Key highlight at Paragon pop up is the Mochi Croissant Egg Tart ($2.50). It was deliciously flaky, buttery and eggy with a sweet caramelised burnt custard top. Packed with a rich egg custard filling, it had a distinct vanilla flavour and a creamy yet firm texture. The added textural layer of mochi was soft and chewy that paired very well with the crispy crossiant base.

The Sea Salt Croissant ($3.20) was crisp and flaky on the outside and buttery and fluffy on the inside. The addition of sea salt somehow makes this buttery crescent even more addictive.