#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Showing posts with label 238955 mohamed sultan rd. Show all posts
Showing posts with label 238955 mohamed sultan rd. Show all posts
Sunday, April 5, 2020
Sunday, February 23, 2020
Sunday, August 4, 2019
Sunday, June 2, 2019
Sunday, March 31, 2019
Monday, December 24, 2018
Saturday, June 2, 2018
The Patissier
4 Mohd Sultan Road
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Zesty
A lovely and light yuzu flavoured chiffon cake encased in Chantilly cream.
Maman (Mom in French)
An endearing union of sesame cremeux with lavender creme brulee set between layers of silky chiffon sponge, encased in light mascapone lavender mousse with an added crunch from a Sable base.
Chai
The Patissier's interpretation of the Opera cake, a unique pairing of Earl Grey-flavoured chocolate with almond sponge and light butter cream. (Gelatin-Free)
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Zesty
A lovely and light yuzu flavoured chiffon cake encased in Chantilly cream.
Maman (Mom in French)
An endearing union of sesame cremeux with lavender creme brulee set between layers of silky chiffon sponge, encased in light mascapone lavender mousse with an added crunch from a Sable base.
Chai
The Patissier's interpretation of the Opera cake, a unique pairing of Earl Grey-flavoured chocolate with almond sponge and light butter cream. (Gelatin-Free)
Sunday, May 13, 2018
Sunday, April 29, 2018
Sunday, April 1, 2018
The Patissier
4 Mohd Sultan Road
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Empress Dowager
A light-as-air strawberry mousse layered with a delicate sponge and filled with crushed raspberries, with a surprising crunch from a royaltine base.
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Empress Dowager
A light-as-air strawberry mousse layered with a delicate sponge and filled with crushed raspberries, with a surprising crunch from a royaltine base.
Sunday, February 25, 2018
The Patissier
4 Mohd Sultan Road
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Pianissimo
The very lightest chocolate fudge sponge cake harmonized with the airiest of Valrhona white chocolate mousse makes every bite of this eggless cake a melt-in-your-mouth delight.
(Gelatin-Free/ Vegetarian Friendly)
*White Chocolate
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Pianissimo
The very lightest chocolate fudge sponge cake harmonized with the airiest of Valrhona white chocolate mousse makes every bite of this eggless cake a melt-in-your-mouth delight.
(Gelatin-Free/ Vegetarian Friendly)
*White Chocolate
Sunday, February 11, 2018
The Patissier
4 Mohd Sultan Road
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Citrine Rhapsody
A lovely combination of Yuzu-flavoured mousse with diced mango dance amid layers of chiffon sponge.
Cocoa Napoleon
Mascarpone cheese with chocolate-flavoured mousse juxtaposed against a crunchy chocolaty crust.
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Citrine Rhapsody
A lovely combination of Yuzu-flavoured mousse with diced mango dance amid layers of chiffon sponge.
Cocoa Napoleon
Mascarpone cheese with chocolate-flavoured mousse juxtaposed against a crunchy chocolaty crust.
Saturday, January 20, 2018
Sunday, December 24, 2017
Saturday, October 28, 2017
The Patissier
4 Mohd Sultan Road
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Jack-o'-lantern 500g
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Jack-o'-lantern 500g
Sunday, January 15, 2017
Saturday, December 24, 2016
Sunday, April 3, 2016
Sunday, January 17, 2016
Thursday, December 24, 2015
The Patissier
4 Mohd Sultan Road
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Rudolphski 1kg
The Patissier's version of the traditional Russian honey cake. Sitting on a sweet dough base, succulent honey sponge layered with a delightful combination of caramel sour cream and buttercream frosting, and caramel biscuit fillings encased in roasted honey almond crust, and cleverly put together to resemble that famous reindeer with the shiny red nose.
#01-01
Singapore 238955
T: 6737 3369
F: 6735 3369
Rudolphski 1kg
The Patissier's version of the traditional Russian honey cake. Sitting on a sweet dough base, succulent honey sponge layered with a delightful combination of caramel sour cream and buttercream frosting, and caramel biscuit fillings encased in roasted honey almond crust, and cleverly put together to resemble that famous reindeer with the shiny red nose.
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