Ouchipan

A good croissant has a lightly crisp exterior and the flavour of butter in every bite. At Ouchipan, visitors have described the layers as light on the outside and moist within. One diner’s favourite was the almond croissant, praised for its crunchy texture and rich buttery flavour. Try it alongside the classic croissant to enjoy the same dough in a different form.

For something sweet, there are also danishes topped with fruit. A visitor who tried the grapefruit danish found that its sweet-and-tart fruit and gentle bitterness worked well with the sweetness of the custard, leaving a fresh finish. Another diner took home strawberry and kiwi danishes, and remembered the crisp pastry, fruit and lightly sweetened cream. Some danishes feature seasonal fruit. They are worth considering as a teatime treat or an alternative to cake.

There are savoury options, too. A regular who has visited several times recommends the bacon epi, made with bacon, pepper and cheese. The keema curry bread, another visitor reported, had a filling packed to the edges; the sweetness of the vegetables and chunks of cheese mellowed its spice, making it satisfying to eat. Someone who chose the burdock French bread said the burdock flavour came through from the first bite, developing as they chewed into something reminiscent of seasoned rice. It offers a more pronounced taste of its ingredients than the delicate croissant or danish.

One repeat customer of the shrimp and avocado bread described plump shrimp, a piquant sauce and avocado brought together by soft, chewy bread. Depending on your mood, you could pair a sweet danish with it or build a meal around savoury breads. Ouchipan is for takeout only, with no dine-in option. Breakfast options are also mentioned, so a croissant could make a morning treat, while a savoury bread might suit lunch.