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Spring Tomorrow
Food · Recipes · Travel

Tiong Bahru Bakery by Gontran Cherrier

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Located just a stone’s throw away from the ever popular Tiong Bahru market, this artisan bakery is not to be missed.

I first heard of its name when I read about it in the Sunday Times and on a couple of food blogs too and I just had to ask the husband to grab some of its signature goodies on his way back home from work. Lucky him, his office is located near so fresh-from-oven goodies are always within reach.

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Kouign Amann $3.50

When I took my first bite of the Kouign Amann (pronounced as kween a-mon), I was totally blown away. It looks like a cinnamon pastry roll but it is actually a Breton cake made of plain flour dough, folded multiple times with plenty of butter and dusted with loads of sugar. In French, ‘Kouign’ means cake and ‘Amann’ means butter so it’s very much like a crusty layered bread cake. When it bakes in the oven, the sugar melts between the layers and caramelises at the surface. The kouign amann tastes so crispy on the outside yet moist and sticky on the inside. Layers and layers of rich buttery sweet salty flavours. Excellent balance of savoury and sweet. I-S listed this as one of the 50 items to eat in Singapore before one dies. I concur, wholeheartedly. A comfort food to die for with no regrets.

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Quiche Lorraine $6.00

Looks pretty ordinary and I wasn’t convinced that this was worth 6 bucks at first. But after tasting it, I was surprised that the custard filling with a good handful of ham chunks was so dense yet pleasantly smooth. The crust was a bit hard and dry for my liking though. I prefer one that crumbles and melts in the mouth. Good thing is, the quiche is rich in flavour and doesn’t make you feel so sickly of it. It’s not the best quiche I’ve eaten but almost close to the perfect one I had in England.

Tiong Bahru Bakery
56 Eng Hoon Street
#01-70
Singapore 160056
Tel: 6220 3430
Opens: 8.00am – 8.00pm daily

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