This is Provence's new layout. They have such an extensive selection that they have to pigeonhole all their breads and make use of all the vertical space they have. Very Japanese indeed. ;)
And if you think that's all the bread they have, you are sadly mistaken. They have even more! The choice is simply staggering.
First, we had the this custard roll. Sharon is absolutely in love with this. The custard is so smooth so eggy so milky.. It's very, very good. The custard melts in your mouth and then the taste lingers and erupts into pure warm comfort. I found it peculiar that the custard was cold while the bread was not. The bread was soft and fluffy and warm. The warm-cold combination of the two added to the sensory pleasure. It is a must-have for those with a sweet-tooth. I don't really like sweet stuff and I quite like it, so this must really be good. 
The milk pan is also very good. The custard is a milky white and, like the custard above, so very smooth. It's like silk draped across your tongue, but richer and thicker. It's like a more solidified version of milk foam.
It tastes somewhat like the custard pan but different. The milky taste is a lot more prominent in this one and there is a slight tinge of sourness in the milk custard. This balances out the sweetness so that it is not treacly. The bread is also a little salty compared to the other breads. Again, this emphasises the taste of the custard. This is one of their hot favourites and for a reason too.
This is their brown rice anpan. One of my favourites.
The anpan is not too sweet and the texture is very coarse because the anpan is not grinded very finely. This is good. This is very good. You can taste and see the anpan skin. The skin is excellent. The top-most part is a bit 'crisp' but the inside is moist and soft.
This is my favourite of favourites. The brazilian cheese bun. It looks so normal and boring. And it costs a whopping 80c for that tiny bun. I would never have thought of trying that. But Sharon wanted to try it because she thought it sounded interesting. When I first tried it, I was in awe. These babies are Exceptional, with a capital E.
It's crusty on the outside, but the inside is exceedingly moist and chewy. It's like a crusty mochi except much better. The bun is also salty and very addictive.
I don't know how to describe it. You have to try this for yourself. It's one of a kind.
This is also available in The Central but those are sweet because there's a sprinkling of icing over them. The ones sold at Holland Village are so much more palatable. I love them.
The only thing is that you have to eat them while they're fresh if not they get too chewy and hard. Unless you are looking for a jaw-workout, eat it freshly-baked!
Look at the chewy chewy chewy bun! You can tell its really just air inside. It looks plain but its so scrumptious!! There is no filling just straight-up brazillian cheese bun goodness. The crust on the outside combined with the moist chewy inside is the most curious combination ever. Who needs filling with buns so good.
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