Top 11 Bakeries & Dessert Shops in Singapore - 2023

"When you come to Singapore, you must try the red I am a toast shop. Staying at Fairmont and Swiss hotels can not book the hotel's breakfast, go directly to the Raffles ground floor of Yaqi for breakfast. But the store is a bit small and has to queue up. The milk tea, eggs and toast included in the package are very good, especially the coffee coconut!"

"I often turn over the reviews to collect what I want to eat. I have not planned to go to Singapore. Orchard Road ice cream was collected by me. I finally came to eat this time! I don’t remember how I came from Chinatown, but the review line is still very accurate. Orchard Road ice cream is also easy to find. I also met the net red grandfather ～ You can choose ice cream taste, you can choose bread slices and biscuits ～ Then, I have to say that although things look very simple, But why is it really delicious [naughty] [naughty]!"

"Xu Huiling, who was awarded the “Asia’s Best Dessert,” has been the chef of the pastry room at Michelin Samsung restaurant Les Amis for many years. Backed by the big tree, it is good to enjoy the cool. In addition to sharing the purchase channel and purchasing high-quality seasonal ingredients from the world, it is also shared that the kitchen can eat the handmade French style of rice three-quality control without hurting the wallet. It is worth turning the menu over and over several times. Ardèche Chestnut French Ardèche chestnuts, sugar is less moisture, and the thickness is the ripe chestnut fragrance that precipitates time. The dense chestnut mousse, the delicate chestnut mud and the sweet chestnut block, the three textures and flavors are layer by layer, it is really overjoyed. Rum frozen adds a deep and heavy lusciousness, and the snowy alpine snow seems to appear in front of you in the microscopic. Caramel Mixed Nuts If you think Wuren is unpalatable, it must have never eaten authentic! Carefully selected full of flawless nuts, pistachios, almonds, oysters, cashews, pumpkin seeds, etc., caramel mixed into orange sauce has a honeyed fruit flavor, stick to the whole family, high and piled on the oysters overflowing, more chewy and more fragrant. Sweet Potato12 Monthly limited, sweet potato dumplings in Chiba Prefecture, Japan. The powdered roasted sweet potatoes are made into mud and filled with mud, without fiber affecting the taste, and the spiral squeezes on a light protein cream like marshmallow. The malt sugar of roasted sweet potatoes is a cool breeze blowing the autumn pool. Paris Brest Italian Piedmont oysters are made of sauce, very literally squeezed out a large circle of high and strong in the wheel puffs, and the roof is pure nut oil moisturizing, and the aftertaste is the lively walnut cream. Although slightly greasy, but love can not be released, the satisfaction is so big that it can't stop. Pear Bourdaloue The golden Australian William pear is boiled until it is mellow and soft, the pear juice is sweet and warm, and the crispness of the circle of almond slices around the edge is in stark contrast. Cherries seasoned Australian Tasmanian cherries, bite a crisp, sweet, sour juice splash. Transparent separate cherries and slightly thin Castellar sauce, transitioning from refreshing to almond-based aromatic."

"Fried shrimp balls in the wind shelter are fresh and tender. After fried, they are wrapped in a thick layer of spices. The taste is fresh and tender and the taste is quite unique. The wine is fragrant and drunk chicken rolls! The meat is smooth and tender, and the aftertaste has a faint flower carving wine fragrance. It is delicious and juicy, and each mouth is fragrant."

"Last summer vacation, I came to Singapore with my friends. I ate the egg tarts in the net red store all the way. This egg tart is a dessert after dinner. When I went there was a little late, there was no one. The store highly recommended to buy more. However, we wanted to try the classic egg tarts. It was still very delicious. But I didn't eat one and I wanted to eat it. Mainly, I'm afraid of being fat."

"Chateraise's desserts are imported directly from Japan to Singapore, and are thawed the day before they start selling. Take home and eat in two or three days. 4.7 SGD one piece of thousands of cakes, about 20 layers of cake skin thick and thin, each layer between a thin layer of cream, the bottom is Qifeng cake, very creative. Matcha thousands of cakes can hardly eat the taste of matcha, everyone don't step on thunder."

"Every time you go to seng tao sha, , you must go to this candy house. The lollipops hanging on the tree at the door are colorful, colorful, and mouthful. The children like it very much."

"Although Weixiangyuan is called a dessert shop, there are actually some simple specialties, like the ice room in Hong Kong, which provides light meals. The taste is very good and close to the flavor of Guangdong desserts, but there is more Southeast Asian flavor."

"Love this Japanese mashed potatoes! ! The potatoes are very delicate and each mouth is very dense! There are a lot of salad sauce, sweet and delicious! The surface is covered with crystalline crab seeds, and one by one bursts in the mouth."

"It is a good place to drink tea in the local area. The tea here is also a top variety. I can feel the atmosphere of the tea ceremony. Their tea master's craftsmanship is also very high."

"ᴏ ᴇᴇ ᴄ ᴏ ssᴀ ᴛ ᴄᴜ ᴇ ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah The wonderful sound made it roll around in the taro mud. The dense and sweet entrance was directly trapped in the taro mud beach. The taro mud on the top was embellished with roses and a little aroma. Which girl is not excited? ᴏ ᴇᴇ ᴄᴀᴋᴇ Probably the taro mud essence has not had to run and place an order. Taro mud can be praised. After paying for a taro cake, I used coconut Qifeng for the cake. The light and flowing coconut aroma is just the moistness of the heart. The mezzanine layer is filled with taro mud layer and then mixed with yam block. The top layer is coconut vanilla bean Ganna Xu. It is delicate and smooth. Sweet and refreshing. It always updates the limit from time to time. Every time. Passing by are long rows of limited tastes, it is worth trying. Most of the concepts that integrate Southeast Asian cuisine are like shrimp sauce chicken/banlan/fried dumplings/butterfly bean flower/wuduo are heavy tastes, but they also have a special feature."