Our Chef
Eating has always been in my blood. I love eating. Since young, I would always study the flavours and textures of the dishes that I love, and recreate them for my family and friends.
Flor's Chef
Flor's Chef
At 18, straight out of college, I left for Le Cordon Bleu in France. When I was there, I gained weight, because of all the pastries I ate just to study the flavours more closely. I didn’t care, I was happy. I was also really interested in food sources, and that grounded my belief that good ingredients make good products.
When I got back to Singapore and after working for about a year, I decided to start FLOR Patisserie – to create pastries based on the principle of honest baking with the finest ingredients. From then on, I never looked back. It’s been 5 years since we first opened our doors at Duxton. Now, we also have an outlet at Siglap and 2 kiosks at Takashimaya and Funan Digitalife Mall.
It’s never easy, but with the love and support from our customers over the years, I am even more determined to use what I know and what I will discover to create my own brand of cakes and pastries, adhering to my philosophy on food.
– Heidi, 20.06.2015