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NOYB Baking Factory, Kepong, Kuala Lumpur, Kepong (2026)

03/06/2021

[🔥NEW FLAVOUR IS OUT🔥]

Hey peeps, it’s the third day of FMCO and hope that y’all are hanging in there just fine. Things were stagnant for a while and as the lockdown came along, business just couldn’t be any quieter. 😕

But there ain’t no reason to brood over things that can’t be changed. 😉💪

So for the last few days, I assumed with the many recipe testing and tried a couple more times on the new salty cheesy cookies which I liked the flavour and thought you peeps might like as well. 🤓

And guess what, it turned out great! 😍
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🎊Introducing: THE GRANITE🎊

Filled with pumpkin seeds and cranberries, scented with savoury parmesan cheese, crunchy to bite on and more savoury than sweet. 😋
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I never thought I would love having savoury cookie compared to the sweet ones, I guess it really is a “never try never know” situation, but all and all, I’m really happy with how it turned out! 🥰
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Oh yeah, and it is called THE GRANITE for the pretty sparkles of green and red derived from pumpkin seeds and cranberries. 😁
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And just like the other classic series item, THE GRANITE is priced just the same:

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RM18 / 300g
RM30 / 600g
RM43 / 900g
RM55 / 1.2kg
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THE GRANITE will be all time available along with the others from the classic series, so don’t forget to give it a try and you might be surprised how good savoury cookie is (as I was). 😸
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P/S. After this a new seasonal flavour only available for limited time will be launched, be sure to keep an eye for it and or else you’re gonna miss it! 😉

23/05/2021

Hey peeps,
it has been a while and I hope everyone is doing good during the pandemic (even if you’re hanging in there, try to stay positive yea 💪❤️)
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Today 23th May is the last day before NOYB 🍪 starting to use its new pricing, and today let’s talk a little more about that. 🧐
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This new price increase applies for all the cookie varieties except CHOCO MELT, and as it was mentioned before that it is an annual increase, the new prices will be used until MAY 2022 (hopefully there will not be a dramatic change in ingredient cost for the months onward 😅)
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The price increase is made by adding RM5 to the old prices of each cookie sizes. 😸

Yes it is inevitably pricier, but buying bigger size also means saving more money now, so hey, buy bigger sizes and share them with your friends~ 😝

Also, for the SAME FLAVOUR, even if you buy several small sizes, the end price will be based on the total amount you bought, so that you could enjoy the benefit of saving more by ordering in larger batches. 😃

(exp. For buying 2 packs of 300g BLACK STONE (RM18+18), instead of RM36, the final price would just be RM30!!) 🎉🎉🎉
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With the price increase, comes new packaging and flavours, hopefully gift box or sturdy packaging suitable for long distance delivery. 💪💪

I hope this project would grow at a comfortable speed for both me the creator and my beloved peeps, so hang in there, bear with me, and let’s all get through the midst of all these chaos in one piece. 🥰
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U STILL CAN GET THE OLD PRICE IF U ORDER TODAY~~ QUICK QUICK~~ 😁😁

11/05/2021

Along with the about-to-commence new prices, comes with new packaging ideas. But just as things are going smoothly, now comes the MCO 3.0. 😕
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Well, what can we do but to stay safe and stay healthy throughout this pandemic? 😅
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Just hope that everyone got to settled in through this bumpy ride with as much comfort as possible. 😿

04/05/2021

No.7

What's up doc~ 🥕🥕🥕
(I think I've just exposed my age here 😝)
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Spiced cookie.

