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Ex-Pastry Chef Of 1-Michelin-Starred Vianney Massot Now Sells Bake Boxes Online

October 4, 2020

There’s a hot new pastry box (where bakers — largely home-based — sell assorted signature offerings in a handy package) on the market, yes another one. And the chef behind it comes with plenty of culinary cred. 28-year-old Maxine Ngooi started out as pastry commis at three-Michelin-starred Les Amis, moving on to pastry junior sous chef in the now-defunct three-starred Joël Robuchon Restaurant at RWS for two years. Her last post was head pastry chef for French outfit, Vianney Massot Restaurant, which had one Michelin star before it closed for good recently in June. She was approached by Ebb & Flow group — which owned Vianney Massot Restaurant and also casual concepts such as ​delivery Malay cuisine concept Nasi Nuri and vegan fast-food joint ​Love Handle Burgers​ — to start a bakery. Coincidentally, Maxine was toying with the idea of creating botanical-themed bakes with a nod towards Asian flavours, and thus a partnership was formed and Tigerlily Patisserie was launched on 29 August.


Plans for physical shop

Maxine currently bakes with a small team from a kitchen facility owned by the Ebb & Flow group. Quantities are currently limited to just 20 boxes (10 each, for sweet and savoury options) per day to ensure consistency in quality. According to Maxine, sales has been increasing each week since their launch and they have been selling out quite frequently. They are also in the process of looking for a space to open a physical store — with seats for dining in — where Maxine hopes to offer a much wider range of pastries for purchase a la carte, as well as in box sets. “I also plan to serve petit gateaux (small mousse cakes) and sell whole cakes for celebrations and events,” she says.


Read the full article on 8Days.

©2020 Tigerlily Patisserie.

A part of the Ebb & Flow Group.