Burnt Ends Bakery at Cross Street marks first year with reimagined German flavours
If you’re one of those who’s always talked about wanting to dine at the one-starred Australian barbecue concept Burnt Ends at Dempsey, but have never gotten round to it, there’s an option closer to the heart of town.
Well, somewhat.
Tucked within the Audi House of Progress at 18 Cross Street building is a Burnt Ends Bakery outlet (its second, with the first located next to the restaurant itself in Dempsey), helmed by the very same team, with a spread curated by its founder-owner Dave Pynt.
The CBD outlet, which opened in mid-February last year and is a partnership with Audi Singapore, has just turned one.
To celebrate, Audi x Burnt Ends Bakery is rolling out a refreshed menu spread of seven new items, imbued with a touch of reimagined German flavours — a nod to the automotive manufacturer’s roots.
While you’ll still spot familiar flavour profiles such as Black Forest, apple strudel, and similar pastry types, its latest menu items are a touch more robust than its initial offerings, and bring forth the distinctly bold flavours that Burnt End is known for, more prominently.
Its savoury introductions include the Bavarian sausage and onion (S$14), featuring grilled Bavarian sausage on a toasted sourdough with seed mustard, and a red-wine onion sauce, the Black Forest ham and pretzel sandwich ($18), and the chicken and leek wrap (S$14).
The Black Forest ham and pretzel sandwich is a hefty one, and is essentially a toasted pretzel bun stuffed with smoked Black Forest ham, embellished with seed mustard, sauerkraut, lettuce, tomato, cheddar, and gouda.
It’s loaded and its many ingredients, while filling, can be a tad messy, so we’d grab this only if you have time for a sit-down meal.
The chicken and leek wrap, on the other hand, is plenty fuss-free, easy-to-eat and perfect for the adjacent Telok Ayer CBD crowd. It’s a simple wrap with marinated chicken chunks, roasted leek, aioli, plenty of greens, finished with a sherry vinaigrette.
The sweets, we think, are where Burnt Ends Bakery’s new menu really shines.
The Black Forest cruffin (S$12) feels and tastes like an elevated, jazzed-up version of its Black Forest doughnut (S$7), which has been on its menu since day one.
The flaky cruffin is stuffed with a decadent dark chocolate cream, Kirsch brandy-soaked cherries, and topped with vanilla Chantilly cream. It sounds like a lot, but it’s surprisingly light on the palate and something I’d get again in a heartbeat.
The apple strudel cake (S$10) is familiar, but a more moist and dense version than what we might be used to. It features a spiced apple cake, topped with cinnamon apple compote, Biscoff cream cheese frosting, and a buttery crumble.
Lighter, new items include the German waffles (S$6), a simple menu item with the right balance of crisp and softness, the apple rum and raisin escargot (S$8), a viennoiserie rolled with rum-soaked raisins, vanilla curd, and apples.
Of course, you’ll still be able to get bakery staples such as croissants, sourdough, and tarts, among other items, at the location, along with its comprehensive list of beverages.
If you’ve yet to swing by to the Audi x Burnt Ends Bakery space, this new menu could be reason enough, especially if you’re an automotive enthusiast, too! Did we also mention these new items are also exclusive to the Cross Street outlet?
We know we’ll be back for that Black Forest cruffin, for sure!
This was a hosted tasting.
For more interesting eats around the area, check out our Chinatown Point food guide, or explore our list of Telok Ayer restaurants we love.
Tue 8am - 4pm
Wed 8am - 4pm
Thu 8am - 4pm
Fri 8am - 4pm
Sat 8am - 4pm
Sun 8am - 4pm
- Chinatown
Sarah is constantly seeking out new coffee spots and cocktail bars around the world, and should probably drink more water while at it.
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