top of page
EAT
Dessert
croissant
puff pastry
Focaccia
INDULDGE IN THE STORY
Come see us. Munch with us. Partake in the story.
Location
336 Parramatta Rd, Stanmore NSW 2048
Hours
Mon-Fri 7:00am - 2:00pm
Sat / Sun 8:00am - 3:00pm
Brochi-Brownie Mochi
Mochi is a Japanese rice cake dessert that we combine with traditional brownie batter. Each bite gives you a rich fudgy brownie batter with soft and chewy centre from the mochi. This was our first product that we created from our kitchen back in 2020.
BEEF RENDANG AND POTATO HAND PIE
A dish that originated from Sumatra Indonesia. Curry beef slow cooked in coconut cream and lots of Indonesian spice (more than 10 spices!!), then wrapped in between our flaky
buttery puff pastries.
HONEY BUTTER
Inspired by our favourite Korean snack, honey butter chips!
Miso almond butterscotch
The combination of savory miso, sweet butterscotch, and nutty almonds within a buttery, flaky croissant creates a complex and indulgent pastry, blending both sweet and umami flavours in a harmonious way.
'FLAVOUR HARMONY'
Pandan bun with pandan custard
Our signature pastry! Flaky, Buttery layers wrap around a rich Pandan Kaya Custard. This Pastry is a true representation of Southeast Asian flavours beautifully blending tradition with modern baking. It is a bite of warmth, nostalgia and pure indulgence - comforting yet unforgettable.
'OUR SIGNATURE'
Ham and cheese with French onion sauce
Classic ham and cheese with filling inspired by French onion cob loaf. The first dish that the
chef’s husband made for her.
'FRENCH INSPO'
Prawn and chicken roll with yuzu honey sauce
A dish that originated from Sumatra Indonesia. Curry beef slow cooked in coconut cream and lots of Indonesian spice (more than 10 spices!!), then wrapped in between our flaky
buttery puff pastries.
Pork sausage with caramelised onion and pear
Inspired by Hekeng aka crispy prawn roll, a dish that the head chef eat almost every single day back home in Pontianak, Indonesia.
Miso mushroom
garlic confit
Mushroom focaccia that baked with miso garlic confit and topped with addictive miso garlic butter and finished with maple syrup.
Kimchi and cheese
The first focaccia flavour that we invented back in 2020. We slow cooked kimchi jam and add lots of cheese. Baked and topped with sweet mayonnaise and drizzle of honey.
Pandan cookie
Inspired by one of our hometown dessert in Java Indonesia called Klepon, or Malaysians called it Ondeh-ondeh. A chunky pandan coconut cookie with a surprise filling of melting palm sugar wrapped with mochi.
A crowd favourite!
bottom of page