Singapore Airlines (SIA) collaborated with Laurent Bernard Chocolatier to create a bespoke line of pralines for Suites and First Class customers travelling on flights five hours or more.
The founder, Laurent Bernard, started his journey in France, where he trained as a pastry chef before moving to London to hone his skills at Le Gavroche and the Waldorf. He later worked in other luxury hotels before settling in Singapore nearly two decades ago.
In 2006, he opened his eponymous chocolate boutique in Robertson Quay, a 30-minute drive from Singapore Changi Airport.
One of the first dessert cafés in the city, it introduced artisanal chocolates and rich desserts to a growing audience while attracting partnerships with Marina Bay Sands, The Ritz-Carlton, Millenia Singapore, and Moët & Chandon.
Now Bernard adds another feather to his cap. “Being approached by one of the world’s most prestigious airlines felt like the recognition of years of hard work, passion and dedication we’ve poured into perfecting our craft,” Bernard says.
“It’s not only a proud milestone for our team, but also a reminder that commitment to quality and authenticity does get noticed. Being part of the Singapore Airlines experience – known globally for its excellence – is both humbling and deeply inspiring,” he adds.
Here, Bernard shares the inspiration behind his creation for SIA customers.
How did you start developing the flavours for these pralines?
We are known for our distinctive range of dark chocolates, crafted with a focus on purity, origin and character. For this collection, we offered a curated selection of pure origin dark chocolates, carefully chosen for their exceptional aromatic profiles.
I selected four remarkable cacao varieties, each with unique flavour notes that are easily identifiable – a key aspect of our approach. These cacaos not only met our high standards for taste and quality but were also sourced with a strong emphasis on sustainability.
For the milk chocolate, I chose a single-origin variety from Peru. What makes this selection particularly special is that the cacao is transformed into milk chocolate directly at origin, using locally sourced milk. This process not only enhances the freshness and authenticity of the chocolate but also reduces the need for long-distance transport, aligning with our commitment to more sustainable practices.
What do you want customers to experience when they bite into these chocolates?
Our aim is to offer more than just chocolate – we craft experiences. I want each person to discover a chocolate unlike any other: one that unveils a refined and complex aromatic palette, layered with depth, character and nuance. Every piece is designed to take you on a tasting journey that is both exceptional and memorable – a true expression of craftsmanship, terroir and the art of chocolate.
The chocolates I create may appear simple at first glance – elegant in their restraint. But behind that apparent simplicity lies a great deal of precision, patience and discipline. Achieving such balance and purity of flavour is anything but easy. It requires not only technical skill, but also a sensitivity to raw materials and a deep respect for the entire process, from bean to finished creation.
How has living and working in Singapore inspired you?
As a vibrant, multicultural city, Singapore offers a rare blend of traditions, languages and cultural influences. This rich tapestry has profoundly shaped the way I approach my craft.
Being immersed in such a diverse environment has allowed me to explore deeper themes of identity, heritage and coexistence – not only through the flavours and ingredients I choose, but also in the stories my creations seek to tell. The harmony in which different cultures live and thrive here continually challenges and inspires me to create chocolates that are both rooted in tradition and open to innovation, reflecting the spirit of Singapore.
What are some of your favourite cities for dining and dessert on the Singapore Airlines network?
I have a deep appreciation for Tokyo, particularly for its extraordinary culinary scene. There is a profound sense of honour and discipline in the way a fine meal is crafted – a tradition steeped in precision, respect and artistry that continues to fascinate and inspire me.
While Paris is an easy and obvious choice, I have a special affection for Lille, a charming city located about 200km north of Paris. In the heart of its old town lies Maison Méert, a historic patisserie that has been delighting generations since 1761. Stepping into Méert is like travelling back in time – it’s a place where heritage, craftsmanship and indulgence meet in the most elegant way.
What is your favourite part about flying with Singapore Airlines?
I like Singapore Airlines for its comfort, the quality of in-flight meals and the attention to detail in service. There’s a strong sense that passengers are truly being looked after – not just served.
What is your favourite dining destination in Singapore?
My favourite local dining spot is Robertson Quay – not only for the wide variety of restaurants it offers, but also for the consistently high quality of the cuisine across the board.
The atmosphere along the river is unique; there’s a laid-back elegance to it that sets it apart from anywhere else in Singapore. What makes it truly special is the combination of excellent dining and the tranquil riverside setting. Taking a walk by the water after a meal is genuinely relaxing – a rare moment of calm in the heart of the city. In my view, it’s one of the finest dining destinations Singapore has to offer.
Learn more about the collaboration and what goes behind creating these exclusive chocolates here:
