One year after its debut at the sleek Audi House of Progress in Singapore, Burnt Ends Bakery is celebrating the milestone with a refreshed menu that blends classic German flavours with the signature creativity that fans of the Burnt Ends group have come to expect.
Located at 18 Cross Street, the bakery, part of the Burnt Ends Hospitality Group, has introduced seven new items designed to reflect how guests have come to enjoy the space over the past year. Curated by founder-owner Chef Dave Pynt, the refreshed menu leans into comforting European flavours while maintaining the bakery’s focus on exceptional technique and flavour-driven bakes.
The result is a menu that feels both familiar and quietly inventive — a collection of pastries, savoury bakes and sandwiches designed for everyday enjoyment, whether it’s a quick breakfast, a leisurely coffee break or a casual lunch stop in the city.
When Burnt Ends Bakery first opened at the Audi House of Progress, the concept centred around approachable baked goods such as doughnuts, cookies and pastries. Over the past year, however, the team has observed how customers interact with the space and what keeps them coming back.
The refreshed menu reflects these insights.
Rather than simply adding more pastries to the line-up, the new menu emphasises complete bakes and satisfying dishes — both savoury and sweet — designed to encourage repeat visits. Expect flavours inspired by classic German baking traditions alongside modern bakery staples. Pretzel bread, sourdough waffles and rum-soaked pastries now sit comfortably alongside croissants, sourdough loaves and berry tarts.
For those with a sweet tooth, the refreshed menu delivers several standout pastries that showcase Burnt Ends Bakery’s flair for Viennoiserie. Among the highlights is the Apple Rum and Raisin Escargot, a beautifully layered pastry made with crisp, golden Viennoiserie dough. Swirled with rum-soaked raisins, silky vanilla curd and tender apple slices, the pastry offers a delightful balance of sweetness and warmth.
Photo © Asia 361
Another eye-catching creation is the Black Forest Cruffin, a decadent hybrid of croissant and muffin that pays homage to the iconic German dessert. Inside the flaky pastry lies dark chocolate cream and Kirsch-soaked cherries, while the top is crowned with vanilla Chantilly cream.
While Burnt Ends Bakery is known for its pastries, the new menu also introduces a stronger savoury selection for those looking for something heartier. The savoury menu includes the Black Forest Ham and Pretzel Sandwich, Chicken and Leek Wrap, as well as the Bavarian Sausage and Onion. These dishes add greater depth to the bakery’s offerings, ensuring that visitors can drop by not just for pastries but also for a satisfying meal.
Photo © Asia 361
The refreshed menu also celebrates the ongoing partnership between Burnt Ends Bakery and Audi Singapore. Since its opening, the bakery has served as a culinary anchor within the Audi House of Progress — a multi-purpose venue that blends automotive innovation with lifestyle experiences.
The refreshed menu launches on 6 March 2026 at Burnt Ends Bakery at Audi House of Progress, located at 18 Cross Street in Singapore.
