Salon du Pain 2026 | 06 Now It Looks Sexy

Salon du Pain 2026
Taste of Memories
A Special Two-Day Showcase
30–31 May 2026
GF Concourse, Isetan The Japan Store
Lot 10, Bukit Bintang, Kuala Lumpur
10:00 AM – 10:00 PM

Today, we finally placed most of my part together.

The first real glimpse of what I have been working on for Salon du Pain.

Throughout the week, the same ideas have been tested again and again.

Not in a dramatic way.

Just through small, quiet improvements.

A dough mixed differently.
A filling adjusted slightly.
A shape corrected.
A garnish reconsidered.
A flavour tasted again the next day.

Every day, I could see a little more progress.

Some pieces looked more confident.
Some flavours became cleaner.
Some ideas that felt uncertain at the beginning of the week started to make sense.

And today, when the bakes were placed together, I looked at them and thought:

Now it looks sexy.

Not finished in the careless sense.

But alive.

The colours were stronger.
The shapes had more intention.
The fillings looked more generous.
The whole direction felt clearer than it did a few days ago.

There are still details to reconsider.

Even something as simple as pomelo becomes a decision.

Should it be yellow pomelo?
Pink pomelo?
Both?

I like the brightness of yellow pomelo.
I like the colour and slight bitterness of pink pomelo too.

Then there is the question of whether we should use white pomelo, locally sourced from Tambun, which brings the idea closer to home.

These are small decisions, but they change the product.

The colour changes.
The acidity changes.
The way it sits with the bread changes.
Even the feeling of the final bite changes.

This is the part of preparation that people may not see from the outside.

A product is not only about whether the idea is good.

It is about whether the final bite feels right.

Whether the bread can carry the filling.
Whether the flavour opens up clearly.
Whether the acidity is enough.
Whether the richness becomes too heavy.
Whether it still makes you want another bite.

For this showcase, I do not want the bakes to feel like ordinary event items placed on a table.

I want them to feel considered.

Some are more comforting.
Some are more savoury.
Some are richer.
Some need a slightly more mature palate.

Some are the kind of breads you take your time with — breads that feel closer to dining, conversation, or a slower afternoon.

That is also why this week of testing matters.

The idea may begin from memory, but the product still has to work in the hand, in the mouth, and in the moment it is served.

Today’s batch made me feel that we are getting closer.

Not because everything is already final.

But because the products have started to show their own character.

They no longer feel like scattered ideas.

They are beginning to look like something people can come for, choose from, taste, and remember.

For two days only, we will bring these bakes to Salon du Pain 2026 in limited quantities, made to be enjoyed fresh while they last.

Some may feel familiar.
Some may surprise you.

But each one has gone through this process of testing, adjusting, tasting, and improving — day by day — until it begins to feel ready.