FAQ

Each one of our pecan pies is built from scratch using the most painstaking techniques over two days, to ensure its flavour is unforgettable.

Our crusts are the foundation of our pies, made with pastry flour, Philadelphia cream cheese and French butter, then rested overnight before we roll them out. We then blind bake each crust to keep them flaky and tender. Each toasted pecan half is then arranged into a classic radial, before a custard of golden syrup and homemade vanilla extract is poured over them, and the pie is baked to release its aroma. We then lace each freshly baked pie with a delicate stream of dark chocolate.

Our tartlets are a dainty customisation of our larger pies, each shell carefully molded into a hand-sized tart tin and blind baked, before being individually filled with toasted chopped pecans folded into a dark chocolate syrup that’s enhanced with Maker’s Mark bourbon to bring out its complex taste.

Our sugee cakes are created over a two-day process, with a deep respect for its traditional place at family celebrations: birthdays, anniversaries, Christmas and everything else in between. They are an earthy blend of toasted semolina flour and rich, Golden Churn butter, aged overnight, then combined with the freshest eggs and premium VSOP brandy, then loaded with roasted, chopped almonds. Each sugee is then baked, slowly at a low heat, to round out its flavour. Our cakes are made only when you order them, and all rested overnight before they are delivered.

No, we are a home-baking business. All orders are freshly made, we do not keep items in stock. We do partner with a commercial kitchen to fulfil larger orders.

Yes, we charge a flat rate of $20 to drop off your order anywhere on mainland Singapore (excluding Sentosa and Jurong Island). Alternatively, you can choose the self-collect option, and we’d be happy to arrange a time most convenient to you. We use an external vendor for our deliveries and book them ahead of time. As such it is practically impossible for us to rearrange delivery without incurring a penalty .

In general, we believe pies should be consumed as fresh as possible. Our pecan pies keep at room temperature for 2 to 3 days, but will need to be frozen if you intend to consume it later. Wrap tightly in plastic wrap before freezing. To reheat, thaw in the fridge the night before, then warm them up in an oven at about 170-175 degrees Celsius (350 degrees F) for 15-30 minutes, depending on your oven. We recommend you tent the pie with foil to prevent the edges from burning, and watch it closely.

Our pecan pies and tartlets keep at room temperature for up to 2 days, but will need to be refrigerated or frozen if you intend to consume it much later.

Our sugee cakes should be stored in the fridge and brought to room temperature a few hours before consumption. To store in freezer, we recommend you slice our cakes and pack in plastic containers, removing only the portions you wish to serve as needed. Allow frozen portions to thaw overnight in the fridge, then come to room temperature a few hours before eating.

Our whipped cream contains no preservatives, and every order is made fresh. Each container must be refrigerated until consumption, and is best consumed within two to three days.

Our pie crusts come in a set of three, and must be frozen until use. They should not be kept for more than three months in the freezer. To thaw, place them in the refrigerator at least three hours before using. When ready to use, heat oven to 190 to 210 degrees Celsius (400 to 425 deg F) at least 20 minutes before baking. Lightly flour the base of your pie dish and work surface (if reshaping). When ready, remove pie crust from fridge and allow 5 to 10 minutes before positioning into pie dish.

If you are using a liquid filling, we recommend pre-baking (or blind baking) before adding filling.

As you are using the crust as a pie lid, we suggest cooking the filling first, then adding the crust to the top of your pot pie. Remove crust from fridge 5 to 10 minutes before use, then position on top of cooked filling. If using an egg wash, beat one egg and brush on before baking. Bake at 200 to 210 degrees Celsius, on middle shelf, for 10 to 15 minutes until golden brown, checking frequently to ensure it doesn’t burn.

No. For now, they contain eggs, cream, cream cheese, milk products and butter. However, we are always innovating, and may launch products that are free of gluten / dairy, and that are vegan-friendly in future. Please contact us here with your suggestions.

No. Our pie crusts contain cream and cream cheese, butter, flour and salt. You may add an egg wash if using as a lid, or substitute with a cream wash.

Indeed, we do. If you are keen to distribute our products, or purchase in bulk for a special event, or offer your clients a premium gift, do contact us here to discuss a customised arrangement for your needs.

Send us an email HERE and we’ll reply very soon.