Wondering about Antonio Bachour’s collab with The Fullerton at Antonio Bachour Afternoon Tea?
From a little boy’s fascination in his family’s Puerto Rican bakery to becoming one of the world’s most celebrated pastry chefs, Antonio Bachour’s journey has always been about following his passion.
Antonio Bachour’s Pastry Magic at The Fullerton
Now, that passion has arrived at The Courtyard at The Fullerton Hotel Singapore, where Bachour has created an afternoon tea bringing his signature style together with pastries developed specially for The Fullerton. Available from 15 August to 15 November 2026, the collaboration pairs sweet and savoury creations with TWG tea or Bacha Coffee.
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Shaped by the Oven Floor
Bachour was born and raised in Puerto Rico to Lebanese parents, growing up around his family’s bakery. He initially dreamed of becoming a pilot, but around the age of 10, the bakery opened his eyes to another world. He watched the pastry chefs at work, became fascinated by what they were creating and began helping out. By his early teens, he was making bread and croissants.
That fascination eventually took him to the French Pastry School in New York and L’École Valrhona in France, building the technical discipline beneath his highly recognisable style.
Yet his creations never feel like exercises in technique. They feel alive.
Colour is one of Bachour’s signatures, but so is contrast. A rich chocolate can meet bright citrus; a creamy filling can give way to crisp pastry; a delicate fruit note can cut through something deeply indulgent. His pastries are miniature compositions, with each layer doing more than simply looking beautiful.
A Little Bachour, A Little Singapore
The afternoon tea is served as one continuous procession of savoury and sweet, with Bachour’s signature repertoire alongside creations developed specially for The Fullerton, folding Singaporean flavours into his language of fruit, chocolate, pastry and mousse.
Savoury Bites
The savouries reveal one of Bachour’s favourite tricks: playing with weight and texture.
The Foie Gras Crème Brûlée is surprisingly light on the palate. The foie gras is whipped into an airy preparation, softening its intensity and richness and giving it an almost cloud-like quality. The brûléed surface adds a delicate caramelised crackle against the feather-light savoury centre.
The Sweet Corn Financier with Goat Cheese and Chive takes the opposite approach. Almost too pretty to disturb, the little financier has a delicate golden form, but the goat cheese brings a denser, more assertive savouriness. Where the foie gras was lifted and lightened, the goat cheese gives the financier weight. Together, they demonstrate Bachour’s instinct for contrast, not simply between flavours, but between the way those flavours feel.
Sweet Delights
The same thinking is carried through the sweets.
Bachour’s Rocher is an especially indulgent expression of it. Inspired by the familiar hazelnut chocolate confection, his version combines a crisp chocolate exterior with soft gianduja mousse, chocolate ganache and hazelnut praline. It is intensely nutty and chocolatey, but the different textures keep the richness moving.
The Coconut Panna Cotta with Guava Soup and Tropical Fruits was one of my favourites. The panna cotta is deeply creamy and beautifully yielding, before guava and citrus cut through with bright acidity. It is a reminder of how Bachour uses acidity almost like punctuation, giving a dessert a sharp little turn just when it might otherwise become too indulgent.
The Calamansi Yuzu Matcha Entremet pairs calamansi with yuzu and matcha, using bitterness and acidity to temper the sweetness.
A Bachour classic also makes an appearance in the Exotic Pressed Sablé, built around coconut pressed sablé, passionfruit crémeux, exotic fruit jelly and coconut whipped ganache. Buttery coconut and tart tropical fruit meet a lighter coconut finish in another study in contrasting textures and flavours.
The Mango Brioche, developed specially for the collaboration, adds another tropical note.
There is a clear thread running through them. Bachour does not seem interested in making a pastry simply sweet. He wants it to have somewhere to go.
A Mind in Motion
That instinct comes directly from the way Bachour thinks about pastry.
A flower, a film or a piece of architecture can set his mind racing. “When I see something beautiful, my mind is working like crazy,” he says. His eyes are constantly taking in shapes, colours, textures and ideas that might eventually find their way onto a plate.
It is easy to see that mindset in his pastries. The colours are vivid, but they are rarely there simply for spectacle. Shapes are playful, but underneath them is an understanding of structure.
Bachour’s highly recognizable, sculptural viennoiserie also takes a bow in Singapore. His celebrated Mascarpone Strawberry Bow Tie has become one of his most signature creations, reflecting the precision of his laminated dough technique.
At The Fullerton, this pastry is available separately alongside other Bachour pâtisserie and viennoiserie creations, including the Pecan Marzipan Crescent, Rocher Croissant and Raspberry Flower Basket, for dine-in and takeaway.
The Discipline of Detail
For someone whose pastries look so intricate, Bachour’s philosophy about technique is surprisingly simple.
He says one of the biggest mistakes he made earlier in his career was trying to do things too quickly. Pastry, he learnt, does not reward shortcuts. You have to build things step by step, allowing each component to do what it is supposed to do before moving on.
That discipline is evident in the afternoon tea. A mousse needs the right texture. A crémeux needs the right consistency. Fruit needs enough acidity to cut through the fat and sweetness around it. A crisp layer needs to remain crisp. Each element has a job.
The World on a Plate
Bachour’s inspiration remains deeply personal. The family bakery where he discovered pastry is still part of his story, as are the flavours and traditions of his Puerto Rican and Lebanese heritage. Today, he travels extensively for collaborations, masterclasses and culinary projects, and says he onlye spends five days a year at home.
And he is still looking.
So what’s his inspiration from Singapore? Bachour told us that taro has caught his attention, and he has been thinking about how to turn it into a dessert, experimenting with the idea for months. Inspiration may arrive in an instant, but the pastry itself takes time.
Perhaps that is the most compelling thing about Bachour’s work. The wonder comes first. The technique follows.
And somewhere between the two, a little pastry becomes something worth remembering.
Antonio Bachour Afternoon Tea
When: 15 August to 15 November 2026
Where: The Courtyard, The Fullerton Hotel Singapore, 1 Fullerton Square, Singapore 049178
Opening hours: Daily, 12.00pm–2.30pm and 3.30pm–6.00pm
Prices: S$75++ per adult | S$45++ per child (6–11 years)
