Flor Patisserie bids goodbye as more local F&B outlets announce closures

Online Citizen​

4 hours ago

In a heartfelt Facebook post, Japanese-style cake shop Flor Patisserie announced it would be closing its Siglap Drive outlet, bringing a 15-year journey to an emotional end.
The shop, cherished for its artisanal offerings and community feel, will serve its last slice on 11 July.
The reason behind the closure, revealed last month, was a drastic rent hike imposed by the landlord—S$5,400 monthly rent increased by 57 per cent to S$8,500 upon lease renewal.
In a farewell message posted on 17 June, Flor Patisserie's founder Heidi Tan reflected on the business's journey:
'If every year were a chapter, this story would end with 15 chapters. It is time to say goodbye—for good.
FLOR Patisserie was never just about cakes. It was about connection, creativity, and community.'
Tan described the challenges of running a small business in Singapore, highlighting that courage is required not just to build something—but to let it go.
'As I close this chapter, I do so with a heart full of gratitude… The love and support you've shown has meant more than words can express.'
The big players simply do not care: Flor Patisserie refutes Ervin Yeo, questions rent model's sustainability
The patisserie has also been vocal about what it sees as an increasingly unsustainable rental ecosystem in Singapore.
In a 9 June Facebook post, it questioned the mindset of commercial landlords.
'To them, your craft, your perseverance in offering something fresh—something not churned out days in advance from a central kitchen—is nothing more than a datapoint on their rental yield curve. '
'And if that number doesn't align with their projections, it's goodbye to you and hello to the next trendy concept,' the shop added.
Tan lamented that rent, though just one of many operational pressures, often becomes the most crushing—especially when driven by what she called 'short-term profit chasing'.
She added that landlords' expectations fail to account for the 'social cost of exchanging the hopes and dreams of young Singaporeans for greater profits'.
Her remarks came in direct response to Ervin Yeo, Chief Strategy Officer of CapitaLand Group, who had defended existing market dynamics in a lengthy LinkedIn post.
Yeo cautioned that rent controls could destabilise the F&B sector, comparing them to hawker centre models where low rents can lead to erratic operations and weakened customer trust.
He argued that vacancy taxes would have limited impact, as landlords are already incentivised to lease due to mortgage obligations.
Yeo further warned against protectionist policies that might disproportionately affect Chinese brands—praised for their operational efficiency—while Western entrants face less scrutiny.
As a more balanced alternative to rent control, he suggested offering temporary Development Charge (DC) relief, Yeo argued.
Calls grow for rental reform as SMEs struggle with rising costs
Amid this broader discontent, advocacy group Singapore Tenants United For Fairness (SGTUFF) weighed in on 12 June.
In a statement, the group urged for urgent structural reforms in rental agreements to help SMEs stay afloat.
SGTUFF proposed a two-pronged approach: short-term relief measures and long-term policy recalibration.
Among their suggestions were rental caps tied to inflation and a national rethink of urban planning and commercial land use priorities.
A wave of closures shakes the F&B sector
Flor Patisserie's impending closure is not an isolated case.
In fact, it coincided with announcements from other long-running F&B players.
On the same day—17 June—Burp Kitchen & Bar shared its decision to shut down its outlet at Bishan Park on 27 July.
After 11 years of service, the owners said the 'current F&B scene has proven too challenging' despite their best efforts.
'What began as a 100-seater restaurant in a quiet corner of Bishan Park grew into a place that had welcomed thousands of guests,' their post said.
The statement acknowledged the emotional impact on patrons, noting that the restaurant had become a familiar, comforting presence in the community.
'We all mourn the loss of our favourite restaurants… When they're gone, much of the soul of the neighbourhoods in which they resided will be gone as well.'
This marks Burp Kitchen's second closure within a year—the Bedok Reservoir outlet was shut in July 2024 after nine years.
Local media have also reported other notable closures.
Four Leaves, a long-standing homegrown bakery chain, shuttered its Paya Lebar Square outlet on 20 May.
A HardwareZone forum user noted that the space is slated to be taken over by Mr Noodles (粉面先生), a local noodle brand.
Meanwhile, Tiong Bahru Bakery is set to close its Funan outlet on 22 June, after five years in operation.
The company shared a video earlier in March hinting at the closure, and separately announced that its Eng Hoon Street flagship would pause operations in August for renovations.
'Our very first and most beloved home on Eng Hoon Street will be closing this August for a short pause… When we return, everything you've come to love [will be] refreshed and reimagined.'
Tiong Bahru Bakery continues to operate nearly 20 outlets islandwide.
Closure of over 3,000 F&B establishments in 2024
Although the Urban Redevelopment Authority reported a 0.5 per cent dip in retail rents in the first quarter of 2025, the ground reality paints a grimmer picture.
An average of 450 retail outlets shuttered every month during this period.
A Reuters report from April noted that closures averaged 307 per month from January to April 2025, up from 254 in 2024 and about 230 per month in both 2023 and 2022.
Last year alone saw the closure of over 3,000 F&B establishments – the highest number since 2005.