The key, or clé in French, to making good desserts: using fresh produce and flavours as much as possible. It is an approach that pastry chefs Germaine Li and Joy Chiam first discovered during their stints at top kitchens of Les Amis and Joël Robuchon Restaurant – and one that the pair continues to champion at their very own bake shop, Pâtisserie CLÉ.
At its first outlet at the former Paya Lebar Fire Station, the patisserie is best-known for its novel sweet treats – French entremets made with local flavours. Now, it has opened a second outlet at Lucky Heights, with a bigger space to include savouries on the menu. “We also have a much bigger kitchen here, which would allow us to further expand production of our current line of treats,” shares Joy.
Viennoiseries are exclusive to the new takeaway-only store. Recipes come inspired by its Lucky Heights locale: Lucky Clover ($6.50) is a take on a good-luck charm, with buttery swirls dotted with spring onion, garlic, and bacon; while Truffle Ziggy ($8.50), topped with truffle cream, wild mushrooms, arugula, and feta cheese, is a geometric bite that draws reference to a zig-zag stairway found in the neighbourhood. Other highlights include a berry-studded vanilla berry danish ($5.80), classic croissant ($3.80), and pain au chocolat ($4.80).
Tarts and desserts that the patisserie is famous for will also be available. Options will rotate daily, and feature creations of the popular Orh Blanc Tart (from $8), a playful twist on the French Mont Blanc dessert where yam paste is used instead of chestnut paste; The Gentlemen ($8) layered with whisky-soaked sponge cake and chocolate mousse, and more.
