Cherry-blossom petit fours arrive for spring
Spring is a quiet season here in Kuala Lumpur — we feel it more in the imports than in the air outside — but the cake counter is where we let it speak. This year, the collection is built around three things: the second flush of yuzu coming through from Bentong, a gift of pickled cherry blossoms from a regular who recently moved back from Kyoto, and a milk pâtissière we have been quietly testing since January.
What is in the box
The 2026 spring petit-fours box is six pieces. We chose them so that you can move from gentle to bold and back again across an afternoon — the order on the box is the order we recommend.
- Sakura jelly & milk dome. A clear pickled-cherry-blossom jelly hovering over Hokkaido milk pâtissière. The cleanest opening note we could think of.
- Yuzu-tonka tartlet. Sablé Breton, yuzu curd, a whisper of tonka. Sharp and floral.
- Roasted-strawberry & black-sesame éclair. Choux baked dark, filled with strawberry pâte de fruit and a black-sesame chiboust.
- Almond-mochi friand. Chewier than its French cousin, stuffed with brown-butter almond cream.
- Matcha & white peach financier. Roasted matcha, ripe peach compôte, a teaspoon of acacia honey.
- Genmaicha caramel chocolate. A 70% ganache cut with toasted-rice-tea infusion, finished with sea-salt caramel.
How to taste it
This is, frankly, a lot of pâtisserie at once. We recommend slowing down: split the box across two afternoons, share with one or two friends, and brew the right thing alongside. A cup of Sakura Sencha sits beautifully with the first three; the financier and the chocolate prefer something darker — an Earl Grey, a long black, even a flat white if it is morning.
If your palate is still sharp by piece six, you will know which note to chase next year. We have already started writing the autumn brief.
Where, when, how to order
The box is available at all three bakehouses through the end of May. Pre-orders go out 48 hours from order, with the kitchen pulling the matcha financier last so it does not dry out before pickup. To reserve a box, please send us a brief with the date, location, and any allergens to avoid.
If you have feedback on the collection — particularly on the sakura jelly, which we have been refining for two years — I would love to hear from you. Drop a line to [email protected] with “Spring 2026” in the subject and it will land directly with me.
— Imelda