Keong Saik Bakery has long been experimental with its offerings, doling out inventive bakes like croissant cubes and cruffins.
Here, the croissant-bread roll hybrids, or crolls as the bakery calls them, come in petite bite-sized versions. Break them apart to reveal an oozy filling, like the Genmaicha (roasted brown rice green tea) with an earthy ganache, the Milo Croll with a creamy malty inside, and the Pistachio Praline with housemade pistachio custard.
The Cacio e Pepe Croll is a riff on the classic pasta, dressed with parmigiano reggiano, pecorino, and freshly ground pepper.
They can be purchased as a box of four ($14), and you can mix and match any of the four flavours. Available for walk-in at both outlets or preorder online, with limited stocks daily.
33 Keong Saik Road, Singapore 089140, and 44 Jalan Merah Saga, #01-42 Singapore 278116