Plain croissant is the ultimate litmus test for bakeries because it is made from just water, flour and butter and it has no fillings nor toppings to hide its flaws. Use high quality ingredients, and you can be sure the flavor comes through with every bite.

The croissant from @petitpain.sg is really good flavor-wise and can easily rival Tiong Bahru bakery’s. However, the cross section shows a large uneven crumb and some of the layers weren’t fully separated. Texture-wise, it was flaky on the outside, but a little greasy on the inside. It can definitely be improved on, but there is nothing quite like the smell of freshly baked croissant when entering a bakery and I think they nailed it.

While the hour-long queue is a ‘grande pain’, I would recommend trying the croissant here at least once to have a baseline for comparison. I personally wouldn’t do it again only because the wait is too long. Still, a lovely croissant to start my morning.

#croissantsg #grandepain #frenchbread #replated

Note: The bakery was a little slow because there were only 2 peeps in the store – a lady to attend to customers, and a baker at the back. It is not a production-scale bakery that makes thousands of bread a day or a cafe with multiple servers. Instead, the bakery produces small batches of pastries every hour for three hours a day, and while the cashier isn’t fast, her pacing matches the rate that croissants come out of the oven.