8:30am. Antoinette. Penhas Road, Singapore.
Vincent is here for the second time since Antoinette launched their Salted Egg Yolk Lava Croissant two days ago.
Today, he made sure that he is first in the queue.
10:50am. Owner Chef Pang emerges from the kitchen with trays of freshly baked golden brown ingots. These are some of the most beautifully shaped and coloured croissants that I've
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