The best way to show your appreciation to anyone in your life, be it in work, business or personal, would be to gift them Santa’s Secret Stash.  A medley of our greatest hits, to tempt the tongue and pamper the recipient.  To add a sparkly impression, you can add a 1.5L Magnum Prosecco Gold to your package as an option.  (Details below)

Pre-order and Pay before 30 November and get 10% off our X’mas Hampers.  Every pre-order of Santa’s Secret Stash comes with a complimentary, traditional British X’mas Pudding.

Collection from 15 December Onwards, between 3pm and 10pm.

PLEASE CALL (+65) 63420677 FOR MORE INFORMATION AND TO PLACE YOUR ORDERS.  WE ACCEPT PHONE ORDERS AND WILL EMAIL YOU A SECURE, E-PAYMENT LINK TO PAY ONLINE VIA CREDIT CARD

Santa’s Secret Stash (Available in Christmas Red and Blue) – $154.90 (Option to add 1.5L Magnum Gold Prosecco, details below)

• Signature Banker’s Bar (Top Seller!) – Dark Chocolate, Cocoa nibs in gold dust
• Baba’s Black Sheep Bar – Signature 70% ‘Dark’ Milk Chocolate Bar
• One Single Plantation Chocolate Bar
• Albino Berries - Cranberries, white chocolate with X’mas spice
• Beans of Monte Cristo – Exclusive Brazilian estate beans, Dark Chocolate
• Blue Suede Shoes – Wild Blueberries, Dark Chocolate
• Beer Buddies – Peanuts, Sea Salt, Dark Chocolate
• Wrinkly Willy’s Organic Sultanas – Organic Sultanas, Dark Chocolate
• Pavé Christmas Jam – Chestnut and Cognac Spread OR Provencal Figs, Roses and Syrah Confiture
• Mr Gobino – Perfectly Roasted Hazelnut and Dark Chocolate bar and Smoked Sea Salt
• Box of 20 Pieces Assorted Chocolate Bonbons
• Pavé’s X’mas Cookies

Santa’s Secret Stash with Exclusive 1.5L Magnum Gold Prosecco Sparkling Wine – $300

To add extra PIZZAZ, you can add an impressive 1.5L Magnum Gold Bottega Prosecco Sparkling Wine to the package.  Characterised by a low temperature fermentation, this sparkling wine from Italy rivals French Champagne with its floral fragrance that refreshes the palate with a well balanced, yet intense flavour of fruits.

Limited Quantities of this magnum sized Prosecco are available, so pre-order your Santa’s Secret Stash and Magnum Prosecco package today for $300 and enjoy the 10% discount along with a comlimentary X’mas Pudding.

PLEASE CALL (+65) 63420677 FOR MORE INFORMATION AND TO PLACE YOUR ORDERS.  WE ACCEPT PHONE ORDERS AND WILL EMAIL YOU A SECURE, E-PAYMENT LINK TO PAY ONLINE VIA CREDIT CARD

Pre-order and Pay before 30 November and get 10% off our X’mas Hampers.  Every purchase of Sugarplum Mary’s Christmas tree  complimentary, traditional British X’mas Pudding.

Collection from 15 December Onwards, between 3pm and 10pm.

PLEASE CALL (+65) 63420677 FOR MORE INFORMATION AND TO PLACE YOUR ORDERS.  WE ACCEPT PHONE ORDERS AND WILL EMAIL YOU A SECURE, E-PAYMENT LINK TO PAY ONLINE VIA CREDIT CARD

Sugarplum Mary’s Christmas Tree – $144.90 (Option to add 1.5L Magnum Gold Prosecco, details below)

• • Signature Banker’s Bar (Top Seller!) – Dark Chocolate, Cocoa nibs in gold dust
  • Baba’s Black Sheep Bar – Signature 70% ‘Dark’ Milk Chocolate Bar
  • Albino Berries - Cranberries, white chocolate with X’mas spice

               OR

  • Beans of Monte Cristo – Exclusive Brazilian estate beans, Dark Chocolate
  • Blue Suede Shoes – Wild Blueberries, Dark Chocolate
  • Pavé Christmas Jam – Chestnut and Cognac Spread OR Provencal Figs, Roses and Syrah Confiture
  • Mr Gobino – Perfectly Roasted Hazelnut and Dark Chocolate bar and Smoked Sea Salt
  • Box of 20 Pieces Assorted Chocolate Bonbons
  • Pavé’s X’mas Cookies

Sugarplum Mary’s Christmas Tree with Exclusive 1.5L Magnum Gold Prosecco Sparkling Wine – $290

To add extra PIZZAZ, you can add an impressive 1.5L Magnum Gold Bottega Prosecco Sparkling Wine to the package.  Characterised by a low temperature fermentation, this sparkling wine from Italy rivals French Champagne with its floral fragrance that refreshes the palate with a well balanced, yet intense flavour of fruits.