One of the many occasional sweet treat I’d love to have, especially on a chilly day served along with a cup of hot tea. And out of all the spice combinations, what could be more celebrated than carrot cake? 🥕🍰🥕🍰
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There is just something magical with combining the sweet scent of cinnamon with freshly grated carrot. It is just so calming in an earthy sort of way, making people happy and sleepy at the same time (or maybe it's because of the sugar 😆).
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There’s not a long story behind the creation of BETA CAROTENE as it came to mind so naturally after the recipe for CHOCO MALIBU was successfully made. The only challenge when creating BETA CAROTENE is getting enough weight after it is baked. 🤔
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Identical to CHOCO MALIBU, BETA CAROTENE contains large amount of freshly grated carrot as its main flavour. And with the large quantity of fresh ingredient, comes the problem of excessive water content in the cookie batter. 💦💦
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Put it simply, if the water is not evaporated, the cookie will be soft and couldn't be kept for long; and as that large amount of water is evaporated, the finishing weight of the cookie can drop drastically hence making its final weight harder to predict. 😖
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So to deal with the excessive water content, BETA CAROTENE has to be baked twice to ensure the cookies comes out crispy and stay that way for weeks. 💪
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The only setback is not being able to get consistent final weight and additional twitches to the recipe had to be done (meaning more extra pound for me to gain at the end of the day 😕).
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But in the end, the final result came out more satisfying than I could hope for. 🤩
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With the large amount of natural carrot juice evaporated, the cookie is extremely airy and crispy. The concentrated carrot flavour paired with sweet cinnamon, chopped walnut and pumpkin seed, the mouth feel and overall flavour of BETA CAROTENE just couldn’t get any better. 😋
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One thing that’s bugging me is….. how many people actually has a liking for spices like cinnamon? From the overall sales record of BETA CAROTENE, I can say it is not that much. 😅
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Hmm, what to do now? Should I invest more time into coming up with more variables of spiced cookies or just leave make cinnamon the most challenging flavour there is in NOYB 🍪 series? 😐
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Hmm, questions, questions… 🧐

Oh! Don’t forget to give it a try though, BETA CAROTENE, just take it as a crispy version of carrot cake as it is almost that without the cream cheese icing (I know it is important, I believe half the people ordered carrot cake just to enjoy the tangy icing 😆), but it is nonetheless awesome tasting~
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Peeps, be brave and try it out~ 😸

02/05/2021

No.6

Time for another NOYB 🍪 story~
And today it's about MOCHAPRESSO 🎉
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My senses for coffee came real late in life. 😅

I have always been a tea drinker, coffee for me used to just come in 2 variations: 3-in-1 or the sweet sweet kopi you get in kopitiam. It was until I started working in café and gotten my barista training, then everything started to make sense as in why coffee can be so popular all year round. 😗
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The most valuable take away from my barista training is I have grown accustomed to taking my coffee black. 😋
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Yeah, not latte art, not brewing hundred cups without stopping, it is being able to appreciate coffee in its most unadulterated form. 😆
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Coffee, before I dwelled deep enough and attained deeper understanding on what it is, was just a flavour to me, similar to vanilla. There was no dimension to its taste but dark bitterness, toasty, caramel like, stereotypical coffee flavour that has to be mixed with sugar or milk before calling it a beverage. 😕
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But in the two years of being very close to coffee every day, it brought me a step back and made me realize it has its origin from a plant which grow in different continent and altitude, with different breed and different processing method, before getting into the hand of a barista so it can be brewed and served. 🤔
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It would be really degrading to take all that away and see it as just a flavour, as plain and empty as a bottle of vanilla flavouring. 😤
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As a commemoration for that experience, I thought I should include a cookie that utilizes coffee bean as the main flavouring and from that notion, MOCHAPRESSO was born. 🍪☕🎉
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The reason for using coffee bean instead of instant coffee or espresso is because of its price value and nutritional value. 🧐
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Whole coffee bean really is cheaper than instant ones as it is less processed and it keeps the flavour better because it stays in its natural form. Nutritional wise, by using medium roasted coffee bean, it contains a lot more antioxidant and its plant goodness. 💪😃
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And yes, coffee bean is a seed, and like every other edible seeds, it is edible as well (just not particularly pleasant to munch on like sunflower seed). 😁
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Yet of course, the thing coffee and tea shares in common is their flavour get extracted best when in contact with liquid, so by using whole grinded coffee bean straight in a cookie would not yield one that is especially strong coffee tasting. 😛
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So to boost up the overall flavour, natural cocoa, walnut and milk powder is paired together with the freshly ground coffee to make MOCHAPRESSO. 😸
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You will get the great sandy texture from both the ground walnut and coffee bean, not overpowering coffee tasting, and melts beautifully into smooth mocha as you munch through them. 🤩
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Give them a try and feel the difference. 💪😁

