Peter Hum was a techpreneur whose IT expertise brought him halfway round the world to Asia. Growing up in Quebec, his earliest exposure to the kitchen was at his father’s Chinese restaurant in the predominantly French-speaking province of Canada. However, the younger Hum had his eyes set on the exquisite-looking French pastries, and his curiosity in the craft sparked a long journey of research into the skills and techniques of pastry-making.
His culinary passion first led him to start a French pastry business in Kuala Lumpur, Malaysia in the early 2000s, and he subsequently moved to New York, USA to spend time at the legendary food emporium, Fauchon under the tutelage of renown French pastry chef, Florian Bellanger. The eye-opening experience was the game-changer that shaped what Peter has to offer in his sweet creations today, and his recipes span years and went through an ongoing process of refinement to match the changing palate of consumers.
After spending more than two decades as a globe-trotting tech professional, recent changes induced by COVID-19 has rekindled that fire in his belly. Peter decided to make a bold career switch to pursue his first love, and teamed up with his longtime friend, Vittorio Molinari to start Jolie Patisserie. With “Jolie”, which means “pretty, lovely and nice” in French, the duo hope to use Culture Spoon as a launchpad to roll out high quality European-inspired desserts that are “pretty nice”, and also accessible to the masses.
Beginning with a modest menu, his signature 𝙵𝚕𝚘𝚞𝚛𝚕𝚎𝚜𝚜 𝙲𝚑𝚘𝚌𝚘𝚕𝚊𝚝𝚎 𝚂𝚘𝚞𝚏𝚏𝚕é 𝙲𝚊𝚔𝚎 is made of Cacao Barry’s 72% Single-origin Venezuela chocolate, a luxurious treat for chocolate lovers! Fans of salted caramel take note, his assorted 𝚊𝚕𝚖𝚘𝚗𝚍 𝚜𝚑𝚘𝚛𝚝𝚌𝚛𝚞𝚜𝚝 𝚝𝚊𝚛𝚝𝚜 are filled with his homemade sauce using Fleur de sel (French salt), giving it its distinct aroma and flavour without being overly sweet.
Available all day till sold out (closed on Tuesday)