Patisserie Woo is led by Melissa Woo, who studied Economics in London. In 2011, after graduating from university, she enrolled herself at Le Cordon Bleu. A banking career followed but her independent (and some say, irrepressible) spirit spurred her to open Patissier Woo in 2019.

After opening three retail outlets in three years, we opened our first dine-in outlet at Guthrie House on Sixth Avenue in Bukit Timah. Rebranded from Patissier Woo to Patisserie Woo, we now bring our artisanal desserts to you in a casual luxury setting.

Coloured in pastel shades and adorned with floral motifs, handmade materials and subtle touches, our space is perfect for a chat with friends or a moment of quiet contemplation. Or even as an elegant and intimate space for private social events.

For Melissa, quality and elegance are bywords in creating her desserts. Inspired by the produce and flavours from her many travels, she brings the best of the world to you in her selection of cakes, tarts, pastries and gelato. Fine ingredients – whiskey from Japan, pistachios from Sicily and dark chocolate from Belgium – are used in Melissa’s desserts.

Carefully and cleverly paired with classic French techniques, Melissa’s creations are an exquisite blend of flavours and textures that surprise and please with every bite. Be it a cream-filled choux or a delectable tart, Melissa keeps an eye on the little details to bring you the perfect bake, every time, with every bite.