Tiong Bahru Bakery – Welcoming CNY and Valentine’s with 3 new flavours and a Surprise!

Tiong Bahru Bakery

Near Tiong Bahru MRT

IMG_7778As the amicable Gontran is shouting out Gong xi Gong xi to us, he was at the same time inspired to create 3 exciting CNY items that evidently have some French elements blended into them. As this year’s CNY comes much later than previous years, it has also overlapped with Valentine’s day, for which Gontran has created a delectable macaroon Burger.

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IMG_7776This massive Pineapple and Coconut Tart is the most spectacular item amongst all as it is reminiscent of a blown-up pineapple tart yet still packed with many intriguing elements. Resting on top of the crisp sugar-dough base is a light silky pineapple infused Mousse with a white chocolate disc on it. What makes it complete is the fragrant fresh coconut Chantilly cream that lifts the overall taste of the tart! $8.50. Continue reading

Tiong Bahru Bakery – 3 New local flavoured Kouign Amann!

Tiong Bahru Bakery

Rafflescity; Tiong Bahru; Tangs Orchard

DSC_1109All French pastry fans out there, Tiong Bahru Bakery has launched three exciting local flavoured Kourign Amann, priced at $4.50! After his recent visit, the fun Gontran Cherrier has adapted, improvised and created the three renditions of the beautifully glazed and lightly sweet Gula Melaka Kourign Amann! Crispy, buttery pastry made perfect with the aromatic sweetness of Gula Melaka; who would have thought that French pastries can be made local as well!
DSC_1114In the recent #gontrangoeslocal campaign, Gula Melaka emerged as the strongest winner out of the other tasty local ingredients, such as char siew and laksa. After which Gontran has cleverly come up with Gula Melaka and Chocolate, Gula Melaka and Grated Coconut, Gula Melaka and Crushed peanuts Kouign Amann. All three were really delicious and exciting while my favourite would be Gula Melaka paired with crushed peanuts as the peanuts give it an extra nutty edge, really delicious!

DSC_1115So wait no longer as you would definitely be pleased with this Singaporean French pastry! Thanks Spa Esprit Group for the thoughtful delivery!

Gontran Cherrier – when local delicacies go French

Tiong Bahru Bakery by Gontran Cherrier

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Yes, famous Gontran Cherrier is in town for the week and a really big thank you to Janet and Alexandra for the invite to this educational bread session. If you are still wondering who he is (like I did initially), he is actually the bubbly and humorous French pastry chef who owns Gontran Cherrier Paris and Tokyo (6 branches with some in well-known Shinjuku and Shibuya). Having such stellar records, this chef is definitely one to look out for and needless to say, the bread served that day was really fresh, fluffy and delicious. And in this session, he has turned our familiar laksa, sambal and char siew into delicious open sandwiches. Indeed, his passion for bread and the enthusiasm in new daring creations are indeed respectable.

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And the other main session of the day was bread pairing. Take-home Tip no. 1: Your filling has to be heavier tasting than your bread. We have from the left: brioche, rye with miso paste and finally sourdough. And indeed, the sour dough tasted better with ham than the rye as it’s much lighter in taste. So then what should be paired with rye? And we got blue cheese which did pull through but not many would be able to take its pungent ammonia-like taste.

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We started from the French ingredients and the one that I liked most was the sardine on fennel and raisin bread with a dash of refreshing lime. Not a big fan of sardine but this tasted fresh and delicious!

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And then we went over to the exciting local delights. There’s char siew, sambal egg and laksa chicken with pesto and pine nuts.

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The first creation was sambal eggs topped with a thick slice of char siew goodness together with some refreshing cucumbers and carrots. The spicy sambal will definitely excite your palates and it went really well with the mashed eggs while I thought the char siew only managed to add another dimension to the overall texture as its taste is overpowered by the sambal.

DSC_1138My favourite was this laksa chicken pesto with brioche. The thick aromatic coconut fragrance was accentuated by the buttery brioche while the chives added on top complemented the laksa taste by making it refreshing. This really caught my eye taste buds and I really love it!

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DSC_1156So at the end of the day, we were given a loaf each and I was lucky to have gotten the popular brioche! And I made a pretty delicious curry chicken brioche out of it! Should have accompanied some mashed eggs with it to make it taste more complete!

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DSC_1126Yes, once again I would like to thank Gontran, Janet and Alexandra for this enriching experience once again and now I know how to pair my bread correctly. While the French ingredients may look simple, they are definitely addictive. And I am really looking forward to what Gontran will come up with for the local-French pastry/bun that may be added to the Tiong Bahru Bakery menu! If you would like to have a SAY in this, then remember to vote for your favourite local ingredient here! You may be one of the lucky few to meet Gontran at Tiong Bahru Bakery Raffles City this Saturday!

Gontran Goes Local – Tiong Bahru Bakery 6th Sept @ RafflesCity

Tiong Bahru Bakery by Gontran Cherrier

6th September 2014
2pm to 3.30pm
Raffles City, just above Cityhall MRT station

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For all bread lovers out there, this is an event that you would definitely not want to miss as bread maestro Gontran Cherrier is down in town all the way from bread heaven Paris! He will be making his meet and greet session at Tiong Bahru Bakery (RafflesCity) on 6th September from 2pm to 3.30pm. His purpose? The event title says it all and if you would like to see a local flavour pastry/bread added to Tiong Bahru Bakery, then all you need to do is to cast your vote here. 20 lucky voters will get the chance to meet him in person!

Tiong Bahru Bakery Facebook: https://www.facebook.com/tiongbahrubakery

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