A bespoke French Cakery that customize your dream wedding & celebratory cakes using finely-curated ingredients with NO premixes & artificial flavorings.
map
Address

27 Teo Hong Road
Singapore 088334

Saturday:
12:30pm - 10:30pm

Sunday:
12:30pm - 05:00pm

Monday:
Closed

Tuesday:
12:30pm - 10:30pm

Wednesday:
12:30pm - 10:30pm

Thursday:
12:30pm - 10:30pm

Friday:
12:30pm - 10:30pm

Phone
Price

~$20/pax

What you should order at Mad About Sucre

You should order these at Mad About Sucre

Reviews at Mad About Sucre

Reviews of good food at Mad About Sucre
The most insta-worthy dessert😍
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Vibrum [$12.80]
// Pistachios, sour cherry mousse & confit, pistachio tuile
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I💓Pistachios!

If you are a fan of pistachios too, then you'll definitely not want to miss this. So nutty, fragrant & delicious-ly good! This is my favourite among the two..

You can either taste the pistachio part alone or pair it together with the sour cherry mousse for a slightly sweet & tart flavour & pistachio tuile for extra crunchy. It is very well-balanced, everything was totally on point. Needless to say, well done. I can't wait to head back for the rest of the desserts☺️

#burpple

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Castile [$12.80]
// So classy, elegant-looking & delicate😍
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Pinky promise💓 A very light-weight dessert, without the guilt & the calories!

Consist of light yogurt mousse, jelly of spring lychee, compote of strawberry, rhubabrd, lychee, blueberry, honey sponge and white chocolate feather.
So yummy & totally refreshing! You may opt to do a tea pairing with your desserts too! For this, it is paired with Rose Tea..

I love how meticulous they are in serving their customers & upon serving, they will give a short introduction about their desserts.
@madaboutsucre definitely brought dining experience to the next level! Service is impeccable ☺️💓👍🏻

#burpple

Jardin du Masslalot
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The recreation of the classic creme brûlée.

Light creamy custard dotted with vanilla beans, crackling caramel crust and seasonal fruits soaked in 5 different liquor.
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No wonder this one of the permanent fixtures at @madaboutsucre
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Monster fell in love at the first bite.
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#hungryhungrymonster #burpple #madaboutsucre

Viburum - Pistachios, Sour cherry mousse & confit, Pistachio tuile.

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I ❤️ pistachios! So this was a shoo in for favorite cake of this season. With its strong robust flavors and slightly sweet and tart cherry mousse cut through the richness.
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Monster has so much love for Nuts 😁!
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#hungryhungrymonster #burpple #madaboutsucre

What makes a fab Sunday ?

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That's by having the flavorful Castile ( $12.80 ) from @madaboutsucre new spring cake collection 🤤

Anemone - the arrival of the first spring winds
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Light tropical mousse, confit of pineapple, milk chocolate disk, hazelnut chantilly & vanilla choux sponge.

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What I love about this is the refreshing pineapple that brightens up the entire flavor palette! The ginger candy cuts through the creamy rich layers with a lick of heat and spice.
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Monster likes his tropical fruits!
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#hungryhungrymonster #burpple #madaboutsucre

The return of the Chocolate ball!

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San Dominique is back with a deeper and richer dark chocolate that promises to bring you to Cocoa heaven.
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Monster promises that once you go black you'll always come back.
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#hungryhungrymonster #burpple #madaboutsucre

Castile - Lego is so "in" right now!

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Light yoghurt mousse, jelly of spring lychee, compote of strawberry, rhubarb, blueberry, honey sponge and white chocolate feather.
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As the frost resides, a refreshing vigor brings about a new season of change at @madaboutsucre
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New cakes, new designs and new experiences! Monster is excited!
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#hungryhungrymonster #burpple #madaboutsucre

Just thinking about this Castile (light yogurt mousse, jelly of spring lychee, compote of strawberry, rhubarb, blueberry, honey sponge, white chocolate feather) that I had eight sun-bathed dawns ago at Mad About Sucre, which launches its Spring menu today.

It feels like a fresh beginning and spur of vigour for Mad About Sucre - their new cake selection (which includes the pistachio-heavy Viburum and the tropical Anemone) are more overtly aggressive in flavour profile, eschewing reliance on nuance for a bolder and more assertive approach, while elsewhere the aesthetic-minded, Instagram-era diner would find lots to fawn over with the confidently distinctive visuals at play this round.

Linguine, Winter Mushroom in Aglio Olio Sauce

Linguine, Winter Mushroom 🍄 in Aglio Olio Sauce (S$25+)
Available in the Pop Shop Menu in @MadAboutSucre till this Sunday.
The handmade pasta 🍝 was tender and smooth. Looked simple but tasty although it was more on the black peppery side.
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Mad About Sucre
Address 🏠 : 27 Teo Hong Road, Singapore 🇸🇬 088 334
Tel ☎ : 6221 3969
Open 💈 :
Tue - Sat : 12.30pm - 10pm
Sun : 12.30pm - 5pm
MRT🚇 : Outram Park (EW16/NE3)

Eglise St Augustin (SGD $12.80) @ Mad About Sucre.

Inspired by the Parisian church of the same name, this heavenly dessert is light and delicate.

A vibrant mousse of raspberry, cherry, and strawberry forms the dome, sitting on a moist vanilla choux sponge, with a center of strawberry gel.

A coat of rich Madagascar vanilla cream and white chocolate surrounds this beauty, while the crown features gold leaf.

Part of the Fall / Winter 2016 collection.
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Mad About Sucre
27 Teo Hong Road
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Tue - Sat 12:30pm - 10pm,
Sun 12:30pm - 5pm,
Closed Mon

Been a while since I last visited, and behold something different!

Could only use this photo as my cutting attempt failed 😝 The Église Saint-Augustin de Paris: the ruby red dome is all the red berries you can think of: cranberries, raspberries & strawberries. Lightly flavored cream cheese with a sponge base, perfectly paired with Rose tea. Service impeccable as always 😘Hopeful to visit again before the year ends 😊

{ Petite France } counting down to my long weekend !

Hehehe happy mid week ya all ! Oh if you have yet tried desserts from @madaboutsucre ,then perhaps it's time u make a trip there !

Chocolat Noir.

Beauty and the beast in a tart. Don't be fooled by beauty of the layers of intricate handcrafted chocolate work. Hiding inside is a beast, chocolate so potent it's sure to make your nose bleed.
Monsters are hiding everywhere. Rawr!
#hungryhungrymonster #burpple #madaboutsucre

Pettite France (French whisky, cream, honey, almond, spiced sable, almond crispy crepes, apricot, mascarpone) from Mad About Sucre's newly-launched Autumn/Winter cake collection.

The nutty and indulgently rich dome was a Tang Wei and Tony Leung-esque filthy romp between roasty, thick and creamy almond nougat and milky, unflinchingly drunken homemade French whisky (ie Baileys). Elsewhere, the sour apricot insert lurked surreptitiously in the background and the crumbly base played it like a delectable salty peanut biscuit. 4.2/5

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