About

At On, we are passionate about food and culture.

We aim to bring you the finest handmade French patisserie with an Oriental influence. Sourcing only top ingredients helps us to create sublime bursts of flavour in every pretty treat. We pay rigorous attention at every stage, from the flavour to preparations to baking and decorating.

Head chef Loretta Liu started On Café as a tribute to her close Japanese friend who in 2010, succumbed to cancer. The character 'On' represents warmth and family, and was chosen because we believe in the ability of food to bridge cultures and strengthen relationships. We hope to do this both through our patisserie and our cooking classes. Life is precious, and best shared with others – a philosophy which applies beautifully to our food as well.

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Here at On, our patisserie is made in the traditional French style but updated with the best of Japanese/Oriental flavours, style and elegance. We hope you will join us either for some of our sweet treats, or for a cookery class soon.

Head chef: Loretta Liu

Loretta LiuInternational award winning chef, Loretta Liu grew up in multicultural Singapore and was exposed to many different foods from a young age. Her love for fine food propelled her into the kitchens of the Raffles Hotel where she was schooled in classical French cooking by the likes of Pierre Gagnaire, Frederic Bau and Alain Ducasse.

Moving to the UK, her excellence in the kitchen was again recognised and Loretta became a chef and cookery school teacher in Raymond Blanc's Le Manoir Aux Quat' Saisons.

Loretta took a short career break to start a family; her interest in education inspired her to train as a Montessori teacher.

In 2010, Loretta returned to her first love and started On Café. She has grown the business to meet rising demand from customers ranging from individuals to Michelin starred restaurants. In 2011, On Macarons appeared in Time Out London’s feature on the Best Macarons in London, and are bestsellers in Harvey Nichols, Knightsbridge.

Loretta has appeared on Kirstie Allsopp’s ‘Handmade Britain’; she taught and helped Kirstie win 1st prize with her recipe for Eclairs filled with fruity kumquat Chantilly cream. Loretta has also taught at Jean Christophe Novelli’s cookery school.