Stepping into Damansara Kim's new boulangerie should spark a sense of excitement for bread enthusiasts, with a counter lined with croissants, cruffins and kouign-amanns, bolstered by a backdrop of pastry chef Barry Lee's freshly baked loaves, French wheat flour sacks and professional butter blocks.
Bakerry La prides itself on long-fermented croissants, constructed with T55 whole-wheat flour and Elle & Vire butter, in varieties like an almond croissant with almond cream and almond flakes that bring extra texture to the croissant's densely crisp bite (RM6.30). Other tempting French-inspired indulgences include the kouign-amann, laced lightly with sea salt that somewhat balances out the sweetness of sugar (RM5.50).
Our favourites here are the Sunflower Danish, with an irreproachably runny yolk that complements the laminated treat's crunch (RM5.80), and the lemon curd cruffin, fluffy and flavoursome (RM7), both capable of brightening up any day.
The Breakfast Toast (RM8) showcases 18-hour fermented pain au levain that packs a little less of a tang than typical sourdough; it's partnered with butter and jam, but for the full French experience, add some camembert cheese for RM2.
Bakerry La
17, Jalan SS20/11, Damansara Kim, Petaling Jaya, 47400 Selangor. Open 830am-8pm; closed Tuesdays.
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