29/04/2021

No.5

Hey peeps, we’re back for another story for NOYB 🍪! And this time we’ll be talking about GREEN JASMINE. 🎉🎉
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The idea came along exactly right after EARL GREAT gained its success from its making. Yet, there was one problem came to mind immediately when I thought about matcha as a flavour: how hard to hit a right balance between the umami, leafiness, and tannin. 🤔
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Unlike black tea, green tea doesn’t undergo fermentation hence keeps most of its herbaceous flavour as well as its tannin. So when black tea often tastes heavy, rich and smooth, green tea tastes thinner, sharper and more umami on the tongue. 😗
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That characteristic makes green tea a more complex flavour to work with in terms of baking, especially for cookies. Because unlike cake, mousse, or chilled dessert, a cookie won’t provide enough creaminess and air for the tongue to truly taste a fuller note of green tea, which is why in a lot of cookies the use of green tea powder or matcha powder is more for its colour and bitterness rather than showcasing its full flavour. 😕
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Another challenge is to build up a complex top, heart, and base note using green tea. As many of you might already know, green tea by itself isn’t very aromatic, let alone mixing with lots of ingredients, very often what it left on the tongue is just a tint of leafiness and bitterness. So a pairing of teas has to be used in order to build a more wholesome flavour experience to the palette. 🧐
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Finally, after several tryouts I’ve settled with infusing jasmine green tea with butter and using matcha for colour and depth. It was pretty nice until later I noticed there is this oxidation problem for matcha resulting an unappetizing brown hue to the finished product. (talk about the frustration😣)
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By then I realized matcha, like any other chlorophyll rich or finely processed ingredient, is prone to oxidation. In addition to this issue is that GREEN JASMINE isn’t one of the fast selling cookies so it is impossible to use up all the matcha before it falls out of its best tasting period. 😖
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For that matter, I then decided to grind my own green tea powder only when there is an order for GREEN JASMINE so to preserve maximum freshness of the leaves. 💪😤
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Luckily enough, I was able to find a Japanese Konacha that gives similar or somewhat better result than matcha powder. 😋
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Grinding whole leaves into powder every time an order is made basically means adding an extra step to the already long process of making the cookies, but hey, taste matters the most, right? 🥰
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So there you have it, the complete story of GREEN JASMINE. 😝
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It has the aroma of jasmine, the taste of sweet almond and freshly grinded green tea, and actual depth of flavour that keeps popping when you bite into bits of almond and tea leaves. 😸
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Give it a try and see how you like this crunchy little green gem. 😉

26/04/2021

Fuiyoh, last week was yet another hectic one, so I’m sorry for not updating about the cookie stories or anything NOYB related if that matters 😅
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But now that I have time again, let’s talk about what’s been happening, shall we? 🤓
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First of all,

it was overwhelmingly exciting to get such a huge order from our peeps again, can’t thank you guys enough for feeding me and sustaining this baking project. Can’t owe you guys enough for making this a reality~ ❤️❤️❤️
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Secondly,

I am thinking about coming up with seasonal flavours for specific months as my fridge is at its limit just to accommodate the already available flavours. 🤔

The 8 basic flavours will be kept available all year round and the first seasonal flavour will be updated soon, and a hint for you guys, it’s the embodiment of the autumn season. 😎
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Thirdly,

the new pricing for the cookies will be up around mid of May. 🙏

This would be an annual increase so don’t worry about the price getting higher anytime soon after this year’s modification. So again, do order and enjoy the old (and cheaper) prices before it went up~ 😉
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Fourthly,
I know I mentioned something about the pretty packaging months ago and all you get now is still a kraft paper ziplock bag. 😑

Trust me, I’m still working on it, and one can only do so much when handling all the baking, testing, designing, costing and all, so do bear with me. 😃

Hopefully with the increase of price, I can get you guys better packaging soon so that you get your money’s worth~ 🤩
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Phew, all right, I think that’s about it for what I’ve been busying for last week. 🐱
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Will put up more of the NOYB 🍪 story soon, so stay tuned and let’s survive this pandemic with positivity and delicious goodies. 🤟💪❤️
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Peace out!
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(Psst… 😗 Any recommendation for free graphic design software? I know Photoshop is the all time favourite and eventually I would invest on it but not anytime soon, so meanwhile, what other options do I have???)

