Before it was a world-class pastry school, Sugar Flour was an open-door weekend patisserie serving exquisite pastries and delectable French sweets. If you've already joined one of the live-streamed baking box classes or attended one of the in-person sessions you might be able to whip up a textural tart or pipe your own cake — but nothing is as good as the real thing.
After hosting a one-day ice cream pop-up last December, French-trained pastry chef Maxine Scheckter is once again cranking up her resident soft serve machine 'Shirley Whirley' this week. You can expect more than your average frozen swirl — Scheckter will be serving up two different sundaes and other treats, including toasted vanilla soft serve with blueberry compote, fresh-made liege waffles with speculaas, and rockmelon sorbet.
The pop-up will be held at Sugar Flour's new headquarters at 128f Park Road, Miramar from 11.30am to 2pm or until sold out.