Savoury or sweet,
take your pick.
LIMITED BOXES DAILY. ORDER EARLY.
Our sweet and savoury boxes, each containing 4 delicious pastries, are now available for pickup or delivery from 11am to 6pm on Tuesdays to Saturdays, and 11am to 3pm on Sundays. Orders open every tuesday at 11am.
Welcome to Tigerlily Patisserie, where you can indulge in freshly bloomed pastries made from the finest and freshest produce of the season. Each pastry is delicately handcrafted, employing traditional French techniques with a pinch of Asian persuasion - perfect to be enjoyed over a quiet cup of tea or shared amongst friends.
Baked in limited quantities, our sweet and savoury boxes contain items such as the Dark Chocolate Babka and the Peranakan Sausage Roll, which are classically refined and perfect for the modern palette!
BITE INTO OUR ARTFUL EDIBLES
Choose from two of our pastry boxes or our signature chocolate tart to suit your mood.
Chocolate Hazelnut Tart
The Sweet Box
Brioche dough braided with Valrhona Guanaja 70% dark chocolate
SEASONAL FRUIT GALETTE
Season's best fruit on a buckwheat shortcrust pastry
Valrhona Ivoire 35% white chocolate and macadamia nuts with a chewy mochi centre
MAPLE PECAN CRUFFIN
Croissant-muffin hybrid with maple cream and homemade pecan praline
The Savoury Box
MUSHROOM BACON QUICHE
Bacon, wild mushroom medley, caramelised onions and gruyere cheese
CURRY SAUSAGE ROLL
Peranakan style curried pork sausage wrapped in puff pastry
An assortment of seasonal vegetables with a bell pepper romesco sauce
Topped with confit pearl onions, caramelised tomatoes and green olives
CHOCOLATE HAZELNUT TART
Really yummy chocolate tart with hazelnut yes. Order at least 3 days in advance. This is a placeholder text.
$12 for 8cm (feeds 1-2 pax)
$55 for 16cm (feeds 5-6 pax)
$70 for 20cm (feeds 8-10 pax)
MEET THE LADY BEHIND THE BAKES
Executive Pastry Chef
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!
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.