Ph.Ds of FOOD

Singapore Food Blog

Freshly Baked by Le Bijoux

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Freshly Baked by Le Bijoux
Freshly Baked by Le Bijoux

Tucked at the end of Killiney Road, slightly away from the hustle and bustle of Orchard Road is Freshly Baked by Le Bijoux. The shop space isn’t very big, there aren’t many tables around, so it is more like a buy and take away bakery/deli. The place wasn’t elaborately decorated and adopted a simple coffee shop setting. It was our first visit there, not too sure what the recommendations are, hence we just selected whatever which caught our attention.

Crunchy Salted Caramel Choc Mousse
Crunchy Salted Caramel Choc Mousse
Crunchy Salted Caramel Choc Mousse
Crunchy Salted Caramel Choc Mousse

First up was the Crunchy Salted Caramel Choc Mousse ($4.50). The tart itself was rather crusty, with a strong butter taste. The filling was pretty sweet. It wasn’t too soft like a mousse, there was still some bite in it. The chocolate was not of premium quality. The caramel was meant to be a little salty, but we felt that the distribution of saltiness was rather imbalance, with certain portions tasting more salty than the rest. At $4.50 per tart, we felt that it wasn’t really too value for money.

Cranberry Scone
Cranberry Scone

Next was the Cranberry Scone ($2.50), which was served slightly warm, with jam and butter. The scone had a slightly hard and crispy outer layer, with a moist and buttery center. The little cranberry bits added a tinge of juiciness and sweetness to the scone. Overall, it was pretty good. But once again, at $2.50 per scone, we could get better ones in UK. I guess the reason why scones tend to be more expensive in Singapore is because of their scarcity. Coupled with the fact that not many people appreciate and enjoy scones, good authentic scones are quite hard to find. On the other hand, in the United Kingdom, afternoon teas are commonplace and scones are a must-have in such events.

Cinnamon French Toast
Cinnamon French Toast

We tried the Cinnamon French Toast ($3.50) – toast with cinnamon swirls in the middle, coated with egg and pan-fried till golden brown, topped with cinammon sugar. The bread was soft and fluffy, but we felt that the bread wasn’t well coated with eggs. French toasts are basically slices of bread dipped into a beaten egg and dairy mixture and then pan-fried. We would expect a strong taste of egg with every bite of the french toast. But sadly, this wasn’t the case. However, the semi-melted cinnamon sugar coated on top of the bread did make the entire french toast look rather appealing. They were very generous with the cinnamon sugar, which led us to feel that this dish is more suitable for sharing. After a while, the cinnamon sugar just got a tee too overwhelming. Furthermore, we figured that you could probably buy a loaf of their cinnamon bread and head back for some home-made french toast, customized to your own liking.

The last thing we tried before leaving the place was their macaroons. Their macaroons definitely didn’t look as appealing as those of Hediard’s, but somehow, we decided to give them a chance. We chose the green tea with chocolate fillings macaroon ($1.50). And boy were we disappointed. Perhaps our expectations of macaroons have reached a new high after trying Hediard’s, Freshly Baked’s ones was way below par. The biscuit was meant to be green-tea flavoured, but that was sorely missing. The chocolate fillings were miserable and barely tasted of chocolate, it was just sweet. Overall, a major disappointment.

Will we be back again? Well, if we happened to be in the vicinity, but I highly doubt we’ll make a special trip down again.

Freshly Baked by Le Bijoux
57 Killiney Road
#01-01

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Written by foodphd

March 17, 2011 at 12:37 am

2 Responses

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  1. i trust your tastebuds. At least your are sincere in writing. Unlike others~

    pinkpainter

    November 13, 2012 at 10:21 pm

  2. i agree that their stuff is mediocre. but the chocolate sponge cake is THE BEST IN SINGAPORE. but other than that… yup everything else is quite expensive.

    ninja gus

    November 30, 2012 at 9:50 pm


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