Limited Quantities of this magnum sized Prosecco are available, so pre-order Sugarplum Mary’s Christmas Tree and Magnum Prosecco package today for $290 and enjoy the 10% discount along with a comlimentary X’mas Pudding.

PLEASE CALL (+65) 63420677 FOR MORE INFORMATION AND TO PLACE YOUR ORDERS.  WE ACCEPT PHONE ORDERS AND WILL EMAIL YOU A SECURE, E-PAYMENT LINK TO PAY ONLINE VIA CREDIT CARD

Pre-order and Pay before 30 November and get 10% off our X’mas Hampers.  Spend $150 on Prancer’s Magic Box or other hampers and enjoy a complimentary, traditional British X’mas Pudding.

Collection from 15 December Onwards, between 3pm and 10pm.

PLEASE CALL (+65) 63420677 FOR MORE INFORMATION AND TO PLACE YOUR ORDERS.  WE ACCEPT PHONE ORDERS AND WILL EMAIL YOU A SECURE, E-PAYMENT LINK TO PAY ONLINE VIA CREDIT CARD

Prancer’s Magic Box – $69.90

• Signature Banker’s Bar (Top Seller!) – Dark Chocolate, Cocoa nibs in gold dust
• Baba’s Black Sheep Bar – Signature 70% ‘Dark’ Milk Chocolate Bar
• Albino Berries - Cranberries, white chocolate with X’mas spice

             OR

• Beans of Monte Cristo – Exclusive Brazilian estate beans, Dark Chocolate
• Mr Gobino – Perfectly Roasted Hazelnut and Dark Chocolate bar and Smoked Sea Salt
• Box of 8 Pieces Assorted Chocolate Bonbons

PLEASE CALL (+65) 63420677 FOR MORE INFORMATION AND TO PLACE YOUR ORDERS.  WE ACCEPT PHONE ORDERS AND WILL EMAIL YOU A SECURE, E-PAYMENT LINK TO PAY ONLINE VIA CREDIT CARD

Pre-order and Pay before 30 November and get 10% off our X’mas Hampers.  Spend $150 on Santa’s Buddy Pack and enjoy a complimentary, traditional British X’mas Pudding.

Collection from 15 December Onwards, between 3pm and 10pm.

PLEASE CALL (+65) 63420677 FOR MORE INFORMATION AND TO PLACE YOUR ORDERS.  WE ACCEPT PHONE ORDERS AND WILL EMAIL YOU A SECURE, E-PAYMENT LINK TO PAY ONLINE VIA CREDIT CARD

• Option A – $28.50
  • Signature Banker’s Bar (Top Seller!) – Dark Chocolate, Cocoa nibs in gold dust
  • Albino Berries - Cranberries, white chocolate with X’mas spice

  OR

  • Beans of Monte Cristo - Exclusive Brazilian estate beans, Dark Chocolate

• Option B – $39.90
  • Signature Banker’s Bar (Top Seller!) – Dark Chocolate, Cocoa nibs in gold dust
  • Albino Berries - Cranberries, white chocolate with X’mas spice

               OR

  • Beans of Monte Cristo - Exclusive Brazilian estate beans, Dark Chocolate
  • Mr Gobino - Perfectly Roasted Hazelnut and Dark Chocolate bar and Smoked Sea Salt
• Option C – $59.90
  • Signature Banker’s Bar (Top Seller!) – Dark Chocolate, Cocoa nibs in gold dust
  • Albino Berries - Cranberries, white chocolate with X’mas spice

               OR

  • Beans of Monte Cristo – Exclusive Brazilian estate beans, Dark Chocolate
  • Mr Gobino – Perfectly Roasted Hazelnut and Dark Chocolate bar and Smoked Sea Salt
  • Box of 8 Pieces Assorted Chocolate Bonbons

PLEASE CALL (+65) 63420677 FOR MORE INFORMATION AND TO PLACE YOUR ORDERS.  WE ACCEPT PHONE ORDERS AND WILL EMAIL YOU A SECURE, E-PAYMENT LINK TO PAY ONLINE VIA CREDIT CARD

Pre-order and Pay before 30 November and get 10% off Pavé’s Christmas Celebration Cakes.  For every pre-order of 2 Cakes, you will be entitled to a complimentary, traditional British X’mas Pudding.

