Morning Pastries
Three days from butter to bake — viennoiserie that takes its time, then disappears by lunch.
How our croissants come together
We block-laminate French beurre AOP into a poolish-based dough across three folds. The slow part is the rest — 24 hours in the cold room before we cut, shape and prove. The result is a properly hollow honeycomb under a glossy, deeply baked crust.
The croissants leave the oven from 07:30 in three batches: plain, pain au chocolat, and the rotating special. By 11:30 the tray is usually empty — this is by design.
Pre-order a basket
What is on the tray most mornings
Plain Butter Croissant
The benchmark. Hollow, glossy, deeply golden, with a long buttery finish. RM 8.50.
Gula-melaka Pain au Chocolat
Two batons of 64% dark chocolate folded with a thread of palm sugar. RM 11.
Kouign-amann
Caramelised, lacquered, just-the-right-side-of-too-much. The most-loved item we bake. RM 12.
Pain Suisse
Vanilla creme patissiere with a scatter of dark chocolate, baked into a square pastry. RM 13.
Almond Croissant
Twice-baked with frangipane — richer, denser, made for a slow Saturday morning. RM 14.
Seasonal Danish
Currently: roasted-pineapple and cardamom. Rotates monthly. RM 13.