What is rising in the ovens, who is on the bench this season, and the small changes we make as the year turns.
A six-piece collection built around Hokkaido milk cream, sakura jelly and locally pressed yuzu — pastry chef Imelda walks through every piece.
Read the full story →
A larger ovens room, a separate viennoiserie counter and a 40-seat coffee bar — the most ambitious bakehouse we have built so far.
Read the full story →
Open or closed, glossy or matte — head baker Aiman walks you through the cues we look for at the cooling rack.
Read the full story →
We spent the rainy afternoons in March pairing pastries with our tea list. Here is what we settled on for the May counter.
Read the full story →
Welcoming Soo Yi and Hadi to the lead bench at Mont Kiara, alongside our most recent apprenticeship cohort.
Read the full story →
After three months of testing, we are rolling out a softer pull-apart milk loaf into the wholesale list this April.
Read the full story →We use a small set of cookies to remember your preferences, keep the bakehouse running smoothly and understand which loaves draw the most love. You can accept all or stick to the essentials.