From The Pastry Case

Japans classic Castella tea cake, crafted the traditional way soft, golden, and bouncy. Made with imported Japanese flour, milk, butter, and pure vanilla for a light, fuwa-fuwa crumb.

A mountain of mascarpone and whipped cream layered with rich, coffee-liqueur-essencesoaked ladyfingers, finished with cocoa. Creamy, indulgent, peak-level dessert.

Light, jiggly, cloud-soft cheesecake made with cream cheese, eggs, butter, and a hint of lemon. Melt-in-the-mouth magic.

A chunky, gooey XL cookie packed with dark & white chocolate and a chewy mochi centre made from glutinous rice flour. Crispy edges, mochi magic inside.

A light vegan sponge layered with silky vegan cream, blueberry compote, and fresh blueberries. Plant-based, no added sugar, and bursting with fresh berry flavour.

A rich eggless chocolate bento cake made with sugar-free chocolate ganache and a soft, moist cocoa sponge. Deeply chocolatey, perfectly balanced, and made without added sugar.

A cocoa-rich take on Japans classic Castella the same soft, bouncy sponge, enriched with cocoa and 54% Callebaut Belgian chocolate. Light in texture, deep in chocolate flavour.

A Japanese twist on the classic tiramisu with layers of matcha-soaked ladyfingers and silky mascarpone cream. Light, creamy, and beautifully balanced with earthy matcha notes.

A perfectly caramelised Basque cheesecake with a deep, burnished top and a soft, creamy centre. Lightly sweet, delicately smoky, and melt-in-the-mouth smooth — simple, done right.

A chunky eggless cookie infused with premium matcha and loaded with creamy white chocolate and roasted macadamia nuts. Crisp edges, soft centre, and beautifully balanced in every bite.

Classic chocolate cake layered with smooth dark chocolate ganache. Old-school, big flavour, timeless win.

A soft and sweet 300 g vanilla dream vanilla sponge, vanilla mousse, and silky white ganache. Pocket-sized perfection.

Dark Belgian chocolate with honey, citrus, and a soft touch of Japanese whiskey essence. Creamy, dreamy, and a little bit boozy.

Crispy, golden fish-shaped waffles filled edge-to-edge with silky vanilla custard. Lightly crisp outside, warm and creamy inside. A Tokyo street-food classic, now eggless.

A new level of Miruku a Japanese-style milk cake soaked in condensed milk, cream, and French vanilla, topped with light whipped cream and fresh fruits. Soft, milky, and irresistibly delicate.

A rich Japanese cheese tart with cream cheese and fresh cream, topped with a gently burnt, caramelised finish. Soft, creamy centre with a buttery crust.

A cute 300 g mini cake with rich chocolate sponge, airy cream, and 54% callebaut belgian chocolate. Petite, pretty, and perfectly chocolatey.

Crisp fortune cookies made with butter and premium coverture chocolate, sprinkled with confetti. Crack one open destiny tastes delicious.

A delicate fresh cream cake layered with airy yuzu cream, cream cheese, and bright citrus notes. Finished with light meringue for an elegant, melt-in-the-mouth bite.

A fluffy Japanese pancake sandwich stuffed with Nutella and crisp wafer pearls Doraemons favourite, now yours too. Soft, fluffy, and perfectly indulgent.

A soft vanilla bento cake layered with smooth taro cream made with our signature mochi cream. Light, creamy, and delicately sweet with earthy taro notes.

A creamy cheesecake layered with Biscoff spread and buttery biscuit crumble. Silky smooth meets caramel crunch a sweet, dreamy Bakehouse classic.

Crisp buttery sticks dipped in coverture chocolates (dark, milk, ruby, white) and coated in multicoloured confetti. Crunchy, cute, and totally snack-able.

A soft, buttery Japanese-style Berliner made with rich dough and fried to golden fluffiness. Fillings like 54% dark chocolate take it to the next level.

A richer, cocoa-kissed version of Japans iconic roll cake soft, airy chocolate sponge rolled with fresh cream and 54% Callebaut Belgian chocolate. Delicate, indulgent, and deeply satisfying.

Soft sponge, light cream, and seasonal fruits topped with a glossy glaze and roasted almond flakes. Sweet, fresh, and fluffy like Tokyo mornings.

A light choux puff filled with smooth vanilla custard, whipped cream, and a mix of white & dark chocolate. Cute outside, creamy inside.

Ultra-fudgy brownie made with imported Japanese flour, 54% callebaut belgian chocolate, and chocolate chips. Dense, silky, nama-style chocolate explosion.

A fresh, fruit-forward take on Japans iconic roll cake soft, airy, and delicately rolled. Filled with fresh cream and a vibrant mix of grapes, kiwi, dragon fruit, and blueberries for a light, refreshing bite.

Soft, stretchy mochi filled with chocolate caramel ganache, whipped cream and crispy chocolate pearls. Chewy, creamy, chocolatey and a true boss level bite.

A rich chocolate sponge layered with smooth whiskey mousse and finished with premium dark chocolate. Deep chocolate flavour meets delicate whiskey notes in every bite.

A fruity version of our classic mochi, filled with strawberry compote, whipped cream, and buttercream. Chewy, creamy, refreshing.

A zesty, refreshing tart made with fresh lemon, yuzu notes, almond crust, and silky curd. Bright, citrusy, and super refreshing.

A premium matcha mooncake with a soft, buttery shell and a smooth matcha-chocolate filling. Earthy, elegant, and totally zen.

A rich brownie-style mooncake filled with dark & white chocolate, walnuts, and cocoa wrapped in a golden syrup crust. Fudgy, festive, flavour-packed.