Tropical Twist for Pierre Hermé Paris Singapore

French pâtisserie meets tropical design in the new Pierre Hermé Paris flagship store in Singapore, where Singapore-based design practice CCD has created an immersive retail environment shaped by curved timber forms, rattan detailing and sculptural macaron-inspired installations.

Rather than replicating the brand’s Paris boutiques, the project reinterprets the renowned pâtisserie through the lens of Singapore’s climate and cultural landscape.

GALLERY  

The result is a retail and dining destination that balances the refinement of French pastry-making with the lush character of a tropical setting.

The spatial narrative begins at the entrance, where references to a Parisian street café merge with the atmosphere of a tropical garden. Oversized macaron-inspired sculptures are embedded within dense greenery, creating a playful yet sophisticated threshold that introduces visitors to the brand’s identity while responding to the surrounding environment.

Inside, CCD has organised the store through a careful interplay of colour, texture and materiality. Smooth and textured surfaces sit side by side, echoing the layered compositions and delicate craftsmanship of Pierre Hermé’s pastries. Curved display counters guide customer circulation throughout the space, presenting cakes, breads and pastries with precision while maintaining a fluid sense of movement.

At the centre of the store, a circular display counter showcases the brand’s signature products, including macarons, chocolates and cakes. Curved geometries continue throughout the interior, creating a flexible framework that can adapt to seasonal collections and changing product displays. Spatial, graphic and lighting elements are integrated into a unified system that reflects the brand’s meticulous attention to detail.

Natural timber surfaces and warm lighting establish a restrained backdrop that allows the colourful pastries to remain the focal point. The contrast between the organic texture of wood and the polished appearance of the products introduces visual depth without overwhelming the interior. Sustainability is also considered through the use of cloth-based packaging that references regional material traditions while reducing reliance on conventional packaging formats.

The second level expands the experience beyond retail, combining dining spaces with an ice cream and bubble tea bar. Open and light-filled, the upper floor responds to Singapore’s tropical climate through custom rattan seating and breathable materials. Soft pinks, warm beiges and off-white tones drawn from the brand’s product palette complement natural timber finishes throughout.

Across both levels, CCD has created a cohesive environment where architecture, materiality and display work together to transform the experience of French pâtisserie into a carefully curated spatial journey.

Images by Boris via Designboom

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