2018 — The first deck oven fires up at Section 17. We bake six loaves a day and keep half for the staff dinner.
Year one
Six SKUs, one starter
Since 2018
A small bakehouse that decided to stay small in spirit
Three locations later, the rhythm has not changed: hand-shaping at 03:30, doors open at 07:30, sold out by 19:30. This is what we have learned along the way.
Chapter one
The deck oven on Jalan 17/13
We opened in March 2018 as a baker's-shop, not a café — twelve seats, a single deck oven, and a starter we had carried through three apartment moves. Aiman, our co-founder, had spent two years between Tartine in San Francisco and Du Pain et des Idées in Paris, and we were certain about a few things: long fermentations, French butter, and that bread is finished in the morning, not at lunch.
The shop closed for a fortnight every July to deep-clean the ovens. It still does — only now there are three of them and the closure is staggered.
Chapter two
What we will not change
01
Wild levain only
Our country sourdough has used the same starter, refreshed three times daily, since opening morning.
02
Daily-finished bake
Whatever we cannot sell by 19:30 goes to The Lost Food Project that evening. Nothing is reheated.
03
In-house apprenticeship
Two-year programme, all on payroll. Every shaper on the lead bench was trained inside our kitchens.
04
Local where we can
Selangor-milled flour, Pahang dairy, Perak honey. We list our suppliers in every shop binder.
Chapter three
The team behind the counter
We are now fourteen bakers and pastry cooks across the bakehouses, plus a small front-of-house team trained to know which loaf came out of which oven. Long-time customers will remember Aiman (head baker), Imelda (pâtisserie chef), Mariam (front-of-house lead) and Rio (our coffee programme). Most of our team has been here longer than most cafés stay open.
If you are interested in joining us — apprentice, baker, barista or pastry cook — write to [email protected]. We hold open trial mornings every March and September.
Say hello
Chapter four
Where we came from
2021 — Bukit Bandaraya bakehouse opens with a viennoiserie counter and a marble lamination room. The cake list grows to twelve pieces.
Year three
Bangsar Shopping Centre
2026 — Mont Kiara flagship adds a 40-seat coffee bar, a dedicated cake atelier and a bakery school running monthly classes.
This year
Three bakehouses, one team