The history of Patisserie Valerie

Soho beginnings

Patisserie Valerie was originally conceived in Frith Street Soho in 1926 by Madam Valerie. She came to London on a mission to introduce fine Continental Patisserie to the English. It was an instant success.

During the Second World War the Frith Street premises were bombed by the Luftwaffe and Madam Valerie subsequently set up shop around the corner in Old Compton Street where her legacy continues to this day in our Soho branch.

The unique café-atmosphere includes the decor left over from the 1950's epitomised by the now famous Toulouse-Lautrec style cartoons by Terroni.

Enter the Scalzo brothers

A partnership of the three Scalzo brothers - Enzo, Robert and Victor - acquired it in 1987. We have grown steadily since then, having eight sites in Central london.

Marylebone

Then in May 1993 Sagne in Marylebone joined the group. Sagne was founded in 1921 by a famous Chocolatier and pâtissier M. Sagne from Verlay, Switzerland. This famous patisserie, with its Palladian style murals, was carefully restored to its former 1920's glory.

A long standing tradition at Marylebone had been the making of marzipan animals and seasonal figures. This specialist work was undertaken by one man, Raymond Hall, who was a former Director of Maison Sagne and officially retired when we bought the business.  

However, Raymond quickly realised how much he loved and missed his work and was soon back working part-time. His many differen

t creations are popular with all ages and over the years have become collectable items for many of Valerie's customers.

Kensington

This Patisserie Valerie first opened its doors in October 2002. It took over the site of former Patisserie Francais, which was owned by the Pechon family for over three generations.

Belgravia

The first of three locations to open in 2003 was in Motcomb Street, Belgravia. It is a smaller more intimate café. Since opening in March 2003 it has become popular with local residents and many of the visitors staying at the hotels close by.

This branch offers a pleasant and calming garden area, which has been christened a 'haven' by Valerie regulars. 

Chelsea, Duke of York's Square

In April 2003, Patisserie Valerie, Left Wing Café was one of the first businesses to open in the Square. The Café’s modern internal décor was designed by IFAS in Italy.

Just a short distance from the Left Wing Café, in June 2003 Gelateria Valerie opened and Valerie’s freshly made Italian style ice-cream became the latest “rave” in King's Road!

The Gelateria (Italian ice cream parlour) was design by IFAS in Italy and strives to authentically create one of Italy’s most famous institutions in the heart of London’s fashionable Chelsea. The indoor seating is limited to 18-20 seating stools but 60 people may be accommodated in the Canopy / Parasol areas outside.

Piccadilly

Our Piccadilly branch opened on in April 2005.

Spitalfields

Spitalfields marked a fresh, funky departure for us in December 2005. Until then we had been strictly a West End affair.

For our first City location we engaged the talents of two of Britain’s leading names in art and architecture for its new opening in Spitalfields. The Sir Norman Foster designed Pavillion building is a stunning example of design and architecture that reflects Foster’s belief in the quality of urban design and its effect on our wellbeing. Spanning over 7,000 sq. ft. over 3 floors, the building features a striking glass frontage with panoramic views over open space. Acclaimed artist and sculpture, Guy Portelli, was commissioned to design the interior. Portell’s work acknowledges Patisserie Vallerie’s patronage of art.

Spitalfields houses our state-of-the-art basement kitchens, where a battery of eight chefs hand-make our renowned ice-creams, rich chocolates, breads and cakes daily.

Risk Capital Partners Ltd acquired a majority interest in the business in September 2006.

Queensway

A new Valerie opened in Queensway on 9 July 2007.

Druckers and Patisserie Valerie

Early in 2007 Patisserie Valerie joined forces with Druckers Vienna Patisserie. Both companies share the same belief and pride in the quality of hand-made authentic continental pastries and confectionary. So the synergy between the two made the merger a fairly logical one. The opportunity of being able to offer the 'customer experience' further a field throughout the country was an irresistible one.

Both companies can trace their roots back through several generations of Viennese and Belgian ancestry. This is evident today in the production methods and variety of the patisserie product range on offer in each location. Find out more about Druckers and Patisserie Valerie.