Collection from 15 December Onwards, between 3pm and 10pm.

PLEASE CALL (+65) 63420677 FOR MORE INFORMATION AND TO PLACE YOUR ORDERS.  WE ACCEPT PHONE ORDERS AND WILL EMAIL YOU A SECURE, E-PAYMENT LINK TO PAY ONLINE VIA CREDIT CARD

Santa’s Chocolate Indulgence 1kg – $89

A decadent chocolate cake layered with chocolate and raspberry ganache between layers of chocolate sponge cake soaked in raspberry coulis.  We have chosen a specific variety of raspberry that provides a beautiful, deep flavour and a sweetish finish on the tongue.  Currently available in-house as a single portion serving.

Dancer’s Winter Rhapsody 1kg – $89

Nothing is more synonymous with Christmas than Chestnuts.  Ethereally light, yet intense in flavour, feast on chestnut cream and aromatic pear offset by a luscious vanilla mousse.  Currently available in house as a single portion serving.

PLEASE CALL (+65) 63420677 FOR MORE INFORMATION AND TO PLACE YOUR ORDERS.  WE ACCEPT PHONE ORDERS AND WILL EMAIL YOU A SECURE, E-PAYMENT LINK TO PAY ONLINE VIA CREDIT CARD

Dried fruit plays a central role in tradition, as they are long keeping, energy packed goods full of sweetness.  Mixed spices give it its distinctive Christmassy flavour, as these were considered luxuries back in the day.  Their importance as a show of wealth or a bout of pampering, dependent on your point of view, has touched many other things we associate with Christmas and its colder climes, such as mulled wine and stollen.

Bound togather by suet (Beef fat from around the cow’s kidneys), breadcrumbs and booze, this pudding was designed to be kept a long time, wrapped up and hung in the bag in which it was traditionally boiled.  Whilst we can never dream of tasting one made centuries ago, here’s our take on it, and if you pre-order, you can taste it too this Christmas.

We start with currants (Corinth grape variety with an instense raisiny flavour), sultanas, cranberries, candied citrus peel and a few other yummy dried fruits that strays from tradition.  These are soaked overnight in an elaborate blend of alcohols descending directly and indirectly from the British Isles.

The whole mixture is brought togather by suet, crumbled butter dough (In lieu of the traditional breadcrumbs), some eggs and a magical sprinkling of Christmas spices.  The suet is the most important part of this ensemble, as it contributes its own luscious flavour as well as an unctuous texture to the finished product, dense to the bite, but light to the palate.

Contrary to the tradition of boiling the pudding in a cloth sack or animal’s stomach, we steam bake ours in cups.  We mulled for quite some time, thinking whether to wrap it in a ball of cloth and boil it, hanging it up to age and presenting it as traditionally as possible.  Thoughts of eating X’mas pudding for the whole of 2012 or an empty cash till quickly banished such intentions.

Reheated before serving and set aflame with hot Cognac is the best way to savour a Christmas pudding.  What is a party without a bit of booze eh?

The cows graze freely on the plains of Brittany and Normandy, eating wild herbs, grasses and anything tasty they can get their noses in.  The milk is collected daily, lightly fermented and churned into butter.  The butter is then slowly slowly kneaded in a machine to develop its flavour and texture and there we have it, one of the best butters in the world.

Yves Bordier’s butter is so light in texture that it melts cleanly in the melt, leaving no trace of greasiness, tasting of the meadows and countryside.  Pure pleasure without the guilt!

Here at Pavé, we use Beurre Echiré for our croissants and pain au chocolat, Le Gall for our scones, brioche and Bob.  We’re not sure what we are going to do with this butter, because its so beautiful, it would be a shame to use it for anything other than slathered thickly on a slice of country bread.

Even a stolen recipe from Buckingham palace did not turn out as expected and well, after lots of elbow grease and expanded waistlines, here we have it, our version of a Devonshire cream tea.

Artisanal Devonshire butter is a thing of beauty, so we used the next best thing, Beurre Le Gall, made with aristocratic milk from extremely well tended cows who probably eat better than your average vegetarian.

