Before Julie Bakes had a shopfront, it had a kitchen, and a simple frustration. Why does kueh, the food of every celebration we know, disappear the moment the birthday cake comes out?
[PLACEHOLDER: Julie's real founding story goes here. When did she start baking, was there a home-based era, how did she land on Bussorah Street, who else is in the kitchen. Two short paragraphs, her words, lightly edited.]
Order a cakeEvery signature starts as a kueh we grew up eating. The cake is just its new outfit. If the ondeh ondeh doesn't taste like ondeh ondeh, it doesn't leave the kitchen.
Unprocessed organic gula melaka, pandan leaves not paste, coconut grated fresh. It costs more and takes longer. You can taste exactly where that goes.
We're a little takeaway shop on Bussorah Street with a queue of regulars who know us by name. We'd rather sell out than bake ahead.
[PLACEHOLDER: the first bakes, who they were for, the first flavour that worked.]
[PLACEHOLDER: the moment the kueh-into-cake idea clicked, and the first one sold.]
[PLACEHOLDER: getting the keys to the shop in the heart of Kampong Glam.]
4.6 stars across 165+ Google reviews, a Time Out feature, and regulars who plan their week around us.
"[PLACEHOLDER: one real line from Julie about why she bakes. Her words, not marketing words.]"Sis Julie, founder
In the heart of Kampong Glam, next to the mosque, surrounded by the flavours that raised us.