Christmas begins...

Today marks the start of Christmas for us. Some may wonder if we have gone bonkers, as 25 December is still a full month away. But Christmas for us typically begins around the last week of November, as pre-orders for our Christmas selection start coming in.

Christmas is a big (probably biggest) event in our business calendar. And regular customers of The Patissier have come to expect new Christmas cake recipes from our chefs every year to compliment the evergreen favorites in our Christmas menu.

The A-Log and Le Mon are our two new Christmas recipes this year. But the most sought after item at every Christmas is still our Meringue, which is dressed up in Christmas decor for December. Pre-order for our Christmas meringue started today and we were overwhelmed with calls/emails the moment we opened for business this morning. By the end of the day, our signature cake was already sold out on Christmas Eve.

As we heads into our busiest period of the year, we are very thankful for the support that our customers have given us every Christmas (and throughout the year). While we continue to be mindful of our demeanor as daily call/email volumes increase substantially during the next month or so, there may be times when we may come across as hurried over the phone or appear "cold" with our email replies. If we do offend you in such ways , we wish to apologize in advance and seek your understanding and forgiveness. Thank you.

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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

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