After a successful stint as a pop-up store and corporate partners to luxury fashion retailers, the co-founders of pastry paradise Le Dessert, Julien de Preaumont and Alexis Watrin, have finally set up shop in an all-new flagship store in Admiralty’s Lab Concept.

With authentic French dessert techniques, premium ingredients and freshness being the bywords, the short-but-sweet menu of Le Dessert is a delightful canter through all things sugarlicious for pastry-minded patrons.

The cafe serves up three variants of the classic Pavlova cake – the Antoinette, their signature pavlova served with mixed berries and vanilla Chantilly cream, the Milk Tea, a citrusy dessert mixed with earl-grey Chantilly cream, and the Louis, a Valrhona chocolate Chantilly cream finished with fresh mangoes – with this last one truly winning us over. The light crunchy surface of the cake melted in our mouths, while the slight tartness of the mangoes offset the sweetness of the meringue perfectly.

Next up we tried the in-a-jar lemon tart, which is ideal for the on-the-go pastry lover. This mini dessert is conveniently stacked within the confines of the jar for a mess-free experience, offering lemon, tart crumbs, meringue and whipped cream, all loaded together for an easy yet delicious tasting. The best part? Chef Wartin has created a recipe that isn’t sickly sweet or overtly heavy, leaving you well-eager for second helpings.

Those who can’t wait to savour these latest desserts at Le Dessert should make their way to the flagship store at Queensway Plaza’s Lab Concept. Or visit their website at www.ledessert.com

Text: Bailey Atkinson