7 categories · 45+ items · Baked fresh every morning with zero compromise.
Belgian dark chocolate ganache, truffle mousse layers, edible gold-dusted rose décor.
Génoise sponge, fresh cream, strawberry compote, hand-dipped choco strawberries.
Zesty lemon curd filling, almond sponge, candied zest and sugar glaze drizzle.
NY-style baked cheesecake, wild blueberry compote, graham cracker crust base.
Mirror-glaze mousse cake, Alphonso mango curd, coconut dacquoise base.
Kirsch chocolate sponge, whipped cream, Morello cherries, chocolate curls.
Velvety blue sponge, cream cheese frosting, edible pearl and silver décor.
Caramelised butter cake, hazelnut praline crunch, salted caramel drizzle finish.
48-hour laminated dough with French AOP butter — crisp shell, pillowy interior.
Valrhona chocolate batons wrapped inside flaky, golden croissant dough layers.
Twice-baked croissant filled with almond frangipane, topped with flaked almonds.
Crisp pâte sablée shell, vanilla pastry cream, fresh seasonal fruit crown.
Laminated dough filled with custard cream, glazed apricot topping, sugar glaze.
Choux pastry piped with choc crème pâtissière, glossy chocolate fondant glaze.
Breton caramelised pastry — buttery, crispy, deeply caramelised, soft centre.
Chewy center, crispy edge, loaded with Belgian dark and milk chocolate chips.
Melt-in-mouth butter shortbread studded with roasted almond slivers, dusted icing.
Rich butter base with caramelised hazelnut praline folded in, crispy golden edges.
Hearty rolled oats, plump raisins, warm cinnamon spice — wholesome comfort.
Dense, fudgy chocolate brownie with walnuts — crinkly top, molten gooey centre.
Buttery shortbread base, sharp-sweet lemon curd topping, powdered sugar snow.
Classic butter cookies with homemade strawberry and apricot jam-filled centres.
Yeast-risen pillowy ring dipped in silky vanilla sugar glaze. A timeless classic.
Dark chocolate glaze, rainbow sprinkles, caramel drizzle on fluffy yeast dough.
Filled with house strawberry compote and cream cheese frosting, pink glaze.
Filled with salted caramel crème pâtissière, caramel glaze, sea salt flakes.
Baked cake-style donut bursting with fresh blueberries, bright lemon glaze.
Ceremonial matcha dough, white chocolate glaze, toasted sesame seed sprinkle.
Moist vanilla sponge with silky Swiss meringue buttercream swirl, rainbow sprinkles.
Rich chocolate sponge topped with whipped dark ganache rosette, gold flakes.
Caramel sponge, dulce de leche core, salted caramel frosting, sea salt flakes.
Cream cheese sponge, strawberry curd filling, cream cheese swirl frosting.
Matcha sponge, red bean filling, white chocolate matcha cream topping.
Floral lavender sponge, blueberry compote core, lavender honey buttercream.
48-hour fermented sourdough, crackly crust, open tangy crumb — whole loaf.
Traditional hand-shaped baguette, blistered crust, light airy interior. Baked at 6 AM.
Swirled choco-vanilla enriched loaf, soft pull-apart texture, chocolate glaze top.
Seeded whole wheat loaf — sunflower, flax, sesame — nutty, wholesome, hearty.
Pillowy olive oil focaccia, rosemary, thyme, caramelised garlic, sea salt dimples.
Silky vanilla custard, caramelised sugar crust — cracked tableside. Pure elegance.
Warm chocolate cake, molten dark core — served with vanilla bean ice cream.
Crisp puff layers, crème légère filling, glazed fondant top — classic Napoleon.
Silky vanilla panna cotta, house strawberry coulis, fresh micro herbs.
Crisp meringue shell, Chantilly cream, passion fruit curd, mixed seasonal berries.
Espresso-soaked ladyfingers, mascarpone cream, cocoa dusting. Serve chilled.
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