Cover image via Instagram / Rebecca Saw
The delectable combo of a warm croissant filled with molten salted egg yolk custard must've really resonated with foodies everywhere, catapulting SS2's Le Bread Days Café to viral stardom when a local food blogger recommended the bakery's specialty in a recent post
Image via Rebecca Saw
The blog post, which was published on 19 November by blogger Rebecca Saw, was widely shared on Facebook among foodies in Malaysia and even Singapore! The post can be found **[here](http://www.rebeccasaw.com/salted-egg-yolk-molten-croissant-le-bread-days-cafe-ss2-pj/)**.
As expected, a lot of people started flocking to the quaint café for a taste of their signature croissants, with the pastries selling out within minutes after they're out of the oven
Image via Instagram @stephanie_yee
However, as their business thrived, the café does not seem to be handling customers' demands too well, judging from the 1-star reviews they have been getting on Facebook lately
Image via LE BREAD DAYS' Facebook
In a bid to manage customers' expectations, the café had outlined a timetable indicating the exact times new batches of croissants will be made available…
Image via Instagram @gzhanglee
Image via LE BREAD DAYS' Facebook
… But customer reviews say otherwise. Several patrons who have visited the café, especially those who have been there for several days straight, alleged that the timings displayed are inaccurate and changes daily.
Image via LE BREAD DAYS' Facebook
Image via LE BREAD DAYS' Facebook
When enquired, the café's staff simply told them to follow and check for updates on Facebook, which patrons pointed out are not feasible especially for those who do not even use the social media platform
Image via LE BREAD DAYS' Facebook
Image via LE BREAD DAYS' Facebook
Some even implied that the café is trying to create an illusion of "exclusivity" by locking customers out and letting them queue outside even though there was still space for them to wait inside the shop
Image via LE BREAD DAYS' Facebook
Image via LE BREAD DAYS' Facebook
That's not all. Customers were also said to have been kept waiting for hours for the next batch of croissants, only to be told that they were sold out when they finally got to the cashier counter.
Image via LE BREAD DAYS' Facebook
Rebecca Saw, the writer of the blog post, also chimed in on the outrage. Calling it an "exploitation", she wrote that the café is taking advantage of their product's huge demand by "setting conditions for purchase in a manner convenient for yourself instead of the benefit of your customers".
Image via Rebecca Saw's Facebook
Saw also [posted several photos](https://www.facebook.com/wackybecki/) of herself queueing up for the croissants in the following days after her post went viral.
