Mad About Sucre

1163 Wishlisted
~$20/pax
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

(open in Google Maps)

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

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Reviews

From the Burpple community

San Dominigue is named after the island they get their chocolate from. It’s made of dark chocolate, plantain (Caribbean bananas) and a rum chocolate on top. This was the richest in flavour and it was comforting as well. It was paired with Moroccan mint with Cambodian lemongrass tea.

1 Like

The Jardin du Massialot is creme brûlée with 5 types of liquor used in the crust. This was simple but it tasted really good. I rarely like creme brûlée because it’s usually overly creamy or eggy but this was good. This was paired with a white grape tea with peony and lavender.

This has black sesame, coconut, red currant and almond. This was like a party in my mouth with I took my first bite. There were many distinct flavours in this that complemented each other. Plus there was the almond crust at the bottom to add that extra crunch. This was paired with berries tea with cherry, lavender and bergamot.

1 Like

This has lychee, wasabi, lime and mint. It sounded odd at first but the wasabi wasn’t that strong, though it was pronounced. The tea pairing for this was a spiced black tea and it did help to reduce the wasabi aftertaste as well.

This has lemongrass, apple, caramel flavours. The tea pairing for this was french rose lavender. This was a few of our favourites! The flavours were unique and the texture were very light.

Popped by @MadAboutSucre after a meal nearby because we were deprived of desserts, and this San Domingue has the qualities of first love.

A somewhat bitter experience, a little sweet in the heart, one which you thought you have left it behind but it still lingers.

This brought us back memories when we first tried it 4.5 years ago when the patisserie just opened. Time flies!

1 Like
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