Something exciting is coming your way! The FLOR team is busy preparing for the upcoming festive season and we're really excited to be launching a range of Christmas cakes, all beautifully adorned with Christmas decorations specially imported from Japan! You can also expect a host of other goodies like limited-edition cookies and gift baskets that are perfect for giving away to loved-ones this Christmas. More details on how to pre-order our Christmas treats would be released on our Facebook Page so what are you waiting for? 'Like' us now!

I wonder if you had notice an increasing presence of FLOR Patisserie at Meidi-ya, a huge Japanese supermarket at Liang Court. Meidi-ya has been very kind to us, offering to sell our cakes during major celebrations. Our first partnership was during Christmas 2010, and we had three such partnerships since then. The most recent was for Meidi-ya's 8th Anniversary Fair, where FLOR Patisserie was once again invited for a special appearance for 2 days. For this occasion, we had created a Meidi-ya-only Honey Roll, Matcha Roll and Citron Stick.

(Picture: Chef's wife Ami offering tastings of FLOR's Honey Roll)

Chef Yamashita also did a live demonstration of the rolling of the Honey and Matcha rolls.

(Picture: FLOR's popular ice cheese tarts, baked tea cakes and Meidi-ya-only product: Citron Stick)

(Picture: Chef Yamashita and his wife Ami)

Psst.. Guess who came? It's Rui En!
(By the way, congratulations on winning the Best Actress on Star Awards 2011!)

Every second Sunday of May, 15 May in the case of Year 2011, we celebrate Mother's Day by giving thanks in the form of hugs, kisses, cards, expensive spa vouchers and huge celebratory dinners that usually involves a very nice cake at the end.

For this Mother's Day, FLOR Patisserie has prepared a special collagen roll cake, for the deserving, over-worked mum. The collagen infused sponge is swiss-roll with fresh cream and whole strawberries and topped with a light strawberry cream, strawberries, and an edible sugar Mother doll holding a carnation flower.

The 16cm long roll cake serves 4 generous slices, and is available at $38.00.

Pre-order starts today! (Click here to order~)

To let all the worried souls know, FLOR Patisserie is looking into other sources for primary ingredients. For key ingredients like chestnuts and green tea powder, we are looking into alternate sources like Taiwan and Korea. As for chocolate and marron paste, we are already importing from France and Belgium. The rest of our staple (ie. flour, sugar) is sourced locally.

Right now, we are still using stock from our last import from Japan (before the whole radiation began), which should last us for at least another quarter year.

Therefore, fear not and be rest assured that we are doing everything we can to look out for your well-being.

I know it is a little early, but it's never too late to start preparing for Mother's Day.

FLOR Patisserie sends our prayers and thoughts to all affected in the Japan disaster.

In our part to help with relief efforts in Japan, we have prepared a donation box (from Red Cross) which we hope to return filled and heavy with our support and compassion. Therefore, we invite all of you good people to join us in our efforts in helping Japan through this difficult time.
Please donate! =)

Psst, guess who came next?

It's Kit Chan!

In the month of March 2011, we introduce four lovely additions to FLOR's large family of fresh cream cakes, the pristine Wakakusayama, healthy  Fruits Yogurt, playful Chocolate Pudding and decadent Strawberry Gratin. (after weeks of careful testing and tasting!) Allow me to enlighten you on each of their unique yummy goodness!

Wakakusayama (若草山) refers to the famous three continuous mountains in Nara, Japan (Chef Yamashita's hometown), known for their stunning wide expanse of green pasture. Here at FLOR, we have modeled our own Wakakusayama after the green mountains by piping kyoto-uji matcha cream over the impossibly soft, honey-infused green tea sponge, which is swiss-rolled with our own home-made red bean cream. Very cool isn't it? This is my current number one favourite fresh cream cake (I love! love! love! green tea with red bean!).

Oh yes, if you find the six-syllable wa-ka-ku-sa-ya-ma difficult to pronounce, you can always call it the green tea roll cake, we totally understand. =)

The Fruits Yogurt is designed specially for cake-loving people who struggles with the calorie issue on whether to eat (and satisfy that daily craving for cakes and all things sweet) or not to eat (and take consolation in having to run less on the treadmill). Well, listen closely, this healthy cake combines white, silky yogurt mousse (a layer of soft sponge hides in there somewhere) with refreshing passionfruit jelly and a bouquet of fresh fruits on the top. Does it remind you of a fruit salad with yogurt already? That's right, we took it and turned it into something sweet and pleasing without the guilt-trip.

I love a good creme caramel. I love its gelatinous texture and how even as you cut into it, it may wobble dangerously but never falls. That was why I was shocked when Chef Yamashita stuffed the entire creme caramel into a cup! (I may never see a creme caramel wobble again!) However, when Chef Yamashita filled the cup with chantilly cream, sponge and a light chocolate cream, hence transforming it into a pudding, I saw the light. Eating creme caramel is not about watching it wobble, it is about appreciating the smooth, lump-free texture, and how its lovely notes of caramel harmonizes so well with the not-too-sweet chocolate cream. On a warm day, you can even feel its chilly touch as it slides down your throat effortlessly.

The etymology of "gratin" in French language means "to scrap" as of the "scrapings" of bread or cheese (featured in the French classic gratin dauphinois). At FLOR, we "scrap" hard nougat and scatter them atop a wide shallow bowl of rich custard cream and macerated strawberries (and sponge that is soaked in strawberry syrup). Hence the play of contrasting textures, the thick luxurious custard cream and delicate, crunchy caramels of almond (hard nougat). It is not unlike eating creme brulee, a re-interpreted version of one, except that our Strawberry Gratin comes with a whole lot of fruits to take the edge of the richness (of the custard). 

There you go. FLOR's 4 new members are eagerly waiting to make your acquaintance. =)

Adorable dolls to celebrate Hinamatsuri! *so puffy* >_<

1 more week left to order our special addition cake :)