Founded in 2018, Pâtisserie CLÉ (CLÉ is French for ‘key’) was created by local pastry chefs Germaine Li (left) and Joy Chiam (right) as a way to realise their approach to French desserts -- where fresh produce and flavours are the means of invoking comfort and delight in equal measures.
Germaine and Joy first met as students at the internationally-renowned culinary institute Ferrandi Paris in 2016 to do their diploma in French pastry arts. During their course of study, Germaine worked at Patisserie Yann Couvreur. At the same time, Joy worked at the five-star luxury Hotel Le Burgundy where she worked with the pastry team to create desserts for the one-Michelin-star Restaurant Le Baudelaire and Le Charles cafe.
Back in Singapore, both continued their pastry careers in renowned restaurants. Germaine spent time at the now three-Michelin-star restaurant Les Amis while Joy worked at the three-Michelin-star Joël Robuchon Restaurant.
Pâtisserie CLÉ in the Media