19/04/2021

Huhu~ 😙

Another fruitful weekend has past and finally there’s time to sit in front of my very old laptop to type again~ 💪
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Some new update regarding NOYB 🍪:
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i) INSTA account is under construction and will soon be updated with all the info that is on FB, do pay a visit to “noyb_goodbake” if you spend more time on Insta rather than FB 😆
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ii) A price increase will be implemented at mid-May, a more detailed price list will be uploaded soon and before that, do order to your heart’s content to enjoy the lower prices for the moment~ 😏😏😏
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There you have it, peeps~
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Thanks for the support that made NOYB to advance thus far~ 🙏🙏 Next we will go back to talk about the story behind each cookies as well as the adventure of the many trials and fails in developing our upcoming flavour~ 🤓
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Stay tuned~ 😎

14/04/2021

[Many Days & Many Trials]
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Yesterday was the fifth experiment of making GREEN JASIMINE using freshly grinded green tea instead of matcha, and it still didn’t come out the way I wanted it to taste like… 😭 Hmm, talk about the frustration… 😕
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Baking, unlike cooking, is a process that gets the most ease when you are able to nail it down to a single digit difference.🧐
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So naturally in order for the precision to be absolute, baking ingredient tends to be processed in a way that it could be utilized without breaking that aim. 🥸
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It’s always daunting to see a wide array of artificial flavouring (essence, emulco, etc.) or processed powder (matcha, purple sweet potato powder, pumpkin powder, etc.) on the baking aisle, and that gets me wondering how much of the baked product we tasted actually has its flavour derived from fresh unadulterated ingredient? 🤔🤔🤔
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An interesting video came across my daily food video loitering the other day about a chef reacting to a cooking video and he said: “Why are we using so many “dead” ingredients nowadays? If I want to taste the flavour of garlic, I want it to be from a clove of freshly crushed garlic, not dried garlic powder.” 😆😆😆
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I couldn’t agree more based on the standpoint of wanting to create non-generic flavour.🤓
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There is always a trade off when using convenient ingredient and I admit it is tiring to process every ingredient only when I need them. Be it cooking butter to infuse flavour, roast and chop whole nut, grinding nuts/seeds/leaves, they all stack up to be a time consuming hassle. 🥲
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But it is when sheets of cookies come out smelling and tasting great, there’s undeniably a huge sense of pride that can sure make one hungry for.😤
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And that is what keeps me going through all that hassle, failed calculations and trials. If it’s pride that one ask for, then there’s no better way to earn that through immaculate effort. 🤟🤟🤟
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Btw, today’s the sixth experiment and guess what? Dear Ms. GREEN JASMINE came out beautifully with aroma of jasmine, crunchy and sandy, tasting of green tea and caramelized almond. 😁🎉🎉
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Finally a quiet sleep tonight, and tomorrow a whole new experiment awaits.🙂

07/04/2021

No.4

EARL GREAT

Finally, it’s TEA time~~~ 🎉🎉🎉
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I can’t express how much I ❤️ tea (specifically tea from the tea plant Camellia Sinensis), be it green, yellow, black, white, fermented, toasted, aged, loosed leaves, powdered, in a bag, I ❤️ every type of them.
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Black tea was my gateway drink into adulthood (second alcohol and third coffee) that provided me more options from Milo and Ribena when I was a child. 😆
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Weirdly enough, unlike the more common milky sweet tea like Teh or Teh Bing, my first impression of tea came from tiny cups of Chinese tea you would take while eating Hokkien Mee at my father’s favourite stall. 🥸
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From there, my appetite for tea rapidly grew and the tea aisle became a must-visit whenever I was at a supermarket. Just marvelling about how each tea would taste gave me so much pleasure I kept the habit until today. 🤤
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Out of the many teas I’ve tried so far, black tea has always been a favourite with Earl Grey stands out the most. 😻
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Something about the citrusy of Bergamot essence pairing with the tannin and fermented quality of black tea is just so soothing to the tongue, I was somehow left with the impression that this must be what people drink in a castle all day.😸
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And like any other things I love in life, I must make something out of this beautiful creation. 🧐
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The very tricky part in developing EARL GREAT is making sure the cookie has enough flavour of both Earl Grey tea and black tea. 🤔
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Unlike powdered tea such as matcha, grinding tea by yourself would never be able to produce fine enough powder that can immediately flavour anything when incorporated. 😕
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Another problem is hitting the right balance of grinded tea as too much of it could make the cookie dense and dry, which in turn will have to increase the amount of sugar, fat, and leavening agent in order to reinstate a favourable texture. 😖
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In the end a solution was found by utilizing heat, butter and time to obtain optimum flavour of two type of teas without sacrificing texture, hence the creation of EARL GREAT. 💪😎🤟
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EARL GREAT is a butter cookie with airy crunchy texture, smells beautifully of Earl Grey tea and tasting note of black tea with hint of almond. 🤤
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Not a tea person? This could be your cheat for taking all the tea goodness into your soul and body. 😁😁

