The Maker is a bakery in George Town, Penang.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The tarts are built in small runs; go before mid-afternoon and take whatever seasonal fruit is on the top layer.
Address: 243 Lebuh Pantai, 10300 George Town, Penang
Le Dux Patisserie plates Parisian-salon pastry a few doors from its Beach Street rivals, rounding out Penang's unlikely little French dessert quarter.
Tip: Beach Street now holds three patisseries within a short walk; do a comparative tasting and end here for the entremets.
Worth the queue: Glazed entremets
Black Kettle runs a bakery counter, cafe and bistro through a high-ceilinged Beach Street building, Penang's roomiest all-day bread-and-brunch room.
Tip: Loaves and scones sell from the front counter without the table wait; the dining room behind works for a long brunch.
Worth the queue: Sourdough loaves
Moody Cow stacks over-the-top cheesecakes at its Transfer Road flagship, the dessert stop Penang pairs with a roti canai breakfast next door.
Tip: Slices are rich enough to share; the flagship stays open late, so treat it as the after-dinner dessert run.
Worth the queue: Signature layered cheesecakes
Ghee Hiang has baked tau sar pneah since 1856 and presses sesame oil to match, the Beach Street institution every Penang visitor carries home.
Tip: Buy the small tau sar pneah in the round tin; they keep about two weeks and survive flight luggage intact.
Worth the queue: Tau sar pneah mung-bean biscuits
Le Dux Patisserie plates Parisian-salon pastry a few doors from its Beach Street rivals, rounding out Penang's unlikely little French dessert quarter.
Tip: Beach Street now holds three patisseries within a short walk; do a comparative tasting and end here for the entremets.
Worth the queue: Glazed entremets
Black Kettle runs a bakery counter, cafe and bistro through a high-ceilinged Beach Street building, Penang's roomiest all-day bread-and-brunch room.
Tip: Loaves and scones sell from the front counter without the table wait; the dining room behind works for a long brunch.
Worth the queue: Sourdough loaves
Yin's Sourdough ferments every loaf naturally across three Penang branches, and its blistered sourdough pizzas convert the doubters at dinner.
Tip: The tang is real sourdough, not shortcut yeast; the pizza crust shows it best, so order one alongside your loaf.
Worth the queue: Blistered sourdough pizza
Whisk drapes its Queen Street bakery in greenery and builds flower-strewn custom celebration cakes, easily Penang's prettiest counter for an order.
Tip: Custom cakes need pre-ordering days ahead; walk-ins still get slices and bakes from the daily case.
Worth the queue: Floral celebration cakes
Moody Cow stacks over-the-top cheesecakes at its Transfer Road flagship, the dessert stop Penang pairs with a roti canai breakfast next door.
Tip: Slices are rich enough to share; the flagship stays open late, so treat it as the after-dinner dessert run.
Worth the queue: Signature layered cheesecakes
Ghee Hiang has baked tau sar pneah since 1856 and presses sesame oil to match, the Beach Street institution every Penang visitor carries home.
Tip: Buy the small tau sar pneah in the round tin; they keep about two weeks and survive flight luggage intact.
Worth the queue: Tau sar pneah mung-bean biscuits
