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What to order at Bastille Bakery
- Must order
- ['Croissant', 'Pain au chocolat', 'Almond cream croissant']
- Editor tip
- Open Wednesday to Sunday from 8am; closed Monday and Tuesday. Best to arrive by 10am for full viennoiserie selection. Walk-in only.
CuisineBakery
Price$$
Neighborhoodeast-coast
HoursWed-Fri 08:00-16:00, Sat-Sun 08:00-18:00; Mon-Tue closed
Phone+65 8795 0855
Last verified
Must order: ['Croissant', 'Pain au chocolat', 'Almond cream croissant']
Tip: Open Wednesday to Sunday from 8am; closed Monday and Tuesday. Best to arrive by 10am for full viennoiserie selection. Walk-in only.
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Location
Address: 261 Joo Chiat Road, Singapore 427515
More bakeries in Singapore
Swee Heng 1989 Classic Bakery ★ 4.0
A classic Singapore heartland bakery that has been making traditional soft white bread rolls, raisin loaves and kaya buns since 1989. The shelves of individually wrapped buns, pandan loaves and cream puffs are the edible heritage of HDB Singapore. One of the few remaining old-school bakeries that has not pivoted to artisan.
Order: ['Pandan kaya bun', 'Soft raisin loaf', 'Cream puff']
Tip: Available at hawker centres and coffee shops across Singapore. The Maxwell Food Centre adjacent to this address is an ideal companion stop.
Bakery Brera ★ 4.3
A homegrown Italian artisan bakery at Empress Road known across Singapore for slow-fermented sourdough, focaccia and award-tasted panettone. The bench mills French and Japanese flours and bakes house levain breads daily; the kaya cruffin has become a regular weekend draw. Among the most respected Italian-leaning bakeries in the city.
Order: ['Olive oil focaccia', 'Country sourdough loaf', 'Kaya cruffin']
Tip: Open from 8am most days; bakes sell out by mid-afternoon. A short walk from Farrer Road MRT. Cash and card both accepted.
Tiong Bahru Bakery ★ 4.6
The flagship of Singapore's most famous bakery group, operating from a 1940s art-deco block in Tiong Bahru since 2012. Kouign-amann, croissants and pain de campagne are baked fresh daily by pastry-trained bakers alongside Alain Ducasse's house coffee blend. The standard against which all Singapore pastry shops are measured.
Order: ['Kouign-amann', 'Croissant', 'Pain de campagne']
Tip: Freshest pastries are out by 8am. Weekend queues form before opening; weekday mornings are calmer. Multiple outlets across the island but this is the original.
Plain Vanilla ★ 4.3
A Tiong Bahru mainstay that built its reputation on cupcakes and has since become one of the most reliable all-day bakery-cafes in the estate. Seasonal flavours rotate monthly; the sourdough loaves and brunch plates have expanded the kitchen's range considerably since the early days.
Order: ['Signature cupcake', 'Sourdough loaf', 'Scone']
Tip: Seven locations across the island but the Tiong Bahru flagship retains the most character. Bakes sell out on weekend afternoons.
Bengawan Solo ★ 4.5
Singapore's most iconic heritage pastry shop, founded in 1979 with more than 40 outlets islandwide. The pandan layer cake, kaya rolls, mooncakes and assorted Nonya kueh are the city's most sought-after edible souvenirs. The Orchard ION location is the most accessible.
Order: ['Pandan layer cake', 'Ondeh ondeh', 'Kaya roll']
Tip: Visit during the Lunar New Year and mooncake season for the most festive range. Bakes can be ordered in advance for collection.
Marymount Bakehouse ★ 4.4
A home-bakery-turned-flagship-cafe at Farrer Park, drawing queues since 2024 for its unusual 'Not a Croissant' sourdough loaf and hand-formed levain pies. The kitchen also produces sourdough pasta and focaccia with seasonal toppings. One of the most talked-about sourdough destinations to open in recent years.
Order: ['Not a Croissant sourdough loaf', 'Levain pie', 'Seasonal focaccia']
Tip: Open Wednesday to Sunday 9am to 5pm. Closed Monday and Tuesday. Loaves pre-sell quickly; check Instagram for availability before visiting.