Les Patisseries – Bakery Cafe Moved From Toa Payoh To Upper Thomson
[Updated Sep 2015] Les Patisseries has moved out of Toa Payoh, and has found a new home Upper Thomson Road. It is undergoing renovations, anticipated to open in October.
[Original Entry] The truth is, the new cafes in Singapore are becoming a mixed bag, some being replicas of already existing success stories. But I usually have a greater liking for cafes which create and bake their own items. So I search.
Les Patisseries at Toa Payoh Central is adding that one bright spark. I won’t deny that little bakery cafes situated within housing estates steal my heart for being the underdogs, The Bakery Chef at Bt Merah was one of the those, this is going to be the next.
The 3 owners may be young but no novices. Jeremiah, Louis and Kenny, all in their mid-20s, graduated from culinary schools At-Sunrise and Shatec, had some prior experience in different F&B businesses and finally came together.
They saw the lack of a café in Toa Payoh Central itself, and opened Les Patisseries, which basically means pastries in French.
The menu itself did not look too inventive at first glance, the usual French Pastries, Waffles (again, help!), Eggs Ben ($11.90), Truffle Fries ($8.50), Pasta such as Carbonara (11.90), and Truffle Baked Mushroom Pasta ($9.90).
But, but, but… after I took a first mouthful of their freshly baked Croissant ($2.80), I emphasize ‘freshly baked’, I was almost blown away.
Smaller in size than usual, and was crisp, flaky and airy, that a knife across would give a crackling sauce. Light and delightful. Could even be the best croissant I tried so far this year.
All food and pastries served are homemade and prepared daily. Their cakes, while a dollar or two more than what I would have expected to pay, were layered in taste, definite, and impressionable.
The L’Rocky ($7.00), looking like an over-sized half rocher, is a delectable amalgamation of chocolate almond nibs, chocolate mousse, and sacher sponge. May sound overly chocolate, but it doesn’t overpower.
Another treat, a Dulcey Hazelnut Tart ($7.00) would delight caramel lovers with caramel hazelnut and melted dulcey ganach in a firm baked tart shell. One of the best around.
Coffee is from Bangkok-based Pacamara Boutique Coffee Roasters (Oz Specialty Coffee probably uses the same). Smooth yet bold, with nutty notes of roasted nuts, chocolates, butterscotch and caramel. I like.
I am one who believes that a café which pays attention to the music has a quarter of the battle won. Congratulations to Les Pattisserie for winning this battle too.
222 Upper Thomson Road, Singapore 574354
April 20, 2017