Patisserie Glace

Pâtisserie Glacé first opened in Singapore in 2008 and is helmed by Chef Tomoko. With her, we aim to bring the best of Japan's cakes, pies and cookies and tarts to Singapore. We view freshness and quality of ingredients as the key to a good product and will not compromise. Here at Patisserie Glace we bake cakes, cookies, pies and tarts the traditional way - with the basic ingredients of egg, milk, flour and sugar. We do not use any baking powder to substitute eggs so our cakes rise due to the finesse of the meringue - egg white and sugar. We do not use any stabilisers and preservatives in our products either. Since 2010 Pâtisserie Glacé has been conducting popular baking classes so professionals and amateurs can also “Bake Like Glacé”.