Work in Admiralty or somewhere in the vicinity? You now have another amazing option for your morning sweet and savoury carb fixes. Commissary, the recently opened Southern Californian restaurant at Pacific Place, has begun serving a range of freshly baked pastries, designed by high-profile pastry chef Evelyn Kim.
Starting her kitchen career at WD~50 restaurant in New York, Kim moved on to garner a wealth of experience from acclaimed restaurants including Attica, Brae and Bentley in Australia and finally Noma in Copenhagen, voted the world's best restaurant for four years in the past, where her name as pastry chef was solidified in the industry.
Signature baked goods offered at Commissary include the classic croissant ($20), handmade and freshly baked each morning using high-quality French butter, premium French flour and fresh yeast. Those looking for a sweet treat can opt for the pain au chocolat ($25), filled with Valrhona chocolate and claiming to contain twice the amount of chocolate compared to chocolate croissants found elsewhere. Savoury options include the ham and cheese croissant ($25) and the cheese and jalapeño croissant ($30), prepared with pickled jalapeño and melted Fontina cheese.
Not a fan of croissants? Commissary’s cinnabuns ($40) might grab your interest. The two options include the classic cinnamon bun made of a soft milk bun with cream cheese glaze and the traditional Southern-style sticky bun glazed with caramelised walnuts. There is also an array of cakes and cookies, with the most enticing being the red velvet cake and the chocolate cookies.
The baked treats are available at Commissary every morning from 8am Monday–Friday and from 11am at the weekend – for takeaway or to dine in.
Shop 405, Level 4, Pacific Place, 88 Queensway, Admiralty, 2602 0707