58 Seng Poh Road #01-15
Hours: 9am-7pm (Tues-Thu), 9am-11pm (Fri-Sat), 9am-9pm (Sun), closed Mondays
It doesn't matter if hers is the umpteeth iteration to open in the by-now cafe-saturated neighbourhood, or that its all-white decor and flash bulb-studded signboard looks somewhat out of place in the aged estate. Tricia Lim of month-old Whisk Cafe believes that the differences are in the details.
Before setting up shop, for instance, she spent time checking out the baked goods of neighbouring cafes to make sure none of her offerings overlap with theirs, says the 30-year-old.
To formalise her passion for pastry, the former PR and marketing executive left her job in 2011 to enrol in a six-month course at the French Culinary Institute (now renamed as the International Culinary Centre) in New York - and she hasn't looked back since.
Besides training under her long-time idol and globally renowned pastry chef Jacques Torres, Ms Lim also spent time apprenticing at the Dominique Ansel bakery in New York, famed for creating the cronut.
The 45-seater Whisk is a physical manifestation of the online home bakery EatLoveBake that Ms Lim has been running since her return to Singapore two years ago.
After scouring the island for over a year, Ms Lim settled on the Tiong Bahru venue for its high foot traffic and eclectic mix of aged aunties, uncles and youths.
She spent a "six figure sum" doing up the 1,000 square foot space, which is partially owned by her banker parents.
Besides macarons in various flavours, her signature bakes such as carrot cakes, orange-scented cheesecakes and lemon tarts with less meringue to suit the local palate are also on offer from S$2.50 for a macaron to S$7 for a slice of cake.
Seasonal specials such as a brown butter pumpkin cinnamon roll topped with a maple cream cheese frosting will be created intermittently, while savoury dishes such as sandwiches and quiches for lunch as well as easy drinking wines for evening diners will be introduced in the coming weeks.
The baby stroller-friendly space also offers mini-"babycinos", or petite cups of foamed warm milk topped with cocoa and marshmallows for the little ones.
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