CHILDHOOD REIMAGINED: SWEETS

Gula Melaka Coconut Babka

Sweet Corn Cruffin

Peanut Butter & Jelly Galette
Soy Cream Croissant Donut
 

Heating Instructions

Consume at room temperature or reheat in the oven at 160C for 6 mins, or in the air fryer at 160C for 3 mins.

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CHILDHOOD REIMAGINED: SAVOURIES

Mushroom Pain au Lait
Otah Pretzel

Sausage Croissant

Pizza Pocket

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Heating Instructions

Consume at room temperature, or reheat in the over at 

160C for 6 mins, or in the air fryer at 160C for 3 mins.

EARL GREY HAZLENUT FINANCIERS

Buttery bar of hazelnut finished with a ribbon of earl grey cream that's perfect for a tea time snack.

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Care Instructions

Consume at room temperature or chilled.

CHOCOLATE HAZELNUT TART

Crumbly chocolate pate sucree, homemade hazelnut praline, thick and rich dark chocolate ganache, all covered with smooth whipped milk chocolate cream, and finished with crispy cacao nib tuile

Maxine’s multi-layered Chocolate Hazelnut Tart marries the finest Nocciola del Piemonte Hazelnuts with exquisite Valrhona Araguani and Valrhona Jivara chocolates, for a divine, manifold sensory experience like no other.

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Care Instructions

Chill immediately upon receiving. 

GULA MELAKA
COCONUT BABKA

Inspired by Ondeh Ondeh, Pandan-infused braided brioche layered with gula melaka and desiccated coconut paste
 

Preparation

Reheat in the oven at 160C for 6mins, or in the air fryer at 180C for 3 mins.

SWEET CORN CRUFFIN

Our tribute to cup corn, a croissant/muffin-hybrid piped with cream infused with charred corn husks and sweet corn purée.

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Preparation

Reheat in the oven at 160C for 6mins, or in the air fryer at 180C for 3 mins.

PEANUT BUTTER & JELLY GALLETTE

 A classic PBJ-inspired treat! Galette with homemade Kyoho grape jam and peanut frangipane, topped with sprinkles of blueberries and crushed peanuts.

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Preparation

Reheat in the oven at 160C for 6mins, or in the air fryer at 180C for 3 mins..

SOY CREAM CROISSANT

A modern take on the traditional tauhuay in a croissant donut filled with local-style soy milk cream and dusted with five-spice sugar.

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Preparation

Reheat in the oven at 160C for 6mins, or in the air fryer at 180C for 3 mins.

MUSHROOM
PAIN AU LAIT

Hearty cream of mushroom in a bite. Milk bun with a crunchy porcini crust and filled with a creamy medley of wild mushrooms.

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Preparation

Reheat in the oven at 160C for 6 mins, or in the air fryer at 160C for 3 mins.

OTAH PRETZEL

A timeless soft pretzel treat refreshed with a spicy twist of homemade sea bass otah baked on banana leaf.
 

Preparation

Reheat in the oven at 160C for 6 mins, or in the air fryer at 160C for 3 mins.

SAUSAGE CROISSANT

An elevated croissant rendition of the sausage roll, with sausage wrapped in bacon and Gruyere cheese.
 

Preparation

Reheat in the oven at 160C for 6 mins, or in the air fryer at 160C for 3 mins.

PIZZA POCKET

A childhood favourite, puff pastry pizza pocket stuffed with homemade pizza sauce, pepperoni, chorizo and a load of four cheeses (Mozzarella, Comté, Caciocavallo & Parmesan).

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Preparation

Best reheated in the oven at 160C for 6 mins, or in the air fryer at 160C for 3 mins.