Good news for The Backyard Bakers fans: the popular bakery is opening at Republic Plaza in Raffles Place by early November 2024!
The IG-famous bakery—they currently have over 38,000 Instagram followers—is most known for its blackout brownies, said to boast a rich and deep chocolate flavour. These treats are priced from $7.10 for the Nutella Hazelnut, Macadamia, and Peanut Butter & Himalayan Pink Salt flavours.
Other popular options include the Valrhona Dulcey & Maldon Sea Salt Flakes ($7.50), Whisky Orange & Dark Chocolate ($7.80),and the Signature Molten Lava Dark Choc Walnut & Sea Salt Flakes ($8.50), which is the most expensive of the lot.
These blackout brownies come with a slightly crisp crust and deliciously moist centre, with a texture that’s between fudgy and cakey.
The bakery is also popular for their Brookies, a cross between a brownie and a cookie. Try their OG Signature Molten Lava Dark Chocolate ($7.50), which stars a gooey chocolate middle, or indulge in the Valrhona Dark Chocolate S’mores ($6.90) for a sinful medley of dark chocolate, melted marshmallows, and digestive biscuits.
The Backyard Bakers’ upcoming outlet will be on Level 1 of Republic Plaza, a minute on foot from Raffles Place MRT Station. It’s also a short walk from the main The Backyard Bakers store at Far East Square. Alternatively, they have a second outlet at Jewel Changi, perfect for those who live in the East!
We’ll update this story as soon as we get more information on the new opening.
If you’re looking for more interesting desserts to try, check out Brewmen’s Signature’s kiosk at The Glam Circuit Festival! They’ve got a trendy Pistachio Kunafa ($13), where shredded phyllo pastry is drenched in a rich pistachio sauce, and then topped with chopped pistachio bits.
Otherwise, read our Gelato Garden feature for fresh gelato in Haji Lane, great for a humid afternoon!
Address: 9 Raffles Place, #01-07, Republic Plaza, Singapore 048619
Opening hours: TBD
Website
The Backyard Bakers is not a halal-certified eatery.
Featured image adapted from Sean Ang.Â
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