The Patissier's Chronicle

We were once touted as the most expensive cake shop in Singapore. But that was some years ago. These days, most of the mid to high-end cake shops are either similar or have surpassed us in price. Even  Fanntasy's chocolate tart sells for a whopping $58! (Reminder to self: next time join Mediacorp before setting up a cake shop. Ok, we are kidding so don't flame us please).  While we cannot speak for the rest of our peers within the industry, there is a compelling reason why our cakes are well, not cheap. We only use premium quality ingredients, be it our chocolate (V alrhona, Cacao Barry, Carma)  or fruit purees (Capfruit, Boiron), in all our cake recipes. And for our chocolate range in particular, we apply different chocolate to different recipe to achieve the best result. Our most popular chocolate cake, the Double Chocolate Praline, actually contains two different types of premium chocolate. And customers who have tried our cakes will probably agree that the quality and...

  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...

  We get tagged quite regularly by customers who post complimentary photos about our cakes. And this is the main motivation for us to keep going and always strive to do better. Sales is important, of course. We be lying if we say we aren’t doing this for the money. But we believe that if we continue to provide products that customers will rave about, the money will take care of itself.  A tad corny, but true. Quality is the reason why we do not increase the production of our Meringue beyond our current daily maximum production. It is also why we will rather reject a customized cake order if we feel that the dateline is too tight for us to do a good job. Then again, we are not without failings.   We do get negative feedbacks at times, although this is very much the exception rather than norm. And we treat all negative feedbacks very seriously. If possible, we will attempt to recreate the issue that customer has mentioned to investigate what might have caused it, before p...