The Croissant
at the counterThree days from dough to counter, laminated and deeply buttery. The reason the queue forms.
3-day processElle et Vire butter
French bakery in Joo Chiat, Singapore
Small batch,
from scratch.
Joo Chiat's little French bakery, known for some of the best croissants in Singapore. Naturally leavened breads and viennoiserie, baked the morning you eat them.
- The plain croissant takes a 3-day process
- Natural levain, around 18 hours of fermentation
- Small batches, four mornings a week, till sold out
4.6 on Google, from 519 reviews
4.6
Google rating
519
Google reviews
19k
on Instagram
4
baking mornings a week
Worth the queue
Everything sells out.
Here's the plan.
"Long queue in the morning, come fast before everything's sold out."
"Go earlier to get the full selection."
"There's a limit to the quantity you can purchase so plan well."
All true, and all part of it. Small batches mean everything on the counter was baked that morning, and when it's gone, it's gone. The fix is simple: come early, and know what you're queueing for.
Pick a morning, Thursday to Sunday
Doors open at 10:30 sharp. Come at opening for the full counter.
Join the queue
It moves quite fast. One reviewer clocked the whole thing at 30 minutes.
Walk out with the morning's bake
Croissants first, then the rest of the counter, boxed to take away.
Want to see what's baking before you go? Follow @petitpain.sg, the bakery's main channel.
Kind words
What the queue
comes back for.
4.6 from 519 Google reviews
The croissants
I've been looking for good croissants in Singapore and Petit Pain has the best I've tasted so far. The plain croissant (a 3-day process to get right) was excellent, and the raisin escargot too. Quaint little shop, go earlier for the full selection. Will be back!
Chocolate brioche & financiers
The chocolate brioche is a very good treat, it's five star, the texture spot on. Their financiers have a sweet, nutty taste. And their croissants are perfection, wonderfully laminated and buttery. Highly recommended.
The buns
Their buns are delicious, my kid loves them all. There's a limit to how many you can buy so plan well. The shop opens at 10:30 sharp, we were there slightly before and the queue took us 30 minutes in all.
Chocolate caprese
Long queue in the morning, come fast before everything's sold out, but it moves quickly. The croissant was really good, flaky yet soft inside, and the chocolate caprese with almond flour is the best.
How we bake
Respect the bread.
Respect the time.
Everything here follows one idea, the Methode Respectus Panis: respect the dough, give it the hours it needs, and let the wheat taste like itself.
Methode Respectus Panis
Our guiding method. Less handling, more patience, as little intervention as the dough will allow.
Long fermentation, ~18 hours
A slow natural ferment that draws out the real, deep flavour of the wheat.
Natural levain
A living starter does the leavening. No shortcuts, nothing rushed.
French & Japanese flour
Two flours, chosen for flavour and for structure.
Elle et Vire butter
French cultured butter, folded through every lamination.
100% natural ingredients
No improvers, no additives. Small batches, from scratch, every baking day.
From the counter
A short counter,
done beautifully.
The counter changes a little with the day and the best of it goes early. Two mainstays, one loaf worth planning for, and the rest of the board below.
Raisin Escargot
at the counterA laminated spiral, soft and sweet, the regulars' second pick.
ViennoiserieNatural levain
Worth planning for
Honey Brioche
S$7.80
A loaf baked with Thai longan honey, Hokkaido flour and French butter. The one to grab before you leave.
Thai longan honeyHokkaido flourFrench butter
Price as listed by Eatbook at the reopening.
Baked Thursday to Sunday, till sold out.
Also on the board
Pain au Chocolat
Dark chocolate in the same laminated dough.
Chocolate Brioche
Soft crumb, deep chocolate, five star in the reviews.
Chocolate Caprese
Flourless and rich, made with almond flour.
Financiers
Little cakes, sweet and nutty.
Kouign Amann
S$4.60The caramelised Breton butter classic.
Petit Lemon Brioche
S$4.80A little loaf, bright with lemon.
Traditional Baguette
S$4French flour, long fermentation.
Sourdough & Pain de Campagne
Country loaves raised on a natural levain.
Assorted Buns
A limit per visit, so everyone gets a share.
Prices are the ones Eatbook listed when the bakery reopened on Joo Chiat Place. Everything else is priced at the counter, and the line moves quick.
The counter empties by early afternoon. Doors open 10:30, Thursday to Sunday.
At the counter
A morning at Petit Pain.
Find us
Come by, come early.
We're a little shop at 17 Joo Chiat Place. We open at 10:30 and bake only what we can do well, so the favourites go early.
Opening hours
- MondayClosed
- TuesdayClosed
- WednesdayClosed
- Thursday10:30 to 14:30
- Friday10:30 to 14:30
- Saturday10:30 to 14:30
- Sunday10:30 to 14:30
Thursday to Sunday, 10:30 till sold out.
Say hello
Large orders, press, or a question about the morning's bake. The bakery reads everything on Instagram, between bakes.
Message @petitpain.sgTakeaway only. Purchase limits may apply so everyone gets a share.
Before you queue
Good questions,
honest answers.
The practical bits: when to come, what things cost, and how not to miss the croissants.
When should I come?
Doors open at 10:30 sharp, Thursday to Sunday. Reviewers say to come earlier for the full selection, and one clocked the queue at about 30 minutes all in.
What days and hours are you open?
Thursday to Sunday, 10:30 to 14:30, or until everything is sold out. Monday to Wednesday the bakery is closed.
Do you really sell out?
Yes, often by lunch. Everything is baked in small batches that morning, so when the counter is empty, that's it until the next bake.
Is there a purchase limit?
On some items, yes. Limits keep the counter fair so everyone in the queue gets a share, so plan your order before you reach the front.
Can I eat in?
The shop is takeaway only. Your bakes come boxed to go.
What do things cost?
Most of the counter is priced in store. The prices Eatbook listed at the November 2024 reopening: Honey Brioche at S$7.80, Kouign Amann at S$4.60, Petit Lemon Brioche at S$4.80 and the Traditional Baguette at S$4. The plain croissant is priced at the counter.
What sells out first?
The croissants are the reason the queue forms, and reviewers say to go earlier for the full selection. If you're set on something specific, come at opening.
How do I know what's baking today?
Follow @petitpain.sg on Instagram. It's the bakery's main channel, and the best place to see what's coming out of the oven each baking morning.
Where exactly is the shop?
17 Joo Chiat Place, Singapore 427747, in the east of Singapore. Anyone looking for a French bakery near Joo Chiat will spot the shopfront with the small batch from scratch sign. Get directions.
Four mornings a week
Fresh from the oven,
till it's gone.
Doors open 10:30, Thursday to Sunday, at 17 Joo Chiat Place. Takeaway only, small batches, baked that morning. When the counter's empty, that's the day.
Covered by Eatbook and Daniel Food Diary among the best croissants in Singapore.
"Petit Pain has the best croissant I have tasted so far in Singapore."