Full Tiong Bahru Bakery review here: http://ivanteh-runningman.blogspot.sg/2014/06/tiong-bahru-bakery.html
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 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 knowledgable 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).
See my full review & photos at = https://chefquak.com/2016/04/26/nice-coffee-pastry-breakfast-place-tiong-bahru-bakery-on-22mar2016/
a RI friend organised a & coffee at tiong bahru bakery on 22.3.2016. ^^
i say – this tiong bahru bakery really crowded!
must say that the plain croissant is one of the best i had.
flaky outside soft inside & nice buttery flavour.
not so hot on the almond croissant.
there were some promotion …i think its about S$2.50 each.
and the coffee is good here!
pastry stuff not top of my list, but i quite happy to have a nice cuppa & chat with good friends. ambience wise it is no better than any of the good coffee places.
Full review: http://www.jacqsowhat.com/2015/07/tiong-bahru-bakery-launched-savoury.html
Tried the new savory croissants which took inspiration from dishes we all love today - molten egg ramen, onion jam with sausage, xiao long bao and salmon and spinach. Interesting rendition. My favorite pick would be the flying pig also known as onion jam with sausage, goes really well with the flaky pastry dough.
Something you can't miss when dining at Tiong Bahru Bakery, their signature Kouign Amann $3.50. A Breton cake containing salted butter and sugar round the pastry puff. This is officially my favorite item here and will always go back for this. Despite a higher price tag for pastries here, some of the favorites do keep me coming back for more. Anyway, the four new savory croissants are available from 1130am - 3pm daily, at all Tiong Bahru Bakery outlets.
Full review and pics on www.dairycream.blogspot.com
Recently tried their new savoury croissants and my favourite was the "Flying Pig" out of the four.
the sparkling chemistry between the subtly spiced chorizos and the sweet caramelized onion jam in the "Flying Pig" left me clamouring for more. Its miso dressing did not overpower the dish and I wouldn't even mind if the sausage was spammed with even more of the tasty onion relish on top.
Speaking of the "Rolling Dumpling", I would not have guess that it was inspired from Xiao Long Bao if not for the menu description as it lacked the distinctive traits of this classic chinese dumpling such as the slurpy pork broth. Yes, there were pickled ginger and succulent minced meat but the black vinegar dressing could not lift up the dish.