Moon "Mousse" Cake Ver.2!

Today not only marks the (delayed) 56^th birthday celebration of our nation. It is also exactly one month from the Mid-Autumn Festival this year.

The Patissier first started selling with our own version of mooncakes last year. It was an experiment of sorts; we want to come up with our own unique set of products to partake in the occasion and are interested find out if our customers will buy into an alternate type of moon “mousse” cakes.

We have no intention to compete with our traditional moon cake peers, as we have neither the capacity and capability for mass production. We are also very aware that the market for mooncake is a highly competitive one, where customers typically prioritize the quality/beauty of packaging over the pastry. So we set a modest target of 60 boxes for our Eskimo Moon Pies last year. And we were really happy that all 60 boxes were sold. Overall reception from customers was also encouraging enough for us to decide that we should bring our moon cakes back this year.

We did a post mortem after last Mid-Autumn Festival and came up with two learning points: #1. Our packaging was really not up to par compared to the other mooncake offerings in the market. #2. The outer shell of our Eskimo Moon Pie was a layer of sprayed-on chocolate (much like our Pianissimo cake). This tends to be a tad too delicate to the touch. With these findings in mind, our chefs have gone back to the drawing board and returned not only with a hardier outer shell for this year’s version of our moon “mousse” cake but also 4 brand new flavors. We also custom made our packaging this year to come up with a Tiffany-inspired mooncake box.

We have set ourselves a bolder target of 100 boxes this time around! And judging by the take-up rate since we launched our moon “mousse” cake ver.2 on 16 August, we are quietly confident of another good showing this year.

To find out more about our 花好月圆 moon “mousse” cake gift set, please click on our Facebook post link https://www.facebook.com/ThePatissierLLP/posts/10159289713762464

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 goodb...

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 n...

Taiwan

Being in business for the past 22 years, we have been fortunate in that many of our business decisions turned out okay. But being human, we have also seen our fair share of wrong decisions. Our foray into Taiwan in 2019 was probably one of them. The decision to venture abroad seemed right at that point in time. We had a desire to expand our business but given our small domestic market, the best way to do so is to go overseas. And Taiwan had made perfect sense given the circumstances. But things did not quite go as planned and we had to close our Taiwan flagship store after 2 years. We can always pin the fault squarely on Covid. But the pandemic is but half the spanner in the whole scheme of things. With every wrong decision, we make it a point to learn from our mistakes and then strive to do better. And here are some “takeaways” from our failed Taiwan venture, which may be helpful to small business owners (like ourselves) who are pondering to venture overseas. 1. Y...

The Patissier's Chronicle

Search This Blog