Mon Cerise Patisserie, the third in Baker X’s home-based baker line-up, will take up residency at the baking studio and café in Orchard Central from 8 to 20 February 2022.
Baker X was launched by Far East Organization in December 2021 with the aim of supporting bakers who wish to explore scaling up into full-fledged outlets, providing them a business opportunity through Baker X with a fully fitted baking studio and 10-seat café operated in tandem with social enterprise, Foreword Coffee Roasters.
Following two residencies featuring White’s Bakery (20 December to 9 January) and Browned Butter Bakehouse (11 to 30 January), Mon Cerise Patisserie will run Baker X from 8 to 20 February, presenting a collection of beautiful French style tarts and individual cakes. These delectable creations are hand-crafted with a curated selection of the finest French ingredients, while following healthier and lighter recipes for ‘guilt-free indulgence’.
Savour their irresistible Les Petite Tart ($4.50 each, $27 for a box of 6 of all 6 flavours, $35.50 for a box of 8 of all 6 flavours & 2 flavours of choice) in classic favourites like Lemon & Basil, Chocolate, Chestnut Mandarin, Blueberry Lemon Cheesecake, Apple, and Golden Rocher. On Saturdays & Sundays only, Mon Cerise Patisserie will also offer the Taste of Mon Cerise individual sized cakes and tart ($10 each except the Chocolate & Hazelnut Tart available at $11.50) such as the Strawberry Charlotte and Coco Loco, a compelling combination of coconut, lemon, and mint. Customers can look forward to their new packaging that will be introduced at Baker X just in time for Valentine’s Day – perfect for gifting toothsome bakes to loved ones.
Drop by Baker X to take in the smells of fresh bakes from the oven; enjoy the sweet treats alongside an aromatic cup of coffee; interact with Mon Cerise Patisseries’ Founder and Baker, Cherry Chiu; and watch her in action.
Cherry made a big move from her corporate job in London to pursue her passion of becoming a pastry chef. This decision led her to study at Le Cordon Bleu London, where she learnt classic French Pastry skills, ranging from important techniques in the creation and decoration of classic patisserie to contemporary restaurant desserts and showpieces. Following this, she also worked at the 5-star Langham hotel in London as a pastry chef, where she learnt precision, attention to detail and most importantly, how to understand ingredients and create a philosophy in each creation. To her, the most important thing about pastry besides the way it looks, is the way it tastes.
For instance, if a cake’s flavour is strawberry and basil, then those flavours must be distinct and distinguishable when biting into it. Mon Cerise Patisserie also prides itself on creating pastries with less sugar and fat while maintaining incredible flavour.
a. 181 Orchard Road #04-29 Singapore 238896
w. www.moncerisepatisserie.com
s. www.instagram.com/mon_cerisepatisserie
t. +65 9124 8711
You May Also Like
