100% butter croissants

Belgian chocolate enveloped in layers of crispy, airy pastry

Macerated raisins and almond cream, simple and elegant

Croissant amplified with almond cream and sliced almonds

matcha croissant, dark chocolate

matcha croissant, white chocolate crémeux

butter croissant, salted caramel crème pâtissière

smoked beef and cheddar cheese

caramelized honey pastry cream, chocolate sablée, fresh strawberries, pistachio

pâte sucrée, almond cream, passion-pomelo curd, Swiss meringue, fresh pomelo, candied pomelo zest, freeze-dried raspberries

choux pastry, caramel sauce, crunchy malt beads, Morph coffee infused namelaka

choux pastry, praline mousseline, toasted cashew, earl grey tea sablée

Sourdough loaves are risen using a natural leaven derived from the fermentation of flour and water. This process results in a mildly sour taste due to the lactic acid produced by the lactobacilli in the leaven.

Crunchy smokiness from charred sesame seeds. Like our other loaves, these are hand shaped and proofed in bannetons for up to 14 hours before they are baked in a piping-hot steam injected deck oven.

Hand-formed and proofed on a linen couche, the ciabatta is a rustic Italian white bread. Historically the Italian's answer to the French baguette, a crisp crust and porous soft crumb makes this their "go-to" bread for a light and satisfying sandwich.

Healthful and packed with nutrients from sunflower seeds, pumpkin seeds, flaxseeds and millet

A classic pairing of tangy cranberries and rich toasted walnuts

There are many benefits to rye flour, it lowers insulin response and satisfies hunger for a longer period of time due to its high fibre content

A loaf which needs no introduction, the Baguette is the quintessential symbol of French culture. At BEAU we make ours with pre-ferment or "poolish" and sourdough leaven to increase its flavor complexity and produce an off-white, aerated crumb.

We hand-shape all of our baguettes and score using a lame before loading them into a steam-injected deck oven. The steam allows the crust to expand before setting, thus creating a lighter, airier loaf.

Dating back to the 12th century, the pretzel is a traditional German lye bread. The process of which they are dipped in lye or sodium bicarbonate solution prior to baking gives them their characteristic "skin" layer and distinctive flavor. However, deviating from the traditional "loop", at BEAU we shape our pretzels for optimum sandwich applications.

A New Yorker's breakfast staple, the bagel is an indispensable fuel for people on the go. True to Jewish tradition, it is hand formed, proofed and boiled for a short time before it is baked. Its unique method of preparation results in its chewy texture and crisp outer crust. Usually enjoyed with smoked salmon and generous lashings of cream cheese, the bagel truly is simplicity embodied.

Chewy bagel encrusted with rich cheddar cheese

The ‘French take’ on the Italian foccacia, crusted with wholesome grains and seeds

the poppy seeds add extra crunch factor and unique appeal to this delicious French bread

Focaccia is a type of Italian flatbread. It is soft and fruity from the liberal use of olive oil during proofing and baking. The craters on the crust result through the process of "docking" in which multiple wells are made using tips of fingers on the unbaked dough. Usually topped with herbs and a sprinkling of salt, it is great as an accompaniment to antipasti or split in half for sandwiches. It's a versatile, fragrant and undoubtedly flavorful bread.

Made with full cream milk and real butter

Made with high-fiber wheat flour

A French loaf rich in eggs, milk and butter

Our signature cake of raspberry, pistachio, white chocolate and yoghurt. Enlivened with popping candy and freeze dried raspberries, this cake is fun and full of surprises.

Our idea of absolute indulgence. 70% Belgian dark chocolate, whiskey and coffee. Rich, dense and moist, as good as chocolate cake gets.

White sesame praline crumble, coconut and palm sugar paste, mung bean crème brulée, pandan sponge, palm sugar crémeux, coconut & pandan mousse, green tea Swiss meringue buttercream,

Chocolate joconde, coffee syrup, dark chocolate crémeux, salted caramel buttercream, dark chocolate glaze, gold leaf

Cashew nougat, milk chocolate ganache, semolina sponge, butter popcorn mousse, white chocolate glaze, caramel popcorn