A French kitchen,
a Bangkok morning.
Ondine is a small madeleine bakery in Bangkok. Founder and head pastry chef Tim Grassin bakes every batch the same morning it leaves the kitchen.
Meet Tim Grassin
Tim grew up in France, where a warm madeleine after school was simply part of the day. He trained in French pastry and spent years in professional kitchens learning the quiet discipline behind simple things: resting the batter cold, baking it hot, and never sending out anything that is not fresh.
When he moved to Bangkok, he fell for the city's markets, its generosity with food, and its habit of turning every visit into a small gift. What he missed was a madeleine that tasted the way it should: crisp at the edge, soft inside, and baked that day.
Why Ondine exists
Ondine started with a simple idea: bring the French madeleine to Bangkok, bake it every morning, and make it the easiest thoughtful gift in the city. A box designed to be kept, an Ondine logo bag with a ribbon, a wish card, and delivery the same day.
The recipes are French. The flavours are shaped by Bangkok, so matcha, pistachio and amlou sit next to vanilla and orange blossom.
Why the name Ondine
In French folklore, an ondine is a water spirit, and the word comes from onde, a wave. The madeleine is baked in a shell-shaped mould, and its ridges look like ripples on the sea. The name felt right: a little French, a little magical, and shaped like a shell.
How we work
- Baked every morning in Bangkok.
- Twelve flavours, boxes of 3 or 5.
- A wish card in every box.
- Same-day delivery across central Bangkok.