curved wood, rattan, and macaron displays frame a tropical french pâtisserie in singapore

Curved and Tropical Displays frame Pierre Hermé Pâtisserie by CCD

 

The Pierre Hermé Paris flagship store in Singapore, designed by CCD, translates the brand’s approach to pâtisserie into a spatial experience. The project establishes a dialogue between the formal refinement of French pastry culture and the climatic and cultural context of Singapore, avoiding direct replication of the Paris boutique in favor of a localized interpretation. The entrance combines references to a Parisian street café with elements of a tropical garden. Sculptural macaron installations are positioned within dense greenery, integrating the brand’s identity with the surrounding environment. This threshold condition introduces the spatial narrative, where natural and constructed elements intersect.

 

Inside, the interior is organized through contrasts in color, texture, and material. Smooth and rough surfaces are juxtaposed to create a tactile environment that reflects the compositional qualities of the brand’s products. Display systems are arranged along curved counters, guiding circulation while presenting pastries, cakes, and bread with controlled precision. A central circular counter functions as a focal point, dedicated to signature items such as macarons, chocolates, and cakes. The spatial configuration is defined by continuity and adaptability. Curved geometries organize movement and establish a layered layout that can accommodate changing displays and seasonal variations. The design integrates spatial, graphic, and lighting elements into a cohesive system, aligning with the brand’s emphasis on composition and detail.

all images by Boris

 

 

Rattan Seating and Soft Tones Respond to Singapore’s Climate

 

Material selection by Hong Kong-based practice CCD reinforces this approach. Natural wood surfaces and warm lighting conditions create a neutral background that emphasizes the visual qualities of the products. The contrast between the texture of wood and the refined appearance of the pastries introduces depth without disrupting the overall coherence of the space. Sustainability is addressed through the introduction of cloth-based packaging, which combines functional considerations with references to regional material practices. This element contributes to a broader integration of local and global influences within the retail environment.

 

The second floor extends the program by combining retail and dining functions. Savory and sweet offerings are presented within a unified spatial framework, including an ice cream and bubble tea bar that introduces a hybrid format. The dining area is organized as an open, light-filled environment that responds to Singapore’s tropical climate. Furniture and material choices further articulate this response. Custom rattan seating introduces a lightweight and breathable element, while maintaining continuity with the overall material palette. Colors are derived from natural wood tones and muted variations associated with the brand’s products, including soft pinks, beiges, and off-whites.

macaron sculptures are embedded within dense greenery

 

 

Spatial Flow and Illumination Shape a Layered Interior Experience

 

Spatial organization on this level continues the use of curved forms. The layout accommodates both enclosed and open seating conditions, including a tea salon and areas oriented toward exterior views. This arrangement supports different modes of use, from individual seating to group gatherings. Light plays a central role in defining the interior atmosphere. Daylight enters through large openings, interacting with artificial lighting to produce a shifting condition throughout the day. The illumination highlights the products while reinforcing the spatial hierarchy.

 

Across both levels, the project by CCD operates as a coordinated system in which architecture, material, and display are aligned. The design frames the retail and dining experience as a continuous sequence, where spatial organization and sensory elements are integrated into a cohesive environment.

the flagship store translates pâtisserie into a spatial experience

contrasting textures define the interior material palette

a central circular counter anchors the retail layout

smooth and rough surfaces create a tactile environment

the layout adapts to seasonal and programmatic changes

daylight and artificial light interact throughout the interior

curved counters organize circulation and display

warm lighting emphasizes color and material contrast

wood surfaces provide a neutral backdrop for display

retail and dining functions are combined on the upper level

 

project info:

 

name: Pierre Hermé Paris Flagship Store, Singapore
architect: CCD / Cheng Chung Design (HK) | @ccd_chengchungdesign

area: 572 sqm

location: #01-234/234A, WEAVE, 26 Sentosa Gateway, Resorts World Sentosa, Singapore 098138

 

client: Pierre Hermé Paris

owner: Resorts World Sentosa

interior designer: CCD Singapore

lighting designer: CCD Singapore x BPI

signage designer: CCD Singapore x Corlette 

photographer: Boris

 

 

designboom has received this project from our DIY submissions feature, where we welcome our readers to submit their own work for publication. see more project submissions from our readers here.

 

edited by: christina vergopoulou | designboom

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