Eating out Singapore: Mad about Sucré
Short trip home and met up with friends checking out this new cake shop in Bukit Pasoh – gorgeous wedding cakes and their patisserie isn’t too bad either. Contrary to their name, they’ve actually taken the other route by reducing sugar content in their baked goods. “We also cut down between 20% to 60% of the required sugar in the original cake recipes. We also use organic flour and unprocessed raw sugar for our bakes. We add in more finely-curated ingredients sourced from all over the world so that the natural flavors shine through.”
Pasty chef at the helm is Singaporean Lena trained at Le Cordon Bleu Paris, doing numerous apprenticeships all over the world before setting up her own shop.
We ordered almost every dessert at the display counter, but this cheese cake and passion fruit “Passione” was the second round of order and the only photo I managed to take before it was devoured! Really liked the Carpentras, San Domingue chocolate as well as the coco citron.
I’m not too crazy about sugar and loved that their patisserie wasn’t too sweet and reeking of refined sugar. We ordered several pots of tea to share amongst the 7 of us and I think the bill came up to about $30SGD per person.
No 27 Teo Hong Road, Singapore 088334