You can get just a lone croissant from Tiong Bahru Bakery, but I doubt you'll stop there. You'll probably end up leaving the bakery with a box (or more) of their pastries and breads, in a transparent bag stamped with the trademark green logo. After all, they're known for their Kouign Amann - laminated dough with good amounts of sugar shaped into a spiral, and of course, their brioches and tarts. They've gained quite the cult following; impressive, really, in Singapore, considering how our tastebuds are as fickle as the weather recently.
Thankfully, though, the weather was good when I went for a tasting with H (now officially my main food-tasting squeeze) to TBB's original branch at Eng Hoon.
They recently launched a couple of new items on the menu, as well as revamped some old recipes, mainly the brownies and berries tart. The former has evolved into this darkly rich bar with a crisp outside and soft, gooey insides. H the chocolate fiend and yours truly approved. Meanwhile, the berries tart consists of a sable breton biscuit topped with raspberries, pistachio mousse and hints of white chocolate. The eclairs weren't bad either, especially in the case of the chocolate eclair, complete with a sprinkling of gold dust. (Note: this is coming from someone who usually eats the cake but leaves the cream untouched)
TBB has also launched their series of ele-citrus-fying tart as well - comprising of three levels of sourness, each indicated by lightning bolt icings. A cute touch, I must say. The pastry dough is lightly sweet and with a texture akin to a biscuit. Each holds lemon curd with increasing levels of mousse-ness (the level 3 one is the gooey-est) and has tinges of lime zest. The sour-to-sweet ratio gradually increases as you progress along, 2:5, 4:5, 6:5 respectively. H, who doesn't really have a thing for lemon-anything besides candy liked level 1 the most, while I found level 2 to my liking, in terms of flavor and texture.
Overall, this tasting session was one that I thoroughly enjoyed, complete with coffees from CMCR and pastries for tomorrow's breakfast.
TBB, I'll be seeing you soon.
*thanks to TBB for the invitation, and again, apologies to the nice fella who helped us carry the food outside, considering how many plates we had. Oh, and of course to H, who always puts up with my antics.
To be continued.