HungryGoWhere Singapore Food Guide, Restaurants, Eating Guide and Reviews - HGW
Search the site
72%100%14 votes

Bakerzin (United Square)

3.1

Eatability rating

15 reviews

Write a review
DessertsInternationalWestern

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 - Thu: 10:30 - 21:30

Fri - Sat: 10:00 - 22:00

Eve of PH: 10:00 - 22:00

Sun & PH: 10:30 - 21:30

+65 62515550
$15 based on 14 submissions
High Tea (4 votes), Dinner (3 votes), Lunch (3 votes)
Share on
ArcticStar
4

Teatime set is very worth it

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. For full review and more photographs, please visit:
http://thearcticstar.blogspot.sg/2015/02/afternoon-tea-at-bakerzin-united-square.html

The HGW community like this place for...

  • desserts2 votes
  • Adagio1 vote
  • Arrabiatta Penne1 vote
  • Bailey's Irish Cream Souffle1 vote
  • Profiteroles1 vote
  • Raspberry Panna Cotta1 vote
  • Riviera1 vote
  • Read more Must-try Dishes
Community submitted Favourites:
Overall
Based on 15 reviews
Food/Drink
Value
Ambience
Service
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location

Similar Listings

Have something to say? Write a review.
Overall

Delete Photo

Are you sure you want to delete this photo?

Latest Community Reviews:
14 Feb 2015 • 418 reviews • 7 followers

Teatime set is very worth it

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
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. For full review and more photographs, please visit:
http://thearcticstar.blogspot.sg/2015/02/afternoon-tea-at-bakerzin-united-square.html
Overall
Food/Drink
Value
Ambience
Service
  • Interior
04 Apr 2013 • 96 reviews • 1 follower

Casual setting with a rich, chocolatey cake.

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
I was at Bakerzin on a weekday night alone to satisfy my craving for a slice of cake. I was slightly disappointed when their best-seller, Chocolate Amer, was out of stock. I settled for Sweet Allure ($6.90) instead, as they told me it's the most similar to Chocolate Amer, except that Sweet Allure contains alcohol. 

The multi-layered cake was extremely rich and chocolatey which I liked, but I couldn't differentiate between the layers in my mouth. The cake was still very much in its frosted state and the layers were still very much stuck together. The top-most layer was a thin layer of thick, glossed chocolate ganache, and the next few layers were the alcoholic sponge cake and chocolate cream intertwined. Should have waited for the cake to chill awhile. Still, I enjoyed the mildly alcoholic Sweet Allure.

I also ordered a Flat White ($4.80). It would have been much more visually attractive if there was some coffee art on it. 

The entrance of the place doesn't look too welcoming as it's small. But I like the lighting and setting. I also love cafes with comfortable, individual sofa seats which they have to offer, especially for small groups (or alone).

The lady at the counter was knowledgable enough about the various cakes that they had to offer and recommended me the slices that I should try out. 

PS. They also have a weekday high tea set - a slice of cake and drink for $9.80!
Overall
Food/Drink
Value
Ambience
Service
  • Sweet Allure
23 Jan 2011 • 0 review • 0 follower

Awesome Chocolate Scuffle!

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
Its desserts are just great especially its Choc Scuffle which is a must try! Their service is prompt and and real friendly waiters. Seats are really comfy too!
Overall
Food/Drink
Value
Ambience
Service
18 May 2010 • 20 reviews • 4 followers

Fantastic Desserts

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
 

The first time I went to Bakerzin was about three years ago, perhaps four. 

Now if I had known that they had a bread basket, and that helping yourself to copious amounts of ciabatta, whole grain and rye breads, and slotting them into an adorable roller-toaster of sorts was completely unlimited (provided you order a set meal of $13.80+), I’d have frequented them sooner – and perhaps would have made a huge dent in their revenue. 

Come on. It’s bread. Fresh bread with balsamic vinegar and olive oil to go with. Now we’re talking carbohydrates. 

Every set lunch ($13.80) consists of your own helping of bread, the soup of the day, a main and a drink. 

I love soups. I do. But ever since working in the kitchen of a cafe about a year back, I’ve never looked at them the same way ever again. I rarely – if ever – order soups when I’m out as part of a meal because chances are that swimming about your healthy-sounding soup is a ton of butter, heavy cream and whatnot.  

