04 May 2026 · Seasonal
Cherry-blossom petit fours arrive for spring
A six-piece collection built around Hokkaido milk cream, sakura jelly and locally pressed yuzu — available through end of May.
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Kuala Lumpur · Since 2018
Bread that takes its time — and rewards yours.
From 36-hour sourdough to laminated croissants we still fold by hand, every loaf and pastry leaves the bakehouse the same morning it is baked. Stop in for breakfast, pre-order a celebration cake, or pour yourself a slow coffee — we kept a seat warm.
Today's bake out at 07:30
Stories from the bakehouse
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What is rising this week
22 April 2026 · Bakehouse news
Our Mont Kiara flagship opens its doors
A larger ovens room, a separate viennoiserie counter and a 40-seat coffee bar make this our most ambitious bakehouse yet.
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11 April 2026 · Craft notes
Reading a crumb: what your loaf is telling you
Open or closed, glossy or matte — head baker Aiman walks you through the cues we look for at the cooling rack.
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The everyday menu
See the full menu
Four counters, baked one shift at a time
Signature Breads
36-hour country sourdough, Sarawak black-pepper rye, Hokkaido milk loaf — the loaves we are best known for.
Loaves & rolls →
Morning Pastries
All-butter croissants, kouign-amann, gula-melaka pain au chocolat — laminated by hand on cold marble.
Viennoiserie →
Celebration Cakes
Signature roll cakes, single-tier celebrations and bespoke commissions — pre-ordered with 48 hours notice.
Cake list →
Handcrafted Beverages
Single-origin espresso, leaf teas, seasonal sippers and a small list of mocktails to match the patisserie.
Coffee & tea →
Bake-along Notes
Behind-the-bench essays from the team — ratios, schedules and the little decisions that change a loaf.
Craft journal →
Find a Bakehouse
Three Klang Valley locations, each with its own counter, kitchen and a slightly different rhythm.
Hours & addresses →
The bakehouse way
We do the slow things on purpose
Jumpnex began in 2018 as a single deck oven in Section 17, the kind of small place where the baker remembered your usual loaf by Friday. We have grown — three bakehouses, a wholesale arm, a pastry kitchen — but the rhythm is the same: long fermentation, French butter, a refusal to bake what we cannot finish before lunch.
- Levain refreshed three times daily — every dough builds from a 12-year-old starter we call Mak Senah.
- Flour milled in Selangor, locally proven by smallholder farms across Pahang and Cameron.
- French beurre AOP for laminated pastry; nothing pre-frozen, nothing reheated past noon.
- Two-year baker apprenticeships — every shaper on the bench was trained inside our kitchens.
By the numbers
Small choices, repeated daily
36h
Cold-fermentation
From mix to bake on the country sourdough — never shortcut, never accelerated.
14
Bakers in-house
A two-year apprenticeship before anyone shapes the morning bake on the lead bench.
5am
First load out
Loaves on the rack before dawn so doors open with everything still warm.
6 yrs
Of one bakehouse
Section 17 has been pulling out the same recipe of country loaf since the very first morning.
In the cups & counters
What our regulars say after the second visit
Their country loaf turned my Sunday breakfast into a small ritual. The crust is properly dark, the crumb is creamy — and they remember my standing order without me asking.
Lavinia Tan
Bukit Bandaraya · Saturday regular
I ordered a roll cake for my mother's 70th and asked them to keep it simple. They walked me through five tweaks and still came in under our budget. The cake disappeared in twelve minutes.
Faizal Idris
Damansara Heights
Coffee that actually deserves the bread it sits next to. The flat white is balanced, the seasonal yuzu fizz is beautifully restrained, and the staff actually pay attention.
Pereira Costa
Mont Kiara · Tuesday afternoons
Common questions
Before you stop by
How early should I pre-order a celebration cake?
For our standard cake list, please give us 48 hours' notice. For bespoke designs, three or four days is most comfortable for both kitchens and you. We bake celebration cakes Tuesday through Sunday and can deliver across the Klang Valley by appointment.
Do you bake without dairy or refined sugar?
A small portion of the menu is dairy-free, and we keep two refined-sugar-free roll cakes on the counter most days. Allergens are listed on every product card; if you are managing a serious allergy, please call ahead and we will walk you through the kitchen flow.
Can I reserve fresh bread to collect after work?
Yes — call your nearest bakehouse before 13:00 and we will hold a loaf at the counter. We do not freeze breads for collection; if a loaf is reserved, it was baked that morning. After 19:30, all breads are sold to staff or donated to The Lost Food Project.
Do you offer corporate breakfast and event catering?
We supply roughly forty offices and venues across the Klang Valley with a daily basket service, and we also build bespoke breakfast and afternoon-tea menus for events from twenty to two hundred guests. Send a brief through the contact form and Aiman will respond within a working day.
Where can I find your full ingredient list?
Each bakehouse has a printed allergen and ingredient binder at the counter, kept up to date by our pastry chef. Online, the most up-to-date list lives on the relevant menu page. If a key ingredient is changing — say, a new flour mill — we publish a note on the news page that week.
Are dogs welcome on the patio?
Well-behaved dogs on a leash are welcome on the outdoor seating at all three bakehouses. We keep a fresh-water bowl by the door and a small jar of plain milk biscuits — baked, of course, in the kitchen.