Get personal with Jiawen from Arc-en-ciel Pâtisserie, the innovative pastry chef that is shaking up the dessert scene in Singapore, one little dessert at a time.
About Jiawen, the owner/pastry chef of Arc-en-ciel Pâtisserie:
I’ve been in the food and beverage industry for over a decade. Before opening Arc-en-ciel Pâtisserie five years ago, I worked in cake shops and restaurants. But in December 2020, I decided to take the plunge and launch my own brand from my home kitchen, right in the middle of the Covid pandemic. In March 2023, I moved into my own brick-and-mortar space at Neil Road, and it’s been home ever since.
Before all of this, I was actually a marketer for six years. But after a life-changing sabbatical in 2013, I realized life is too short not to do what you love. During that break, I traveled to places like Taiwan and the U.S., which really opened my eyes to how much more there was to experience. I stumbled upon baking and, to be honest, it felt like magic—seeing the happiness I could create with a simple pastry. That’s when I knew I had to make the switch.
I enrolled in pastry school, worked in different spots to learn the ropes, and here we are today! Arc-en-ciel, named after the French word for rainbow, reflects the colorful, vibrant nature of my creations. The vibe of the shop is cozy, inspired by the chill, park-like atmosphere I loved when I visited Paris. My cakes are a playful mix of light, airy textures and bold, fresh flavors—just the kind of treat that brightens your day!
What inspired you to collaborate with hōm? How does our brand or collection reflect your dessert creations? Which part of the hōm sweet home cake did you like best, if any?
When Vanessa first reached out to me via IG DM, I felt an instant connection—hōm struck me as a brand that shared the same aesthetic and values as Arc-en-ciel Pâtisserie. I’ve always been excited about collaborating with like-minded brands, using our space as a platform to support and amplify each other. It was also the perfect opportunity to create a customised dessert that truly reflects both our identities.
hōm’s brand colours—earthy and calming—resonated with our own style, and their thoughtfully curated homeware even mirrors some of the serving pieces we currently use. After chatting more with Vanessa and Calvina, it became clear that our audiences aligned beautifully, making the decision to collaborate feel like a natural one.
I absolutely adore the hōm sweet home cake—it carries delicate floral notes from the Osmanthus Oolong tea (sourced from Gifel Tea, a local brand we proudly carry and love!) paired with a sweet peach centre. Both the flavour and presentation speak to what our customers appreciate: a pretty, elegant dessert perfect for a lovely afternoon tea. I also feel the cake really represents hōm — it’s refined, comforting, and beautiful, just like the brand itself.
What is your dessert philosophy?
At Arc-en-ciel Pâtisserie, our dessert philosophy is rooted in creating moments of joy and escape. We hope our space serves as a little haven—a pause from the fast-paced world outside. Arc-en-ciel means “rainbow” in French, and just as seeing a rainbow brings an unexpected smile, we want our desserts to do the same. Whether it’s through delicate flavours, beautiful presentation, or a nostalgic note that hits just right, we want every guest to leave with a smile—on their face and in their belly.
What are the sources of inspiration behind your desserts?
Every dessert at Arc-en-ciel Pâtisserie has a story—and a name. You’ll notice that all our creations are named after people, and that’s because they’re inspired by very personal moments. Sometimes, it’s a dessert I’ve tasted during my travels—something crafted by a chef that left a lasting impression. Other times, it’s simply someone I care about—a friend I wanted to create something special for. Naming them this way keeps the process intimate and heartfelt, and reminds me that each dessert is a tribute to the people and experiences that continue to inspire me.
Could you walk us through your creative process when developing new dessert ideas?
My creative process always begins with flavour. I start with a flavour that has personally inspired me—something I love or that evokes a certain memory or feeling. From there, I build around it, carefully considering what complementary flavours would enhance and balance the main profile.
For example, with the hōm sweet home cake, Vanessa and Calvina shared that they loved the Osmanthus Oolong tea flavour. So we decided to make that the heart of the dessert. To complement its delicate floral notes, I suggested adding peach—a flavour that not only pairs beautifully with the tea, but also brings a soft sweetness and brightness that lifts the overall profile. It’s always a bit of a dance between instinct, inspiration, and intention.
How do you balance innovation with tradition in your work?
I believe traditional flavours carry a sense of familiarity and comfort—they’re something people naturally gravitate toward and can easily relate to. That’s why I like to revisit them from time to time, but always with an Arc-en-ciel Pâtisserie touch. I think the magic lies in preserving the essence of a classic, while adding just enough of an innovative twist to make it feel new and exciting.
One example would be our take on the Strawberry Shortcake. It’s a beloved, nostalgic dessert, but we decided to innovate by infusing the sponge itself with strawberry flavour. So instead of just getting strawberry from the fruit or cream, you get a full, fragrant burst in every bite. It’s still familiar, but with a little surprise—and that’s the kind of balance I aim for.
When developing a dessert, do you focus more on the visual appeal, the flavor, or a balance of both?
For me, everything begins with flavour. I always start with a flavour that I personally love or one that has inspired me deeply—something that resonates on an emotional or sensory level. From there, I explore complementary combinations that will highlight and enhance that main flavour, creating something layered yet balanced.
