Globalisation hits Tiong Bahru, once again.
Gontran cherrier, one of the marquee bakery names in Paris, has just recently taken over the spot of what once used to be a wholesale egg distributor, keeping cafes like 40 Hands and Open Door Policy company. You do not have to be sad that we have fewer eggs right now, because Tiong Bahru Bakery certainly promises better. At least the crowd proves so.
Schlepping our way through the old charming estate, all seems tranquil and quiet until we pushed through the swivel door. What came into sight was a lively confectionery without any hint of restlessness. The incessant exchanges of words rose above the unmistakable smell of the freshly baked, and the queue was eternally interminable. Natural light streamed through the wide glass windows by the side, highlighting the panel of pastries to its fullest glory.
Yet another reason to be jealous of Tiong Bahru heartlanders.
Croissant are ubiquitous, but it is not tough to agree that memorable ones are rare. A good croissant has to be crispy on the outer layers and sublimely fluffy on the insides without being overtly greasy and jelak. Rich buttery flavours should intensify by the bite and normally, the flakes would not be left untouched. Fortuitously, the croissants at Tiong Bahru Bakery surpassed our expectations. If this croissant is rumoured to be the best in Singapore, we are inclined to believe it.
Amongst the golden array of baked goods, the open-faced focaccia caught our eyes, or rather, it was the bush of rockets that stole some limelight. Sinking our teeth through thin strips of prosciutto ham, a web of mozzarella and bursts of cherry tomatoes, we were delighted by the combination churning in our mouths. And apart from the teeny-weeny amount of fibre the rockets have to offer, they had inevitably introduced some texture and character to the dish at the same time. Have the focaccia warmed up by the friendly crew so that it will taste softer.
Boasting a rectangular figure with a thin crust, the Pineapple, Mango and Passionfruit tart could easily be passed off as a dessert pizza. In fact, it doesn’t have to be one, since the bright, sunshine colours had already made our day. The mish-mash of yellow-hued fruits were evidently brow-raising, and so was the acquired taste that we found hard to abstain from. Amidst the crunch coming from the almond and passionfruit, the tart countered it with moist, succulent morsels of pineapple and mango. The crust was not half bad either. We were impressed.
If you are a regular patron of Tiong Bahru, then Tiong Bahru Bakery is definitely worth checking out on your next visit. If you ain’t, well, you now have a great reason to go. Even if you are not a bread enthusiast, we have all reasons to believe the croissants here will make you a convert. Meanwhile, a similar twin is expected to pop out at Raffles City in due time, and fans are already anticipating.
Perhaps, it is time for The Orange Thimble to whip out their contingency plan.