Get Fresh Pastries From $2.20 At This New Under-HDB Bakery

SL Bakehouse is a new bakery in Jalan Besar with affordable pastries

Fresh pastries don’t always have to cost an arm and leg—just head to SL Bakehouse, a hidden gem bakery in Jalan Besar with affordable croissants, tarts and more!

Image credit: mioo

The new bakery is hidden under a HDB block in a quiet residential estate, just three minutes on foot from Jalan Besar MRT Station.

Image credit: Michael Ang

Their cheapest item goes for just $2.20, for a piece of their Sourdough Egg Tart. These freshly baked egg tarts have been highly raved about online for their buttery crust and smooth custard centre.

Image credit: Ken Chan

You’ll also find the usual suspects of Croissant ($3.80) and Kouign-Amann ($3.50) on the menu, alongside trendy bakes such as Shio Pan ($2.50) and Crookier ($4.50): a spin on the croissant-cookie hybrid. Most of the pastries are under $5, which is really reasonable in this economy.

Image credit: mioo

The Fruit Danish ($4.50) is another popular pick, featuring a laminated dough pastry topped with cream and fresh fruits.

Image credit: Sam Leong

Besides pastries, the bakery also offers a small range of cakes and tarts, including Caramel Hazelnut Tart ($8.60), Cheesecake ($8), and Blueberry Tart ($7.60). Make sure you check out their glass display where all the treats are displayed for each day!

You can pair your bakes with their affordable range of coffee and tea, too. Prices start at $3.20 for an Espresso, while an Iced Cafe Latte costs $4.60. They also have Matcha Latte (from $4) for those who are trying to cut down on caffeine.

For more noteworthy bakeries, read our master guide to the best bakeries in Singapore, including old-school shops and modern cafes. Alternatively, we’ve got our black sesame dessert guide, including mochi waffles and gelato, for those who love goma!

Address: Block 637, Veerasamy Road, #01-121, Singapore 200637
Opening hours: Tue-Sun 10am to 8pm
Tel: 9631 7466
Website
SL Bakehouse is not a halal-certified eatery.

Featured image adapted from Sam Leong, Michael Ang, and mioo

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.