Salted egg yolk croissant – where is the best? Antoinette Singapore, Le Bread Days or Bake Plan?

I handcarried a few croissants from Le Bread Days and Bake Plan to Singapore yesterday.
Since I wasn’t able to get the Antoinette’s salted egg yolk croissant (only available at 11am daily & max of 300 pcs only) as I only landed in SG in the evening, I made haste to visit Antoinette today.


I shall get to the point.
You are here because you want to know my verdict on which of these 3 above (as per the post’s title) is the BEST right?


Well, even Chef Pang of Antoinette was curious.
I didn’t bring the croissants there to eat of course (that would be rude), but to meet my SG friends and to pass some for them to try at home.

Then Chef Pang came over and asked how was the croissant (his of course), and I’ve replied it’s good; and added a query of my own; has he tried the one in Urban Bakery Hong Kong and the Malaysia’s ones?


He had said no, and I said I have them with me (the ones from Msia) and if he would like to try them. He was game and so the croissants came out from my bag and into his kitchen to be nicely warmed up!

Once served, we diligently took photos of this important moment.
Then we got down to business – the tasting.


Le Bread Days.


Bake Plan.



salted egg yolk croissant in Singapore - antoinette-001

salted egg yolk croissant in Singapore - antoinette


Andddddddd…..the general consensus was …. “the Antoinette one wins!“.

For a start the Antoinette croissant was excellent.
The Le Bread Days’ croissant layers wasn’t as well defined but the filling offers a stronger salted egg yolk flavour. Bake Plan’s croissant had “better lamination” as per Chef Pang’s words (which we agreed) as evident from the truly flaky layers within.
However its filling had generous amount of custard powder (and whatever else) added to it, thus lending it a generally sweeter taste which some might prefer.
** No excuse about both croissants being a day old so the taste is different etc as it has always been that way since Day 1 I’ve bought them (Le Bread’s has actually slided south a bit in terms of inner structure and size).
Trust me, I’ve eaten quite a number of salted egg yolk croissant from BOTH bakeries.

I would say ALL 3 are enjoyable.
And no I’m not trying to be “diplomatic“. ‘Diplomatic’ may apply to other bloggers, but not me.
I say what I think.

For croissant alone there is no beating Chef Pang’s (Antoinette’s).
For the filling, if you prefer more “pure” salted egg yolk flavour minus the custard-y sweetness and all, Antoinette’s salted egg yolk croissant is your best bet.
It is not as molten as Le Bread’s or Bake Plan’s since it is thicker and grainier.

Le Bread’s version is greasier and to some extent more “flavourful/aromatic” from what I suspect to be added oil or butter or maybe custard powder. You can see the separation of oil in the lava itself.


I actually prefer Le Bread’s fillings (its flavour hits you immediately while Antoinette’s gradually grows on you) over Antoinette BUT if I had to choose ONE croissant to eat, my pick is Antoinette’s salted egg yolk croissant simply because the croissant is so good.

Chef Pang’s is purely salted egg yolk (he claims about 3 salted egg yolk per croissant), no added powder of any sort and whisk using milk.
To be honest, I think Chef Pang’s version could do with added salt and sugar to bring out the flavour better.

Last but not least, if flaky croissant is your priority, then Bake Plan’s is the crispiest of them all.

So if you are in Singapore, there you have it – Antoinette’s salted egg yolk croissant to satisfy your craving, or perhaps curiosity?
4 other bakeries offers salted egg yolk croissants currently/by mid Feb, but feedback from my SG blogger friends all points to Antoinette’s for now.

Am I curious to try the others?
No, not from the photos I’ve seen circulating online. The custard is so smooth that it can’t be right and the croissant wasn’t convincing at all.
I’ve always believed that half the battle is won if you have a superb croissant as a base.

For Malaysia, both Le Bread Days and Bake Plan still offers one of the best around at the moment. I’m waiting patiently for other bakeries/shops to step up the game.

End of the day, I’ll gladly pay to have some from Urban Bakery’s Hong Kong shipped over to me on a monthly basis.
If you haven’t read about Urban Bakery’s salted egg yolk croissant, here it is –>

NOTE: If you have no base for comparison, any of these salted egg yolk croissant would please you.
It just that I’ve set a pretty high benchmark for myself now.

For Rebecca Saw:
1. Urban Bakery Hong Kong (review HERE)
2. Antoinette (SINGAPORE) – croissant is good! (review HERE)
3. Le Bread Days (Msia) (review HERE)

Full list (as far as I know) of salted egg yolk croissant available in ASIA:
1. Urban Bakery Hong Kong — (review HERE)
2. Le Bread Days (KL Malaysia) — (review HERE)
3. Bake Plan (KL Malaysia) — (review HERE)
4. The Bread Shop (KL Malaysia) — (review HERE)
5. Love A Loaf (Penang, Msia) — (review HERE)

6. Seven Oaks (Johor, Malaysia)
7. Antoinette (Singapore) – (review HERE)
8. Flavour Flings (Singapore) – Halal
9. Black & Ink (Singapore) – (review HERE)
10. Kokomama Marketplace (Singapore)
11. Bridge Cafe, Restaurant & Bar (Singapore) – (review HERE – for truffle croissant)
12. ??


Antoinette’s Salted Yolk Lava Croissant is made fresh daily in limited quantities.
Price: $6.50++ for dine-in and $6.50+ for take-away.
Antoinette’s Mandarin Gallery and Sofitel outlets will offer the same from 10th February at 1 pm daily (timing to be confirmed).
Every outlet will have limited daily quantities daily.

Antoinette at Mandarin Gallery: 333A Orchard Road, Mandarin Gallery, #02-33/34, Singapore 238897 | Tel (65) 6836 9527

Antoinette at Penhas Road: 30 PenhasRoad (off Lavender Street), Singapore 208188 | Tel (65) 6293 3121.

Antoinette at Sofitel So Singapore: 35 Robinson Road, Singapore 068876, Lobby Level.

This Post Has 4 Comments

  1. harvey lowis

    hi.. i want to ask how they put the salted egg yolk inside the croissant ?
    is it pun inside croissant when shaping ( before profing and baking) ? or they put it after baking the croissant ?

    1. Rebecca Saw

      Hello Harvey 🙂
      It is usually piped in AFTER baking 🙂

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