14/09/2026
THE PROOF IS IN THE PASTRY. 🔎🥐
They say Tiong Bahru Bakery makes Singapore’s flakiest croissant. But don’t just take our word for it.
We’ve been looking into what makes every bite so satisfyingly flaky, and the evidence points to six things:
01/ Handmade
For a light, moist and delicate honeycomb crumb.
02/ French butter
For a richer flavour and meltingly soft bite.
03/ French flour
For a crispy crust made to shatter.
04/ Fermented dough
For enhanced flakiness and flavour.
05/ Fresh yeast
For a buttery, nutty depth of flavour.
06/ Small-batch baking
Hand-rolled and baked fresh throughout the day, because good croissants take time.
Six pieces of evidence.
One very flaky conclusion.
Come taste the difference in every flake.