Those with a relentless sweet tooth may already be familiar with homegrown gelato shop Denzy Gelato, located in the bustling Bishan neighbourhood.
But the F&B group The Denzy Collective which is known for its award-winning ice cream is no longer just serving up creamy delicious treats but tarts too, with the opening of their new concept, Shio Patisserie.
Now operating as a cloud kitchen within the Bishan area, the new venture is helmed by the founders of Denzy Gelato and pastry chef Sherlynn Teo.
If you find the head baker’s name familiar, it’s probably because Teo was previously the Chef-de-Partie at the three-Michelin star restaurant Les Amis. She also served at Garibaldi Italian Restaurant & Bar and the world-renowned Odette in National Gallery Singapore.
So it’s no wonder why her tarts are as delicious as they are beautiful. Prepared with French techniques thanks to her training, the desserts are delicate yet full of flavour.
Just try options like the Earl Grey Pecan Tart, which combines an aromatic, light earl grey cream with a rich, slightly salted pecan butter filling on an almond sponge base.
There is also the creamy Cheese Brulee tart that treads the line (perfectly) between sweet and savoury.
Her Mont Blanc creation and Sea Salt Dark Chocolate tarts are highlights too; while the former boasts a luscious chestnut cream, the latter goes all in on a rich chocolate flavour. The dark chocolate tart also comes complete with sea salt flakes, which you may sprinkle to your liking.
Weekly pre-orders with limited slots are open every Tuesday at 12pm here.
Assorted boxes are sold at $36 per box (four 8cm tarts) and large tarts (16cm) are sold at $38 per piece.
More information available here.
