Pastries & Desserts
The everyday side of the bakehouse — laminated doughs, local custards and small desserts that make an ordinary Tuesday feel earned.
Baked before the city wakes
Our ovens start at 4:30am so the counter is full by nine. Croissants are laminated over three days with cultured butter, and our kaya swirl bun — the one people cross town for — folds Tuesday's hand-stirred kaya into brioche dough.
Counter items are first come, first served, but anything below can be reserved for same-week collection through the contact form.
- Cultured butter croissant — RM8.50
- Kaya swirl bun — RM9.00
- Portuguese-style egg tart — RM6.50
- Gula Melaka coconut tart — RM11.00
- Pandan burnt cheesecake slice — RM14.00
Dinner-party endings, without the washing up
Hosting at home? Our dessert boxes serve four to twelve and travel beautifully: whole tarts, tiramisu trays, and a rotating seasonal verrine set. Order by Thursday for weekend collection.
The gula Melaka coconut tart pictured here is our longest-standing bestseller — a toasted coconut frangipane in shortcrust, glazed with smoked palm-sugar caramel and finished with sea salt from Kudat.
Reserve a Dessert Box
When to find the counter full
- MondayClosed (baking rest day)
- Tuesday – Friday9:00am – 7:00pm
- Saturday8:30am – 7:00pm
- Sunday8:30am – 4:00pm
Croissants usually sell through by 1pm on weekends. Reserved items are held until closing on your chosen day.
Want first pick of the counter?
Reserve pastries or a dessert box for the week ahead — we bake to the reservation list before anything else.
Reserve My Bakes