The Patissier's Chronicle

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...

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 bac...

National Day 2021 is just a day away. And our latest cake creation to commemorate our nation's 56th birthday,  Sago Gula Singapura,  is turning out to be our most popular ever.  Our National Day cake is only available for one month (August) every year.  For our National Day cake of previous years, we typically sell between 40 – 60 cakes for the whole month. But as of this morning (8 August), we have already sold 81 of our Sago Gula Singapura ! We are overwhelmed by the love that our customers have shown towards our latest creation. So much so that our kitchen was caught a tad off guard and have run out of coconut puree, which is one of the main ingredients used to make the cake. And given the National Day long weekend, the earliest our supplier can deliver more puree is on next Tuesday.  So for those who have yet to order your Sago Gula Singapura , you will have to wait till next Thursday (12 August) at the earliest to have your cake and eat it!

Our Chefs create between 3 to 5 new cake recipes every year. And one of these new cakes is specially created to celebrate our nation's birthday. For National Day, our chefs will typically "go local", i.e. come up with a cake that incorporates local flavors. This may be through the use of ingredients that Singaporeans can closely associate with. Our Ribena, Holicks and Milo Dinosaur cakes are representation of such. We have also created cakes that are interpretation of local dessert and even food. Our OrNee cake is a good example of this, while our Laksa cake is an even bolder attempt to transform the taste of a popular local food fare into cake flavor.  We take a lot of pride in developing our new recipes and will not launch a new cake until we are sufficiently confident that it will go well with our customers. And several of our previous National Day cakes (e.g. The Ribena, Ho-Ho-Horlicks) had received such good reviews that they have been rostered into our rotational ca...