The mixed berry tart is a best-seller in the eatery and features raspberries and blackberries atop a tart base that is firm but yields to a beautiful buttery interior. — Photos: RAJA FAISAL HISHAN/The Star
Growing up, Farid Tawfik had very little resources or money at his disposal. The son of a Felda settler, he grew up in a one-bedroom house in Johor that he shared with his parents and five siblings.
As a child, he sometimes accompanied his father to the oil palm plantation to help with the back-breaking labour involved. Often, he would also turn up at the hospital where his mother worked as a cleaner because he missed her so much.
“Even though I wasn’t sick, I would purposely go to the hospital because I wanted to see my mother!” says Farid.
Farid knew that because his family had very little money, he had to work extra hard to compete with his peers.
“I knew about my parents’ struggles, so I think that is what made me stronger as a person,” he affirms.
Rosa (left) and Farid have combined their love of baking with their science backgrounds to craft delicious Parisian-style pastries and sweet treats.
After he completed his SPM, he received numerous scholarship offers and eventually ended up studying in Sydney, Australia, where he completed a degree in medical science.
It was also while he was in Australia that Farid’s love of cooking began to grow, as he supplied home-made kuih to local cafes.
“I started cooking when I was nine years old, because I had to be independent from a young age. I remember the first meal I made was nasi goreng, which I actually cooked in my neighbour’s house when she was not around. My mum was so mad when she found out I had done that!” says Farid, laughing.
After completing his degree, Farid went to Paris, France to complete his scientific research training. It was there that he met his then-boss Frederic Marc Rosa. Rosa was the head of a scientific research unit and the two bonded over their love of science and food.
“I am a biochemist by training, but I have always had a sweet tooth and my grandmother was a very good home cook, so I was infused with a love of food from the time I was a child. And when I met Farid, we had a common interest in baking and I thought, ‘Well, this could be something I could do in my retirement’,” says Rosa, who travels frequently to Malaysia but lives in France as he has children and grandchildren there.
The eatery occupies a small little space but is quaint and very charming.
In Paris, Farid discovered the joys of the city’s numerous patisseries and ended up taking up a pastry course to learn how to make French-style sweet treats. He came back to Malaysia in 2016 and waited to fulfil the requirements of his scholarship and work in the medical science field. When he was released from his bond (as no jobs were available), he and Rosa decided to go full steam ahead with their dream of opening a French-style patisserie in the Klang Valley.
Marc et Farid Patisserie was born in 2019 in Kota Kemuning, Selangor. The business was only a few months old when the Covid-19 pandemic hit. The fledgling eatery survived but in 2022, two things happened: Rosa retired from his job in France, and he and Farid decided to shutter their first branch and move to the more upmarket enclave of Taman Tun Dr Ismail in Kuala Lumpur, where Marc et Farid has now found a happy, thriving home.
At their TTDI space, which Farid calls his “kitchen lab”, the duo employ their considerable science backgrounds to mastering and executing the perfect sweet treats.
Macarons are a specialty at the eatery, which does quite possibly the best version of it you are likely to find in the Klang Valley.
“Baking involves chemistry and physics properties and how different elements react to each other, so even in the kitchen, I incorporate science so I train my staff not just simply follow a recipe and make pastry – it is about understanding they whys behind the processes,” says Farid.
At the patisserie, the two have chosen to focus on tarts – which they now specialise in – as well as macarons and other classic French desserts like the evergreen opera cake.
To start your sweet odyssey here, try the Mixed Berry Tart (RM20.90) which is one of the eatery’s best-selling items.
While Rosa says a mixed berry tart isn’t common in France, even he is blown away by this concoction which features raspberries and blackberries alongside an almond tart shell, almond cream and a raspberry compote. The tart shell is fantastic – firm on the outside with a gently yielding buttery interior. The berries are fresh with a gentle fruitiness and slight acidity which complement the tart base extremely well.
Up next, have a go at the Lemon Tart (RM14.90), featuring a firm tart shell which has a good bite and a biscuity, crumbly mouthfeel once pried apart. The lemon here is thick with a good amount of sunshiny, lemony tang and a touch of sweetness to balance this entire assortment out.
The lemon tart is a true delight from start to finish.
Macarons are one of the patisserie’s specialties and the recipe here has been supplied by Rosa himself.
“It is so tricky to figure out how to do it – it has to be baked in very specific conditions, it has to be crispy on the outside, soft inside and creamy in the very middle. Otherwise it is not a macaron, it is something like that, but not a macaron,” says Rosa.
The Le Macaron (RM7) here has nailed all these characteristics and then some. Each macaron boasts a crispy outer carapace that melds fluidly into a soft, gooey inner core and a creamy, fruity layer in between. This is probably the most perfect incarnation of a macaron that you are likely to find anywhere in the Klang Valley.
The Opera Cake (RM19.90) is a classic French sweet treat made up of almond sponge, coffee syrup, buttercream and chocolate ganache. Here, the cake is oozing with coffee-laced flavours, spongy layers and a hint of chocolate all in one breath. It’s the perfect afternoon delight or tea time snack to indulge in with a cup of coffee in hand.
The creme brulee incorporates Madagascan vanilla, which is what gives it a superior edge.
If you have stomach space to spare still, definitely look at trying the Crème Brulee (RM16.50). With just a gentle whack, the torched outer core opens its hard, trusty doors to reveal cool, silken innards just bursting with perfumed Madagascan vanilla flavours – the quality of the vanilla is superlative, and this is what gives this crème brulee a decided edge.
Finally, try one of the savoury options on offer in the form of the Spicy Chicken Quiche (RM23.90). “Spicy” might be a bit of a misnomer here, as the spice level is relatively tame, but the quiche itself is incredible – soft and tender with just the right amount of squidge and squishiness. Even if you’re not a fan of quiche, this particular iteration is worth a try.
Moving forward, Farid says the plan is for Rosa to eventually move to Malaysia permanently with his family and for the two of them to work on expanding the brand while also ensuring that the quality is not lost in the process.
The spicy chicken quiche is a true delight.
“When you are a small business, you pay attention to detail and you can make sure that you have quality. When you expand, you have to rely on other people and make sure they are doing the same,” says Rosa.
His views are echoed by Farid, who is a bit of a control freak and enjoys taking charge of every aspect of the food production process.
“I like being involved in everything. It is very small but I enjoy the experience and feeling of running this intimate little shop.
“Also because I know what it’s like to have nothing, I am not running Marc et Farid to become a millionaire, I am doing it because I always dreamt of having something small that would capture people’s hearts,” says Farid, smiling.
Marc et Farid Patisserie
12, Persiaran Zaaba
Taman Tun Dr Ismail
60000 Kuala Lumpur
Tel: 012 575 8048
Open Tuesday to Sunday: 12pm to 6pm
