We Tried Tiong Bahru Bakery’s New XXL Croissant Before Its Launch: Here’s Our Verdict

Tiong Bahru Bakery has giant croissant from 6 November

Tiong Bahru Bakery is launching its most ambitious creation yet. From 6 November to 31 December 2026, look forward to The Grand Croissant ($29.90++), measuring a whopping 28cm long. 

The fun doesn’t stop there; they’re bringing the viral crombolinis to Singapore, which are a croissant-bombolini hybrid. And the icing on the cake are three new limited-time viennoiseries: Kra Pao Chicken Pain Suisse ($8++), Mochamisu Croissant ($8.50++), and Maple Pecan Pear Croissant ($7.50++). 

They are also running a promotion during this period: get a free Signature Kouign Amann for every three crombolinis purchased, available at all outlets.

Let’s talk about the giant croissant. For those worried the pastry’s size might affect its flaky texture, we’re happy to report it’s just as light and buttery as you’d expect a regular croissant to be. The dough was perfectly laminated, making for a layered, airy cross-section. 

It’s served with three dipping sauces: Jalapeno and Cheese, Strawberry Cheesecake, and Caramel Toffee Brittle. 

The jalapeno cheese sauce had an intense umami flavour with a spicy kick from the jalapeno, while the strawberry cheesecake was tangy and mild, similar to strawberry yoghurt. My favourite was the caramel toffee sauce, which tasted exactly how you’d expect: deeply sweet with burnt sugar notes.

If you’re getting it to go, it comes in an adorable takeaway box that’s sure to turn a few heads. Preorder here!

Overall, I would come back for The Grand Croissant if I had friends to impress. Its ginormous size certainly delivers on the wow factor, but it’s not just about looks. The pastry itself is well-made, with complementary sauces that make it just as delicious as it is entertaining.

The crombolinis come in six flavours: Truffle Mushroom ($8++), Biscoff ($6.80++), Raspberry Mascarpone ($7.50++), Pistachio ($8++), Hazelnut Chocolate ($6.80++), and Monster Curry ($8++), a special collaboration with the popular restaurant.

The Monster Curry Crombolini reminded us of an upgraded curry puff, with a similar savoury filling encased in a softer, slightly sweeter pastry that complemented the rich curry nicely.

I also enjoyed the Truffle Mushroom—the sauce was creamy and rich, with a strong umami flavour. It was also piled high with shimeji mushrooms, adding a nice chewy texture.

The sweet selection was incredibly decadent, as each crombolini was filled to the brim with a rich cream. The pistachio stood out for its intensely nutty flavour.

The limited-time viennoiseries are also worth a try. Savoury folks can get the Kra Pao Chicken Pain Suisse, inspired by the Thai basil chicken dish.

However, as a certified sweet tooth and coffee addict, the Mochamisu, a tiramisu-and-mocha-inspired flavour, and Maple Pecan Pear truly hit the spot. 

If you’re around the Tiong Bahru area, here are the best Tiong Bahru market stalls for dragon fruit cheong fun, kway teow and more. And for more cafes to check out, here are the best cafes in Singapore you must try. 

Website | Full list of locations
Tiong Bahru Bakery is not halal-certified. 

Photos taken by Genecia Tan.
This was a media tasting at Tiong Bahru Bakery.