Museum Bakery?!

Keong Saik Bakery

I passed by this museum-like bakery on my way home and the temptation was too strong. The interior is spacious and modern, great for a hangout or study session. I love how they incorporated local flavors in their pastries - It took me way too long to pick out the pastries I wanted to try.

Food review:

1. Muah Chee croissant cube: Black sesame paste, peanut crunch, mochi & charcoal croissant cube. This was my favorite pastry! I’ve never had a croissant with mochi inside but the mix in textures made it very enjoyable.

2. SorHei: This is their signature pastry and it’s delicious. Flaky, not overly sweet and you get hints of chocolate.

3. Rocher croissant: Crushed hazelnuts & hazelnut nutella frangipane. I initially wanted the biscoffee croissant but it was sold out, and this seemed like the next best option. It’s good! Love how the hazelnut was used as a filling and incorporated into the crunchy bit on top.

4. Black sesame croissant flan: The shape reminds me of an egg tarts but this is definitely one that’s elevated.

5. Pain au chocolat: I get either a pain au chocolat or butter croissant in all the bakeries I go to as it serves as the baseline. Again, no complains. It’s flaky, buttery, airy, like how all good croissants should be.

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