Brotherbird S'mores Twice-Baked Croissant + Ispahan Escargot ($12)!
Brotherbird patisserie haul: s'mores twice-baked croissant with torched marshmallow and graham crumb, ispahan escargot with rose-lychee swirl and pistachio. $12.
Pastry haul at Brotherbird. S’mores twice-baked croissant + ispahan escargot, $12 total ($6 each). 😍😋👍🏼
What was in the box:
- S’mores twice-baked croissant: classic croissant cut open, filled with chocolate ganache, topped with two torched marshmallow shells (the kind made with Italian meringue, piped into shell shapes) and dusted with graham cracker crumb
- Ispahan escargot: pinwheel-shape laminated pastry (the escargot / pain aux raisins shape), tinted pink with rose syrup glaze, topped with pistachio bits + dried rose petals, the entire pastry leans into the iconic Ispahan flavour palette
- Plated together on a single tray for the contrast shot
Brotherbird Bakehouse is the Singapore specialty bakery that built its reputation on creative twice-baked croissants and a steady stream of viral pastries through the 2020s. Outlets include the original Beach Road location and various expansion stops.
The signature Brotherbird moves:
- Twice-baked croissants: croissant is baked once in the morning, sliced and filled with cream / ganache / curd, glazed with a sugar syrup, then baked again. The second bake caramelises the surface and toasts the filling.
- Heavy decorative toppings: marshmallow piping, fresh fruit, drizzles, sugar art
- Seasonal flavours: from classic almond to viral rotations like pandan kaya, hojicha, ondeh ondeh, ispahan, s’mores
- Photogenic plating: every pastry built for Instagram-bait, every visit unique
The s’mores twice-baked croissant mechanics:
- Base: laminated croissant, second-baked
- Filling: chocolate ganache (sometimes dark, sometimes milk)
- Topping 1: Italian meringue piped into shell or kiss shapes, then torched
- Topping 2: crushed graham cracker crumb dusted on top
- The full s’mores reference: chocolate + marshmallow + graham cracker, the American campfire dessert reinterpreted as a French laminated pastry
The ispahan escargot mechanics:
- Pierre Hermé’s iconic 1980s flavour combination: rose + lychee + raspberry
- Brotherbird’s interpretation uses the pinwheel escargot shape (think pain aux raisins) instead of Hermé’s macaron or croissant shape
- Glaze: rose syrup or fondant for the pink colour
- Toppings: chopped pistachio for crunch + textural contrast, dried rose petals for the floral signal
- Inside the lamination: usually raspberry or rose-lychee curd / cream
The Singapore artisan bakery scene from 2018 onwards exploded in this direction:
- Boundary-pushing flavours: Asian-fusion (pandan, kaya, gula melaka, ondeh ondeh)
- Twice-baked / hybrid techniques: cruffins, cromboloni, crookies
- Premium pricing: $5-$8 per pastry, vs $3-$5 at chain bakeries
- Limited quantities + queue culture: drives the FOMO scarcity
At $12 for two specialty pastries, this is solid mid-range artisan bakery pricing in 2022 Singapore.
Overall: 4.3 / 5. 😍😋👍🏼 Solid Brotherbird haul. The s’mores croissant was the heavier hit, the ispahan escargot was the more elegant choice. Would re-buy.
