The Croissant
at the counterThree days from dough to counter, laminated and deeply buttery. The reason the queue forms.
3-day processElle et Vire butter
Joo Chiat Place, Singapore
Small batch,
from scratch.
Petit Pain is a tiny bakery on Joo Chiat Place, known for some of the best croissants in Singapore. Naturally leavened breads and French pastries, baked from scratch in small batches, four mornings a week.
Follow @petitpain.sg4.6 on Google/519 reviews/19k on Instagram
The bakery
A little shop that
sells out by lunch.
Petit Pain is a small viennoiserie in the east of Singapore that does one thing stubbornly well: a short counter of bakes, made from scratch in small batches, four mornings a week.
There's no production line and there are no shortcuts. The dough rises slowly on a natural levain, the plain croissant alone takes three days, and everything is baked the morning you eat it.
Come early. When the bakes are gone for the day, they're gone.
4.6
519 Google reviews
19k
on Instagram
4 days
a week, Thu to Sun
How we bake
Respect the bread.
Respect the time.
Everything here follows one idea, the Methode Respectus Panis: respect the dough, give it the hours it needs, and let the wheat taste like itself.
Methode Respectus Panis
Our guiding method. Less handling, more patience, as little intervention as the dough will allow.
Long fermentation, ~18 hours
A slow natural ferment that draws out the real, deep flavour of the wheat.
Natural levain
A living starter does the leavening. No shortcuts, nothing rushed.
French & Japanese flour
Two flours, chosen for flavour and for structure.
Elle et Vire butter
French cultured butter, folded through every lamination.
100% natural ingredients
No improvers, no additives. Small batches, from scratch, every baking day.
From the counter
A short counter,
done beautifully.
The counter changes a little with the day and the best of it goes early. Two mainstays, one loaf worth planning for, and the rest of the board below.
Raisin Escargot
at the counterA laminated spiral rolled with raisins. One reviewer had it alongside the croissant.
ViennoiserieNatural levain
Worth planning for
Honey Brioche
S$7.80
A loaf baked with Thai longan honey, Hokkaido flour and French butter. The one to grab before you leave.
Thai longan honeyHokkaido flourFrench butter
Price as listed by Eatbook at the reopening. Baked Thursday to Sunday, till sold out.
Also on the board
Pain au Chocolat
Dark chocolate in the same laminated dough.
Chocolate Brioche
Soft crumb and deep chocolate.
Chocolate Caprese
Flourless and rich, made with almond flour.
Financiers
Little cakes, sweet and nutty.
Kouign Amann
S$4.60The caramelised Breton butter classic.
Petit Lemon Brioche
S$4.80A little loaf, bright with lemon.
Traditional Baguette
S$4French flour, long fermentation.
Sourdough & Pain de Campagne
Country loaves raised on a natural levain.
Assorted Buns
One reviewer mentions there's a limit on how many you can buy.
Prices are the ones Eatbook listed when the bakery reopened on Joo Chiat Place. Everything else is priced at the counter, and the line moves quick.
At the counter
A morning at Petit Pain.
Worth the queue
What people say.
4.6 from 519 Google reviews
I have been looking for good croissants in Singapore and Petit Pain has the best croissant I have tasted so far in Singapore. The plain croissant (they do a 3-day process to get this right) was excellent, and the raisin escargot too. Quaint little shop, go earlier to get the full selection. Will be back!
The chocolate brioche is a very good treat, it's five star. The consistency and texture of the chocolate was spot on. Their financiers have a sweet, nutty taste. Their croissants are perfection, wonderfully laminated and buttery. Highly recommended.
Their buns are delicious! My kid loves them all. There's a limit to the quantity you can purchase so plan well. The shop opens at 10:30 sharp and we were there slightly before, the queue was manageable, took us 30 minutes in all.
Long queue in the morning, come fast before everything's sold out, but the queue moves quite fast. Their croissant was really good, flaky yet soft inside. The chocolate caprese is the best with almond flour. Takeaway only.
Find us
Come by, come early.
We're a little shop at 17 Joo Chiat Place. We open at 10:30 and bake only what we can do well, so the favourites go early.
Opening hours
- MondayClosed
- TuesdayClosed
- WednesdayClosed
- Thursday10:30 to 14:30
- Friday10:30 to 14:30
- Saturday10:30 to 14:30
- Sunday10:30 to 14:30
Thursday to Sunday, 10:30 till sold out.
Say hello
Large orders, press, or a question about the morning's bake. Instagram is the bakery's main channel, so that's the place to ask.
Message @petitpain.sgTakeaway only. Purchase limits may apply.