I can't begin expressing how good the croissants and pain au chocolat were. Served up warm, both pastries boasted a crusty exterior with puffy layers of soft, chewy goodness. Although I love chocolate, I personally preferred the croissant as it had a nice buttery finish to it. If you prefer it a little sweet, help yourself to the bottles of Alain Milliat jam that comes alongside. And I kid you not. It's probably one of the best I've had in Singapore so far. The secret behind it? The pastries are imported directly from France and baked to perfection in Cocotte's ovens.