Fleur Bakehouse flowers as PJ’s new viennoiserie purveyor with Peranakan and Asian twists.
Try Fleur’s soft dough decadently blanketed with butter, kaya and coconut flakes for classic kopitiam flavours; shio pan stuffed with Muar-sumptuous, tomyam-tinged otak-otak; croissants crafted with a blend of European and Asian flour for a crackly-flaky bite and tender-stretchy chew; and childhood-nostalgia sausage rolls with a savoury-juicy snap, topped with ajitama-style egg.
Fleur is founded by the Cendul F&B group that runs THB Bistronome in this Section 19 locale of Menara Access World, as well as N.I.C.E. Bistronome, Doux Doux and La Lune in Section 17. Chef-founder Andy Choy hails from Penang, explaining Fleur’s Peranakan inspirations.