[SG] Tiong Bahru Bakery | Celebrating Valentine's Day and Chinese New Year with Gontran Cherrier's new creations
Tuesday, February 10, 2015
It has been a while since I visited the Tiong Bahru area, I was really surprised by the vast changes that took place such as construction of a new condominium at the green field opposite Tiong Bahru Plaza. On the way to Tiong Bahru Bakery's flagship store at Eng Hoon Street, one could not help but notice the many cafes that had popped out of nowhere. Well, that seems absolutely normal for Singapore nowadays isn't it?
In the month of February where we have quite a handful of 'red' festivals, celebrity French baker Gontran Cherrier has specially created three localised creations to celebrate CNY and a limited edition sweet delight for Valentine's Day!
Nougat and Strawberry Macaron | S$8.50
Perhaps a sweet way to deliver this message to your ❤, two heart-shaped macarons sandwiched with the sweet, fragrant nougat cream and fresh chopped strawberries. The macaron shells were inclined towards the chewy texture instead of being crisp and airy. I liked the acceptable level of sweetness and the almond, nougat and strawberries fragrance. It's quite a big-sized macaron so be prepared to share with your lover!
*Available at all TBB stores from 9 February to 15 February 2015.
Pineapple and Coconut Tart | S$8.50
South-East Asians can't live without pineapple tarts during CNY, as it symbolises good luck and fortune. Baker Cherrier has reinvented this traditional delicacy into a contemporary western style of pastry, with velvety pineapple mousse sitting atop a crisp sugar biscuit base, topped with light coconut chantilly cream, white chocolate disc, and a dash of edible gold leaves for flamboyant touch. I loved it light and not overly sweet like what you normally get from the traditional kind, it's definitely a healthier choice of goodie to savour this festival!
Chocolate and Hazelnut Kouign Aman | S$4.50
A creation inspired by the classic Kouign Aman, a Breton cake, it was originally a round cake that was made with bread dough containing layers of butter and sugar folded in. Similar to puff pastry, it looked like a variation from croissant and I really loved its distinct folded layers of puff pastry where it was still crispy despite exposing to air for long. I would suggest this rendition of pastry being categorised as Valentine's Day sweet treat too due to its rich chocolate and heart-like shape, it's something that I would want to hand it to my boyfriend!
Orange and Chocolate Marble Cake | S$18 for whole cake | S$4.50 per slice
It looked a tad dry when I first saw it, but surprisingly it was moist, buttery and chocolatey which also carried a hint of citrusy tang. We were told that this cake is purposely made a little less rich as we will be consuming lots of heavy food during CNY, and this goes well with coffee and tea, a thoughtful treat indeed!
All these localised delicious festive delicacies are perfect for welcoming guests with or can even be served as gifts while visiting family and friends!
Overall Verdict: 7.5/10
Tiong Bahru Bakery
#01-70
Tiong Bahru Estate, 56 Eng Hoon St
Tiong Bahru, Singapore
P.S. Photos were taken with D610, with thanks to Nikon Singapore!
P.P.S. Special thanks to Janet for the invite and Tiong Bahru for having us!
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