Our Mont Kiara flagship opens its doors
We have been quietly building this bakehouse for fourteen months, and on Saturday it finally opened. The Mont Kiara flagship is the largest space we have ever leased — 280 square metres, two ovens, a marble lamination room, and forty seats spread across an indoor coffee bar and a covered patio facing the plaza.
What does that change about the bake? More than you might think.
The kitchen we have wanted since 2018
For our first six years, the bake schedule was always governed by oven space — bread shared an oven with viennoiserie at Section 17, and we had to switch the deck temperature three times every morning. At Mont Kiara, the two ovens are dedicated: a steam-injected deck for breads, a convection oven for laminated pastry. That separation is the single biggest reason the croissants here are coming out a little crisper than at the other shops.
A room you can sit in
Section 17 has always been a baker’s shop — you take your loaf and go. Bukit Bandaraya is bigger, but it sits inside a mall, and the seating is brisk. Mont Kiara is the first bakehouse where we have built proper space to stay: a forty-seat room with the kind of natural light pâtissière Imelda has wanted for years, and a coffee bar arranged so the barista can actually see who is waiting.
The pour-over flight is exclusive to this bakehouse — three single-origin coffees brewed side-by-side in 30 mL pours. Rio, who runs our coffee programme, designed the flight as a way to teach by tasting. Ask him to walk you through it; he will, and he will be delighted.
The room is bright in the morning and warm in the late afternoon. We baked it that way on purpose.
What is happening this month
Through May, we are running soft programming around the opening:
- Daily pour-over flights — included free with any pre-ordered cake.
- Saturday mornings: a one-hour open-bench session at 09:30 where you can watch laminated pastry being shaped (free, no registration).
- The first cohort of our new bakery school begins in late May. Five Sunday afternoons, six students each, levain bread fundamentals. Brief us through the form if you would like to be on the waiting list.
Hours, parking, the practical bit
The bakehouse is at G-Floor, Plaza Mont Kiara. We are open seven days a week, 07:30 to 22:00, with the coffee bar closing at 21:30. Parking is in the basement — validate at the counter for two hours free with any purchase. The patio is dog-friendly, with shade in the afternoon and a fresh water bowl by the door.
Come in, taste the difference the new ovens are making, and tell us what you think. We are listening.
— Aiman