Viennoiserie & Artisan Pastry

Slow dough.
Real butter.
No shortcuts.

We fold 84% fat butter into every croissant by hand, proof overnight, and bake at 5am. No preservatives, no machines, no compromise.

Browse Collection Our Atelier

18h Proof time

84% Butter fat

40pc Per batch max

Butter Croissant Our most-ordered item RM 22,000

01 —

Baked every morning at 5am

Order by 8pm and your pastry ships fresh the next morning. Never day-old, never frozen.

02 —

Only local, seasonal ingredients

Butter, eggs, and fruit sourced within 50km. Our menu shifts with what's peak — not what's cheap.

03 —

Small batches on purpose

We cap every bake at 40 pieces. Not for scarcity — because that's the number you can do properly.

The Process

The dough knows
when it's ready.

Lamination takes 3 rounds of folding, 3 hours of resting in between. You can't rush it. We've tried. You get 27 distinct, airy layers or you start over.

Learn our process →

The Atelier

Made by hand.
Never rushed.

Pastry. began as a single oven and a question: what does a croissant taste like when nothing is compromised? Four years later, we still wake up at 4:30am to find out.

We work from a small certified kitchen. Everything is hand-laminated, cold-proofed overnight, and baked in small batches. The menu is small because it has to be.

84%

Normandy butter, always

Sourced weekly from a single dairy in Selangor.

Layers per croissant

Three rounds of lamination, each followed by a cold rest.

Preservatives. Ever.

If it can't be eaten today, it doesn't go in the pastry.

Reviews

What people say

★★★★★

"The kouign-amann was the best thing I ate this year. Caramelised, shattering, perfect. I set an alarm so I don't miss it."

Sarah Lim

Kuala Lumpur · regular customer

★★★★★

"Croissants from anywhere else feel wrong now. The layers, the butter flavour — it's on a completely different level."

Adam Razak

Penang · food writer

★★★★★

"Ordered the canelé box and the pain au chocolat. Both gone in 10 minutes. I told my entire office and we do a group order every Friday now."

Maya Abdullah

Johor Bahru · repeat buyer

Slow dough.
Real butter.
No shortcuts.

Artisan pastries

The dough knows
when it's ready.

Fresh every morning

Made by hand.
Never rushed.

What people say

Slow dough.Real butter.No shortcuts.

Artisan pastries

The dough knowswhen it's ready.

Fresh every morning

Made by hand.Never rushed.

What people say

Slow dough.
Real butter.
No shortcuts.

The dough knows
when it's ready.

Made by hand.
Never rushed.