Where to get the best sweet treats in Singapore

From chocolate truffles housed in a heart-shaped box to candy bouquets, nothing says “I love you” quite like a sugar rush. Whether it’s freshly baked tropical granola, chocolate-stuffed bomboloni or vegan ice cream made with butterfly pea flower, Singapore’s pastry slayers and confectionery maestros have you covered for every occasion. Read on to find out where to get the best sweet treats for your special someone, or perhaps for yourself.

KKI’s dainty mille feuille sandos with a side of art  

Founded back in 2008 by husband and wife team, Kenneth Seah and Delphine Liau, KKI Sweets has developed a devoted following thanks to their artfully crafted French-Japanese desserts. What sets this patisserie apart is its frequent collaboration with artists, which means that the experience at KKI constantly evolves. Their latest project is with Japanese artist Yusuke Shimura. Until 10 September, a trio of mille feuille sandos will replace KKI’s usual mousse cakes. They come in three exciting flavours to accompany Shimura’s “Dreaming Dreaming” exhibition – chocolate banana, chestnut and rum-soaked cherries and earl grey pear. Don’t miss the lively mural outside their store when you visit. Outside of this limited-time collaboration, KKI’s signature mousse cakes are known for their light, fresh flavours and delightful play on textures.

Artisanal tarts from Tarte by Cheryl Koh

Helmed by the winner of Asia’s Best Pastry Chef at the 2016 Asia’s 50 Best Restaurants awards, Tarte by Cheryl Koh is one of the top spots in Singapore when it comes to tarts. Part of the premium Les Amis culinary group, it boasts two brick-and-mortar branches, one at Shaw Centre and the other at Raffles City, with the former having recently been refreshed and expanded. Flavours here rotate on a seasonal basis, and run the gamut from rich classics such as dark chocolate, strawberry and cherry, to refreshing variations such as calamansi and mint.

Crunchy granola from Dearborn Supper Club

Trust us, this isn’t your regular grocery store granola. Helmed by globally-trained chef Christopher Kong, Dearborn Supper Club originally started out as a fine-casual private dining concept that focuses on whole foods, sustainable produce and seafood. They pivoted to making quality granola during the pandemic, and continue to do so today. Dearborn’s flavour drops have included peanut butter and dark chocolate; coconut and mango; as well as strawberry and macadamia, all of which are made with organic rolled oats and organic maple syrup, and are free from artificial flavourings. They also donate 10% of profits from every jar ordered to the Singapore Food Bank, so you know you’ll be snacking for a cause when you order from them.

Try Japanese-style doughnuts at Mister Donut

Founded in 1955 in the United States, Mister Donut has been in the game for well over 60 years, and certainly know their way around perfectly fluffy donuts. The chain finally opened its first Singapore outlet in the heartlands at Bishan’s Junction 8 mall earlier in May to snaking queues (that extend outside the mall!). With such a successful debut, it should come as no surprise that a second outlet will open in Novena come July 2023. The new store will feature favourites like the original sugar-dusted yeast donuts in flavours like honey dip, chocolate and strawberry. There are also Japanese style “Pon De Ring” mochi donuts along with the Angel French Cruller donut, available in a variety of flavours.

Vegan ice cream from Kind Kones

For a dessert that’s equal parts delicious and healthy, check out all-natural vegan ice cream company Kind Kones. Bad manufacturing techniques can easily cause ice cream made sans dairy, eggs and refined sugar to have a gritty texture and “thin” mouthfeel, but Kind Kones’ predominantly pastel-hued creations are luscious and creamy. Popular flavours include Almond Brittle Fudge, which is packed with cacao nibs, dairy-free chocolate chips and almonds for a satisfying crunch. Then there’s the bold Blue Planet, a concoction with chunks of matcha cake and butterfly pea flower that gives it its distinctive hue. 

Classic pastries from Le Matin Patisserie

Run by ex-Noma Singaporean pastry chef Mohammed Al-Matin, Le Matin Patisserie offers a fantastic selection of fine french pastries. The operation first gained fame during the circuit breaker period, when daily drops of Al-Matin’s creations were snapped up within seconds. The brand has now found a permanent home at ION Orchard where pastries are available till they sell out. The current line-up includes its classic almond croissant, kouign amann and an elegant-looking pistachio and rose ‘escargot’. In addition to the sweet treats, you’ll also find unique savouries like the ox tongue and wagyu bresaola Croque Monsieur.

 

Fudgy brownies from Lucia Cakes

While the brownie trend has simmered down, there are still places to get your fix if you’re a fan of sticky, chewy squares of fudge. Our recommendation? Lucia Cakes, helmed by banker-turned-baker Agatha Xavier. After deciding on a career switch, the owner and head baker trained in the art of classical French patisserie at Le Cordon Bleu in London before setting up her store, which she named after her maternal grandmother. Baked fresh daily in small batches, the bite-sized nuggets are rich and decadent, yet aren’t cloyingly sweet. Classic flavours include salted dark chocolate and triple chocolate.

Chunky cookies from Burnt Ends Bakery

You may know Burnt Ends as a Michelin-starred restaurant serving mouth-watering wood-fired modern Australian cuisine. But were you aware that they also run a killer bakery operation? Selling everything from stuffed doughnuts with intriguing fillings like Iranian pistachio to cinnamon rolls and savoury scones, Burnt Ends Bakery’s baked goods are made with the same creativity, flair and finesse that their namesake operation is known for. 

Besides the famed milo dinosaur doughnuts, the cookies are also worth a particular mention. Available in brown butter chocolate chip and salted caramelised white chocolate macadamia varieties, both have an immense depth of flavour and manage to hit that elusive sweet spot between crispy and crunchy, sweet and salty. 

Fluffy bomboloni from Sourbombe

These days, it’s nearly impossible to scroll through your Instagram feed without coming across a bombolini: Italian donuts that, instead of the customary hole in the middle, are stuffed to the seams with decadent filling. One of the most popular brands is Sourbombe – which bills itself as making Singapore’s first artisanal sourdough bomboloni. It’s won hearts for its airy dough, innovative flavours and eye-catching packaging. Drops usually happen once a week, with flavours changing up on a regular basis. Flavours currently on deck include the pecan cinnamon that’s piped with a creamy, white chocolate filling; the pistachio rose which features a crunchy praline centre and a topping of pistachio crunch and dried rose petals; and savoury ham and cheese that’s rolled with ham and topped with molten cheese.