Patisserie Cle brings its well-crafted pastries to new River Valley flagship for fifth anniversary

How often do you find a place where you can get pastries from Michelin-starred pastry chefs at affordable prices? 

Founded in September 2018, Patisserie Cle (clé means “key” in French) is a homegrown brand known for its humble beginnings.

It was started by two aspiring young pastry chefs, Germaine Li and Joy Chiam, who were striking out on their own after separate stints at two of Singapore’s Michelin-starred heavyweights.

Li worked at French fine-dining outfit Les Amis while Chiam cut her teeth at the now-defunct Joel Robuchon Restaurant, a concept by the eponymous legendary French restaurateur.

The first physical Patisserie Cle outlet — which has since closed — was opened in Paya Lebar in 2020, followed by a second takeaway-only space at Lucky Heights that’s located in the east of Singapore, near Siglap.

To mark its fifth anniversary, pastry lovers will be treated to two new outlets from Patisserie Cle: A new takeaway venue at River Valley and a dine-in cafe concept at Dairy Farm.

Flagship operations will be moved to the new River Valley location, which is slated for a Nov 25 opening. The Dairy Farm outlet is tentatively set for a mid-December opening.

Both of these outlets will offer the brand’s iconic classics, and each will have its own outlet-exclusive item on the menu.

For the Dairy Farm outlet, guests will be treated to an adorable Moo (S$10), a delicate treat enrobed in vanilla mousse that’s shaped to resemble a cow — a cute homage to the heritage of Dairy Farm.

The dessert contains chocolate cremeux, hazelnut praline and a chocolate and almond disc layered on a chocolate sponge cake.

On the other hand, Patisserie Cle’s flagship at River Valley will play host to the apple nutmeg cake (S$10), due to the area’s 19th-century roots as a nutmeg plantation.

This entremet is made to guilefully resemble an apple. Comprising a nutmeg-spiced apple confit filling, it’s finished with a lightly spiced nutmeg mousse, white chocolate glaze and a sable base.

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Besides that, a zesty new tropico tart (S$10) will also be introduced at both outlets, featuring mango, passionfruit and coconut. 

It will join a slew of the brand’s most iconic crowd favourites, including the dainty lemon meringue tart (S$9), chocolate-laden noisette (S$9.50 a slice) and fragrant orh blanc tart (S$9) that riffs on the nostalgic local orh nee dessert.

Savoury lovers need not feel left out, as there’s also a slew of hearty brunch favourites, along with assorted viennoiseries, at both outlets.

These include the classic croissants (S$3.80) and kouign amann (S$5.40) but if plain pastries aren’t quite enough, there are also heftier bites such as the honey paprika chicken croissant sandwich (S$12). 

As with the sweets, diners can also expect some savoury exclusives. For example, there’s the pesto chicken pasta salad (S$10/ 150g) at River Valley and an indulgent caramelised brioche toast (S$12.80) that’s great for brunch dates at Dairy Farm.

For more ideas on what to eat, read our stories on Japanese buffets that are perfect for an all-you-can-eat feast and the New Jeans x McDonald’s Singapore special collab.

Do explore the new GrabFood Dine-in service for awesome deals.

You can also book a ride to Patisserie Cle at River Valley and Dairy Farm when its two new outlets open.