Hidden in an off-beat industrial park lies Mooi Patisserie, a casual bakeshop with crusty treats and sweet bakes. “Growing up in Europe and travelling around the world, I found that Singapore lacked accessible and high-quality pastries, and when the opportunity came to stabile out on my own, that became the focus of the business,” shares co-owner Gail Ho. She was the former head pastry chef at one-Michelin starred Meta, and cut her teeth at local seafood restaurant Naked Finn (which also runs the space). “Having worked in fine-dining and high-end hotels for my professional career, it seemed like a natural progression to be able to create approachable, quality bakes for the masses,” adds the baker.

Here, the cosy wood-washed interior is an apt reflection of the many golden-crusted pastries that come out from the oven; you’d find classic treats of croissants and chocolate chip cookies—alongside seasonal, special creations like rich pistachio tart, layered upon chantilly cream, and Mokasha, an update of the well-loved chocolate dessert served at Naked Finn. While it is primarily a takeaway-focused store, there are still a few seats available for dine-in, alongside aromatic brews from Japanese-based Milton Coffee Roastery. On what Ho hopes to achieve with Mooi, she shares: “I think the sky’s the limit.”

Don’t miss: The Tatler Guide to the Best Coffee in Singapore

Chef Shah Sarifi hopes to make pastries much more accessible in Singapore. And to achieve that, the seasoned baker incorporates fish gelatin into her creations at Gamo, a Muslim-friendly, Japanese-inspired bakery located within Bras Basah Complex. “I wanted to fill the void—there are no fine halal pastries and cakes in Singapore,” shares the seasoned baker. She taps into her wealth of experience (some 10 years at various top hotels in Singapore, including Pan Pacific Singapore and JW Marriott Singapore South Beach)—to churn out fragrant, and sometimes viral, treats. “Fine halal pastries are bakes that are elevated, require more steps, and are innovative in flavour and technique—without compromising on taste by using the best halal-certified ingredients,” explains Sarifi.

Cultures and cuisines from various parts of the world serve as sources of inspiration for the baker. Croons, her version of the trendy New York City circular croissants, are a particular stand-out: buttery rounds are filled with Asian flavours of kaya, matcha white chocolate, black sesame, and more. Or pick up a glossy croissant, available as is or jazzed up with sashimi-grade kani then finished with a drizzle of creamy mentaiko.

NOW READ

Bread lovers, do you know the difference between a pâtisserie, boulangerie  and viennoiserie?

The best egg tarts in hong kong, according to pastry chefs

Editors’ Picks: Where to find the best chocolate cake in Singapore