Dessert Couture

Welcome To Patisserie Dessert Couture!

2008-04-14T02:17:00.018+08:00

Contact Me

2007-11-14T20:24:00.020+08:00

orders within mainland singapore only.

cookies

2007-06-27T08:15:00.008+08:00

home > cake menu > cookies

coming soon

About Me

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home > about me

Hi! Thank you for dropping by patisserie dessert couture. An entirely self-taught baker who has never attended any baking classes nor workshops, I've been interested in baking since i was about 17. Despite the fact that I didn't own an oven then, I would collect cookbooks and enjoy browsing my little collection from time to time. When i began baking about 6 years back, it was a real turning point for me.

Baking has taught me much, such as learning to be patient, meticulous, precise and above all, creative. Armed with a little determination and whole lot of passion, I began to challenge myself with more difficult and challenging bakes, such as french macarons and gateaux. I also learned how inferior ingredients can affect even the simplest cake, therefore my promise is that i only use quality ingredients such as Valrhona chocolate & Madagascar Bourbon vanilla extract or real vanilla beans in my bakes.

You may also like to visit my blog @ http://bossacafez.blogspot.com/, a separate online journal which records write-ups and recipes of some of the delectable desserts, cakes, cookies & main courses which have been tried and tested in my kitchen, as well as restaurant & cafe reviews. Enjoy your stay!

Macarons

2007-04-18T09:31:00.183+08:00

home > cake menu > macarons

cafe
espresso coffee

cassis

blackcurrant ganache

caramel fleur de sel
salted butter caramel

citron

lemon curd coconut

choc noir
dark chocolate & cocoa nibs

forêt-noire

black forest

mogador

passionfruit milk chocolate

noisette

hazelnut praline

orangette

orange dark chocolate

pistache
pistachio and cream

rose

sesame noir

black sesame

vanille

tahitian and madagascar vanillas

Notes & Other Info :

* the standard size of each macaron measures approx. 1.5in/3.8cm (D). for pictures, pls

refer to my flickr page here.

* min. order is 40 pcs (2 flavors). specifying the no. of pcs per flavor is not allowed.

* pls place your order at least 3 days in advance or more (for wedding/corporate orders).

* self collection at sembawang only.

* prices, flavors & packaging may change without prior notice.

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Gateaux & Entremets

2007-04-18T06:08:00.125+08:00

home > cake menu > four secs & tartlets

matcha madeleines

orange chocolate madeleines

pistachio financiers

almond raspberry financiers

FAQs

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home > FAQs

Frequently Asked Questions

On General Enquiries

On Storing & Enjoying Your Bakes/Macarons

On General Enquiries

How do I order?
Pls drop me an email at , stating your order info & contact no. Details will be confirmed via email and you can expect a reply within 24 hours.

Is there any minimum order?
There is no min. order amount but there will be a min. order per item eg. 1 box macarons or 1 dozen cupcakes etc.

How many days in advance should I place my order?
Lead-time is normally 3 days for small orders and 7 days for large. Kindly note that the dates available will be allotted on a first come first served basis and can only be secured upon order confirmation + payment.

Do you provide delivery?
Please self-collect at Sembawang area since I do not have my own transport. If you're driving, collection point is at the main road/bus stop of Blk 416, Admiralty Drive (Canberra Rd). Pls see map for details. Otherwise, pls meet-up at Sembawang MRT station. However, if you really require delivery, it can be arranged at the cost of a round-trip taxi fare.

How do I pay?
Full payment will have to be made via internet banking or ATM's funds transfer facility upon order confirmation. Cash on delivery is not available at this time. If you're using 3rd party funds transfer eg. UOB to DBS/POSB, pls ensure early transfer as it takes 2-3 working days for the transaction to be processed. I will only bake upon receiving payment.

Do you ship internationally?
No, within Singapore only.

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On Storing & Enjoying Your Bakes/Macarons

1) Chill cakes in fridge and thaw them at least 30-45 mins prior to consumption. This applies to cupcakes as well. They're best chilled in the box or in an airtight container to prevent drying out.

2) To obtain perfect slices, use a clean hot knife to slice the cake and wipe blade clean in between each cut.

3) Macarons are best enjoyed chilled, right out from the fridge and are best consumed within 7 days of purchase. Consume mousse cakes within 2 days
and for baked cheesecakes, 3 days.

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last updated : 30 nov 07

Main Menu

2007-04-14T02:24:00.060+08:00