Petit Pain is a small-batch bakery on Joo Chiat Road, run by just two people, Mark and Regina, baking fresh daily.
The breads are fermented overnight, 18 to 24 hours, and made without improvers, preservatives or artificial flavourings. The range covers baguettes, Japanese-style loaves and viennoiseries such as croissants, made with French cultured butter; a classic croissant is $3.20.
Worth it for: anyone who wants proper long-fermented sourdough and pastries and doesn't mind a weekend queue, rather than supermarket bread.
Where: 17 Joo Chiat Place, Singapore 427566. Hours: Wednesday to Sunday, 10am to 4pm; closed Monday and Tuesday. No phone line is listed; see the menu at petitpain.com.sg.