The problem with small batch handcrafted production

We do get the occasional feedback from customers saying that the texture of our cake is not as “crispy” or “smooth” as compared to the last one they had. While our chefs will follow strictly to the (standard) recipe of each cake during production, our cakes are all handcrafted and made in small batches to ensure freshness.

Unlike in a mechanized process, where all ingredients may be calculated to the nearest milligram and the machine takes care of the mass production, our cakes are made 100% by human from start to finish. As such, there is definitely a degree of variability when comes to different batches of the same cake that we make. We are not implying that it is okay for the texture and taste of two different batches of the same cake to come out substantially different. This is definitely unacceptable. But we may not, for example, be able to account for why one cake seems somewhat crisper/smoother in texture than another purchased one week after the first one.

We do appreciate that some of our customers have very sensitive palate and can differentiate the slightest variation in our cakes. But this is a problem typically associated with handcrafted cakes produced in small batches. And unfortunately, something that we do not have full control over.

Comments

A New Chapter at 23!

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

The Big Move ...

After spending almost 2 decades at our current location, we are finally moving out of Mohd Sultan Road. This is not an easy decision, especially when we have become quite the establishment where we are at. But with our lease coming to an end this year, we have been liaising with our landlord on renewal matters since 3 rd quarter of last year. And after almost 18 years and 5 lease renewals later, we did not expect the “take it or leave it” ultimatum that was handed down to us. To be fair, the relationship with our landlord has always been amicable for the past years. So the latest renewal negotiation (or the lack thereof) really took us by surprise. We always pay our rental on time and have been quite the model tenant. But we reckon they must have their rationale and well, it is what it is. This, coupled with leaking aircons and corroding pipes (as these fixtures predate the time when we first took over the unit), as well as our desire for a larger space (not an absolute need but m

Our new recipes

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

The Patissier's Chronicle

Search This Blog