A great example is the hōm sweet home cake we created for our collaboration with hōm. Vanessa and Calvina shared that they really loved the Osmanthus Oolong tea flavour, so we decided to build the dessert around that. To complement its gentle floral notes, I suggested adding peach—its sweetness and brightness helped elevate the tea’s delicate aroma while adding another dimension to the dessert. It’s always a process of thoughtful layering, led by intuition and a desire to create something both meaningful and delicious.
How do you approach flavor pairing and experimenting with new ingredients or techniques? Especially with the unique flavour pairing we requested from you :)
Unique flavour pairings have always excited me—they’re often the first thing I gravitate toward when choosing a dessert myself. I’m constantly intrigued by combinations that are a little unexpected but still beautifully balanced. Locally, it’s still quite rare to find cakes with unconventional flavour pairings, so it’s something I hope to establish as a signature of Arc-en-ciel Pâtisserie—where customers can discover flavour combinations they won’t find anywhere else.
When I asked Vanessa and Calvina what kind of pairing they were drawn to, they mentioned Osmanthus Oolong tea—which made me genuinely excited. I’ve always wanted to create a tea-centric dessert, especially since I’m such a big tea lover myself. So building a cake around Osmanthus Oolong felt very natural. It gave me the opportunity to explore both delicate and complex notes, and to create something that felt both refreshing and refined. That’s the kind of challenge I love—taking a unique flavour and crafting a dessert that’s both memorable and meaningful.
What’s the most challenging part of the creative process for you, and how do you push through those moments?
For me, the most challenging part is finding the right balance of flavours. I’m very particular about making sure each component in a dessert is distinct and present—no one flavour should overpower another, and everything needs to come together harmoniously. It’s also important that the overall balance between sweet, sour, salty, and even bitter elements is just right. I never want a dessert to be too tangy, too sweet, or too flat—it should always feel layered, yet cohesive.
At Arc-en-ciel Pâtisserie, we aim to create desserts with clear, contrasting profiles—like sweet paired with a touch of sour, or a gentle bitterness balanced by saltiness. The goal is always to give you a well-rounded experience in every bite, one that’s never overwhelming or underwhelming, but just right.
To get there, we taste repeatedly throughout the process. Sometimes I’ll get feedback from loved ones who are familiar with our flavour philosophy, just to see how it might land with the general public. But ultimately, everything has to pass my own standard first—I’m probably my own toughest critic.
How do you know when a dessert is “ready”? What is your process for refining or adjusting a creation until it’s just right?
For me, a dessert is never truly "ready" until it’s been thoroughly tested and tasted. I make sure that each flavour shines through as it should—if any element feels off or lacks depth, we go back to the drawing board. With my extensive cake-eating experience (I’ve tasted more than I can count!), I’ve developed a good sense of how to adjust things like acidity or the balance of major flavours to get exactly the taste I’m aiming for.
Sometimes, it’s the smallest tweak—like a hint more sweetness or a touch of acidity—that can make all the difference. Ultimately, it has to meet my very strict standard. I’m probably my own toughest critic, and I won’t stop adjusting until it’s just right.
What is it about desserts that excites you and keeps you motivated to push your boundaries?
Desserts are pure love. I got into this industry because I saw firsthand how a simple dessert could bring so much joy and brighten someone’s day. The smiles and reactions from our customers are what truly fuel me—they remind me of why I do what I do. Every day, I’m motivated to create better desserts, to push the boundaries of what’s possible, and to continue bringing joy to others through the sweets we serve. That sense of connection and happiness is what keeps me excited and inspired.
How do you stay inspired and avoid creative burnout?
To stay inspired, I make it a point to take active breaks and travel to places like Paris or Tokyo. Both cities have such rich food cultures that always spark new ideas and give me a fresh perspective on flavours and techniques. Sometimes, though, it’s also important to take a breather from work or anything cake-related, to recharge and spend time doing things for myself. That time off helps me regain the energy and clarity I need to keep my creativity flowing and come back to work feeling refreshed and inspired.
Looking ahead, how do you see your creativity evolving in the future, and are there any new techniques or trends you’re excited to explore?
The dessert scene in Singapore is definitely evolving, and I believe we’re moving into a new era where desserts are seen more as art than just food. The younger generation is increasingly interested in creative, visually stunning desserts, and they’re less focused on traditional cakes as the centerpiece. We’ve already seen this shift in our night concept, where we introduced ice cream parfaits and plated desserts. The response has been amazing, especially from the younger crowd, so we’re excited to bring even more ice cream parfaits to the menu in the future.
Our cakes are also intentionally less sweet, which aligns well with current health trends and the growing focus on mindful eating. It’s something I feel strongly about, and I see it becoming even more popular as people become more health-conscious. We’re also exploring the idea of offering alcohol-free drinks, like non-alcoholic wine, to complement our desserts and create a more inclusive experience for all our guests.
As for creativity, I’m always eager to push the boundaries—whether that’s experimenting with new techniques or incorporating fresh, unexpected flavours. The future of desserts, to me, is about finding the perfect balance between art, health, and indulgence. It’s about creating experiences that excite not only the palate but the eyes as well. I’m excited to continue evolving with the trends while staying true to our vision of making desserts that are both beautiful and enjoyable for everyone.
What message or feeling do you hope your customers experience when they taste your desserts?
Your smiles are why I keep doing what I do! At the end of the day, we want every customer who enjoys our desserts to leave with a smile on their face and in their belly. That’s the essence of what we do—creating moments of joy, one bite at a time. It’s all about spreading happiness through the sweetness of our creations.
