Photolog 2020: Day 32 of 366

During our trip to Daan Go Cafe yesterday, I decided to pick up some pastries after our brunch. (Because you can't leave Daan Go without treats to take home. Well, you can, but you'd regret it.) This time, in lieu of macarons, I got a Kaya Almond Croissant, a Miso Brown Butter Scone, and a Salted Yolk Bostock. This might be controversial, but I think I like their pastries even more than I like their cakes. (And I really like their cakes.) I had half of each one for breakfast today and I legitimately regret not buying more. 
Clockwise from top left: Kaya Almond Croissant, Miso Brown Butter Scone, and Salted Yolk Bostock
Daan Go (both the Cake Lab and the Cafe) is well-known for incorporating Asian fusion into everything they do, and this includes pastries as well. The Kaya Almond Croissant is, yes, an almond croissant, but the filling uses Malaysian kaya so the flavour reminds me of Hong Kong-style coconut tarts, which are insanely delicious whether or not you like coconut. (I am indifferent to coconut, and I adore this flavour.)  The croissant itself has the most perfect flaky texture with a gorgeous soft, slightly chewy crumb — if you like almond croissants, this one is a must-have. The scone has the perfect density and its flavour simultaneously reminds me of their salted caramel macarons and, randomly, buttery pie crust. (A combination I didn't know I needed.) It's a scone that doesn't need any condiments, no butter or jam or clotted cream. The miso brown butter stands out on its own. Finally, I had no idea what a Bostock was, and I can't believe it's taken me 33 years to discover it. It has the density of bread but it has the sweetness of almonds and the flakiness of a croissant — kind of like a kouign-amann meets French toast — and it is REVOLUTIONARY.

So now I have a mission not only to try every cake on the menu, but also every pastry. Daan Go, just take all my money.