Bakerzin, then known as Baker's Inn, opened its first outfit off Sembawang Road in 1998. Initially, the small patisserie concentrated on the wholesale business by supplying mainly French bread and pastries to well-known hotels and restaurants. Since then, it has established a reputation as an authentic French bakery. In 2000, it introduced its first boutique café serving up Bakerzin’s signature collection of indulgent treats and a choice of savoury dishes. In 2011, it launched the first Bakerzin Artisan Bread store located at myVillage at Serangoon Gardens to provide authentic yet affordable European style bread to customers. To date, there are ten Bakerzin outlets in Singapore and five outlets in Indonesia. Customers are also able to place their orders through our online service.
Mon - Fri: 10:00 - 22:00
Eve of PH: 10:00 - 22:00
Sat, Sun & PH: 09:00 - 22:00
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Bakerzin has been around for years, serving gourmet pastries as well as delicious savoury dishes. Today, we visited the outlet at United Square and got to enjoy their afternoon tea time promotion (weekdays 2-5pm) - a slice of cake and a coffee / tea for just SGD$9.80!
For the cakes, *Hallie chose the Adagio (usual price SGD$9.50) - crunchy hazelnut praline, topped with valrhona chocolate, cream, sacher sponge, and hazelnut mousse. A scoop of vanilla ice-cream will be served for the a la carte order.
The base layer was crunchy as promised, and rich with aroma of hazelnut. The chocolate itself was thick, luscious and creamy, a lovely contrast to its crackling base - a lovely indulgence for chocolate and nut lovers.
I debated between Riviera and Foret Noir (blackforest) for a long time before settling on the former (usual price SGD$8.80). The colorful Riviera is made up of genoise almond sponge layered with cherry mousse, iranian pistachio and cherry macaron. When ordered a la carte, it will be served with seasonal berries, mango and raspberry sauce.
This cake is soft and moist, with a gentle cherry flavor amongst the hints of nuts. The tiny macaron sitting atop adds a bonus crunch and sweetness to it; overall the Riviera tastes every bit as good as it looks.
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