You have always heard people saying, girls have a different stomach when it comes to dessert. I guess I am the unique one. To begin with, I am not a cake lover. There are a lot of cake shops around but it is difficult to find a piece of good cake which is worth the fats and calories.

 

Now that I have found Flor Pâtisserie, my perception of cake has changed.

Flor Pâtisserie is a Japanese-styled patisserie in Duxton Hill that serves authentic Japanese inspired French pastry. Chef Yamashita Masataka (山下昌孝) was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. Upon graduation at a tender age of 21, Chef Yamashita embarked on his career as a pastry chef, working at various famous pâtisseries around Japan for more than 10 years.

 

In 2009, Chef Yamashita’s relatives opened Pâtisserie Glacé at ICON Village and chef came to Singapore to help them. Last year, Chef Yamashita saw an opportunity to revive his pâtisserie from Japan, and re-established Flor Pâtisserie at Duxton Hill, Singapore. Happy news indeed for both his Japanese and local fans who can look forward to savouring Chef Yamashita’s famous creations – culminated after years of research and technique.

Flor Pâtisserie take pride in using only the freshest and best quality ingredients in their pastries that have been sourced from overseas (Japan, Belgium, and France), and locally. They do not use baking powder, artificial rising/softening agents, stabilisers, or preservatives in their cakes. The soft yet moist quality of the cakes is achieved from the natural aeration of eggs being whipped to their full peak.

 

Strawberry Shortcake is a common dessert in any Japanese cake shop. Flor’s Berry Berries ($5.50) uses the freshest strawberries, delicious fresh cream and the most naturally soft sponge cake sandwiching strawberry slices. Chef Yamashita uses traditional French method of aeration which does not use any chemical leavening, its sponge cake is moist, light and airy, and not overly sweet.

‘Flor’ is a Portuguese word for flower, and is pronounced in Japanese as ‘fu-ro-ru’. Chef Yamashita draws his inspiration for his cakes from flowers, and in turn, incorporates the symbolic elements of flowers into his sweet creations.

 

The strawberry version of the traditional Napoleon cake ($6.50), the luscious cake is made of crisp thin layers, each slathered with delectable pastry cream.

Waguri Millefeuille’s ($6.80) delicate strands of French chestnut cream is carefully piped over a sandwich of crisp, flaky puff pastry and pastry cream. Topped with sweetened Japanese chestnuts, the puff pastry’s texture is something I truly enjoy.

 

If you have been to Pâtisserie Glacé, you should have been mesmerized by their cheese tarts. These tarts are created by Chef Yamashita and is also available in Flor Pâtisserie.

 

Each cheese tart ($3.20 each) sits on a almond cookie base, with every bite there is a cornucopia of senses and tastes, ranging from the melt-in-your-mouth lightly salted creamcheese filling, followed by the incredibly fragrant crunch of the almond cookie. Eat it chilled from the fridge and it is perfect.

 

2 Duxton Hill, #01-01 
Tel: 6223 8628

 

Takashimaya B2 / +65 6737 1789
Mon – Sun & PH / 10.00am – 9.30pmFUNAN
Funan DigitaLife Mall #01-K7 / +65 6337 1721
Mon – Sat & PH / 11.00am – 8.00pm
Sunday/ Closed

 

SIGLAP
42 Siglap Drive / +65 6243 0813
Mon – Sun & PH / 10.00am – 7.30pmWebsite: http://cakeflor.com.sg/

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Flor Pâtisserie. We will verify and update from our side. Thanks in advance!