Between the mouthful bite of lox and cream cheese bagel in a bready sandwich form and the lightly crumbly financier injected with tomato balsamic, these are some of the new creations that Chef Ryan Kim and Michelle Tanujaya, the husband-and-wife duo behind Fragments Patisserie, have cooked up for their newly-opened flagship store in ASHTA District 8.
Since its founding as an online business in 2021, the Korean-style patisserie has made a habit of reworking familiar, classic desserts into something that suits its own style. This approach seems to be working splendidly with Fragments’ signature creations, like the creamy Basque cheesecake, a more subtly light and creamier version of the classic Spanish dessert, and their scones, a bigger and less traditional take of the English pastry infused with unique flavours.
The new menu at the flagship store continues this tried-and-tested method. Fragments’ take on a bagel sandwich, a nod to Michelle’s time in the U.S., where she developed a love for bagels, comes with fillings that range from fresh lox meshed in cream cheese, tomatoes, and some capers, to egg salad, and fresh greens and hummus. As for the bagel itself, Chef Ryan calls it “a softer and more bread-like bagel—Korean style. This unique texture pairs perfectly with our sandwich fillings, making it a satisfying and balanced option for a quick lunch.”
Then there’s the financiers, another pastry favourite of the two. Whisked with brown butter and ground almond meal for that addicting buttery aroma and moist interior with crispy outer crust, Fragments plays around with flavours such as the aforementioned tomato balsamic, churros to gorgonzola cheese. The latter is also the main character of the new Gorgonzola Basque Cheesecake, adding another tangy hint to their custard-like filling that is balanced by the slightly smoky caramelised top.
Like clockwork, a line started to form in front of Fragments’ cashier-slash-pastry showcase as soon as it opened at 10 AM. While one may credit the enthusiasm to the buzz surrounding its opening, the stream of customers flowing in throughout the day quickly proved a specific draw to Fragments, be it those familiar with the patisserie’s cred, curious crowds looking for a swift lunch and new dessert option, or lured by the clean, utilitarian design by Romy and Rama Dwiwahyu.
An inviting space that comfortably integrates stainless steel with leather seating, wooden ceiling frames and warm lighting, the flagship store is, by design, an apt reflection of Fragments’ offerings—elegant without unnecessary embellishments, yet functional at its core. At the same time, the space is flexible enough to accommodate the on-the-go office crowd, many of whom are likely to make one of Fragments’ bagel sandwiches their next lunchtime staple. “The goal was to create a gender-neutral space that feels refined and impactful, while still inviting. For our flagship, we wanted a design that reflects our brand’s identity—a perfect blend of functionality and thoughtful details,” said Chef Ryan.
