Pierre Hermé Singapore wins World’s Best Pastry Shop award from French food guide La Liste 

Less than a year after its buzzy opening, Pierre Hermé Singapore, the Asia flagship store of renowned French pastry maestro Pierre Hermé, has received a major accolade. The boutique-restaurant, which opened on August 1 at Resorts World Sentosa, was named the World’s Best Pastry Shop by French gastronomy guide, La Liste.

In its fourth year, the La Liste Pastry Special Awards, announced on June 15 in Paris, celebrate excellence in the global pastry and bakery landscape. This year’s edition recognised 36 chefs, bakeries, pastry shops and dessert concepts from 18 countries spanning 12 categories.

The World’s Best Pastry Shop Award recognises a breakthrough concept from a pastry shop or group in terms of products, design and customer experience.

The macaron-studded Pierre Hermé Singapore building, which is part of the integrated resort’s Weave mall, comprises a sprawling boutique that houses separate sections for the brand’s chocolates, ice-cream, cakes and confections, including its signature Ispahan macarons.

An all-day dining restaurant, La Table by Pierre Hermé, sits on the second storey of the building and serves savoury dishes inspired by the flavours of its confectioneries, breaking the mould of a traditional pastry shop model.

La Liste also described Pierre Hermé’s Singapore flagship as a model for luxury pastry brands evolving into all-day, experiential hybrid spaces that cater to consumers throughout the day. In a press release, the organisation says: “We are seeing the rapid rise of premium, fluid third-places where consumers can buy bread, experience high-end pastry, drink specialty coffee, or enjoy a sophisticated snack at any hour of the day. Pierre Hermé’s new flagship boutique in Singapore perfectly encapsulates this model.”

Hermé also received La Liste’s Award of Honour in 2023, which spotlights individuals who have made significant contributions to the pastry world.

Another Singapore establishment, Burnt Ends Bakery was one of the 10 recipients of the Pastry Discovery Gem Award, which spotlights “off-map uprising gems and little-known or hard-to-find pâtisseries, bakeries, afternoon teas, or dessert restaurants worth going the extra mile for.”

Led by chef-owner Dave Pynt, Burnt Ends Bakery has developed a devoted following for its wood-fired approach to baking, producing artisanal breads, doughnuts, pastries and viennoiseries inspired by the same commitment to craftsmanship that made its sister restaurant, Burnt Ends, which has a Michelin star.

Burnt Ends Bakery was recognised alongside winners from cities including New York, Mexico City, Shanghai and Wauwil in Switzerland, underscoring the increasingly global nature of contemporary bakery culture.

Other major winners include chef Eunyoung Yun, who was named the World’s Most Creative Pastry Chef. She is the first Korean pastry chef to win the title in the award’s history. Yun is the CEO of Garuharu, a Seoul-based pastry boutique that serves Korean-inspired éclairs and modern desserts.

Will Goldfrab, founder of Bali’s renowned dessert restaurant, Room 4 Dessert, received the Pastry Game Changer Award, which recognises individuals who have made impactful contributions to the industry through innovation, commitment, and education.

While French pastry techniques continue to serve as the foundation of the craft, La Liste noted the growing influence of Asia on global pastry trends, particularly through the fusion of French methods with Asian flavours and aesthetics.

Other winners from Asia include Jeffrey Tan of JT Pâtisserie by Jeffrey Tan in Penang, who was one of the five recipients of the Pastry Talent of the Year award, while Blue Box Cafe by Natsuko Shoji in Tokyo received the Pastry and Bakery Opening of the Year award.

Founded in 2015, La Liste is a global gastronomic guide that ranks and curates restaurants, hotels and pastry shops worldwide. Its pastry selection now encompasses more than 3,000 establishments globally, making it one of the most comprehensive references for the sector. The organisation aggregates insights from more than 1,000 culinary sources worldwide to identify leading destinations and emerging trends.