By The Table desk · Last verified 11 October 2026
Singapore’s old-school bakeries are neighbourhood shops selling soft, sweet buns, flaky curry puffs, egg tarts, simple butter cakes and pies, most of them priced by the piece. Western-style bakeries serving Asian customers have existed here since the late colonial period, and some well-known ones were founded by Hainanese bakers. The classics are the kaya bun, a soft bun filled with sweet coconut-and-egg jam, and the curry puff, a crescent pastry stuffed with curried potato and meat, sometimes with egg. At most bakeries you take a tray and tongs, choose from the shelves, and pay at the counter, where the staff bag everything for you. Prices are set by each bakery.
The smell of warm bread at nine in the morning is one of the island’s small daily joys. Here is how to make the most of it.
Quick facts
- Roots: Western-style bakeries for local customers since the late colonial period; some, such as Balmoral Bakery (1965), were founded by Hainanese bakers.
- Classic buns: kaya, red bean, coconut, sausage, luncheon meat and plain sweet buns.
- Curry puffs: curried potato and meat filling, sometimes with egg; baked or deep-fried.
- Other favourites: egg tarts, butter cake, pies, cream horns and sponge cakes.
- How you buy: tray and tongs, then pay at the counter.
- Prices: per piece, set by each bakery (as of October 2026).
The classics on the shelf
| Item | What it is | Good to know |
|---|---|---|
| Kaya bun | Soft bun filled with kaya, a jam of coconut milk, eggs and sugar, often with pandan | Green kaya has pandan; brown kaya is more caramelised |
| Curry puff | Crescent pastry, curried potato and meat filling | Some add half a boiled egg; sardine versions are popular too |
| Egg tart | Pastry case with a smooth baked egg custard | Best eaten warm on the day |
| Sausage or luncheon meat bun | Savoury filling in a soft sweet bun | Contains pork at most bakeries |
| Coconut bun | Sweetened grated coconut filling | Sticky and very sweet |
| Butter cake and sponge cake | Sold by the slice or as a whole loaf | Good for sharing at the office |
Curry puffs: two kinds of pastry
The curry puff’s origins are uncertain. It is linked to the Cornish pasty, the Portuguese empanada and the Indian samosa, and was likely introduced to the Malay Peninsula in the 1800s. Today you will see two pastries. The short-crust type is buttery and lightly flaky, like a Western pie. The spiral or layered type is rolled so the pastry shows rings and shatters when you bite it. Puffs may be baked or deep-fried; the fried kind was popularised by Old Chang Kee, which began as a coffee shop stall in 1956. Polar Café, set up in 1926, is often cited as one of the first places to sell curry puffs here.
How the bakery counter works
- Take a tray and tongs from the stack by the door. Never pick up bread by hand.
- Read the labels on each shelf for the name and the price per piece.
- Choose your items and place them on the tray.
- Bring the tray to the counter. Staff count, ring up and bag the items.
- Pay by cash, card or QR code, depending on the shop.
- Ask for whole cakes or larger orders at the counter; some need pre-ordering.
Worked example: for a family breakfast, two kaya buns, two curry puffs and two egg tarts makes six pieces. Multiply each price on the label by two and add the three totals, and you will know your bill before you reach the till.
Freshness and storing
Bakeries bake in batches, so mornings bring the widest choice and the warmest buns. Curry puffs and egg tarts are best the same day; reheat puffs briefly in an oven or air fryer to crisp them. Kaya and custard fillings should not sit out long in our heat, so refrigerate leftovers and eat them soon.
The WahLiao Verdict
Go in the morning, take a tray and tongs, and choose one kaya bun, one curry puff and one egg tart: the three items that tell you everything about a bakery’s craft. If the curry puff pastry flakes cleanly and the egg tart custard wobbles, you have found a keeper. Old-school bakeries are about modest prices and steady quality, so support the one near you, and do not be shy about asking what is freshest.
Questions people ask
What is kaya?
A sweet jam made from coconut milk, eggs and sugar, often flavoured with pandan. It is the same spread used on kaya toast.
Why do I need tongs?
For hygiene. Items sit unwrapped on open shelves, so everyone uses tongs and a tray.
Are curry puffs spicy?
Mildly, as a rule. The curried potato is warm and fragrant rather than fiery, though some shops sell a spicier version.
Are bakery items halal?
It depends on the bakery. Many old-school bakeries sell pork items such as luncheon meat buns. Look for a MUIS certificate if you need one.
Sources: Roots.sg (National Heritage Board), history of traditional bakeries; National Library Board Infopedia, curry puffs: origins, pastry, fillings and sellers. The Table explains; it does not endorse.
Read next: The Singapore Breakfast Explained: Kaya Toast, Soft-Boiled Eggs and Kopi · Kueh Explained: Ondeh-Ondeh, Kueh Lapis and the Traditional Cakes · Back to The Table
For what’s worth it this week, with the bill shown, read The WahLiao Week.
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