Three friends, one second-hand oven, and a stall that sold out by ten
The short version: we love baking more than is reasonable. Here is the longer one.
Forty cupcakes and a folding table
Devwise Bakehouse began as a Saturday experiment between Wai Yee, Aisyah and Ravin — a pastry-school graduate, a home baker with a legendary pandan chiffon, and an engineer who kept spreadsheets on fermentation times. Our first market stall carried exactly forty pandan-gula melaka cupcakes. They were gone in ninety minutes.
We came back the next weekend with eighty. Then a hundred and sixty. By the end of that year, regulars were asking whether we could do their children's birthday cakes, and the folding table had clearly become too small.
In 2021 we signed the lease on a shophouse kitchen two streets from that market, and Devwise Bakehouse became a real address: No. 23-G, Jalan Telawi 3.
Four promises we have never broken
Small batches only. Nothing is baked in quantities we cannot taste-check. If a tray is not right, it becomes staff breakfast, not stock.
Real ingredients. Churned dairy butter, single-origin couverture chocolate, free-range eggs, pandan juiced in-house each morning, and gula melaka from a family producer in Perak we visit every year.
Local flavour first. Vanilla is lovely, but Malaysia gave us pandan, calamansi, kaya, teh tarik and durian. Our menu leans proudly local, with classics done properly alongside.
Honest pricing. Every quote is itemised. You will never find a "wedding surcharge" hiding in our numbers.
Who does what
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Wai Yee — Head of Cakes
Le Cordon Bleu-trained, obsessed with clean lines and stable buttercream. Every tiered cake that leaves the building passes her spirit level.
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Aisyah — Flavour & Pastry
The palate of the operation. Develops every new flavour, laminates the croissants, and guards the pandan chiffon recipe with her life.
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Ravin — Orders & Logistics
Runs the schedule, the chilled van and the spreadsheets. The reason your cake arrives cold, on time, and exactly as quoted.
Come say hello
The counter opens at 8.30am, Tuesday to Sunday. The coffee is good, the first croissants land at nine, and the bakers wave back.