Our Story at Petiteserie
When Petiteserie first began in 2014, our mission was simple: to create cakes and pastries using honest, good quality ingredients, inspired by Chef Janice Siew’s cherished childhood memories and experiences. It didn’t take long for her to realize that making food was her love language — a way to share warmth, joy, and connection through every bite.

At the heart of our bakes is a deep commitment to flavour, taste, and texture. We continue to honour traditional baking methods — gently folding meringue into sponge batter, hand-making quiche dough for a flakier crust, and crafting each cake by hand. Every creation passes through the hands of our bakers, making each one uniquely special.

Whether it’s a classic onde-onde kuih, transformed into a cake with fluffy pandan chiffon layers and rich gula melaka caramel sourced directly from Malacca — or our signature salted caramel chocolate cake, with crunchy almond brittle — each creation tells a story. That very chocolate cake was Chef Janice’s first competition winner, and to this day, it remains one of our all-time bestsellers.

Everything we make is driven by passion and purpose. We extract pandan juice from leaves grown in our own back garden. We squeeze fresh lemons by hand to make our tangy lemon curd — no shortcuts, ever.

At Petiteserie, we don’t just bake. We craft moments of joy, rooted in the simple pleasure of truly good food.