13 Best Bakeries in Singapore
Thirteen established bakeries in Singapore, from artisan sourdough and French pastry to heritage kueh, curry puffs, pineapple tarts and soft-bun chains.
- Edited by
- Amir Wahab
- Published
- Reading time
- 6 min read
AI image by LocalRankThe best bakeries in Singapore range from artisan sourdough counters and French-style patisseries to heritage names selling kueh, curry puffs and pineapple tarts, plus the soft-bun chains found in every mall. This guide gathers thirteen established bakeries in Singapore, each checked against its own website or official listing. Outlets, hours and ranges change often, so treat it as a shortlist to explore rather than a strict order.
1. Baker & Cook
An artisan bakery and food store started by baker Dean Brettschneider, built around long-fermented sourdough raised from a long-kept mother starter, alongside pastries, pies, cakes and cookies baked in-house. The counters are stocked with rustic loaves and viennoiserie, while the shelves carry its own jams, granola and other larder goods to take home. It runs several outlets across the island, including at Dempsey, Dairy Farm and the Asian Civilisations Museum.
2. Micro Bakery & Kitchen
A neighbourhood bakery that makes everything in-house, leading with naturally leavened sourdough it says is slow-fermented for around sixteen hours and baked to a dark crust using sustainable wholegrain flour. Beyond the loaves there are pastries and all-day kitchen plates, and the team runs a single-origin grain programme sourcing traceable wheat. Its outlets include Serene Centre in Bukit Timah, plus spaces in Katong and Tiong Bahru.
Bukit Timah
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3. Le Matin Patisserie
A patisserie known for its laminated pastries, where sourdough-based croissants and viennoiserie lead a counter that also runs to grilled brioche sandwiches, brioche rolls, cookies and whole celebration cakes. Its own line sums up the format as pastries and coffee by day, with the space turning to in-house gelato later in the afternoon. The bakery is at Viva Vista in Pasir Panjang, a short walk from Haw Par Villa MRT.
Pasir Panjang
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4. BreadTalk
A homegrown bakery chain that, by its own account, has served fresh bakes since 2000 and helped popularise a style of soft, filled buns in Singapore. Its best-known item is the Flosss bun, which the brand calls an iconic product synonymous with BreadTalk, sitting among a rotating range of breads and cakes. Outlets are found in malls and transport hubs across the island.
5. Four Leaves
A local bakery chain with a Japanese leaning, turning out soft breads and filled buns alongside fresh-cream cakes such as strawberry shortcake and mousse styles. The brand highlights its use of premium Japanese flour and positions itself around freshness, and it also carries a separate artisan bread line. It operates multiple outlets across Singapore.
6. Bengawan Solo
A household name for traditional Nonya kueh and cakes, best known for its fragrant pandan chiffon cake, kueh lapis and pineapple tarts. The brand describes cherished family recipes made with premium ingredients using time-honoured methods, and says what began in a home kitchen is now found across Singapore and the region. Its bakes are sold through a large network of outlets in malls and MRT stations islandwide.
7. Polar Puffs & Cakes
One of Singapore's oldest bakery names, which dates its heritage to 1926 and is halal-certified. Its signature is the curry puff, a flaky pastry filled with curried chicken and potato, sitting alongside handmade pies, sugar rolls, tarts and a range of cakes and Swiss rolls. The brand says its pastries are handmade and baked fresh daily, and it offers self-collection points across the island.
8. Keong Saik Bakery
An artisan bakery whose counter runs on a no-pork, no-lard promise, with buttery croissants and pastries alongside breads, cakes, cookies and seasonal mooncakes. It also leans into office catering, pairing its bakes with kopi and teh dispensers for island-wide delivery. Its outlet is on Bendemeer Road.
Bendemeer
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9. Old Seng Choong
A modern local bakery from pastry chef Daniel Tay, named after his father's Seng Choong Confectionery and specialising in uniquely Singaporean bakes. Its range spans pineapple tarts, egg rolls, palmier and other cookies, pandan chiffon cake and festive treats, which it frames as the original Singapore taste. Its products are sold through outlets in shopping malls and at the airport.
10. Swee Heng
A halal-certified local bakery chain that says it has been baking since 1989 and has grown into a household name, best known for everyday soft breads, buns and celebration cakes. Its counters carry loaves, pastries and cream cakes, and it runs sub-brands including Swee Heng 1989 Classic. The chain operates a large number of outlets across Singapore with islandwide cake delivery.
11. Chin Mee Chin Confectionery
A Katong institution that traces its start to 1925, when Hainanese bread seller Tan Hui Dong turned his delivery round into a kopitiam on East Coast Road; his son named it Chin Mee Chin and broadened the menu with Eurasian-style bakes as the neighbourhood's Eurasian community grew. The shop closed in 2018 amid succession and manpower issues, then reopened in 2021 under the Ebb & Flow Group with the founding family, which says it kept the original recipes and the marble-topped tables that give the shop its old-school feel. It is known for kaya butter toast, cream horns and sugee cake, served with kopi in kopitiam style. In 2026 it opened at NEX in Serangoon, its first branch beyond East Coast Road in a century.
12. Tong Heng
A Cantonese pastry shop on South Bridge Road that dates itself to 1935 and calls itself one of Singapore's oldest traditional Chinese pastry shops, run today by a fourth generation of the founding family. Its signature is a diamond-shaped egg tart with a flaky crust, sold alongside coconut tarts, wedding pastries, cookies, kaya spreads and mooncakes. The brand says its pastries are baked fresh daily without artificial preservatives, using methods passed down through the generations rather than a fixed factory line, and markets wedding and festive gift sets around what it calls life's special occasions. Besides the original Chinatown shop, it now runs a second counter at Jurong Point, and sells online and through Shopee for islandwide delivery.
13. Loong Fatt Tau Sar Piah
A single-shop institution on Balestier Road whose own social media bio dates it to 1948 and calls it the original specialist in sweet and salty tau sar piah. It was started by Hainanese baker Lee Wang Long, who first ran a Western-style bakery and kopitiam before turning, in the 1970s, to the Teochew bean-paste biscuit and adding butter for a crisper crust, the version that defines the shop today. Both its sweet and savoury tau sar piah are built on a mung bean paste base, the savoury one seasoned with fried shallots and oil, the sweet one left plain and sugared. It remains a single-outlet, family-run bakery rather than a chain, opening each morning and closing once the day's trays sell out.
Balestier
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How to choose
- Match the bakery to what you are actually buying. A naturally leavened sourdough loaf, laminated croissants, a celebration cake, and traditional kueh or pineapple tarts are very different crafts, and few places do all of them equally well, so pick a specialist for the thing you care about most.
- Go early for the widest choice. Popular loaves, croissants and small-batch items often sell out well before closing, and some artisan bakeries bake certain breads only on set days, so check the day's line-up before making the trip.
- Confirm the outlet and opening hours on the bakery's own website or social media. Some are chains with dozens of locations while others run a single shop with limited days, and addresses, hours and ranges change more often than old listings suggest.
- Check dietary and certification needs directly. Some bakeries are halal-certified or bake without pork and lard, while others handle nuts, dairy and eggs throughout the kitchen, so verify with the bakery if allergies or certification matter to you.
- For cakes and festive items, order ahead. Whole cakes, seasonal tarts and mooncakes are frequently made to order or produced in limited daily quantities, so placing an order in advance is the surest way to get what you want on the day you need it.
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Founder and Editor
Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.
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