Having explored numerous local infusion in the baked goodies, we have tasted some of the most interesting bread and pastries from Tiong Bahru Bakery by Gontran Cherrier including the Pineapple Coconut Tart, Orange Marble Cake and the local spin on Kouign Amann featuring Gula Melaka as the key ingredient which goes well with coconut, chocolate and peanuts.
These local and festive treats are no longer available on the menu, except for the most-loved Chocolate Hazelnut Kouign Amann that was introduced during the festive period of Chinese New Year, henceforth the bakery had decided to continue the bake due to popular demand.
Classic French desserts never leave the menu, they just reappear in fresh, new forms. At all Tiong Bahru Bakery outlets, you can find not just one but eight classic desserts that employed traditional French baking techniques.
They are the Paris-Brest, Vanilla Mille Feuille, Chocolate and Lemon Meringue Eclairs, Mixed Berries Tart, Slipper Chocolate Tart, Opera Cake and Tropical Cheese Cake.
We always love how Chef Gontran gets creative with his ideas making every dessert fun, whimsical, delicious and memorable. The French do have a way of with butter and cream, if not definitely chocolate and they didn’t spend centuries perfecting the art of pastry for nothing.
Choose your favourite classic dessert from the array of well-loved classic, then move on to the next without the guilt. Out of the eight delectable desserts, my favourite goes to the Slipper Chocolate Tart, made of layers of chocolate ganache, light chocolate shell and glossy ganache, which is sinfully rich, simple yet impressive. I thought that this chocolate tart makes a good excuse for bribery, don’t you think so too?
TIONG BAHRU BAKERY
Sunday to Thursday: 8am – 8pm
Friday and Saturday: 8am – 10pm
252 North Bridge Road, #B1-11/12,
Raffles City Shopping Centre Singapore 179103
Monday to Sunday: 8am – 10pm
310 Orchard Road, #01-16B,