Maison Kayser

According to its website, a new bread is created for every new bakery. And each shop has a unique layout and décor to reflect the neighbourhood, city and country. All breads, pastries and brioches are prepared using in-house techniques with an exclusive leaven followed by slow kneading and long (traditional and natural) fermentation before they are shaped by hand and baked on-site daily. Quoting Chef Eric Kayser, "Good bread doesn't lie: it says everything about the quality of its ingredients and the know-how of its creator." Natural products, such as liquid leaven that offers a range of aromas devoid of acidity, are used as far as possible at every step in production. In fact, butter is tailor-made with a dairy producer in Japan just so the croissant can be as good as those in France. To meet demand, new openings in Japan had to limit every customer to no more than two croissants each. Such success meant I had to try Maison Kayser when it came to our shores.

Taking a ride down the escalator, I could see the simply-designed place and smell an aroma of freshly baked breads. Located at the basement of Scotts Square, the casual and relaxed place was airy and open with ceiling up to that of the quiet shopping centre. With 100 shops worldwide in 14 countries, its 2nd local branch is beside Nam Nam Noodle Bar at B2 of Wheelock Place with a 3rd slated for The Grandstand (formerly known as Turf City). As I was hungry between appointments in Orchard on a weekend afternoon, I went right in to queue for takeaway and sampled breads offered by the friendly staff. Bought a croissant, its best-seller, and had it on the go. Without the luxury of time to sit down and enjoy, I knew I was not doing justice to what I thought was the best croissant in Singapore. Visited again on another weekend evening and waited to be seated. Varieties did not overwhelm like Korean's Paris Baguette but every item on its display looked no less appetising.

Its sweets and savouries range from petits fours and fruit tarts to sandwiches, quiches and salads. Sat at a high table and ordered from the menu. Croissant had a charred and butter aroma with the crispiest crust (hence flaky) and most airy inside I have tried and comparable to the ones in France. So yummy with a soft and fluffy inside that I could not stop eating until it was gone. While the scrambled egg was not as hot as I would have liked, it was nevertheless still good. Not too mushy, and perfect with a dash of pepper and salt. The bacon had a nice aroma with a taste reminiscent of bak kwa, was neither too fat nor oily and surprisingly not hard though it was not crispy. There was an aroma of roasted beans in the smooth and bitter espresso with muted acidity. Well-balanced by the sweet bite-sized financier full of butter flavour, that it was served with. Indeed an epitome of how simple foods, water, leaven, salt and flour could be transformed into complex and varying flavours.

You may also be interested in Maison Kayser Revisited.

Update: The branch at Wheelock Place has closed.