THE PERSON BEHIND THE LAYERS
Maco Tye
Pastry Chef · Founder of Sugar & Flour and MACO CAFE
A journey shaped by professional kitchens, familiar flavours and a simple wish to make someone smile.
A SIMPLE BEGINNING · 2001
It began with
a frying pan.
In 2001, Maco wanted to make a birthday cake for a friend. Without baking equipment at home, he turned to something simple: a frying pan.
He made thin French crêpes, spread cream between them, and built the cake one layer at a time. What began as a thoughtful gift became a memory that would stay with him throughout his pastry journey.
Years later, that same spirit of sharing would help shape MACO CAFE: making cake an everyday pleasure that more people could enjoy, one slice at a time.
THE JOURNEY
Learning abroad.
Creating at home.
From Singapore and Tokyo to Johor Bahru, each chapter added a new perspective to Maco’s approach to pastry.
A foundation in pastry
Maco graduated from SHATEC in Singapore with a Diploma in Pastry & Baking, before joining the pastry department at Raffles Hotel Singapore. His time at the hotel included involvement across more than ten food and beverage departments.
A new perspective
A hotel exchange at Hotel Okura Tokyo introduced another perspective on hospitality and pastry craftsmanship.
Leading pastry kitchens
After leaving Raffles Hotel in 2006, Maco served as Head Pastry Chef at several fine dining restaurants, contributing to their opening teams and developing desserts that complemented each restaurant’s culinary vision.
Returning to his roots
Maco returned to his hometown to establish Sugar & Flour, bringing his experience into a business of his own.
Sweet moments, by the slice
MACO CAFE was founded with a simple idea: people should be able to enjoy a slice of cake without having to buy a whole one. It became a place for cakes, coffee and everyday moments shared with others.
Exploring another food culture
Maco established 苏格法拉千层蛋糕专卖店, a mille crêpe speciality shop in Dongguan, China, exploring a different market and food culture.
HIS APPROACH
Thoughtful layers.
Familiar joy.
Maco brings together the precision of fine dining pastry and the familiar flavours of home. His focus is on texture, balance and a gentler sweetness, allowing each flavour to come through.
For him, dessert is also a small pause in a busy day: something comforting to enjoy, share and look forward to.
“Stressed spelled backwards is desserts.”A LITTLE SWEETNESS, A LIGHTER MOMENT.
