Croff Bakehouse

Just 18 months after Croff opened its flagship outpost on Barrack Street, the popular boutique croissanterie added this place to expand their menu and further push the boundaries on what a croissant can be.

Owners Harold Bong and Giselle Sim have earned a reputation for revolutionising the French pastry with their loaded Asian-fusion creations. The two stores currently have a repertoire of around a dozen sweet and savoury croissants, ranging from a rich and spicy beef rendang in a traditional croissant to a gooey, caramel-esque salted egg custard in a striking charcoal pastry.

But here, the team focuses its attention on sandwiches. Specifically, toasted sandwiches made with thick-cut slices of Sim’s light, flaky and buttery “croissant loaf”. Fillings might range from a fancy ham and cheese, to a four-cheese beast laced with a chilli crunch.

And while the Barrack Street HQ has become more of a dine-in venue, this place favours the take-and-go format – not unlike a major Japanese bakery chain.

Alongside the expanded sanga menu, plus the selection of inventive croissants and weekly changing fruit danishes, you can also expect a limited-edition croissant. A previous highlight (inspired by the late Prince) featured purple pastry filled with blueberry coulis with a cream cheese custard, half dipped in blueberry jam and covered in torched meringue and edible blue blossoms.