Suspicions aside, the Soup of the Day was a velvety pumpkin soup, smooth and thick, albeit rather average. I’d only wish that they didn’t remove the wonderful fibrous chunks so characteristic of pumpkins. 

Glen’s spicy Arrabiata Penne ($19.80 or as part of a set lunch) was my favorite of the three mains we ordered, perfectly al dente and tossed in a vibrant basil tomato sauce, a remarkable balance of sweet, tangy and peppered with almost dangerous specks of chilli padi. Classic yet very well done. 

I ordered the Hazelnut Butter Spaghetti with Poached Egg and Ham ($10.80). Firstly, what hazelnut butter?! I was expecting something tasting almost akin to nutella, or ferrero rocher, since I’m very accustomed to the nutty-ness of hazelnuts and I did have fun spreading hazelnut butter from a jar onto my toasts one period of time. I don’t know whether to be relieved or horribly disappointed that my spaghetti didn’t even so much taste like nutella (now wouldn’t that be interesting). Instead, it had this peculiar burnt note which could, depending on personal preference, be good or bad. It was bland, had twin circular slices of Cold Storage-looking breakfast ham draped over (couldn’t they at least slice it up to prettify the pasta?) and a dismally tasteless poached egg perched atop the dull, though admittedly perfectly al dente spaghetti. I was only thankful that Glen dropped a few globs of chilli padi and garlic chunks from his Arrabiata to spruce up my pasta, otherwise I wouldn’t have finished it. Brilliant Fancy Name marketing ploy though. I fell for it. 

Perhaps it would be wise to stick with the western mains at Bakerzin, because, well, the tomato of the Teriyaki Chicken Rice ($10.80 or as part of the set lunch) doesn’t look very pretty now does it? It looked like an upended, cross-section of a rafflesia. The rice was dry and clumpy, and the chicken tough and rubbery. Good syrupy sauce though. 

I don’t think that anything could have dampened Adam’s mood for his dear Profiteroles ($8.80) though, and I immediately knew why the moment they descended onto the table. Three sizable mounds of vanilla ice cream sandwiched by delicate choux pastry, drenched in rich chocolate sauce and a sprinkle of toasted almonds. Fantastically simple and delicious. 

It looked so unassuming and deceptively plain but was anything but. Glen’s Raspberry Panna Cotta ($8.80) almost refused to stop jiggling from the moment it was set down on the table till I almost wanted to time the number of complete oscillations it underwent. Jiggling frequency. You would almost expect it to have the texture of jello or gloppy pudding, but the Panna Cotta was astonishingly creamy and yielded to the slightest pressure from a spoon, melting on the tongue in a burst of intense vanilla. It paired excellently with the raspberry sauce. Thumbs up for minimalist yet elegant presentation too. 

I can conclude safely, and with much confidence, that Bakerzin’s desserts are the best that they have to offer. I didn’t mind waiting 15 minutes for the arrival of my outrageously fluffy puffy Bailey's Irish Cream Souffle ($8.80) with its glossy top and majestic sides rising above the ramekin. The bitter bite of the shot of espresso that came with the souffle was potent and a great companion to the sweet . Drink it all in one go to finish off this dessert or bathe the poofy cake in it. It’s delicious either way I’d reckon.

Their service leaves much to be desired since we wouldn’t have had water to drink if we didn’t ask and our glasses were never refilled till before we left.

Stick to the desserts, because those are the best.

Read the full review on my blog!

Overall
Food/Drink
Value
Ambience
Service
  • Bailey's Irish Cream Souffle
15 Jan 2010 • 0 review • 0 follower

Macarons

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
The macarons are prominently on display and the bright colors of the shells are very enticing. I go for the macarons when they have the 1-for-$1 promotion but they always seem to be not stocked on the popular flavours. Also disappointing enough, I've seen them take the macarons out of pre-packed boxes in the fridge so I know they were not freshly made from the oven in the outlet. The macaron shells are very candied and sweet, not the usual cruncy shells you would expect like the ones french bakers maker. If you die die would like to try, I would recommend getting the lemon ones and the strawberry ones. Definitely dont get the alcoholic one. Staff is a bit slow to tend to the macaron counter because she is doubling up as the cashier for the entire cafe, and many times I was left there waiting for more than 5 minutes before I was tended to.
Overall
Food/Drink
Value
Ambience
Service

Singapore Food Guides

What to Eat
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned