Founded by pastry chef Lawrence Wong, The French Pastry Patisserie brings classic French pastry techniques together with beloved local Singaporean flavours. Originally started as a home-based business named The Patisserie in 2020, the brand established its brick-and-mortar home at Onze@Tanjong Pagar in late September 2022.
Every bake is handcrafted from scratch without preservatives and prepared upon order confirmation. The bakery is celebrated for its inventive fusion bakes, most notably its signature yam-based Orh Nee creations that combine delicate mille crêpes, soft chiffons, and handmade lava fillings. Alongside custom celebration cakes and gift selections, they offer same-day collection extras and islandwide delivery for dessert lovers across the city.
Nestled in Onze@Tanjong Pagar along Kee Seng Street, The French Pastry Patisserie represents the delicious meeting point between rigorous French pastry craftsmanship and cherished Southeast Asian flavours. Established as a home-based venture named The Patisserie in 2020, founder Lawrence Wong took the leap to open a physical storefront in September 2022, offering scratch-made pastries crafted with meticulous precision.
Lawrence’s journey into the culinary world began at age 12, sparked by cooking shows and celebrity chefs. Teaching himself to cook and develop flavour combinations, his passion evolved into an adventurous pursuit of pastry arts. Over the years, he refined his craft and participated in multiple international pastry competitions around the globe, driven by a desire to keep the art of patisserie alive while creating desserts that bring genuine joy to those who taste them.
What sets The French Pastry Patisserie apart is its refusal to take shortcuts. Every element across their menu is handcrafted entirely from scratch, made fresh without the use of artificial preservatives. Bakes are prepared specifically upon order confirmation, ensuring that the delicate textures of creams, crêpes, and sponge cakes are at peak quality when received.
While rooted in classical French patisserie disciplines, the kitchen is most famous for embracing local heritage, spotlighting traditional Teochew yam paste (Orh Nee) in contemporary dessert formats. The contrast of velvety, earthy taro with modern French pastry structures has turned the patisserie into a destination for fans of traditional and modern sweets alike.
The undisputed star of the patisserie is the Signature Orh Nee Lava Mochi Mille Crêpes. Ranked as their number-one best seller, the cake layers paper-thin handmade crêpes with luscious yam purée, a decadent lava centre, and soft, stretchy mochi that provides a delightful textural contrast.
Equally popular are the Orh Nee Lava Chiffon, which pairs an ultra-light, pillowy sponge with a molten taro core, and the Orh Nee Petit Gâteaux Box, a curated selection of delicate, individual French pastries that reinterpret traditional yam paste through sophisticated glazes, mousses, and tart bases.
The shop operates predominantly on a pre-order model to guarantee maximum freshness, though limited extra bakes are stocked daily in-store for walk-in same-day collection. Guests can easily place pre-orders online for self-collection at their Kee Seng Street unit or arrange islandwide delivery. Thoughtful handling guidelines ensure that these preservative-free creations arrive in prime condition, ready to be enjoyed on the day of collection or chilled for up to three days.