Come June 2nd, The Patissier is celebrating our 23rd anniversary. This milestone not only represents a fresh start as Singapore fully emerges from the dark shadows of Covid-19 but also marks a significant turning point as we prepare to embark on an exciting new chapter in our journey. With great anticipation and a touch of nostalgia, we will be moving from our current location of 18 years to a new home at 166 Tyrwhitt Road, set to take place at the end of June. This also signifies that 2023 will be the final anniversary that we will be marking at 4 Mohd Sultan Road. Over the past 23 years, The Patissier has become a beloved establishment, known for its exquisite cakes and unwavering commitment to quality. Our customers have journeyed with us, and have allowed us to partake in their moments of joy and celebration through our creations. The journey has been nothing short of incredible, and we are immensely grateful for the support and encouragements accorded to us. Saying goodbye t
Customers have often asked us about how do we decide and come up with new cake flavors. Our chefs typically create between 2 to 3 new cake recipes every year. And this is excluding the new Christmas and CNY cakes. Not all of these cakes will eventually turn out to be winners though. A couple of our new recipes, the Laksa cake for example, are deemed a tad too exotic for the common palate. But many have become personal favorites and even made it onto our staple list. So, what are the typical considerations that go into the development of our new cake recipes? Foremost, we always attempt to do a flavor not done before. Our Mother’s Day cake in 2019, which we had incorporated ingredients such as birds’ nest and Chrysanthemum, is a prime example. Next, we wish to be able to excite and delight our loyal customers that have been supporting us for all these years. And finally, we like to create a flavor that customers of all ages are able to relate to. For this Mother’s Day, our chefs hav