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

27 Teo Hong Road
Singapore 088334

12:30pm - 10:30pm

12:30pm - 10:30pm

12:30pm - 10:30pm

12:30pm - 10:30pm

12:30pm - 10:30pm

12:30pm - 05:00pm




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What you should order at Mad About Sucre

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Reviews at Mad About Sucre

Reviews of good food at Mad About Sucre

Too bad I only have room for one, so it’s just Scotty 😂

Cake of scotch whisky 🥃, orange marmalade 🍊 and lemon 🍋 reminds me a little of fruitcake but is much lighter and more refreshing 😋

Resemblance to those bling bling Xmas balls hanging down from the Xmas tree! They have really done a good job in making it so real looking after all the small details! Not is it GRAMworthy, it's STOMACHworthy too! Made of 66% dark chocolate, liquored cherry, raspberry and almond. I like how the flavors are layered from a bittersweet exterior towards the smooth rounded and nutty almond mousse core with poppings of raspberries coulis that brings out a hint of sour note and a cherry soaked in brandy! Not forgetting the choice of complementing the dessert with a pot of tea! Tea served was also blended by themselves! Such delicate details to the flavor and appearance of the dessert; aroma of the tea right from the scratch till the end!

Merry Fig ($24.70+ incl. a pot of tea) is a dessert that primarily comprises of fig and caramel flavours. For those of you who are afraid to indulge because of the calories, you are in for a pretty marvellous treat because within the chocolate shell is a frozen mousse that has the texture of ice-cream WITHOUT the cream! Obviously not to mention how balanced the sweetness of this dessert is that you honestly might crave for a little bit more even after you are done (as with any dessert from here 😜). I truly hope this will eventually lead to something really revolutionary for ice-cream and desserts. Imagine if we could enjoy a little more sweetness with far less guilt?! 🤤

Despite the simplicity of the composition of the new desserts for their Fall/Winter '17 collection, Mad About Sucre still manages to impress with their attention to detail from the aesthetics to the flavours and texture of the cake.

Only using Fig and Caramel, the Merry Fig is almost akin to eating ice-cream with a chocolate shell; the whole experience is rather difficult to put into words but it's indeed one-of-a-kind; the mellow flavour of fig seems to play along with the house-made caramel very well — smooth textures and it comes very light yet fluid where it binds really well with both chocolate and caramel elements that attempts to amplify the flavour profile of the entire cake. Yet another spectacular creation by the folks behind Mad About Sucre.

Yet another tasty affair with the latest collection at Mad About Sucre for Fall/Winter '17. The Merry Go Round is a cake with mango, rum and chestnut elements; a cake that would hit well with those who like Mont Blanc-esque flavour profiles. One may have noticed the irregularities on the surface of the cake — it was told that the imperfections was deliberately done so to showcase how each cake is painstakingly crafted by hand. What intrigued me about this one was how the whole cake was so balanced in flavour — the mango provides just enough tartness for the tastebuds to detect without being overwhelmingly so, while the chestnut takes over at the right point to induce the nuttiness and earthiness that cuts through the tartness. It's that strange yet harmonic combination of richness and refreshing flavour that lifts the flavour profile of the entire cake as a whole — quite unique I would say.

Throwback to mid September when cakes were mostly all I could think about because it was my birthday month!
What we ate:
-Pork and apple dish from the Summer Collection (The menu is seasonal).
-The desserts:
White Lime-Each dessert is complemented with a pot of tea. We were informed the White Lime is a zesty little ice cream cake spiked with alcohol and made to resemble the white lime, a rarity that was etched in the proprietors' memories from their European travels. Easily the limelight of the evening :p
Orange and Dark Chocolate-This was paired with a more robust pot of tea. T'was citrusy and went well with the bitterness of dark chocolate.

The service was polite and friendly. Making reservation via phone was a breeze with the staff informing me the traffic would be rather bad due to the ongoing Formula1 but that they'd keep the table aside for us.

San Domingue
Pastry Set w Tea - $20.70
Caribbean Dark Chocolate (70%), Gold Dust, Caribbean Rum, Plantain, Madagascar Vanilla, Crunch
Mad About Sucre

Yummy, melt in your mount with a hint of sweetness and subtle flavors of the ingredients

Excellent service and introduction to their Cakes. You order the seasonal cakes at the counter and they will match the tea for you. $20++ per pax

This dessert is really light, downright delicious and not overly sweet and goes for $20.70 with a specially curated tea flavour that enhances the overall flavour of the dessert. I also really enjoyed the sour plum flavoured sugar decoration which fit well into the 'summer theme' and also added another level of taste to the dessert!
This is part of their summer dessert collection which will be there until sometime this October.


The Tilda Swinton-glacial, vanilla ice cream-esque creation - the wispy cake element was as relevant as a spleen to the performance - contained a lime gel at its core which was more smile than wince. 3.7/5

Mad About Sucre releases its new collection for summer today; the theme for this summer is surrounded around their memories of summer in 1982.

The 1982 White Lime features elements such as Lime, Lemon, White Rum, Mint, Citrus Sponge and White Chocolate. The dimensions of flavours are pretty evident here; the core reveals a rather sourish note that can be pretty strong on first taste, but the flavours get cut off and gets really refreshing especially from the mint as it moves away to the white chocolate shell, rounding off all the flavours pretty well. Served at a specific temperature, the dessert is meant to be served chilled with the insides slightly frozen. Yet another intricately executed dessert that plays well on both flavours and textures from Mad About Sucre — things that they just seem to naturally do so well in.

Another dessert that is off their latest collection that is inspired by their memories of summer in the year 1982. The E.Ti serves as a dessert that pays tribute to the blockbuster movie E.T. which was released in the year 1982, with the item shaped to be of the UFO in which E.T. travelled in.

Being a dessert that carries elements such as Cold-Dripped Espresso Coffee, Dark Chocolate, Chopped Organic Almonds, Spanish Mandarin Orange, Nut Sponge Chantilly Cream, this is an item I found rather pleasing for folks who love chocolate-orange combinations. The Spanish Mandarin Orange cream and mousse comes covered in the cold-dripped espresso coffee mousse; it comes pretty tangy but not overly sour here, while the chocolate elements strike a balance with its soothing and adequate level of sweetness with elements such as the chocolate disc and almonds that help to add a crunch to the various smooth mousse within the cake. As usual, a good play of classic flavour combinations with a twist whilst taking into consideration the overall texture of the dessert at the same time.

Saveur De Printemps ($12.80) consists of Russian earl grey-apricot cream, earl grey mousse, and savoire sponge with a clementine and grapefruit inner filling. The earl grey definitely stood out, being very prominent and fragrant (reminded me of milk tea), while the fruit components prevented the mouse from being too rich. There was a certain sort of elegance to the way the delicate, mellow flavours intertwined, making this particular cake a memorable one.

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