ESSENCE OF EXCELLENCE

PRESTIGE speaks to the trio helming one of KL's foremost cakeries, exploring the artisanal odyssey of Lachér Patisserie.

- MELISSA TANG

In the realm of opulence, flavour, and all things sweet, Lachér Patisserie stands as a testament to the art of French confectionery, adapted with Malaysian grace. This narrative weaves through the brand’s commitment to quality, its symphony of flavours, and the visionary foresight that earmarks its place as a purveyor of premium desserts.

“It was really the right time for all three of us,” begins Yins, the Marketing Director behind Lachér Patisserie. With reflective candour, she recounts the serendipitous union with Seng Kian, the Managing Director, and Chef Pang, who left the culinary scene of Singapore to become the heart of Lachér’s kitchen in Malaysia. From the spark of childhood dreams to the crossroads of their careers, the trio’s shared affinity for French desserts became the cornerstone of their patisserie.

LACHÉR’S PHILOSOPHY: THE CRAFT OF QUALITY

Quality is not a mere word at Lachér; it’s the essence of their craft. “We want to bring high-quality desserts to Malaysia,” Yins articulates with conviction, recalling the exquisite experience of her first Parisian dessert. Addressing the challenges of replicating such excellence amid Malaysia’s humidity, the team embarked on a quest to elevate the local pastry scene with authenticity and ingenuity. In this spirit, every offering from Lachér is a tribute to the sacrosanct traditions of French pastry art, nuanced with a Malaysian sensibility, striving to resonate with the local palate while maintaining the integrity of a classic culinary heritage.