About Us
FLOR Pâtisserie is a Japanese-styled patisserie serving authentic Japanese inspired French pastry, where you can choose to dine in or to take out.
We take pride in using only the freshest and best quality ingredients in our pastries that have been sourced from overseas (Japan, Belgium, and France), and locally. To add to that, our chef from Japan brings with him over 20 years of Japanese baking techniques, and has spent a year and a half tailoring our signature cakes to suit the climate and taste of Singapore.
We do not use baking powder, artificial rising/softening agents, stabilisers, or preservatives in our products. The soft yet moist quality of our cakes is achieved from the natural aeration of eggs being whipped to their full peak.
Made entirely of natural and fresh ingredients, it is no surprise that our pastries do not keep well. As we want our customers to be able to enjoy freshly baked cakes every day, all unsold fresh cream cakes are either sold at a discount at the end of the day, or are disposed of.
If we won't eat it, we won't serve it – FLOR Pâtisserie firmly believes in using only the best ingredients to create beautiful-tasting pastries. Our chef ensures that all pastries that come out of the kitchen are at the peak of harmony in flavours as well as in colours.
We take pride in using only the freshest and best quality ingredients in our pastries that have been sourced from overseas (Japan, Belgium, and France), and locally. To add to that, our chef from Japan brings with him over 20 years of Japanese baking techniques, and has spent a year and a half tailoring our signature cakes to suit the climate and taste of Singapore.
We do not use baking powder, artificial rising/softening agents, stabilisers, or preservatives in our products. The soft yet moist quality of our cakes is achieved from the natural aeration of eggs being whipped to their full peak.
Made entirely of natural and fresh ingredients, it is no surprise that our pastries do not keep well. As we want our customers to be able to enjoy freshly baked cakes every day, all unsold fresh cream cakes are either sold at a discount at the end of the day, or are disposed of.
If we won't eat it, we won't serve it – FLOR Pâtisserie firmly believes in using only the best ingredients to create beautiful-tasting pastries. Our chef ensures that all pastries that come out of the kitchen are at the peak of harmony in flavours as well as in colours.
Why Flor?
‘Flor’ is a Portuguese word for flower, and is pronounced in Japanese as ‘fu-ro-ru’. Widely recognised and accepted as a symbolic representation of love, passion, and beauty, the flower embodies the delicate balance of nature and beauty.
Chef Yamashita draws his inspiration for his cakes from flowers, and in turn, incorporates the symbolic elements of flowers into his sweet creations.
Like the flower that is a gift from Mother Nature, Chef Yamashita’s gift to you is his selection of delectable and colourful offerings, which are his interpretation of the colours, freshness, and life of a flourishing floral garden.
フロルとは、ポルトガル語でお花と言う意味です。
昔から花は、愛、情熱、美に例えられるようにその自然美の繊細なバランスには、
誰もが心奪われてしまいます。
シェフ山下は、ショーケースをお花畑に見立てて、彼自身が作り出す繊細で美味しいケーキを演出しています。
そして、素材１つ１つの美味しさを大切にして、いつも新鮮で美味しいケーキをお届けしたい。
その気持ちを大切に、日々美味しいケーキ作りを続けています。
‘Flor’ is a Portuguese word for flower, and is pronounced in Japanese as ‘fu-ro-ru’. Widely recognised and accepted as a symbolic representation of love, passion, and beauty, the flower embodies the delicate balance of nature and beauty.
Chef Yamashita draws his inspiration for his cakes from flowers, and in turn, incorporates the symbolic elements of flowers into his sweet creations.
Like the flower that is a gift from Mother Nature, Chef Yamashita’s gift to you is his selection of delectable and colourful offerings, which are his interpretation of the colours, freshness, and life of a flourishing floral garden.
フロルとは、ポルトガル語でお花と言う意味です。
昔から花は、愛、情熱、美に例えられるようにその自然美の繊細なバランスには、
誰もが心奪われてしまいます。
シェフ山下は、ショーケースをお花畑に見立てて、彼自身が作り出す繊細で美味しいケーキを演出しています。
そして、素材１つ１つの美味しさを大切にして、いつも新鮮で美味しいケーキをお届けしたい。
その気持ちを大切に、日々美味しいケーキ作りを続けています。
Team Flor ✿ フロル (fu-ro-ru)
Chef Yamashita
"I like making cakes because people usually celebrate joyous occasion with cakes. I like seeing people happy." - Chef Yamashita
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 2001, he started his own pâtisserie in Nara, Japan, of which his tasty creations propelled it to be one of the top pâtisseries in Nara. Chef Yamashita even counts Japanese celebrities such as Horiuchi Takao and Iwasaki Hiromi as his fans.
Eight years later, a yearning for new challenges and a change of scenery saw Chef Yamashita pack up his pâtisserie, and move to Singapore where he took charge of the kitchen at Pâtisserie Glacé. News about the delightful cakes and pastries, as well as the chef who creates them spread in no time.
After a year and a half, 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.
私は、ケーキ作りが大好きです。
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 2001, he started his own pâtisserie in Nara, Japan, of which his tasty creations propelled it to be one of the top pâtisseries in Nara. Chef Yamashita even counts Japanese celebrities such as Horiuchi Takao and Iwasaki Hiromi as his fans.
Eight years later, a yearning for new challenges and a change of scenery saw Chef Yamashita pack up his pâtisserie, and move to Singapore where he took charge of the kitchen at Pâtisserie Glacé. News about the delightful cakes and pastries, as well as the chef who creates them spread in no time.
After a year and a half, 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.
私は、ケーキ作りが大好きです。
FLOR's Kitchen
A few fun facts about Flor's Kitchen:
1. Flor's pastry chefs are made up of very different people who has only one goal in mind: to make seriously good pastries.
2. They are happiest seeing a customer walks away happy; miserable when something comes out of the oven burnt.
3. They love compliments – though they don't always show it.
4. Busy moments in the kitchen are the most enjoyable because that is when they truly work as a team.
5. Even though their Head Chef is Japanese, and they don't speak Japanese, communication does not pose a problem, at all. As food is a mutual language, hand gestures can easily replace words from a mouth.
Simply put, they are a bunch of people passionately in love with food – pastry to be exact.
1. Flor's pastry chefs are made up of very different people who has only one goal in mind: to make seriously good pastries.
2. They are happiest seeing a customer walks away happy; miserable when something comes out of the oven burnt.
3. They love compliments – though they don't always show it.
4. Busy moments in the kitchen are the most enjoyable because that is when they truly work as a team.
5. Even though their Head Chef is Japanese, and they don't speak Japanese, communication does not pose a problem, at all. As food is a mutual language, hand gestures can easily replace words from a mouth.
Simply put, they are a bunch of people passionately in love with food – pastry to be exact.
