[Review] Burnt Ends Bakery’s new German inspired menu at Audi House of Progress

Audi House of Progress at 18 Cross Street has quietly become one of my favourite hangout spots in the CBD. It is Audi Singapore’s first direct to consumer location here, but it is not just a car showroom with shiny metal and salespeople hovering around. Think multi use space where grab a cut of coffee, chill over coffee, attend talks and events, and of course, still check out the latest Audi models if you want.

A big part of why the space feels so welcoming is Burnt Ends Bakery. Over the past year, they have served more than 60,000 beverages here while Audi House of Progress itself hosted over 20 events and around 900 test drives.

To celebrate the first year anniversary of this collaboration, Chef Dave Pynt and the Burnt Ends team have rolled out a refreshed pastry menu that takes classic German flavours and reworks them for everyday Singapore enjoyment.

The new menu launches to the public on 6 March 2026 and is designed as proper bakes and dishes rather than just snacks, so you can easily turn a visit into breakfast, brunch or a light lunch.

Here is what I tried from the new Burnt Ends Bakery menu and my honest thoughts.

Bavarian Sausage and Onion

The Bavarian sausage and onion is inspired by a common breakfast in Germany and it ended up being my favourite savoury item of the day. On paper, it is simple grilled Bavarian sausage on toasted sourdough with seed mustard and a red wine onion sauce, but when you bite in, everything just work.

The mustard base on the sourdough gives a bright, tangy kick that wakes up your palate, and the red wine onion sauce adds this deep, slightly sweet savouriness that wraps around the sausage nicely. I like that you can eat the sausage on its own or together with the sourdough and each way still works.

Chicken and Leek Wrap

If you prefer something lighter with more muted flavour, or are trying to keep things a bit more balanced, the chicken and leek wrap is a very solid option. It comes packed with marinated chicken, roasted leek, aioli, rocket leaves, radishes, shallots, caperberries, cornichons and sherry vinaigrette.

The chicken is well marinated and stays juicy, and the whole thing eats quite light, so it works well if you are looking for low carbs, clean protein and something that fits into a more balanced diet without feeling like you are giving up all the delicious food in the world.

Black Forest Ham and Pretzel Sandwich

The Black Forest ham and pretzel sandwich is another nod to German flavours, featuring smoked Black Forest ham in a toasted pretzel bun with seed mustard, sauerkraut, lettuce, tomato, cheddar and gouda. The team has kept it relatively light and adjusted it for the local palate, while still using ingredients sourced from Germany where it matters.

What I like here is the texture of the pretzel bread. It has that slight chew and a bit of bite on the outside, but it is not overly dense or salty. The fillings are generous but not messy, so you can easily eat this as a grab and go lunch if you are working nearby. If you are already a fan of pretzels and German cold cuts, this is an easy yes.

Apple Rum and Raisin Escargot

The Apple rum and raisin escargot is a crispy, layered Viennoiserie pastry rolled with rum soaked raisins, vanilla curd and apples.

Supposedly, it is supposed to resemble a little car tyre. To me, that is a bit of a stretch. but that does not discount anything from how it tastes.

The texture is what stands out for me. The outer layers are flaky and crisp, and then you get the chewy rum soaked raisins inside for contrast. The vanilla curd ties the apples and raisins together without being too heavy. If you like pastries that give you both crunch and chew in the same bite, this is the one to go for.

Black Forest Cruffin

If the Bavarian Sausage & Onion is my favourite savoury item of the day, this is my favourite sweets.

The Black Forest cruffin is one for people who, like me, love pastries full of cream but cannot stand it when they are overly sweet or greasy. This one is filled with dark chocolate cream, topped with vanilla chantilly and studded with Kirsch soaked cherries inside.

The multiple layers of texture are really fun to eat, from the flaky pastry shell to the smooth creams and then the juicy Kirsch soaked cherries sandwiched between the vanilla and dark chocolate cream.

German Waffle

The German waffle here is quite different from the usual waffles you might be used to in Singapore. It is a classic German style waffle that is crispy and golden, yet still soft in the middle.

What I appreciate is that it is not drowned in sauces. Instead of relying on syrups and toppings like the Belgium varieties, the focus is on the texture of the waffle itself. Without drenching the waffle in sauce, the outside stays crispy while the inside stays soft and not dry, so you can happily finish it without feeling jelak.

Apple Strudel Cake

Instead of doing a “normal” apple strudel, Burnt Ends has taken inspiration from a West German apple strudel and turned it into a cake. On the menu, it is described as a spiced apple cake with cinnamon apple compote, Biscoff cream cheese frosting, toasted almonds and buttery streusel crumble.

Flavour wise, it feels familiar yet different. You still get the warm spices and comforting apple filling notes you associate with strudel, but the cake format makes it easier to serve and share. Its identity as a cake also meant that it is incredibly soft, and kind of melts in the mouth. The Biscoff cream cheese adds a bit of caramelised biscuit flavour on top, which plays well with the apples and the crunch from the streusel.

Why you should visit from 6 March 2026

Taken as a whole, this refreshed menu feels very thought through. Every item stands alone as a proper dish, whether you are in the mood for something savoury like the Bavarian sausage or something sweet and indulgent like the Black Forest cruffin. It might be hard to infer from the photos, but these items are all “German-sized” and pretty substantial, enough to fill you up with just one or two items.

If you have not checked out Audi House of Progress at 18 Cross Street yet, the first year anniversary is a great excuse to do so.

Between the new Burnt Ends Bakery menu launching on 6 March 2026, the ongoing First Anniversary promotions on Audi cars and the upcoming adidas x Audi F1 merchandise corner (shop in shop) on 18 March, there is quite a bit happening in one space.

There is even a golfing corner and F1 racing simulators if you are up for some excitement.

So if you are in the area, grab a friend or two and go try the new menu from 6 March 2026 onwards, and tell me which item ends up being your favourite!