In goes the usual other ingredients plus a couple of secret ones and a specially selected flour and we mix it up until its just right.

We than spread it out and freeze it till its firm enough to cut.  Its at this point that a morning coffee rocks our world.

Leave ‘em to rise, glaze and into a hot oven it goes.

This is the crucial moment as if we get the temperatures wrong, it doesn’t go ‘puff’ and suddenly, the coffee tastes bad!

Well baked from the oven, it develops a russet crust for more oomph and flavour.  However, it remains moist and crumbly inside.

Though these scones pack a lot of flavour, we serve them with the ‘traditional’ condiments of clotted cream and strawberry jam.  This being Pavé, we give it a twist with clotted creme fraiche and strawberry redcurrant confiture.   We only serve these on Saturdays and Sundays as part of a tea set, so come on down and give it a go!

Whilst you can buy industrially produced  crème fraîche in gourmet supermarkets, they cost a pretty penny and well, just don’t taste as good!

Naturally, here at Pavé, we needed a crème fraîche with a higher fat content, slightly nuttier taste with a balanced acidity with a lower moisture content.  We were going for a ‘Frenchie’ style cultured clotted cream.  In short, nothing on the market would suffice, so we had to make it ourselves!

The first step is getting really good cream from France and inoculating it with a lactic bacteria culture.  After very careful manipulation of mixture temperature, ambient temperature and time, the mixture curdles and sets like tofu.   The nutty aroma that wafts up as we open the lid to the fermentation container is absolutely intoxicating.

Its extremely liquid at this point, somewhat akin to yoghurt in viscosity and whilst spoonable on red berries to make a smashing snack, we need to strain it through a cheesecloth to attain the texture that we want.

After a few hours of straining in the fridge, it separates into l’il Ms Muppet’s whey and curds.  However, it can’t be used immediately, as it has to mature in the fridge under a strictly controlled temperature to slowly develop its distinctively nutty and tangy flavour.

Only then, does the crème fraîche find its way into our recipes.  Any store bought crème fraîche just will not work or taste the same.  Despite all the trouble, we think its worth it!

So there you have it!   Pavé’s cultured, clotted cream and we use it in our strawberry tart, scones and other things here and there that need a flavour boost.  Sometimes….we even eat it on its own……

Apricots Bergeron, the fruit of the moment at Pavé now, comes to us from Ardeche in France.  Ardeche is a very special place for cultivating great produce, and we import our chestnuts for our ‘Pavé Signature’ chestnut and Armagnac cake from this region.

We were wondering what to do with these beauties besides an apricot tart when we thought about the most famous cake from Austria, the Sacher Torte.

Above is our test cake of this wonderful cake that we gobbled up in no time.  The  Sachertorte (Pronounced “Zakher Tort”) was ‘invented’ supposedly by Franz Sacher for some big politician in 1800s Vienna.  Recipes dating back to the 1700s have been found, but Franz’ eldest son, Eduard, made it famous when he opened the Hotel Sacher in 1876.

The genius of this cake is the complexity that lies behind its simple look.  Its basically a dense almond sponge cake cut in 2, spread with apricot jam and glazed with a chocolate ganache.

At the Hotel Sacher, its served with whipped cream to moisten the whole confection as its reputed to be dry. Whilst we have never eaten the real deal before, we have had many a bad Sachertorte before.  Soulless shops just take a cocoa powder sponge cake (They will actually use some almonds if you are lucky), slather on apricot jam from a pail (Made with more flavourings than real fruit) and glaze it with a compound chocolate (Cocoa powder + Veg. Fats + Sugar)  glaze.  

Making a real Sachertorte, or rather, a good one, takes a bit more time and effort.

So, here at Pavé, we decided to give this cake a twist.  Traditionally dense, chewy and slightly dry, we’ve taken a traditional Sacher biscuit and lightened its texture, making it moister, yet pleasantly chewy with a light but lingering chocolate flavour.

We then spread on our homemade apricot jam before glazing it with a special chocolate ganache.  We’ve added secret components here and there to surprise you and the dark chocolate was specially chosen for its flavour.  Chocolaty, yet distinctive enough to meld togather with the other flavours in the cake.  If ever there was an ‘icing on a cake’, this ganache is IT, bringing everything togather like a conductor would an orchestra.

Inspired by the Apricots Bergeron in season now, we pay homage to Franz Sacher and hope that he approves of our version of his amazing cake.