About Us

Our Philosophy

Modern, charming, and extraordinary. We are American influenced French Patisserie specializing in petite fours. We bake from heart with only finest and freshest ingredients in the making of our healthier and better tasting desserts to satisfy the sweetest edge of your mind.

Here at Sucrée, you will find varieties of fancy petite desserts that will captivate your eyes and pamper your tongue.

Our Chef

​Not long after discovering her passion in pastry, our chef then decided to learn the art of baking at one of the best pastry college in the world. Not willing to waste her time, she spent her off-school days working at some patisseries with noted chefs. She can skip dinner but not dessert. In 2011, she achieved a silver medal in Chocolate Gateaux competition in Australia.

It has long been her very dream to build a patisserie of her own, spending her days baking with smile, and aiming to see happy faces of having her sweet creations. She strongly believes that the best pastries in the world are made of passion, love, and natural ingredients.

     

2011 Callebaut Chocolate Gateaux Competition,
Hunter Valley Wine Country, NSW