The Patissier would like to invite you to join our classic baking programme, designed by The Patisser's very own executive patissier, Ms Tan Siang Yee.

We will teach you the major elements of fine pastry and baking techniques that you've always wanted to know.

Through demonstration and hands-on participation, participants will learn about ingredient functionality, cake mixing methods, cake and pastry bases, cake assembly and presentation.

We will place special emphasis on understanding the delicate balance between the various flavours, aromas, textures and visual elements that go into creating innovative and gorgeous desserts.

In small classes with no more than 10 participants, you will master the details of the techniques used by The Patissier and apply them in creating your own original desserts.

Tan Siang Yee; Executive Chef (The Patissier)

Siang Yee is a graduate with Boston University who spent a year in the kitchen with Raffles Hotel as a trainee cook in the pursuit of her dream of being a patissier. After her stint in Raffles Hotel, she left for Le Cordon Bleu in London to study the art of Pastry marking and returned after 8 months with a Diploma. Since 2000 she has helmed the kitchen at The Patissier churning out creations that excite and wowed the taste bud of our customers. Her best known creations are Passionfruit Meringue, Double Chocolate Pralines, Cocoa Napolean and Empress Dowager.

Frances Wong; Chef

Frances has been a chef with The Patissier since June 2005. She is an award-winning Pastry Chef who assisted the Singapore team in its 2 Gold & Silver Medal placing at the Culinary Olympics IDA 2004. She was also part of an award-winning team at the Food & Hotel Asia Salon Culinaire. She has won other awards for her outstanding achievements including 'Employee of the Year' at the world-renown Raffles Hotel in Singapore, where she previously worked. She graduated with a Diploma in Pastry & Baking at SHATEC and has a Certificate in Chocolate & Pralines from BITC.