My simple indulge on a Friday morning

I have a thing for traditional pastries. The typical cream cake slices with sweet gelatine or coffe-flavoured cream swiss roll.

I also love the traditional sweet soft bread that has no preservatives, especially the semi-oval shape loaf with dark brown 'burnt skin'. So better finish them up within the week.

We bought this long rectangular loaf near a bread factory, beside Canton Wok @382 Joo Chiat Road. I like to cut it a thick slice and toast it (may spoil the taste thou). If it's the oval shape loaf, we would steam it, and apply with butter and sugar in top. Yum... yum!!!

It's been some time since I tasted nutella. I used to slap lotsa nutella on pieces of french loaf (also call sharp-head-bread in dialect and sold at all chinese bakeries) and chomped them down one-by-one. I could eat up half a loaf, mind you!

I've to watch my diet, thus only 1 thick slice. My way of Peanut-Nutella for breakfast before I went off to work.