This year, why not step beyond the usual assortment of traditional cakes and cookies for something a little more adventurous?
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The 30-year-old graduate from the YTL School of Hotel Management worked with JW Marriot KL for five years before turning her passion into a tarts business.
A wide variety of flavours are available, including lotus biscoff, classic key lime with passion fruit filling topped with buttercream, rich Valhorna chocolate with layers of hazelnut pralines with Guanaja ganache.
“Our tart menu remains unchanged but we have expanded our offerings to include cakes, cookies and eclairs. We are also now offering catering services for events, including weddings and corporate functions. Additionally, for each festive season, we create a specially curated menu that highlights classic seasonal flavours and designs to celebrate the occasion,” said Khalisshah.
It is an all-female affair at Brown & Sugar, with co-founder and creative director Syainim Ghazali, cake artist Liyana Ghazali and executive chef Sakinah Ibrahim making its core team.
Its creations are a beautiful combination of art and craft that would make one stop and admire its colour palette, design and all the effort that goes into making these mouth-watering desserts.
For Raya, its Lebaran 2025, featuring an array of gift boxes, cookies, pralines and more, is a feast for the eyes as well as tummies.
Farah Azrooein Ghazali was just 19 years old when she started her online pastry business on Instagram. Pleasure Pastry churns out pavlovas, brownies and burnt cheesecakes, with the marshmallowy pavlova being a crowd favourite.
These days, the diploma holder in patisserie from Berjaya University College has expanded her repertoire, making cakes and cookies.
This Raya, why not give these homegrown businesses a try and add something different to the dessert table?
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