Why this pastry chef returned to M’sia to start a patisserie brand that’s now in 4 spots

The patisserie scene in Klang Valley has bloomed over the years, with more people indulging in fine desserts and yummy pastries. 

One business that has popped up throughout those years is Champignons Patisserie founded by a pastry chef by the name of Kingsley Kwoh. 

Kingsley had studied at the Malaysia Institute of Baking (MIB) where he picked up his baking know-how. 

“I’ve always been interested in creating art. Turning a blank canvas into something meaningful—that’s what excites me,” he shared with Vulcan Post. “I actually spent a year in art college before moving into baking.”

During that stint, he realised that pastry gave him the best opportunity to express creativity. It was particularly attractive since he had loved sweets since he was a kid. Plus, Kingsley’s childhood was filled with memories of his mom baking at home. 

So, he delved into baking, spending 10 years working with Mandarin Oriental in both KL and Macau before starting Champignons Pâtisserie in 2019. 

Becoming an entrepreneur 

The story of Champignons began when Kingsley made his way back to KL from Macau. He yearned to express his creativity and skills. Having seen so much artistry in patisseries abroad, he also felt compelled and inspired to bring that same level of quality and beauty to his hometown.

Years of industry experience had given him a strong foundation, but what really pushed Kingsley forward in his entrepreneurial journey was the support of people around him, from family to colleagues to customers. 

“I knew I had something different to offer, and that pushed me to take the leap. It wasn’t about being 100% ready—it was about believing I could grow into it,” he expressed. 

Having cultivated a career as a pastry chef, though, trading the chef’s hat for an entrepreneur’s thinking cap has involved its own set of challenges. 

With time and practice, he’s learnt how to balance creative ambition with what the market really needs. 

“I’ve grown from seeing things only from a chef’s point of view to thinking like a business owner,” he expressed. 

While the business is still rooted in quality and creativity, Kingsley now places more emphasis on consistency, team development, and building a sustainable business model. 

“We’ve refined our offerings to suit customer preferences while keeping our standards high,” he summarised.

Scaling above the competition 

The quality for pastries and desserts in the Klang Valley has risen plenty in recent years, making it harder than ever to stand out. 

“It’s true, the F&B scene in Malaysia is growing fast. It’s not easy to stay relevant, but for us, it’s about staying consistent and always going back to why we started,” Kingsley said. “We don’t just follow trends. We stick to what we do best, and we keep pushing to refine it.”

For them, their core offerings include a range of petit gateaux and cheesecakes. Every festive season, the team also flexes their creative and culinary muscles to develop new flavours. 

At the same time, you can’t just stick to what you know without adapting. The founder knows this, having weathered tough times such as the pandemic. 

To stay afloat, the patisserie quickly launched a Takeaway Afternoon Tea Set focused on delivery and gifting. 

“That move helped us survive and grow. By 2021, we had expanded our production kitchen. That entire experience, and how the team pulled together, is something I’m really proud of,” Kingsley expressed.

Through these strategies, Champignons has been able to grow to four touchpoints. The business’ products can be found in 1Utama and Kota Damansara, as well as in 1 Mont Kiara’s Hachi Bakery and Taste by Champignons in Ekocheras. 

At this point, you might be wondering: What is Taste by Champignons?

Champignons is actually a group comprising a few owner-chefs, and Kingsley is one of them. His focus is on desserts and pastries, while the other partners lead the restaurants, which includes Champignons at Oasis and Taste by Champignons.

Growing the quality 

With the patisserie scene growing over the years, oversaturation might be a concern. Too much supply and not enough demand can be detrimental for businesses.  

Kingsley doesn’t think it has come to that point yet, though. Not anytime soon. 

“I believe the patisserie scene will definitely keep growing. More people are starting to appreciate not just the taste but the craft behind it. I hope to see pastry chefs in Malaysia earn the same respect as professionals in other fields.”

Champignons continues to contribute to that dream with the goal of opening more outlets and reaching more communities. 

This way, the team can keep innovating and building on their mission.  

The mission behind Champignons has always been quite straightforward. Kingsley wanted to present a French-European patisserie with his own flair to KL and PJ. He envisioned the business being of top-notch quality, but wanted to make the offerings accessible and affordable.

“I think we’re halfway there,” he says, six years into building Champignons. “There’s still a lot I want to accomplish, and we’re constantly working to improve and serve better.”

This continual improvement aligns with the chef’s own business philosophy. “Keep going—don’t give up easily,” he shared. “Either go all in, or don’t do it at all.”

Featured Image Credit: Champignons Patisserie