Paris Baguette is now in the north of Singapore with the opening of its latest outlet at Northpoint City today. The 1,600 square feet outlet offers exclusive items such as its kids’ menu and ice cream delights as well as limited-edition merchandise. The new outlet is located at #02-16 in Northpoint City North Tower (the older block), just one level below Popular Bookstore and Challenger.
The all-new kids menu include three main options to choose from. There is the Double Cheese Tortilla Pizza with Emmental and Gouda, Pizza in a Cup (whole Korean-style pizza in a mug with a blend of sweet and tangy sauces, melted cheese and savour meats) and Mini Burgers . The main dish can be ordered as an ala carte or in a set which comes with a plain or chocolate milk as well as a Nutella Marshmallow Danish. Each main dish is priced at S$8.90 while the set is S$10.90.
For the first time in Singapore, Paris Baguette now offers a selection of ice cream options. The watermelon sorbet, strawberry yogurt and red bean are must-try flavours recommended by Paris Baguette. They are priced from S$1.80 to S$5.50 for a limited time period.
Paris Baguette introduces three new Danish pastries – Nutella Banana, Double Strawberry and Kaya Butter. I tried the Nutella Banana Danish and love its generous hazelnut cocoa spread topped with caramelised banana. The Kaya Butter Danish pastry brings back the feeling of enjoying a kopitiam favourite. I love the sugar granules that give this Danish a savour sweet and textural enjoyment. These new pastries are priced at S$4.70 each. You can also get a bundle of three at a promotional price of S$12.50, while stocks last.
To celebrate its opening, Paris Baguette is introducing a specially-designed, limited edition tote bag that comes in big at S$20 or mini at S$16. And untill 30 November 2020, you can redeem a free Tote bag when you spend a minimum of S$55 or redeem a free Café Latte when you purchase any shortcake. Three soft breads bundle is available a promotional price of S$3 instead of the usual S$7.50.
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