BRIEF: “Sourdough-based Croissant, Applewood-smoked vanilla custard, charred eucalyptus meringue.” SOOT’S TAKE: This is next-level and it may be the most unique pastry I’ve ever had. Top marks for originality!

Also part of the Apéro Box. In Chilli Oil Chantilly and the other, in what can best be described as pineapple tart.

Mini pain au chocolat plus its (sort of) Swiss cousin, schoggiweggli, a soft, sweet milk bread roll studded with dark chocolate chunks.

Brie, caramelized figs and walnuts encased in puff pastry.

The Swiss love their Ovomaltine and it is reflected in a myriad of products like chocolate bars, cookies, muesli, spreads, and this scrumptious pastry with OVO CRUNCHY CREAM spread was no exception.

BRIEF: “This sweet treat is popular in bakeries and cafés throughout Central Europe and is prized for its irresistible combination of delicate pastry and rich nut filling. The heart of the nut snail is a soft pastry that provides the perfect foundation for the star of the show: the nut filling. This filling, usually a blend of ground nuts, sugar, and cinnamon, imparts a delicious aroma and depth of flavor to every bite.” SOOT’S TAKE: and yes, I enjoyed every bite 😋

BRIEF: “Originating from the historic city of Linz, Austria, the Linzertorte is a beloved pastry that delights with its rich flavor and elegant presentation. Dating back to the 17th century, this iconic dessert is known for its distinctive lattice pattern and flavorful combination of ground nuts, spices, and preserves. The nutty base provides a delightful contrast to the sweet and tangy filling inside. Traditionally, the Linzertorte filling consists of a layer of tart fruit preserves—raspberries in our case—spread over the crust before being decorated with a lattice of pastry strips. This lattice is not only visually appealing but also allows the vibrant fruit filling to shine through, hinting at the delicious layers of flavor beneath.” SOOT’S TAKE: Nuff said. This made for a lovely post-lunch treat.

Tart apricot filling encased in a flaky, buttery crust. Had a hankering for pie but was too lazy to make one from scratch. Found these Aussie personal pies. They were the only ones available in the frozen dessert section.

Had a hankering for pie but was too lazy to make one from scratch. Found these Aussie personal pies. They were the only ones available in the frozen dessert section. Verdict: Tart apricot filling encased in a flaky, buttery crust.

Not bad + I scored a 20% staff discount!

I loved these green tea pastries. They weren’t too sweet either.

When you’re left with a pile of scraps after rollin’, rollin’, rollin’ out puff pastry for the main event, you re-roll, Nutella-coat, slice, twist, freeze and save em’ for World Nutella Day.

Happy National Pastry Day and no, I didn’t only make 1. They are melty alright (a good excuse to buy half-priced Saint-Félicien), and a good use of the membrillo, but these look more like flaky biscuits than croissants or danishes and they taste more like a brioche, albeit very flavorful ones. Would’ve been fantastique with properly laminated pastry. Alas, still an unattainable holy grail of baking for yours truly 😭😭😭

Excellent pastry. I enjoyed this. 😋

BRIEF: “Cacao Barry Chocolate with hazelnut praline and ground hazelnuts” SOOT’S TAKE: A yummy post-rojak lunch treat that did not disappoint.

I liked that this wasn’t too sweet. 🍵

BRIEF: Choux Pastry filled with Sweet Chocolate Custard and (Valencia Orange Flavored) Milk Chocolate Cream. SOOTS TAKE: V nice. 👍👍👍

BRIEF: “Uji matcha syrup & burnt cheese custard” SOOT’S TAKE: Neither too sweet nor too bitter. What a treat this was!

BRIEF: “Sous vide egg, smoked salmon, hollandaise sauce & thyme croissant cube” SOOT’S TAKE: Scrumptious and satisfying AF.

Making apple butter is tedious. Making rugelach, slightly less so. But pairing apple butter with honey, walnuts and currants in regulach makes quick work of demolishing them all at once. 🙈

Had to finally get rid of the puff pastry that was stagnating way too long in the freezer. Topped a few rounds with tangy, lemony cream cheese filling and S. African blueberries.

“Crispy buttery pastry filled with spicy curry, diced chicken and onions.” One of my fav places to get a curry puff, although I was slightly floored by its clamshell config (see 3rd pic in series).

Till 4 May 2025

Literally translated, Beh Teh Soh means horseshoe biscuits in Hokkien? Don't ask why. I've always known them to be "Heong Bang" or fragrant biscuits in Cantonese. Essentially, they consist of a sesame malt filling encased by a dry and flakey crust. Got these from a shop next to the satay celup stall while waiting for everyone to finish up, during the sojourn in Melaka.

Teochew pastry with preserved cabbage. Weird combination but it worked. Purchased at a touristy gift shop in Muar.

Multi-layered crispy pastry with black and white sweetened bean paste and preserved cabbage

A triangular cushion and a puffy little pillow of Granny Smiths cooked in butter, sugar, cinnamon and vanilla.

Happy 58th to Singapore! Singapore style Tau Sar Piah to commemorate (although personally, I prefer Penang style 🙈)!