The croissant was rich and buttery, with a delicate flakiness. The crispiness surprised me as I tore the crescent-shaped pastry in half. Most croissants I’ve had tend to be stale and need reheating before their texture comes alive, but this one was different — it stayed perfectly crisp even when cold.

The Almond Cream Croissant is an almond cream flavoured with rum, dusting sugar and sliced almonds.

Savoury Bakes

Savoury bakes include the Quiche Lorraine Classique (S$12), a shortcrust pastry with bacon bits, cameralised onions, and Gruyere. The Quiche with Sautéed Shrooms (S$12) features a shortcrust pastry with portobello & swiss button, cherry tomato, thyme, oregano and gruyere.

Tarts

If you’re not into savoury treats, Bastille Bakery also has decadent pastries like the Lemon & Yuzu Confit Tart (S$13), a treat made up of lemon curd, yuzu confit, almond sponge, and homemade shortcrust. 

The Caramel Pecan Vanilla Tart (S$13) featured light and fluffy meringue, and nutty pecans that perfectly complimented the richness of the salted caramel. The tart base was firm — a refreshing change from the powdery texture of certain tarts found elsewhere. It’s one of those rare desserts where I could really taste the freshness in every bite.

While indulgent, I do think it can get a little cloying after a few bites, so definitely bring along your loved ones to share the dessert with!

For some reasons, I grew up not liking Eclairs, but the Chocolate Eclair (S$10) was a pleasant surprise, away from the Eclairs we’re typically familiar with. The choux pastry is made with 70% dark chocolate cream, chocolate glaze & zest, and Fleur de sel (hand-harvested sea salt with large crystals). 

The chocolatey cream fills up the hollow pastry dough, topped with another glossy layer of chocolate glaze. The Eclair had an overpowering salty taste. So if you’re on a diet, I suppose this might be the kind of pastry that would make you feel less guilty to take more than a bite?

I really appreciated how it was different from traditional Eclairs, though I can’t quite say it made me fonder of them.

Getting thirsty from all the talking and eating? Head to the bakery’s complimentary water dispenser to get a cup of lemon-infused water to wash it all down.

Chef-owner Jean Denis Leleu, who is the former head of pastry at Tiong Bahru Bakery, offered us his freshly baked Madeleines (S$3.50). I watched as his eyes sparkled when he came out of his busy kitchen to tell us that the spongy cake is his favourite. I nodded in agreement, for I am also one who loves a good ol’ madeleine. 

Just like the rest of Bastille Bakery’s bakes, this mildly-sweet treat tasted unmistakably fresh. The vanilla flavour was rich and aromatic. I could even see generous specks of vanilla beans in it.

The Chouquette (eight pieces for S$10) is a choux pastry with pearl sugar — an all-time kids and adults’ favourite. It’s been a long time since I had the pastry, and tasting it again brought back such joyful memories. 

It is safe to say that it’s one of the best Chouquette I’ve had. It wasn’t overly sweet, and the pastry had a slight crunch to it. 

As someone who goes weak for sourdoughs, I found it satisfying to see the mountain of mouth-watering sourdough breads and baguettes neatly tucked behind the counter. 

Because we only had the stomach to try some of their bakes, I’ve already informed my loved ones that we’ll be heading down on a Sunday morning sometime soon to try out all the other pastries. I guess I’ll see you there? 

Bastille Bakery
Instagram
261 Joo Chiat Rd, Singapore 427515
8am–6pm (Wed to Sun), Closed (Mon to Tue)

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Photos by Letresa Yap.

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