Skip to main content

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 3rd 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 more of a good-to-have), have led us to embark on our search for a new shop location.

The search has been quite the experience. After not having to worry about relocating for so long, we had to start scouring the ads on commercial guru and also perform location scouting on potential sites. And we have probably seen at least 20 different shop spaces thus far. But none has fully met the criteria that we have set for our next shop location. So what sort of criteria, one may ask?

1. The rental must be within our set budget. This is to ensure that we do not overstretch ourselves financially especially during these somewhat uncertain economic times.

2. The shop space should be at least 1,600 square feet in size. This is about the size of our existing shop and the minimum that we are able to work with.

3. The space should offer sufficient electrical power, given the number of ovens and fridges that we are currently deploying for our production. So any site without a 3-phase/100amp power will have to be ruled out.

4. Location wise, we prefer to remain in the city or city-fringe, as both our customers and staff are already accustomed to where we are located. So to move too far North or West (no offence to the dwellers at these parts), for example, will be less than ideal.

5. The space should preferably have ample parking spaces within the vicinity, or at least spots where customers may double-park for a quick “stop and grab”. And no “double yellow zig-zag lines” like those in front of our current shop please. And if there is a main road with lots of public buses plying or even better, an MRT station, within walking distance, these will be added convenience for both our customers and staff.

We really dislike moving. Which probably explains why we have stayed put at Mohd Sultan Road for such a long time. And trying to secure the right spot is whole lot more challenging these days. Our current location was the first one that we saw (and liked) when we decided to move from Ann Siang Hill 18 years ago. We put in an offer almost immediately, which was accepted almost immediately – end of story. But with the increasing number of folks wanting to make a quick entry into F&B in recent years (and some making an equally quick exit thereafter), shop spaces have become a valued commodity. And when you have a set of limiting criteria, the available options become even more scared.

Having said that, we are pleased to announce that after almost 4 months of extensive + exhausting search, we have finally found our next shop location. The site may not be perfect, but it does check a majority of our “criteria boxes”. So, The Patissier will be moving out of Mohd Sultan Road come July 2023. And we intend to stay put at this new location for the next umpteenth years.  Where will we be moving on to next? You just gotta watch this space!
😊


Comments

  1. City-fringe is a good option. Even Lavender or Jalan Besar area may be good alternatives. But wherever you guys relocate to, you will still be getting support for your delicious meringue cakes!

    ReplyDelete

Post a Comment

Popular posts from this blog

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

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