our bread
European loaf
Deeply inspired by old-world European tradition — from French country loaves to German rye — our European Loaf is built on a high proportion of wholemeal and medium-low gluten flour, the kind that carries the full flavour of the wheat grain rather than just its starch.
The result is a tender, easy-to-chew crumb with a thin crust that yields cleanly at room temperature.
Properly fermented at ambient temperature, every loaf develops a natural malty depth — warm, cereal, and quietly distinct in a way that stays with you long after the first bite.
Old-world in its tradition. Honest in every slice.
soft loaf
Soft bread and sourdough fermentation are not two things most people expect to find together. We have spent years proving otherwise.
Our soft loaves are made entirely with sourdough starter — no commercial yeast, no shortcuts. Yet there is no sourness at all. The crumb is genuinely soft, open, and light — not dense, not heavy, not a compromise.
This is what proper fermentation makes possible when it is given the right conditions to complete its work. The biology does what the additives usually do — and then some.
The only bakery in Malaysia doing this across the full range of soft loaves. Not because it is easy. Because it is worth it.
Sourdough Pastries
Our pastries follow the same principle as everything we make — sourdough fermentation only, no commercial yeast, no sourness.
But the viennoiserie carries something beyond that.
The croissants and laminated pastries here are built on an old-school Parisian tradition that has quietly disappeared from most bakeries — layers that shatter cleanly, a depth of butter that stays with you, a flavour that is rich without being heavy. The kind you find in the memory of someone who ate in Paris thirty years ago and has been searching since.
Made entirely with sourdough starter. No yeast. No sourness. Nothing taken away from what it should be — only what was always there, done properly.
Talk to us
Have any questions? We are always open to talk about your upcoming events, new projects, or just anything sourdough related.