Petit Pain – Crispiest Croissants Ever?!

Hidden in Joo Chiat Road is a little bakery which just opened in September. Even though they’re so new, they have become quite popular with the office workers around the area, who stop by for a snack.

The simply decorated space is aesthetically pleasing to the eyes. Because of the space constraint, there were only two sets of tables and chairs on one end of the bakery, and two benches on the other side. Thankfully, we came when the bakery was not too busy so we managed to nab one of the tables.

I can definitely smell and tell why this place has been raved about so much. The aroma of freshly baked pastries just hits you the moment you walk in.

First on the menu is the Classic Croissant ($3), a pastry that takes 3 days of hard work to be crafted. On the first day, the team will mix the dough, and let it ferment overnight. On the second day, they will shape the croissant and let it rest again. Only on the third day, will they bake them.

I must say, this might be the crispiest croissant that I have ever had. It was so fragile that a single touch could cause the crust to fall apart. The inside was just layers upon layers of buttery goodness. Crispy on the outside, and fluffy on the inside, the croissant was sooo good.

The Pain Au Chocolat ($3.50) had a darker crust on the outside, which might make you think that it’s burnt. But, let me assure you, it was not. The parcel contained a layer of gooey chocolate wrapped in croissant dough. It was a slightly different, yet equally delicious rendition of the croissant.

Just an anecdote, I brought my pain au chocolat back with me and left it in the fridge for a while. When I took it out, the chocolate hardened and the pastry had softened a bit. But let me tell you, it was still tasty even though it was cold. The thin layer of chocolate formed into a chocolate bar that gave a nice snap each time I took a bite. Yum!

The Apple Danish ($3.80) was brimming with a green apple filling. There were even chunks of apple inside! The tart apple went really well with the sprinkling of ceylon cinnamon sugar. The sugary layer was especially fragile and crumbly.

As we were about to leave, a tray of Shiitake ($4.50) bread was brought out. As if we could resist the allure of freshly baked bread?! The piping hot flatbread had that notorious cheese pull when we broke it apart. This was one of their savoury bread options that they only bake in the afternoon.

The owners, Mark and Regina, pride themselves on baking simple but good quality breads. Their breads are free of improvers, preservatives and artificial flavours. The baked goods are made in small batches, and they are snapped up really quickly.

Seeing how popular their breads are, Petit Pain is looking to introduce new varieties of rustic breads soon. I can’t wait!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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