Bakery box from Bugis. Croissants + danish + cruffin, $21.30. 😋👍🏼

What was in the box (4 pieces):

Pistachio croissant (top-left): standard croissant base with pistachio cream filling, chopped pistachio scattered on top, the slight green tint of the cream visible at the openings
Salted caramel cruffin (top-right): the cruffin format (croissant baked in muffin tin), with caramel cream / dulce de leche piped on top
Berry pistachio danish (bottom-left): a flat pinwheel danish topped with vanilla cream, fresh strawberry slices, blueberries, pistachio crumb, the picture-perfect bakery presentation
Almond croissant (bottom-right): heavy sliced almond coating on the surface, frangipane filling inside, the French classic
The takeaway paperboard box with the four pieces arranged in a tight 2x2 grid

This is the modern Singapore artisan bakery sampler that grew across the 2018-2022 boom:

Croissants from “lamination” specialists: butter-folded dough, 27+ layers, multi-day fermentation
Twice-baked / hybrid pastries: cruffin (croissant + muffin), crookie (croissant + cookie), almond croissant (twice-baked), berry danish
Photogenic toppings: fresh fruit, piped cream, nut crusts, gold leaf flourishes
Premium pricing: $5-$8 per pastry

The cruffin is the fusion format that defined 2018-2022 artisan bakeries:

Croissant dough laminated as usual
Cut and baked in muffin tins instead of triangular roll
Filled with cream (custard, salted caramel, lemon curd, hojicha, ondeh ondeh, all the Asian flavours)
Topped with cream piping + crumble for the photo composition

The almond croissant is the French bakery classic:

Day-old croissant repurposed: soaked in rum syrup, filled with frangipane (almond cream), topped with sliced almonds, baked again
The “twice-baked” technique: the second bake caramelises everything, the surface goes shatter-crisp
The frangipane interior: dense, almond-forward, sweet but not cloying
Originally a French way to use up unsold croissants: now a deliberate product across most upscale bakeries

The berry danish is the summer pastry showcase:

Flat round laminated base (different from the croissant triangle)
Custard or pastry cream piped onto the surface
Fresh fruit topping: strawberry, blueberry, raspberry, fig (seasonal)
Pistachio crumb + powdered sugar finish
Eat within hours: fresh fruit doesn’t hold past lunch the same day

The pistachio cream pairing in two of the four pastries is the 2020s artisan bakery favourite:

Pistachio paste from Sicily (the premium source)
Mixed into pastry cream or whipped ganache for the filling
Chopped pistachio + dried rose petals as topping
Slightly grassy-nutty-sweet flavour that contrasts well with butter pastry

At $21.30 for the 4-pastry box, this is mid-range artisan bakery pricing in 2022 Singapore. Each pastry averaging $5.30 lands in the standard tier. Below the $7-$8 luxury bakery pieces (Tarte by Cheryl Koh, etc.).

Overall: 4.1 / 5. 😋👍🏼 Solid Bugis bakery sampler. The almond croissant was the standout. Would re-buy when craving carbs.

Original IG post