brioche (SGD $4.20) has a soft, fragrant dough, surrounding a sweet center of warm apple slices, studded with raisins. Not too overly sweet, the freshness of the apples complemented the soft, sweet dough. Very good as a dessert!
Get both Western style, and Singaporean style coffee here! The Mocha is rich and fragrant, with a deep chocolate flavour, while the Magic is best described as Kopi Gao (literally means 'Coffee Thick', which is a double shot coffee with condensed milk).
Full Tiong Bahru Bakery review here: http://ivanteh-runningman.blogspot.sg/2014/06/tiong-bahru-bakery.html
張貼
