Happy 2nd Birthday, “Petite Patissiere”!

I’ve been so consumed by what’s been happening in my life that I’ve completely forgotten to do a celebratory blog post for my website’s 2nd anniversary! (Not that it is crucial but I do like celebrations.)

I’ve been on a blogging hiatus for the month of May, it was an unplanned one but I decided to just let it flow. Some things happened in my life which distracted me from baking on the weekends but it is all good now! 

The “tart” pictured above marks my return in baking on my days off and I’m happy to say that it feels great.

What I can say for now is that you really do have to do the things you truly enjoy to be able to feel motivated and happy about yourself everyday. That’s not to say it solves all the problems. Sometimes courage and timing both need to coincide to enable things to happen and passion definitely makes it slightly easier. 

Happy belated Birthday, PetitePatissiere.com. Thank you for being a great platform for me to share my thoughts and ideas. Thank you for helping me meet one of my closest friends through blogging. 

As for all of you who are reading, thanks for all your support for the past two years! I apologise for my on & off hiatus but sometimes unpredictable things happen in life so I am grateful for your continuous readership! 

I have grown and changed together with my website and I’m looking forward to what the future holds for the both of us. Sounds so cheesy but it is true. 



New Year, New Me?

Happy February, everyone! How have you all been in the past month? I hope everything has been well and that 2016 has been kind to all of you.


When I decided to go on a blogging-free month, I had such high hopes for myself in terms of the work that I would be doing to this website behind the scenes. There are so many things on the backend that I would have liked to change but it just did not happen. For one, I simply do not have the expertise in making the changes. Html and the relevant knowledge regarding migrating websites and such are not part of my interests. Therefore, it was harder for me to concentrate when I read FAQs and tutorials online. So, nothing much happened.

What was within my skill set though, was to change the About section on this website. I feel that I have grown & therefore the website has also evolved over time and it is only fair that I updated that section. Small steps, small steps.

Anyway, I did think about my plans for petite-patissiere.com, and how I want to proceed from here for 2016 at least and here are my plans.
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The Beginning of a New Year


Happy new year, everyone! I hope all of you have had a good break over the holidays (if applicable) and are all refreshed and ready to face the new year.

If you have been following my blog, you would have noticed that I’ve slowed down a little in terms of updating towards the end of last year. That is mainly due to work getting a lot busier at the end of the year and it will continue to be hectic in January.

Other than that, my family have started their holidays in Malaysia so I’ve also been busy spending time with them over the weekends. Throughout the year, my family members are all scattered around the world so I do treasure the times when we are all together in the same country (or region) at the same time.

I have decided to take a break from blogging in January because of the above reasons, and to also take a step back and think about my plans for this website in 2016. Hopefully I will come back in February with more fresh ideas to share with all of you!

Patisserie Hopping in Paris

I was in Paris in May this year for a Valrhona training and as part of the program, we got to visit quite a few patisseries on our last day. It was probably one of the happiest days of my life in 2015 so far because the pastries in Paris were simply amazing. I was fortunate enough to try a bit of everything from many patisseries because there were so many of us and it was a great way to end an amazing learning tour.


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Newens Tea House, Kuala Lumpur

Newens Tea House is located in the Starhill Gallery, just across the road from Pavilion Shopping Centre. It is situated in the centre court of the basement level, surrounded by high end luxury brands. This location could make you feel more expensive, or it could suffocate you, depending on how you feel. :p

The whole environment at the Tea House was quite traditionally English and it gives you an upscale feel. There was even a lady playing the harp live in the non-smoking area! Everyone around us seemed to have all ordered their afternoon tea set but we only ordered 2 petit gateaux to share.

Earl Grey Tea


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Paris Food Haul!

I was in France in May for a week to attend a Valrhona training and was able to shop around Paris for half a day before coming home. There weren’t really much that I could to buy besides chocolates and macarons because those are the only things that I could bring back to Singapore. Oh, how I wish I could bring cakes and pastries back!

Pierre Hermé Macarons


No one ever goes to Paris and not visit Pierre Hermé for their lovely pastries :p . This box is so recognisable that after I posted a picture on Instagram, a friend of mine immediately knew it was from Pierre Hermé!
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Mad About Sucre, Singapore

First up, the service at Mad about Sucre was impeccable. The staff insisted on giving us explanations on all the cakes prior to seating and ordering to ensure the best experience and informed decisions. When served, the cakes are explained again regarding the layers involved. We are then asked to eat the lightest cake first and then move on to the heaviest. The cakes at Mad about Sucre also have their sugar levels reduced by 20-60%.

Moulin Rouge



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Patisserie G, Singapore

While walking through Millenia Walk, I noticed this small little parisserie cafe that sold enticing petit gateaux. I was immediately drawn to those lovely looking cakes and couldn’t wait to try some of them out.

G Spot

This cake had an interesting name but its overall taste and texture was fairly basic. It is a simple cake done well. Within the smooth dark chocolate mousse were layers consisting of chocolate meringue and chocolate hazelnut praline, giving the cake a nice texture. There was also a lovely hint of hazelnut from the praline, complementing the chocolate flavour very well.


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Happy 1st Birthday to Petite Patissiere!


Hello everyone! PetitePatissiere.com turns one today! I can’t believe I’ve been blogging on this site for one year already! So much has happened since I started this journey.

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Tart Blanc, Singapore

I love eating tarts for their lovely combination of textures and flavours. Unlike most cakes, tarts will always have a crust therefore slight bite and texture, which makes eating them interesting and slightly more complex. I was researching for a place to visit and came across Tart Blanc, immediately I was drawn to their concept of selling solely tarts and made a visit promptly.

Banana chocolate silk tart
This tart had a lovely fragrant banana flavour from the marinated banana. The chocolate silk cream was smooth and complemented the whole flavour well. However, the tart shell a bit hard and crunchy, I would have preferred a shorter crust. The roasted banana cream on top lacked banana flavour but when had together as a whole, the tart did have a nice banana flavour.



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