20 editor picks in Kuala Lumpur.
20 bakery places in Kuala Lumpur we have eaten in, sorted by editor score. All cuisines in Kuala Lumpur | Bakery across every city.
Bunn Choon, a family business that began as a teahouse in 1893, bakes egg tarts on Jalan Balai Polis in Kuala Lumpur under its fourth-generation owner.
TipEgg tarts only come out of the oven from 8am; dine-in service stops an hour before closing.
Fung Wong Biscuit, a Chinese pastry house dating to about 1909, sells wife biscuits and egg tarts from a cafe-style shop on Jalan Sultan, Kuala Lumpur.
TipBoxes are sold for gifting on the spot; the wife biscuits and egg tarts are the classic picks to take away.
Tong Kee Bread & Tarts has run its Pudu headquarters in Kuala Lumpur since the 1960s, known across the city for its butter pastry egg tarts.
TipGo early; the egg tarts and fresh loaves move fastest in the first two hours after opening.
Kenny Hills Bakers opened its original bakery restaurant in Bukit Tunku, Kuala Lumpur, known for sourdough loaves and flaky egg tarts daily.
TipThe Bukit Tunku original is the flagship; newer branches at Bangsar and TRX run the same menu.
Levain Boulangerie Patisserie bakes French breads, tarts and pastries in a converted bungalow off Jalan Imbi in Kuala Lumpur, from a stone oven.
TipBreads come from a traditional stone oven; it opens daily at 07:30, so come early for the best choice of loaves.
Yin's Sourdough bakes loaves from its own starter, fermented for 48 hours, and fresh daily pastries on the second floor of Mid Valley Megamall, Kuala Lumpur.
TipThe Mid Valley counter is listed as cash only, so bring notes before you queue.
Nyonya Colors sells handmade Peranakan kuih from a counter inside Suria KLCC in Kuala Lumpur, including kuih lapis, seri muka and onde onde.
TipKuih is made fresh daily, so colours and textures vary slightly from one visit to the next.
Nyonya Tingkat sells Peranakan kuih and packed tiffin sets from a Bangsar South kiosk in Kuala Lumpur, alongside kuih talam and karipap pastries.
TipOrder tingkat lunch sets a day ahead; walk-in kuih is available without any notice needed.
Tommy Le Baker, baking sourdough in Kuala Lumpur since 2010 under founder Tommy Lee, now runs its bakery from the Zhongshan Building in Kampung Attap.
TipThe salmon sandwich and lemon cake sell out first; quiches and madeleines usually last longer.
Baker's Cottage runs a long-standing outlet in Lucky Garden, Bangsar, Kuala Lumpur, part of a bakery chain known for its chocolate cakes and buns.
TipIt is one of many Baker's Cottage outlets; this one sits in Lucky Garden, a short walk from the Lorong Ara Kiri hawker stalls.
Croisserie Artisan Bakery laminates butter croissants and kouign-amann every day at its Plaza Damansara shop in Damansara Heights, Kuala Lumpur.
TipThe pistachio tart and almond brioche are popular; arrive early for the widest tray selection.
Der Backmeister bakes German sourdough, rye breads and pastries from a shoplot counter on Persiaran Zaaba in Taman Tun Dr Ismail, Kuala Lumpur.
TipThe dense rye and sourdough loaves go first, so come in the morning rather than late in the afternoon.
Broom bakes tarts, country sourdough and a raisin wheel on Jalan Sin Chew Kee in Bukit Bintang, Kuala Lumpur, and stays open later from Friday to Sunday.
TipPair the croissant with sea salt and honey with a blueberry tart; both sit among the counter signatures.
Orito KL bakes choux pastry, Paris Brest and canele at Plaza Damas in Sri Hartamas, Kuala Lumpur, a French patisserie counter with no seating.
TipBomboloni and canele are limited each day; the Paris Brest is the counter's best-selling item.
PAUL Bakery runs a French bakery and restaurant on Level 2 of Pavilion Kuala Lumpur on Jalan Bukit Bintang, baking croissants, eclairs and fruit tarts.
TipThe mall counter gets crowded after 6pm; the fruit tarts and eclairs are baked earlier in the day.
The Bread Shop bakes sourdough loaves and savoury Danish pastries on Jalan Setiakasih in Bukit Damansara, Kuala Lumpur, a residential corner shop.
TipScones and the chocolate tart usually run out by early afternoon on weekends.
Sin Hwa Bee has handmade Chinese wedding biscuits and kacang biscuits in Chow Kit, Kuala Lumpur for more than sixty years, all done by hand.
TipThe ga lui beng wedding biscuits and tau sar piah are made fresh by elderly bakers in the back room.
Swiss Roll has run a pushcart stall on Lorong Yap Ah Loy in Kuala Lumpur Chinatown, filling soft sponge rolls with homemade kaya every morning.
TipRolls are baked in small batches, so the freshest kaya filling is found earlier in the morning.
The Roti Man Bakery sells fresh loaves and butter buns from a Sri Petaling storefront in Kuala Lumpur, part of a small local bakery chain here.
TipBuns are baked in rounds through the day, so a later visit still finds a warm fresh batch.
Bray Bakery, whose best-sellers include a curry puff croissant, kaya toast and basil focaccia sourdough toast, now bakes at 9 Jalan Seputeh in Kuala Lumpur.
TipThe shop closes at 17:00 on weekdays and 18:00 at weekends, so plan a pastry run for the morning or early afternoon.
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