Flor Pâtisserie
Flor Pâtisserie is a Singapore-based artisanal cake and pastry brand founded in 2010 by chef-owner Heidi Tan. It was known for Japanese-inspired French pastries, signature cakes and minimalist café spaces in Singapore.
Founding and growth
Heidi Tan studied pastry in Australia at Le Cordon Bleu and apprenticed in Singapore under a Japanese pâtissier before launching Flor Pâtisserie at the age of 21.[1][2] She opened the first outlet on Duxton Hill in 2010.[2][3] The brand expanded to multiple outlets—including a café-patissier at Upper East Coast Road (Siglap) in 2021 that doubled as its central kitchen.[4]
The name 'Flor' is taken from the Portuguese word for flower, reflecting the brand’s botanical cake designs and use of fresh fruits rather than heavy creams or artificial colourings. Throughout its run, Flor built a reputation for light-textured cakes, seasonal layered confections and tarts made with premium ingredients and Japanese techniques.[4]
Signature offerings
Flor specialized in Japanese-style cakes—such as a cream-layer strawberry shortcake, tofu chiffon cake and Paris Vert matcha/azuki cream cake.[4] The brand emphasised “honest baking” by minimising stabilisers and additives, sourcing fresh fruits and working with Japanese artisanal suppliers.[1][4] Flor’s cafés featured Scandinavian or minimalist interiors, with the Siglap location described as a retail-kitchen space presenting both dine-in and takeaway options.[4]
Closure and impact
By 2023-2024, Flor faced rising costs, rental pressures and staffing shortages.[1][2] In April 2025 the brand publicly posted that its Siglap outlet’s landlord sought a rent increase from S$5,400 to S$8,500 (a 57% hike) ahead of lease renewal in July.[4]
In July 2025 Flor Pâtisserie closed its last remaining outlet after 15 years of operation. Heidi Tan cited unsustainable operating conditions and economics of a small independent brand.[1][2] Following the shutdown, Tan pivoted into a new venture, forming a travel-and-food experience company (“Kitabi Travel”) specialising in Japanese food & cultural tours.[1]
Although Flor Pâtisserie has ceased operations, its legacy remains in Singapore’s dessert scene. It is credited with introducing Japanese-style layered cakes and tarts to the local market before the boom of boutique cake brands. Vogue Singapore cited Flor’s closure as part of a broader wave of independent F&B business shutdowns, noting the cultural cost of losing such homegrown brands.[2] Many customers and food-bloggers expressed fondness for the brand’s cakes and community presence.[5][6]
References/Citations
- ↑ 1.0 1.1 1.2 1.3 1.4 Ray, Chandreyee. “A wave of closures is sweeping through culinary businesses in Singapore. What is left in their wake?” Vogue Singapore, 3 July, 2025. Accessed 21 October 2025.
- ↑ 2.0 2.1 2.2 2.3 2.4 Lee, Venessa. “Confectionery dream over, Flor Pâtisserie’s Heidi Tan focuses on food and cultural tours to Japan.” The Straits Times, 13 September, 2025. Accessed 21 October 2025.
- ↑ “FLOR Patisserie – Japanese-Style Cakes Café With Botanical Theme At Upper East Coast Road.” Daniel Food Diary, 2 July, 2021. Accessed 21 October 2025.
- ↑ 4.0 4.1 4.2 4.3 4.4 4.5 Lay, Belmont. “Flor Patisserie cake shop in Siglap to close down as landlord raising rent from S$5,400 to S$8,500.” Mothership.sg, 23 April, 2025. Accessed 21 October 2025.
- ↑ “@WhiteCraneLens” Lemon8, 24 May, 2025. Accessed 21 October 2025.
- ↑ “Flor Patisserie - Siglap Drive” Wanderlog. n.d. Accessed 21 October 2025.