Best Croissant in Singapore
Singapore's croissant scene punches above its weight. Tiong Bahru Bakery's almond and plain croissants set the bar in 2012, and a wave of French-trained bakers has since matched and in some cases surpassed them. The benchmark is now lamination quality — visible layers, honeycomb interior, shatteringly crisp exterior, deeply caramelised bottom — alongside flavour: real cultured butter, properly proofed dough, no shortcuts. The cube/cruffin/twice-baked Tokyo-influenced trends come and go, but the classic plain croissant remains the test. Most quality places sell out by lunch on weekends, so morning visits are essential.
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Frequently asked about croissant in Singapore
What makes a good croissant?
Visible flaky layers from properly laminated dough, an open honeycomb interior, a deeply golden caramelised crust, and a butter-forward flavour from real cultured butter. The exterior should shatter when bitten, leaving flakes everywhere. A doughy, bread-like interior is a sign of underproofing or poor lamination.
Where are the best croissants in Singapore?
Tiong Bahru Bakery remains a benchmark and has multiple outlets. Beyond that, a number of smaller artisan bakeries (often French-trained) match or exceed it. The strongest cluster is in the central and east neighbourhoods. See our curated list.
How much do croissants cost in Singapore?
Plain croissants are typically $4–7, almond croissants $5–9, and specialty versions (chocolate, matcha, Mao Shan Wang) $6–10. Mass-market chains (Délifrance) are cheaper but usually noticeably lower quality.
When should I go to get fresh croissants?
Morning, ideally between 8am and 10am. The best bakeries bake their first batch around 7am and another around 10–11am. By 1–2pm on weekends, the popular places are usually sold out. Pre-ordering is common for whole-dozen orders.