Who are we?

Since 2018, everything we bake — European loaves, soft loaves, croissants, pastries, and panettone — is made with sourdough fermentation and nothing else. No commercial yeast. No shortcuts.

Most people expect sourdough to taste sour. Ours often doesn’t. That is not a contradiction — it is the point. When fermentation is done properly, the result is bread that is lighter on your stomach, longer on your shelf, and more honest in its ingredients. You feel the difference before you can explain it.

We are the first in Malaysia to bring this standard across the full range, including the sourdough croissant. 

In 2025, we won the Asia Selection of the World Panettone Cup and will represent Malaysia at the World Final in Milan in 2026.

Bread that feels better. That is not a claim about health. It is a standard we hold ourselves to every bake.

We are in Bandar Sri Damansara, Kuala Lumpur.