Experience Chef Matin’s Limited-Time Exclusive Pastries at Burnt Ends Bakery This Weekend

This weekend, Burnt Ends Bakery is giving pastry lovers a very good reason to head down to Dempsey Hill. For two days only, the bakery is collaborating with renowned pastry chef Mohamed Al-Matin of Le Matin Patisserie for an exclusive, one-off pastry lineup available on 24 and 25 January 2026.

I got the chance to try the pastries ahead of the weekend and immediately noticed how well each creation was balanced. The collaboration brings together Burnt Ends Bakery’s fire-driven style with Chef Matin’s careful flavour layering, resulting in pastries that feel indulgent without being too heavy.

The Mango Pomelo croissant was one of the first I tried. It was light and well-balanced, with a flaky croissant filled with macadamia custard, mango jam and fresh pomelo. It was not overly sweet, and the pomelo added a fresh brightness that kept each bite easy to enjoy, even with the generous portion.

The Spring Onion and Wagyu Xian Bing was interesting because it is a pastry, but it almost feels like a mini burger. The pastry itself was super flaky, and inside was minced wagyu and caramelised onions mixed with bone marrow cream. I found it rich but satisfying, and I even went back for seconds. This is definitely a must-try if you prefer savoury over sweet.

The Escargot Pizza was probably the boldest of the exclusives. Made in Burnt Ends Bakery style, it was topped with escargot béchamel, marinated escargot, garlic butter, garlic crumb and chimichurri. I found it hearty and full-flavoured, and it is the kind of bake you remember even after leaving.

I also got to try Chef Matin’s signature Kombu Tart, and it was fascinating. Creamy and sweet with a subtle savoury twist, it is unlike anything I have tried before. Each bite was an explosion of flavours, and I would recommend saving it to eat last so you can really enjoy it.

Alongside the exclusive bakes, Chef Matin’s signature classics will also be available during the two-day collaboration. The Smoked Cruffin is delicate and aromatic, filled with smoked vanilla custard and topped with eucalyptus meringue. The Kouign Amann delivers buttery richness with a caramelised exterior, while the Fermented Mushroom Toastie stands out for its deep umami flavour from fermented porcini and mushroom duxelle layered between sourdough brioche.

I made sure to leave room for coffee, and Burnt Ends Bakery’s Slayer Blend is worth it. Roasted by head barista Matin, it is fragrant and well-balanced, with notes of chocolate, hazelnut, stone fruit and honey. It is smooth, comforting and pairs perfectly with the pastries. This blend is also the base for their three signature coffee creations.

The Tiramisu Latte is a must-try. Made using ladyfingers, coffee and milk that are mashed and strained together, with heavy cream as the milk base, it is creamy and slightly sweet, yet surprisingly light. It leaves no oily aftertaste, is very easy to drink and honestly quite addictive.

For something more refreshing, the Pineapple Oolong coffee is a great option. Made with Dongding oolong tea, yuzu, pineapple syrup and double espresso, it is served cold and works well as a morning pick-me-up. I liked how it was bitter yet refreshing at the same time.

There is also the blackberry nut with brown sugar coffee, which can be served hot or cold. While I did not get to try this one, it leans towards a more comforting, nutty profile, balanced with subtle fruitiness and sweetness from the brown sugar.

With Burnt Ends Bakery and Chef Matin coming together for just two days, this is a rare chance to try something genuinely limited and thoughtfully made. If you enjoy pastries that focus on flavour and technique rather than trends, this is one weekend-only collaboration not to miss.

For more information, visit Burnt Ends Bakery’s website here.

Burnt Ends Bakery X Chef Matin (Le Matin Patisserie)
Dates: Saturday and Sunday, 24 and 25 January 2026
Time: 8.00am to 4.00pm
Venue: Burnt Ends Bakery, 7 Dempsey Road, #01-01, Singapore 249671

Limited quantities will be available daily. Early arrival is recommended.