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. Place your orders latest by 3pm the day before.
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.
BITE INTO OUR ARTFUL EDIBLES
Choose from two of our thoughtfully created pastry boxes to suit your mood.
The Sweet Box
Brioche dough braided with Valrhona Guanaja 70% dark chocolate
Seasonal persimmon galette with cloves on top of 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
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.