Signature, Reimagined: A New Expression of Flavour at Salon du Pain 9.0
Salon du Pain 9.0 — Signature Reimagined
Presented by Ambassadeurs du Pain Malaysia
Crafted by Croisserie Artisan Bakery
17–18 October 2026
GF Concourse, Isetan The Japan Store
Lot 10, Bukit Bintang, Kuala Lumpur
10:00 AM – 10:00 PM
Bread Reimagined — Same Icon, New Flavour
Bread has always been at the centre of what we do at Croisserie.
We return to it every day, working with familiar ingredients, techniques and processes. Yet even after years of baking, there are still new ways to explore what a simple piece of bread can become.
For this edition of Salon du Pain, presented by Ambassadeurs du Pain Malaysia and brought to life by Team Croisserie, we have taken that curiosity a little further.
The idea is not to reinvent bread itself, but to explore the possibilities surrounding it.
Different textures. Unexpected ingredients. Familiar flavours presented in unfamiliar ways.
And above all, bread that remains worth tasting on its own.
The Bread Comes First
At the foundation of this collection is Respectus Panis, a breadmaking philosophy developed by Les Ambassadeurs du Pain that places importance on time, fermentation, gentle handling and respect for the ingredients.
We chose this method because it brings us back to something fundamental. Rather than relying on intensive mixing and accelerated fermentation, Respectus Panis allows the flour, water and natural fermentation process to do much of the work.
Working with French T65 wheat flour from Minoterie Bourseau, the dough is mixed gently and allowed to ferment slowly under carefully controlled conditions. With minimal intervention, it gradually develops its structure, aroma and depth of flavour.
Less mixing. More time.
This slower approach gives the bread its distinctive character, allowing the natural wheat aromas to develop while producing a soft, supple crumb beneath a well-baked crust.
For this edition, we have chosen to explore the pairing of hojicha and black sesame.
The warm, roasted notes of Japanese hojicha meet the deep, nutty fragrance of black sesame, adding another dimension to the bread without overwhelming its natural flavour.
There is also something particularly satisfying about the contrast in texture.
The crust offers a satisfying crispness before giving way to a soft, tender crumb. In French breadmaking, there is an expression, le pain qui chante — the bread that sings — referring to the delicate crackling of a properly baked crust.
It is quite different from the uniformly soft texture commonly associated with sandwich bread.
We have also deliberately chosen to keep these breads petite.
Small enough to enjoy a variety of flavours, yet substantial enough to appreciate the bread itself. The smaller size also gives the crust a greater presence in every bite, creating a contrast with the soft crumb and the different textures of the fillings.
Rather than treating bread as simply a vehicle for the ingredients, we want it to contribute to the overall experience.
After all, however elaborate the fillings may be, the bread should never become an afterthought.
A Different Approach to Savoury
The savoury collection explores the space between boulangerie and cuisine.
There is duck prosciutto with scallop, accompanied by kale, renkon, raspberry-fig balsamic jam and pink peppercorn.
Poached pear meets Brie, Gorgonzola, fig and honey, bringing together sweetness, saltiness and the richness of cheese.
Roasted chicken finds a different expression alongside roasted pumpkin and a béchamel enriched with pumpkin, nuts and anchovy.
Tiger prawn is paired with fresh mozzarella béchamel, avocado and ruby pomelo, bringing together creaminess, richness and a refreshing citrus brightness.
Ortiz yellowfin tuna is paired with carottes râpées and broccoli béchamel, balancing the richness of the fish with the freshness of the vegetables.
Other creations draw on flavours closer to home, including satay sausage crafted by a local artisan and a meatless variation featuring handcrafted organic tempeh from Farm Foodies.
Our house-made pâté brings another, more classical character to the collection.
Each combination is considered not only for flavour, but also for how the ingredients come together in a single bite.
The acidity that cuts through richness. The crunch that interrupts something creamy. The small amount of bitterness that gives sweetness more dimension.
We also want the ingredients to remain recognisable.
A beautiful scallop should still look like a scallop. A prawn should not disappear beneath its sauce. The natural form and colour of each ingredient are part of the experience.
It is an approach that allows the breads to feel generous and expressive without losing their identity.
On the Sweeter Side
The sweet collection takes a slightly different direction.
Drawing on Japanese tea flavours and pâtisserie techniques, we explore matcha, hojicha and genmaicha terrines, complemented by elements of red bean, dark chocolate crémeux and yuzu chocolate mascarpone.
Some combinations are familiar and comforting. Others are built around contrasts between bitterness and sweetness, smooth creams and the texture of fermented bread.
There is room for indulgence, but also restraint.
Our Kouglof brings another expression to the table, with espresso and nutmeg lending their warmth and fragrance to this classic enriched bread.
And for those who appreciate a more substantial loaf, the Rye Fruit Box returns to the character of grain itself.
Made with T170 rye flour, California raisins, macadamia nuts and sesame, it celebrates the natural richness of fruit, nuts and rye. Dense with ingredients and generous in flavour, it is a bread that can be enjoyed slowly, slice after slice.
Familiar Foundations, New Possibilities
What connects this collection is not a particular ingredient or style.
It is the idea that bread can carry more than one expression.
French breadmaking techniques provide the foundation. Japanese influences bring another sensitivity to flavour, texture and presentation. Ingredients from our own surroundings add a character that feels closer to home.
Some creations may feel familiar from the first bite. Others might surprise you.
Both have their place.
Behind each piece are rounds of preparation, tasting and adjustment. A filling may change. A sauce may need less sweetness. An ingredient may need to be more visible, or a texture more pronounced.
These small decisions are part of how the collection gradually takes shape.
For us, reimagining a signature is not about changing something simply to make it different.
It is about understanding what makes it worth keeping, then finding another way to express it.
And perhaps discovering a new favourite along the way.