Germaine Li & Joy Chiam

Germaine and Joy first met as students at the internationally-renowned culinary institute Ferrandi Paris in 2016 to do their diploma in the French pastry arts.

During their course of study, Germaine worked at Yann Couvreur Pâtisserie under the tutelage of the same pastry chef who is known for his viral, Instagram-worthy desserts. At the same time, Joy cut her teeth 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.

One of their defining moments together was at a gathering held by the Embassy of Singapore in Paris. Wanting to celebrate the heritage of Singapore flavours, Germaine and Joy decided to create an orh nee-inspired tart that was popular with guests and embassy officials. This very tart is recreated and memoralised as the Orh Blanc Tart in Pâtisserie CLÉ.

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.

After the closure of Joël Robuchon Restaurant, Joy decided to continue her partnership with Germaine and launched Pâtisserie CLÉ in September 2018.

Since then, the co-founders of Pâtisserie CLÉ have made memorable strides in their pastry careers together. In 2019, Pâtisserie CLÉ was invited to create local-inspired KitKats at the KitKat Chocolatery pop-up, a stint that was very well-received. The pâtisserie has also been featured on Epicure, Wine & Dine, Lifestyle Asia and SethLui.com.

Now with Pâtisserie CLÉ’s first brick-and-mortar at Paya Lebar Office, Germaine and Joy are as passionate as ever in delighting taste buds and unlocking new desires with innovative cakes and tarts.

Other Locations: 29 Paya Lebar Road #01-01 409005

Instagram: @patisserie.cle
Facebook: @patisserie.cle