The croissant,
taken seriously.
Petit Pain is a small bakery at Joo Chiat, baking from scratch in small batches. Long natural fermentation, French and Japanese flour, real cultured butter, and not a single shortcut. Open four days a week, until we sell out.
3-day croissant
laminated, the slow way
Our craft
Respect the bread, respect the time
Everything is small batch, made from scratch, and given the hours it actually needs. No improvers, no additives, just good flour, good butter and patience.
~18-hour fermentation
A long, slow natural ferment that draws out the real, deep flavour of the wheat.
Natural levain, no additives
100% natural ingredients, with no improvers and no shortcuts. Just flour, water, time.
French & Japanese flour
Carefully chosen flours and Elle et Vire cultured butter, the foundation of a great bake.
Méthode Respectus Panis
Our guiding method, respecting the bread, the dough and the time it really needs.
What we bake
A short counter, done beautifully
The selection changes a little each day and the best of it goes early. Come for the croissants, stay for the brioche, the escargot and the breads.
- Plain Croissant (3-day process)
- Pain au Chocolat
- Pain aux Raisins / Escargot
- Chocolate Brioche
- Financiers
- Sourdough & Pain de Campagne
- Baguette
- Assorted Buns
Takeaway only. Purchase limits may apply so everyone gets a share.
Worth the queue
What people say
A few of the 519 reviews left for us on Google.
I've been looking for good croissants in Singapore and Petit Pain has the best I've tasted so far. The plain croissant (a 3-day process to get right) was excellent, and the raisin escargot too. Quaint little shop, go earlier for the full selection. Will be back!
The chocolate brioche is a very good treat, it's five star, the texture spot on. Their financiers have a sweet, nutty taste. And their croissants are perfection, wonderfully laminated and buttery. Highly recommended.
Their buns are delicious, my kid loves them all. There's a limit to how many you can buy so plan well. The shop opens at 10:30 sharp, we were there slightly before and the queue took us 30 minutes in all.
Long queue in the morning, come fast before everything's sold out, but it moves quickly. The croissant was really good, flaky yet soft inside, and the chocolate caprese with almond flour is the best.
Come early
Find us at Joo Chiat
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 sell out, come early and bring a friend.
Where
17 Joo Chiat Place, Singapore 427747
When
Thu-Sun 10:30am-2:30pm (till sold out) · Mon-Wed closed
Daily bakes
@petitpain.sg
