A Summer in Paris was founded by French Entrepreneurs.
It all started in 2017 when 3 friends visited Singapore. They fell in love with the city.
Pastry addicts, they realized the lack of high-end pastry in Singapore, and the whole idea of “A Summer in Paris” came to life.
Their idea was to bring a piece of France to Singapore, by bringing the “French haute-Patisserie”.
YANN BRYS (MOF)
In 2009, Yann developed a new technique that is used worldwide today, for piping cream on a turntable as it generates a unique and very elegant effect.
In 2011, Yann Brys was awarded the « Meilleur Ouvrier de France - MOF» accolade in patisserie by his peers. Only about 200 chefs have been privileged with the designation since the competition’s debut in the 1920s.
That is how valuable the accolade is.
Yann Brys is ranked among the top 11 French Pastry chef.
Our Pastry Chef :
Mr. Landriot began his apprenticeship in Burgundy, followed by Lyon, at Sebastien Bouillet. He took his first pastry job in Paris, at “la Patisserie des Reves”, followed by the opening of “The Mandarin Oriental Paris” as chef de partie.
A first opportunity brought him to Singapore, assigned as pastry chef at “Tiong Bahru Bakery”. After a few months of consulting in China, in Xian, he returned to Paris at “The Mandarin Oriental” and was appointed executive pastry chef.
However, he felt a huge desire of returning to Singapore. In 2017 he was back in the Lion city at “Maison Kayser.”
He was appointed Executive pastry chef of “A Summer in Paris” in September 2018, his which he could finally express all his creativity.