About Us

OUR STORY

The very first laurent Bernard chocolatier shop opened its door in Singapore in 2006, it was the start of a chocolate revolution in Singapore. Laurent Bernard had the ambition to introduce crafted chocolate to Singapore. An expert in his field, awarded the best chocolatier in Singapore numerous times since 2017. He has accumulated over 30 years of culinary experience in 3 star Michelin restaurants, 5 star hotels such as the Waldorf in London, with well known Chefs as Paul Bocuse and Michel Roux. Today the spirit remains the same, passionate and sparkling, after receiving several awards for best chocolate, best brand and best chocolate cake, the quest for excellence that melds graceful authenticity continues to this day.

QUALITY

Only the finest ingredients are used

“I did source and select the best ingredients from around the world to make unique chocolates. The rich and intense note of chocolate from Trinidad, Venezuela or Dominican Republic… There is no compromise when selecting the precious ingredients: vintage whisky, fine tea, vanilla from Tahiti, subtle spices…”

Luxury the French way

The know how uncompromised of a French craftsman, Each indulgent piece of chocolate is painstakingly developed and moulded with excellence, pursuing traditional crafts who vouch for unique, precious skills, and can produce exceptional items. For decades, he and his team have been crafting exquisite chocolates and macarons, gracing the menus and rooms of prestigious hotels like Marina Bay Sands, The Ritz-Carlton, and Mandarin Oriental etc, as well as luxury brands and corporate institutions such as Dior, Yves Saint Laurent, DBS and Moet & Chandon with the finest locally-produced chocolate creations.

ETHICS

From Bali to Madagascar, Venezuela to Peru I select only the finest cacao, those beans are much more than a mere cacao beans to me, they are the result of a long tradition, a connection between the tree and the planters. Environmental sustainability is to provide better lives for communities, encourage farmers to produce quality rather than quantity, preserve diversity.

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