Media
RESTAURANT AND CAFE MAGAZINE - SEPT 2022
MEET THE OWNER: MARIAH GRACE, GRACE PATISSERIE
“Originally from Singapore, Mariah Grace grew up in Myanmar and New Zealand. She began baking at eight years old, making cupcakes and cookies and helping her mother in the kitchen. As she grew into her teens, Grace explored more complex recipes such as macarons.”
CAPITAL MAGAZINE - FEB 2022
SINGAPORE MEETS PARIS: THE CUISINE CLASH THAT INSPIRED GRACE PATISSERIE
“There are eight petits gâteaux in the temperature-controlled display case, next to rows of pastel-coloured macarons and a cabinet of light flaky croissants and rich golden pastries. Each dessert is named after a staff member and inspired by their individual taste.”
DISH MAGAZINE - JULY 2021
EDITORS’ PICKS: VISA WELLINGTON ON A PLATE 2021
“Gorgeous Grace Patisserie is transforming into a ramen and dessert bar for the month of August, collaborating with exclusive ramen joint, Townhouse Ramen. Personally, I can’t think of anything better than enjoying a steaming bowl of noodles followed by an exquisite dessert – and this bright little spot is a lovely place to be.”
CUISINE MAGAZINE - NOV 2020
STATE OF GRACE
“A touch of contemporary elegance with these seasonal cookies by Mariah Grace of Wellington’s Grace Patisserie”
WHITTAKER’S - NOV 2019
CHOCOLATE, MANDARIN & GINGER CHOUX
“Try your hand at this delicious Chocolate, Mandarin & Ginger Choux recipe, brought to you by Mariah Grace and using our delicious Artisan collection chocolate”
CUISINE MAGAZINE - OCT 2019
HIDDEN GEM - GRACE & FLAVOUR
“petits gateaux glow from the cabinet, glistening jewel colours flecked with edible silver and gold, nestled next to sophisticated pastel macarons and golden-crisped croissants and pastries.”
STUFF.CO.NZ - AUG 2019
FOOD & WINE - EGG-CEPTIONAL DISH FOR WELLINGTON ON A PLATE
“Grace Patisserie has created a dessert dressed as an egg for the Wellington On A Plate food festival.”
YOUR WEEKEND - 22 JUNE 2019
HOW GRACE PATISSERIE MAKES ITS CANELE
“In the hands of a less courageous cook, Bordeaux's tiny fluted cake emerges golden brown and disappointingly soft. So tricky is the making of an authentic canele, in fact, that Melbourne patissier Phillippa Grogan would even say it has to be in your blood.
Proving this assertion happily wrong are the crunchy, gorgeously textbook-perfect caneles pumped out daily by Mariah Grace at her newly opened Grace Patisserie opposite Moore Wilson's in Wellington's Tory St.”