Singapore has been seeing a influx of high class “artisan” or in local speak “atas” bakery from overseas. There is the weirdly named Tiong Bahru Bakery by an ang moh master baker from , a Korean outlet called “Paris Baguette” and several others scattered all over. And then there is Paul at Ngee Ann City.
When it opened early this year, it was perpetually packed. Despite its hefty prices, people flocked there to eat and be seen eating high class bread.
Me, after waiting for the hullaboo to end, I tabao home some bread including its most famous croissants. And I must said I am impressed with the flavour and texture but unfortunately not the price.