Welcome to Tigerlily Patisserie, that blossoms all that is juicy and jubilant. Inspired by the delicate beauty of nature, Tigerlily forages the robust produce of each season to curate pastries baked with equal parts refined techniques and radiant flavours.
A heaping scoop of classical French methodology with a pinch of Asian persuasion, Tigerlily embodies a rosy marriage of timelessness and fresh harmony of flavours.
Every bake box is bloomed fresh daily in limited quantities, and is perfectly envisaged to enjoy whether with a quiet cup of tea or shared among friends and sprightly festivities.
CURRENT LIMITED SEASON
Childhood Reimagined: Sweets
Contains one each of the following
Gula Melaka Coconut Babka
Sweet Corn Cruffin
Peanut Butter & Jelly Galette
Soy Cream Croissant Donut
Heating instructions: consume at room temperature, or reheat in the oven at 160C for 6 mins, or in the air fryer at 160C for 3 mins.
GULA MELAKA COCONUT BABKA
Inspired by Ondeh Ondeh, Pandan-infused braided brioche layered with gula melaka and dessicated coconut paste
PEANUT BUTTER & JELLY GALETTE
A classic PBJ-inspired treat! Galette with homemade Kyoho grape jam and peanut frangipane, topped with sprinkles of blueberries and crushed peanuts.
SWEET CORN CRUFFIN
Our tribute to cup corn, a croissant/muffin-hybrid piped with cream infused with charred corn husks and sweet corn purée.
SOY CREAM CROISSANT
A modern take on the traditional tauhuay in a croissant donut filled with local-style soy milk cream and dusted with five-spice sugar.
Childhood Reimagined: Savouries
Contains one each of the following
Mushroom Pain au Lait
Heating instructions: consume at room temperature, or reheat in the oven at 160C for 6 mins, or in the air fryer at 160C for 3 mins (unless otherwise stated).
MUSHROOM PAIN AU LAIT
Hearty cream of mushroom in a bite. Milk bun with a crunchy porcini crust and filled with a creamy medley of wild mushrooms.
An elevated croissant rendition of the sausage roll, with sausage wrapped in bacon and Gruyere cheese.
A timeless soft pretzel treat refreshed with a spicy twist of homemade sea bass otah baked on banana leaf.
A childhood favourite, puff pastry pizza pocket stuffed with homemade pizza sauce, pepperoni, chorizo and a load of four cheeses (Mozzarella, Comté, Caciocavallo & Parmesan).
Best reheated in the oven at 160C for 6 mins, or in the air fryer at 160C for 3 mins.
EARL GREY HAZLENUT FINANCIERS
Buttery bar of hazelnut finished with a ribbon of earl grey cream that's perfect for the tea time snack.
Good at room temperature or chilled.
CHOCOLATE HAZELNUT TART
Crumbly chocolate pate sucree, homemade hazelnut praline, thick and rich dark chocolate ganache, all covered with smooth whipped milk chocolate cream, and finished with crispy cacao nib tuile
Maxine’s multi-layered Chocolate Hazelnut Tart marries the finest Nocciola del Piemonte Hazelnuts with exquisite Valrhona Araguani and Valrhona Jivara chocolates, for a divine, manifold sensory experience like no other.
16cm (feeds 5-6 pax)
20cm (feeds 8-10 pax)
SHIO KOMBU BUTTER
Whipped French artisanal barrel-churned butter studded liberally with Hokkaido shio kombu, promising Umami in every bite in an expression of land meets sea.
RASPBERRY & ROSELLE JAM
A Tigerlily twist on raspberry jam with bulbs of red berries cooked till viscous, accented with petals of roselle that bring a pleasant lift of tartness.
HAZLENUT PRALINE BUTTER
Praline of Nocciola del Piemonte hazelnuts from the hinterlands of Piedmont, Italy that are prized for its intensely sweet, nutty yet delicate profile. Roasted, caramelised then pulverized into the luxurious butter that dwells in Chef Maxine’s Chocolate Hazelnut Tart - now available for scoops and licks!
MAPLE PECAN PRALINE BUTTER
Just imagine, a fine praline of Texan pecans, kissed with a touch of maple, and blitzed into the nutty creamy pecan butter of your dreams. But why let your dreams be dreams?
GOLDEN APPLE & PASSIONFRUIT
A jam brimming with sunshine. Golden apples from France simmered into a jam with pulps of passionfruit.
MEET THE LADY BEHIND THE BAKES
Executive Pastry Chef
Maxine’s love for baking began in her family kitchen where she would earnestly follow her mother around intrigued by the sights and smells of her baking. But it wasn’t until her university years in Australia that she got inspired by the readily available fresh produce that led her to take up the art of baking.
With no prior culinary education, she first put on her chef’s hat in the two Michelin-starred Les Amis restaurant under the mentorship of renowned pastry chef, Cheryl Koh who she subsequently worked with to launch Tarte by Cheryl Koh. She then joined the ranks of three Michelin-starred Joël Robuchon Restaurant, and eventually joined Robuchon alumni, Vianney Massot’s restaurant as Head Pastry Chef. There, she created some of her well-loved signature desserts that she is known for today, such as the Beehive.
With a passion for discovering new flavours and experiences, Maxine has travelled around Australia to work at Brae, listed in the World’s 50 Best; and Masterchef Australia Reynold Poernomo’s Koi Dessert Bar. When the opportunity to launch her very own concept presented itself, Maxine believed that it was the perfect chance to fulfil her dreams and so Tigerlily Patisserie was born!
Frequently Asked Questions
Where are you located?
We are located at 39 Hong Kong Street, 059678. You may pick up your order here from:
11am to 3pm - Sunday.
Can I place an order beyond next week?
If you’d like to place an order of over ten boxes, please send us an email at firstname.lastname@example.org and someone will be in touch with you!
Do you have any special promo code?
No, I’m sorry but we do not have any special promos running at the moment!
How often do you change your pastry box selections?
How long can I keep the pastries?
For an optimal experience, we recommend eating these pastries on the day of purchase. You may head over to https://www.tigerlilypatisserie.com/catalogue for the specific reheating instructions.
Can I purchase full cakes?
Unfortunately, we’re not selling full cakes at the moment!
I have a gluten/nut allergies, are there pastries I should take note of? Do you have gluten-free/nut-free replacements?
Unfortunately, most of our items contain gluten. Some pastries do not contain nuts however, they are baked in the same area. We currently do not offer any gluten/nut free pastries but hope to look into them soon!