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Tea at Patisserie G


I have heard about Patisserie G since its opening, because one of my church friends made the uniform for this cafe.

However, I thought the cakes were a little pricey, so didn't really think of actually visiting for cakes hehe.

Yesterday, met up with my childhood friend for lunch, and we decided to go Millenia Walk for tea. She chose Patisserie G after looking through the cakes at various cafes. LOL!

The owner/chef is trained at Le Cordon Bleu Paris (oh, my dream hehe), and she uses quality butter and chocolate from France (read more here). I probably think that explains the prices here?
The Cordon Bleu-trained pastry chef is a purist when it comes to traditional French pastry-making. At her first self-owned bakery, Patisserie G, which opened just yesterday, she bakes with only Flechard butter and Michel Cluizel chocolate, both from Normandy.
Hers is not a product for the mass market, she admits. "I'm trying to reach out to a niche group of people who understand French pastry and are discerning about good-quality French products," says the 39-year-old who formerly worked in the finance and logistics industries before taking a sabbatical to Paris in 2009. "Singaporeans are increasingly well-travelled and I believe there is still some room in the market for this."
After completing her diploma course at Le Cordon Bleu Paris, she went on to work in Pierre Herme for two months before returning to Singapore to work with Christophe Grilo at Canele and Daniel Texter, former pastry chef at Les Amis.
- See more at: http://www.soshiok.com/content/purist-pastry-la-cordon-bleu-patisserie-g#sthash.v7C6fT78.dpuf
The Cordon Bleu-trained pastry chef is a purist when it comes to traditional French pastry-making. At her first self-owned bakery, Patisserie G, which opened just yesterday, she bakes with only Flechard butter and Michel Cluizel chocolate, both from Normandy.
Hers is not a product for the mass market, she admits. "I'm trying to reach out to a niche group of people who understand French pastry and are discerning about good-quality French products," says the 39-year-old who formerly worked in the finance and logistics industries before taking a sabbatical to Paris in 2009. "Singaporeans are increasingly well-travelled and I believe there is still some room in the market for this."
After completing her diploma course at Le Cordon Bleu Paris, she went on to work in Pierre Herme for two months before returning to Singapore to work with Christophe Grilo at Canele and Daniel Texter, former pastry chef at Les Amis.
- See more at: http://www.soshiok.com/content/purist-pastry-la-cordon-bleu-patisserie-g#sthash.v7C6fT78.dpuf

The cafe has this minimalistic concept, that looks clean and yet cozy enough for a good chat. We were quite thankful to be able to find a seat - not at the bar counter - on a weekday afternoon! (You mean, people don't need to work/study on weekdays? Haha)

Picture from Patisserie G's website

Cakes / Gateaux and macarons on display

Triomphe: 4/5 ($8.50)

Salted, slightly burnt caramel mousse with layers of hazelnut sponge

French Hot Chocolate: 4/5 ($4.50) | Brioche Toast: 3.5/5 ($3.50)


Overall Review: 4/5
We were really glad to have settled at this cafe, after trying out their desserts. The Triomphe was really good! Unlike some of the desserts we find in cafes or restaurants, this cake might look really sinful and sweet, however, it goes on smooth, light and airy on your tongue. I probably think that you can finish the cake on your own, though we did share it. I appreciate the burnt caramel taste in my mouth, reminds me of some toffee sweet we eat when we were kids :)

I was still feeling a little hungry from lunch, probably because of the lack-of carbs lol. I have no idea how their toast would look like, as people probably would order their coffee and cakes here. Both of us were quite amused at how both my orders came at such a petite size ;p

The Brioche Toast was really crispy and yet soft in the middle. I love the jam too!

Oh.. And I loooooooove the Hot Chocolate. Had some serious chocolate craving recently. As I ordered the hot chocolate, the staff mentioned that the hot chocolate is slightly different - it's "richer". I thought nothing about it and went ahead with the order. Now I understand what she meant by "richer". I felt like I was drinking from chocolate fondue hahaha! But I ain't complaining!

Just that I became too full after finishing the hot chocolate that I was not able to order another cake to share.

That said, I am sure I would be back! The quality of the food here definitely is worth a visit!


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Address: 9 Raffles Boulevard #01-40 Millenia Walk Singapore
Tel: 6338 7578

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