Mimmo Bakery

An egg tart with a croissant's shell is the clearest thing on this counter: Hong Kong custard memory built with French lamination, in a Singapore bakery that opened in the CBD in 2026.

French lamination meets Hong Kong bakery habits

Mimmo is a pastry-led European bakery and contemporary café whose founding chef brings together Canadian, French, Italian and Hong Kong influences, a mix the house sums up as Four Hearts Into One. It is not branding for its own sake: the phrase explains a case that moves between French patisserie, Hong Kong bakery references and everyday café food.

The signature list makes the crossover plain. Almond croissants, flaky egg tarts, pistachio bolo bao, mango charlotte, opera cake and mille-feuille sit at the core, with apple croissants, tigres, matcha raspberry cake, red velvet and Paris-Brest around them. This is a laminated pastry, filled bun, custard tart and composed cake operation rather than a rustic loaf bakery, with handmade pasta coming out of the same kitchen.

A CBD bakery that works all day

The room is built for more than a pastry run. The house calls itself a contemporary café, and the day covers breakfast for the office crowd, an afternoon coffee, a cake to share and a lunch of daily sandwiches, salads and pasta.

The setting supports that flexibility: a sleek glass frontage, a spacious alfresco area with marble-top tables and wooden chairs, then cushioned benches, globe pendant lights and a wooden staircase to a second level inside. It reads as a full bakery-café rather than a grab-and-go subcounter, which suits the Marina Bay and Asia Square workday circuit, where people move between coffee, pastry and a light savoury plate without committing to a restaurant.

Order the egg tart, then decide your side

Start with the egg tart. It is the house at its most characteristic: a croissant-style pastry with a flaky, buttery shell around a silky custard, the Hong Kong tart filtered through French technique. If buns appeal more, the pistachio bolo bao is the next signature, reworking the pineapple bun with a crumbly pistachio crust over a soft base.

For the classical French lane, order the Croissant aux Amandes, crisp and flaky with a frangipane filling. From there the case turns to patisserie: mango charlotte, opera cake, mille-feuille, Paris-Brest, matcha raspberry cake, red velvet and tigres. The easiest way to read the menu is to choose a tradition first, Hong Kong through the egg tart or bolo bao, France through the almond croissant, or composed patisserie through the cakes.