Sunday, January 04, 2015

A kouign amann from Tiong Bahru Bakery


We had this in the mid afternoon which probably meant that the pastry had been sitting at the display for a while throughout the day already. I was actually a little surprised that I quite liked it. I was thinking that it could have been pretty good thing if only we have had that kouign amann fresh out off the baking tray, but with none of the actual baking done in-house, there would never be such a thing as fresh pastries from the oven. 

The last of the crisp was still clinging on for this one. The buttery caramel flavours were largely what held it together and I’d have to admit that stripping this apart by its banded layers and dipping it into coffee was still a pretty good thing going on.

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