For Pierre Hermé, pastry transcends food to become a form of emotion, architecture, and art. Each creation shapes its own world of flavour, and the Singapore flagship store translates this vision into a spatial experience. CCD’s design for Pierre Hermé Singapore embraces the spirit of localisation. Rather than replicating the Paris boutique, it brings together the refinement of French patisserie with Singapore’s tropical vitality.
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- Photo credit: Boris
Here, the entrance sets the tone with a fusion of Parisian street café and tropical garden. Macaron sculptures glimmer among lush greenery, like sweet fruits peeking through the leaves, lending a poetic nod to the brand’s signature creation, rooted in the island’s natural charm. Inside, bold contrasts of colour and texture awaken emotion. Smooth and rough surfaces play in harmony, creating a tactile rhythm that mirrors Pierre Hermé’s desserts. The layout unfolds through gentle curves and layers of sweetness. Cakes, pastries, and breads are displayed along a curved counter, while a central circular counter celebrates Pierre Hermé’s iconic macarons, chocolates and French cakes.
From the moment guests are seated to the crafting and tasting of each dessert, every step is choreographed like an interlinked act in a theatrical performance. Everyone in the store becomes part of this culinary stage of experience. Attention is paid to every detail from signage and graphic design to spatial layout and lighting. This mirrors Pierre Hermé’s own approach to pastry-making where each ingredient is selected with care and every creation crafted with discipline and artistry.
Natural wood furnishings and warm lighting bring a sense of calm and comfort. The soft glow highlights the vivid colours of the desserts, while the contrast between wood’s raw texture and the delicacy of pastry adds a subtle depth to the space. In response to sustainability principles, the store introduces cloth packaging, combining eco-consciousness and gift-worthy elegance. This mix of Eastern tradition and Western confectionery reflects the brand’s cultural sensitivity within a global context.
In the second-floor area, Pierre Hermé’s world-first ice cream and bubble tea bar brings French artistry and Asian charm into playful harmony. The dining area welcomes with an airy, light-filled atmosphere. Custom rattan furniture, with delicate weaves and gentle curves, offers a sense of visual coolness, while its sustainable and tactile nature evokes the feeling of a soft breeze in a tropical garden.
The colour palette is rooted in natural wood tones, complemented by muted macaron hues such as blush pinks, soft beiges and creamy whites. These shades echo Hermé’s iconic Ispahan dessert, where rose, lychee, and raspberry mingle in a delicate gradient of flavor and colour.
