Le Bread Days

During the salted egg craze, things were pretty chaotic. They were super disorganized. Service was horrible. Customers were treated without respect. The staff at the counter looked and sounded like someone just killed her cat. But the baked goods was delicious, beverage was alright. Lady boss was nice albeit loud.
Now that the craze had died, things are way more organized. New staff who are a lot friendlier (foreigners as compared to the local ones previously btw). Croissant is still the same quality but with added quantities now. Lady boss is still friendly and loud. Sadly, they spotted updating the croissant timings on fb. It’s 11:3am and 3:3pm fyi. You could always call to check.
Parking might be an issue on weekdays though. Just be on the lookout if you’re parking illegally. Space inside café is limited.

I have been hearing a lot about this bakery lately. A food blogger reviewed the molten salted egg yolk croissant and the bakery is suddenly flooded with curious customers. But I did hear that quite a lot of them go away disappointed as the supply is not enough. However, was driving by yesterday around 1140am and decided to try my luck. Remembered reading somewhere that the croissants are available in 2 batches, 1130am and 330pm. Didn’t see a queue and thought that they might have been sold out.
But luckily, most of the people are seated and digging in so I could still buy a few to go without a long wait. The ordering system is a bit weird, as you have to go to the counter and tell the guy your name and how many you want, then back to the cashier to pay. And honestly, with the crowd, it’s very cramped to queue in such a way. And I wanted to try other things and found it hard to access the other breads due to the waiting customers. But after I paid, got my croissants and was out of the bakery under 5 minutes.
Only managed to try the croissant, where the filling reminded me of the dim sum’s liu sha bao, so it’s a bit on the sweet side but very creamy. can be a bit too much couple with the croissant. I find that even though I like the filling, the croissant itself is average. crispy but not flaky, nor buttery.
Also tried the German egg tart and it had a nice texture, and I liked it. but towards the bottom, it ended up being a tad sweet with the raisins. Will try other things on the menu, only if there’s no queue.

The blogger made famous salted egg lava croissant is over rated. Had to queue for orders whether you eat in or not. Saving grace is if you are eating in you get to priority queue. When order is ready have to hang around the service counter otherwise you may not hear your name being called to collect your orders.
Croissant crispy but lacks flavour. No butter?
The salted egg molten lava filling is unique but it is an acquired taste. I personally do not love it.
The special salted eggs molten lava croissant Is not something I would spend my time queueing and waiting for. Other items are just normal patisserie stuff. Limited items though.
Premises small crowded but neat and clean.

Le Bread Day is just next to New Paris Restaurant. There is no way to miss it. And since I moved to SS2, I have always wanted to visit the bakery.
Before heading home, my family and I wanted to grab some pastry for tea. So I suggested dropping by the bakery. It was then I found out it is more of a café than a bakery.
I didn’t feel very much impressed with what there were on sale. The interior was decent while the pastry that we bought was just average.
That be said, I would want to give this place a second chance to try their coffee.

Located in SS2, next to the famous New Paris restaurant is the new bakery place called Le Bread Days.
I think this is a perfect location for people who live in Five Stones, Ameera or the neighborhood nearby as they don’t need to drive to the busy roads of SS2. But bear mind, avoid the dinner crowds that you will get from the people who dine at New Paris.
I really like the striking Black and White frontage of the café. As you enter, you would feel very homely and welcoming. The breads are laid out prettily on their respective trays and you can even smell the aroma of the freshly baked breads and cakes.
I personally think that the taste is just average. Somehow, got deceived by the look and feel of the look and feel of the place and food presentation. Hahaha. Anyhow, I will still visit this place and this time, I will try their cakes.

If you haven’t already guessed by the name, Le Bread Days happens to be another pastry shop/​delicatessen over at SS2 that despite it’s tacky name has become quite a frequented spot amongst the locals. Interior wise they were nothing special, but somehow still managed to emanate an atmosphere comfortable enough for customers.
It was during the lunch hour when my mom and I dropped by Le Bread Days for a quick pastry run. It was relatively packed when we got there, but thankfully the waitresses there managed to take down orders pretty quickly. I ordered a decent tasting quiche while my mom just had a latte to go. Our waitress was friendly as well, despite having to serve many customers!
I enjoyed Le Bread Days, though I really wish I had the opportunity to taste on of their pasta dishes, which looked REALLY from the table next to me. So stay tuned for that one!

Le Bread Days is one of those bakeries in SS2 that is well renowned around the parts of PJ. That being said, the bread here is not as good as it sounds.
With the amount of customers sifting through this place from left, right, center, there is no doubt that the bread that comes out of the kitchen could (or should) either be under cooked, which give the pastry a doughy texture that really leaves a bad taste to the mouth. Of course, the pasta dishes in this restaurant is tasty, but with the sometimes under cooked pastry, some might wonder if you would want to visit this place again and again or not.
Yes, you should. Despite the occasional mishaps from the kitchen, there is no doubt that Le Bread Days is one of the better bakeries out there, and should be considered for whenever you want a loaf of bread and stuff.

Le bread days is bakery located in ss2 near the ss2 mall. It is a small yet cozy bakery with a very stylish interior. I especially commend the staff as they are very welcoming with guiding you through their array of bread selection.
I think you should try a bit of everything but I especially recommend the cream cheese roll! With every bite you feel the crunchy/​crispy pastry on the outside and delicious creamy filling on the inside. They have a variety of drinks and some sandwiches and breakfast food if you are feeling a bit peckish. All in all, it is a very nice place to hangout with friends and family.

I fell in love with Le Bread Days ever since I first dropped by. It’s located same row as the famous Paris Restaurant. The interior was simple and cosy and the staffs were really friendly. Joe and I ordered some bread and pastries to go with our coffee. I love the French music playing in the background — I felt like I was in France for a moment.
They have wide varieties of pastries, and I had a hard time choosing! The bread and pastries were preservative-​free and it’s advisable to consume them within 3 days. I took their Pineapple Danish and it was delicious. The crust was crumbly and the sweetness of the fillings was just nice. Instead of my usual order, I decided to try out their Irish Café Latte. I was told there’s a hint of alcohol in the coffee, but sadly I couldn’t taste any in it. Maybe I should try their other coffee instead.
I think this is a nice place to hang out — nice food and nice ambience, plus the pricing are quite reasonable too.
Operating Hours: Tuesday-​Friday (7:30am — 9pm), Saturday-​Sunday (8am — 9pm) — CLOSED on Monday

Although le bread days has a french name, they use Japanese flour to make their bread in order to make their bread rise more and fluff up. The prices range from RM11-​RM20. The chocolate bun tastes really good, but if you keep it for too long and it exceeds 3 days after you purchased it, then the bread won’t taste as nice as it becomes harder and the fluffiness goes aways as it becomes more clamped together.