Pastries & Cakes

Freshly baked buttery scone with rotating savoury flavours.

Singaporean pandan sponge cake with gula melaka and coconut.

Earthy matcha in a 8" burnt cheesecake.

Buttery 8" brioche with vanilla custard.

Creamy taro and chewy mochi wrapped in a flaky croissant.

Smoked chicken sausage croissant.

Sun-ripened strawberries and cream cheese atop a buttery pastry.

Italian-inspired dessert pastry with coffee, chocolate, and liqueur..

Bright and citrusy lemon curd in a flaky muffin-shaped croissant.

Golden caramelisation in every layer of sugar-crusted puff pastry.

Dessert pastry filled with Lotus Biscoff spread.

Teochew orhnee paste with a subtle sweetness of yam and gingko nut.

Matcha lotus paste with mochi.

A pair of classic, soft French tea cakes with a hint of lemon.

Moist, bite-sized chocolate muffin with deep cocoa flavour.

Rich chocolate sponge cake with cocoa cream and crunchy surprises.

A buttery tart filled with caramel and toasted pecans.

Japanese-inspired flavours in layers.

Classic lotus paste with melon seeds.

Crackly top on a fudgy and deeply chocolatey brownie.

Rotating sweet flavours in this freshly baked buttery scone.

Colourful sponge cake with vanilla frosting and rainbow sprinkles.

Crisp puff pastry layers coated with chocolate and crushed nuts.

A fruity banana twist on the classic pain au chocolat pastry.