Crown Bakery & Cafe opens at Crown Centre today. With the beliefs that bread can be healthier without the use of artificial food flavouring, colouring, preservatives, harmful addictives and chemical improvers, the bakery dedicate itself to the art and science of sourdough and natural leaven to craft all bread.

The bakery is a collaboration between Singapore’s plants and flowers retail gian, Far East Flora Holdings Pte Ltd, and Japan’s top-notch artisanal bakery, Signifiant Signifie, which is owned by Pacific Yoko Co. Ltd. Inspired by Hameau de la Reine (The Queen’s Hamlet) and Petit Trianon in Chateau de Versailles in France, the retail concept is a balance of regal luxe and country rusticity.

Crown Bakery & Cafe currently offers 45 different varieties of bread, viennoiseries & snacks, with more creative interpretations in the release pipeline. Pursuing the best ingredients all over the world, including the finest French mill wheat flour, Hokkaido Kitanokaori flour, German sourdough, French butter and direct-from-farm honey, Crown Bakery applies the best skills to craft consistently good loaves that are packed full of goodness – wholegrains, soluble fibres and healthy fats.

Who doesn’t love a good ciabatta roll? I am never good in bread making because this is a skill that requires lots of patience to knead the dough and wait for it to rise. I tried the Kaori Ciabatta ($4) which is crafted entirely from Hokkaido Kitanokaori flour, French mineral water, sea salt and 100% pure malt extract. There’s the crust that is light and crispy. And then that soft spongy crumb with all its beautiful holes that is soft and mochi-like. You can smear it with either a dragronfruit or passionfruit jam.

For Asian flavours, try the Hainanese Chicken Bread ($4.50). Made from chicken soup, skinless chicken thigh, garlic, ginger and shallots, it is best savoured when dipped in garlicky chicken rice chilli sauce. Alternatively, if you are a huge chilli fan, go for the Seedless Chilli Baguette ($4.50) made using Japanese dried seedless chilli, French mill wheat flour, natural leave and 100% pure malt extract and sea salt.

For all-day breakfast, try the Crown Breakfast ($29). With a crown puff centrepiece, dip it in the yolk of the sunny side up, and let its butteriness meld with creamy gooeyness. Extend the royal spread with red wine-braised oxtail, chicken sausage, Canadian back bacon, sauteed mushrooms, baked tomato & a side of mesclun with extra virgin olive oil and balsamic vinaigrette. The braised oxtail is a succulent and beef goodness. It’s tender and fall of the bone, now I wish they can serve it individually in a bowl with some brioche. I will definitely be their first customer!

Other breakfast items include The Queen’s Eggs Ben ($18) and Earl Pear Bread Pudding ($12). Oh yes, if you are a croissant fan, the Macaron Croissant ($4.20) is a winner for me. Because they are light and airy goodies with extra buttery crust, cotton soft interior and beautiful with roasted hazelnuts, French butter, Japanese what flour, Crown’s handicrafted raisin yeast, natural leaven, eggs, sugar and sea salt.

Crown’s Sourdough Buttermilk Waffle ($6 with maple syrup & butter, $9 with 1 scoop of ice cream & fresh fruits) uses Japanese wheat flour, German sourdough, btutermilk, eggs, sugar and sea salt. It fell short of expectation on my day of visit as the waffle wasn’t airy and fragrant. Probably give them some time to work on the consistency issue, I am sure they will do it better on my next visit.

Other interesting bread includes Shizuoka Matcha Brioche ($3.20) baked using mainly Shizouka matcha, Japanese wheat flour, natural leaven, french butter and almond powder. Go with a cup of coffee or tea for a satisfying meal.

Crown Bakery & Cafe

Address: 557 Bukit Timah Road Crown Center, #01-03
Tel: 6463 3066
Opening hours: Sun-Thurs 7.30am-9.30pm; Fri/Sat 7.30am-10.30pm (Dine-in menu from 9.30am onwards)
Website: www.crownbakery.com.sg

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