Indulge in a Slice of France with Caro Patisserie

Nestled in the heart of Serangoon, Caro Patisserie is a haven for those who have a sweet tooth and appreciate the art of traditional French pastry-making. With a focus on producing delectable and traditional tarts, it has quickly become a beloved spot in the community.

The owner, Caroline, brings a wealth of knowledge and passion to her craft, and has created a menu that is both delicious and authentic.

Get more details about our Conversation!

Hi, my name is Caroline Titzck, the founder of Caro Patisserie, an artisanal bakery specialising in handmade and authentic French Tarts. I was born and raised in Paris but have been living in Asia for more than a decade now of which 5 years here in Singapore. I am a mother of two young boys and when I’m not baking, I enjoy spending time with my family, i.e. visiting the Botanic Gardens or East Coast Park. I also love travelling South East Asia, experiencing the amazing food and culture the region has to offer.

After spending more than 7 years in Hong Kong, my husband and I felt it was time for a change. Our first child was just born and since Singapore offers such a great environment to raise a young family, we decided to move here. My sister had already lived in Singapore with her family for a few years, so it was very easy for us to adapt. Later, also my brother and brother-in-law with their families followed us to the Lion City. We now all live in walking distance to each other which makes it perfect to frequently meet up and have dinners and BBQs together. Our sons have 7 similar-aged cousins here in Singapore now who they go to school with at the International French School (IFS).

I have always had a passion for cooking and baking, and helped out in my parents’ restaurants in Paris since I was ten years old. I enjoyed baking as a hobby, and I also loved to treat myself with French pastries on a daily basis.

About two and a half years ago, during the Covid lockdown, I saw an opportunity to turn my passion into a business, and that’s how Caro Patisserie was born. I started baking from home in December 2020 during the Galette des Rois season, taking orders through my website and having them delivered to my customers. The timing was perfect as nobody could travel and had to stay in Singapore making the business take-off quickly.

The feedback from the French and local community was very positive and I decided to open my first boutique in Serangoon last year, just next to where I live, which is great, so people don’t have to solely rely on delivery but can also collect their tarts or walk-in. I also noticed that there were not many Patisseries in Singapore that offered traditional French tarts, which I myself loved, so I decided to fill that gap in the market and offer high quality pastries at an affordable price.

My inspiration for creating new tarts comes from a combination of my childhood memories, current trends in the pastry world and local Asian flavours. I base my menu on pastries I enjoyed eating when I was growing up in France and that I still love today. Tarts have always been a personal favourite of mine.

In Singapore’s hot climate, it’s great to have desserts that are light and not overly sweet. I also draw inspiration from social media and follow some famous French pastry chefs such as Pierre Hermé, Cyril Lignac and Cédric Grolet. I browse through these ideas and modify them to suit my own taste. Additionally, I adapt my tarts to coincide with special occasions such as Valentine’s Day, Easter, Christmas and other seasonal events.

My favourite tart is the Tarte Tatin. It holds a special place in my heart, and I make it using a special and unique process as opposed to the usual and widely used recipe. I love it, as it brings back fond memories of my childhood. It’s a versatile dessert that can be enjoyed either warm or cold, with or without crème fraiche, or even with a scoop of vanilla ice cream.

Our bestsellers vary depending on our customer audience. Our French customers tend to favour the French Patisserie Classics, such as Lemon Meringue, Apricot Tart, Tarte Tatin or Strawberry/Raspberry Tart. However, our local Singaporean clients usually prefer more exotic flavours, like the Mango Tart or Passion Fruit Tart. They seem to be drawn to tarts with more unique and tropical fruits. I’ve noticed that our customer base has shifted a bit since I opened my retail boutique. Initially, I had more French customers but now I have a good mix of both.

As for my next steps, I have a few things in mind. Firstly, I want to make my products more easily accessible to people in Singapore, no matter where they are. To achieve this, I am considering to partner up with food apps, so that people can order and enjoy my tarts at any time. In addition, I plan to refine and expand my offering by adding more traditional French tarts as well as new localised creations, i.e. a Guava Tart. This year I will also focus more on catering to corporates with the launch of my mini tartlets, and I’m looking to do more partnerships with companies.

I would like to add that my tarts are made with a lot of passion and dedication. Baking started as a hobby for me, but now it has become a business and I still make everything from scratch, by hand, which is a long process, but it’s worth it to see the smiles on my customers’ faces. What differentiates Caro Patisserie from my competitors is definitely the tart shell which is created using a special process common in Michelin start restaurants in France. I hope that when people taste my tarts, they can feel the love and care that goes into each and every one of them.

Lastly, I would like to thank So Chic and the French Chamber of Commerce for giving me the opportunity to introduce myself and Caro Patisserie and share my experience with the people here in Singapore.