Cedric Grolet Singapore

Step into the twin universes of fruits and flowers at Cedric Grolet Singapore, the first Asian outpost by world-acclaimed French pastry chef Cedric Grolet. Savour edible art in the form of modern trompe-l’œil masterpieces, signature viennoiseries, and pastries, handcrafted by skilled chefs on-site.

Address

Level 1, COMO Orchard
30 Bideford Road,
Singapore 229922

Opening hours

Wednesday to Sunday
8.30am to 6pm

Hyper-Realistic Trompe-l’œil Creations

ARTFUL CREATIVITY

Explore Cedric Grolet’s elegant repertoire of contemporary creations. His hyper-realistic trompe-l’œil confections are an expression of sculptural artistry, embodying his passion for meticulous detailing, artful piping, and inventive flavour combinations.

“Cedric Grolet is one of the most famous pastry chefs on the internet and, increasingly, in the real world. He has built a dessert empire in just a few short years.”

— The New York Times

Summer Collection 2

Baked Mooncakes

WHAT’S NEW AT CEDRIC GROLET

Summer takes shape with two sculptural confections, ‘Lemon Cheesecake Flower’ and ‘Raspberry Vanilla Ice Cream’, and three trompe-l’œil masterpieces: ‘Coconut Pandan’, ‘Apricot’, and ’Strawberry’.

The pâtisserie also presents its Singapore-exclusive Mooncake Collection, featuring four baked mooncakes and two chocolate-shell confections, specially crafted for the Mid-Autumn Festival.

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CEDRIC GROLET

WORLD-RENOWNED FRENCH PASTRY CHEF

Named ‘World’s Best Pastry Chef’ by The World’s 50 Best Restaurants in 2018, Cedric Grolet’s culinary journey began professionally at 13 as a kitchen apprentice. Since then, he has continued to make his mark in the industry, specialising in sculpted fruit creations as Executive Pastry Chef at the Le Meurice in Paris. Grolet opened his own boutique within the hotel in 2018, followed by Cedric Grolet Opéra a year later, where he then incorporated his love for flowers into his work.

“Preserving the DNA of French pastries is very important, because it’s the root of everything. I just want to make them lighter and more exquisite. Flavour comes from technique, choice of ingredients, and proportion. That’s what evolution means.”

— Cedric Grolet

AURELIEN MAILY

EXECUTIVE CHEF OF CEDRIC GROLET SINGAPORE

Normandy native Aurelien Maily began his career in Paris with a pastry apprenticeship. In 2016, he moved to London, where he joined French pastry chef Dominique Ansel’s team as Demi Chef de Partie and later cut his teeth in five-star hotels like The Langham. Maily first joined the opening team of Cedric Grolet Singapore as Sous Chef in 2022. Now as Executive Chef, he fosters a culture of consistency and high standards that define the Cedric Grolet experience.

Signature Viennoiseries

Afternoon Tea Set

Breakfast Set

Beignet

A DINE-IN AFFAIR

Discover Cedric Grolet Singapore’s 40-seat tea room, designed by Italian architect and designer Paola Navone of OTTO Studio. The space is embellished with fruit and flower motifs that echo Grolet’s inspirations, featuring sculptural, petal-inspired light fixtures as a defining element.

Enjoy Grolet’s signature viennoiseries — a showcase of his mastery in transforming the simplest of ingredients into a buttery, flaky delight — for breakfast and seasonal pastries at afternoon tea. À la carte creations, including the ambrosial Chocolate Vanilla Flower and viennoiseries like pain suisse and kouign-amann, are also available in limited quantities all day.

THE ART OF CELEBRATION

Elevate any occasion with Cedric Grolet Singapore’s bespoke creations — Saint Honoré Numbers Cake for birthdays, towering Pièce Montée for weddings, and more.

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