Laurent Bernard Chocolatier Blog

CREATED WITH HEART

The People behind the Scene

Before starting Laurent’s Café & Chocolate Bar in Singapore a few years ago, Chef Chocolatier Laurent Bernard had already dedicated his life to perfecting pastry. After graduating from culinary school in practices such as Plated Dessert, Sugar Work, Modern Pastry and of course, Chocolate, Laurent travelled the world doing what he loves and does best as a pastry chef. From his hometown in France, he globetrotted to London, Bermuda, the USA and even Israel, only to land in Singapore in 2003, as the Executive Pastry Chef of Meritus Mandarin Singapore.

Since striking out on his own, with the help of his wife Iveta, he has found fulfillment in his work, doing what he does best achieving a lifetime goal. While Iveta takes care of the business side of things, such as payroll, administration and the acquiring of new products for his creations, he has the ability to fully concentrate on honing his craft and developing new recipes.

Laurent heads a team of dedicated staff who has the experience to offer up artistic flair and talent, given the opportunity to express their skills in this creative environment. His Chefs de Partie, Widad, Charlotte, Huei Huei and David each possess a set of individual traits and skills, a harmony that earns the nod from Laurent. While the former has a talent in developing recipes with his guidance, the latter brings to the table artistic flair in creative design and presentation.