If you’ve spent the past year watching European bakers flex viral, cartoonishly oversized pastries on TikTok and wondered when Singapore would catch on, Tiong Bahru Bakery has just taken matters into their own hands. Kicking off their playful “The Proof Is In The Pastry” campaign from 6 November to 31 December 2026, the homegrown bakery is supersizing its classic bake into a magnificent 28cm Grand Croissant ($29.90).
Forget being polite with a knife and fork. The Grand Croissant is explicitly designed to be torn apart with friends like a party centrepiece. Despite the sheer scale, it keeps TBB’s signature crisp, delicate honeycomb lamination intact—meaning you get those golden, paper-thin flakes everywhere.
Honestly, pairing a supersized croissant with sweet and savoury dips is pretty genius. It cures pastry fatigue and keeps you going back for just one more bite.
The three accompanying sauces keep things varied with every pull:
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- Jalapeño & Cheese: A punchy, savoury sauce with a kick of heat that cuts cleanly through the rich French butter.
- Strawberry Cheesecake: Creamy, fruity, and lightly sweet for that classic dessert balance.
- Caramel Toffee Brittle: Decadent and crunchy for anyone who thinks butter on butter is never enough.
The catch? Only 100 Grand Croissants are baked islandwide daily, and you’ll need to pre-order on their website at least 4 days in advance, before 12 PM (collection starts from 2 PM across all outlets).
Not Just Giant Bakes: Six Brand-New Crombolonis Have Arrived
If your party crew is split between savoury snackers and sweet tooths, TBB’s new lineup will not disappoint. Making their official debut are TBB’s first-ever Crombolonis—the viral Italian round croissant hybrid stuffed to the brim:
Monster Curry Cromboloni ($8.00): A crossover with Monster Curry featuring shredded chicken, roasted potatoes, and cheddar, topped with creamy mashed potato.
Truffle Mushroom Cromboloni ($8.00): Packed with shimeji, portobello, and a cumin-mayo sour cream blend drizzled with fragrant truffle oil.
The Sweet Indulgences: Nutty Pistachio ($8.00) with homemade ganache, crunchy Biscoff ($6.80), tart Raspberry Mascarpone ($7.50), and dark Hazelnut Chocolate ($6.80).