03/04/2021

Another day of experimenting new flavour and testing old recipe with new ingredient :
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The green cookie is an already available flavour – GREEN JASMINE, which I am planning on switching matcha powder to freshly grind Japanese green tea powder for a more vibrant colour and flavour. The reason behind the switch will be elaborated in another post, do have trust that it is all for the better. 😺
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The brown cookie with speckles of green and red is a developing flavour called THE GRANITE. But there is no rush in introducing it yet for there are many more trials to be done before it can be the NEW flavour. Only information for now is it is deliciously 🧀.
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The papers underneath? Those are some of the many more old school hand written formulas pending to be tested, or have already succeeded and you just had a glimpse of some part of a NOYB cookie recipe. 😎
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That’s about it for an ordinary day without fulfilling orders. 😆
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Not much to complain as no time has gone to waste, even though making money is still the much appreciated activity I would love to fill my time with, but hey, sedikit-sedikit lama-lama jadi bukit, right? 🤟🤟🤟
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Every effort you pour into a meaningful cause counts. 💪💪💪
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And to all the peeps out there that are done for the day, take your time to eat good, sleep well, and soon, greatness awaits. 🎉❤️🎉❤️

31/03/2021

Woah, last weekend had been really hectic but hey, no complaint when you started and still trying to operate a one person business. 😅

Thanks again for all the support and kind words, peeps~ It really made my day amidst all the chaos and ruckus that’s been happening in this world. ❤️

So today, let’s come back and talk more about cookies.

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COOKIES AS ACTUAL MEAL VS SNACK
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It is always baffling to me 🤔 when people like to eat when they supposedly should be focusing, be it working, reading, watching drama series, or blank staring into nothing, food is always a fingertip away.
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I don’t actually have a habit of snacking except the seasonal (literally like 4 times a year) urge of consuming a whole bag of MSG saturated goodies (Twisties & Pringles 🥲), so yeah, not a big snack fan.
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The two main reasons behind my non-cultivating of such habit is because of how easy my appetite (as well as my figure) is agitated by constant snacking, and how I learnt to read the nutrition label hence discovering the whole new world of “you have no idea what you’re eating”. 🧐
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🍪 like many foods, were used to be treated as shelf stable food for travelling because of its low moisture content. Earliest of 🍪 was a by-product of oven temperature testing, and with the availability of sugar, it became a traveller’s food and later a sweet treat for the commoners.
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So whenever a NOYB 🍪 is being developed, I like to re-attach some historical sense to its purpose: a light meal for the busy and the no-fuss worthy.
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Me myself being the main devourer of all the failed attempts that I’ve made, it could’ve been devastating to my already plump figure and growing age. No matter how healthy I hoped the cookies would be, it still consist sugar, starch, and fat, which all are detrimental to health if consumed too much. 😐
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Yes, honey and black sugar is still sugar 🌝, wholemeal anything is still starch 🌚 (equals to sugar), whatever self claimed healthy product out there that is crispy / crunchy / zero fat, salt and sugar yet full of flavour, there’s a high chance that it is loaded with artificial additives. 😶 There is no cure all superfood that is going to satisfy your hunger and cravings without bringing negative impact to your body when consumed in abundance.
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The key is, and always has been, BALANCE.
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My take on all NOYB cookies, failed attempts or not, is eating them as a light meal (mostly breakfast) along with a big cup of unsweetened BOH tea. 🥸
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The sugar and flour give immediate energy boost, the seeds/nuts/egg/butter become long burning fuel, the cocoa/tea leaves/bran/oat slow down digestion, working altogether it can be quite filling when taking 5 or 6 pieces in one go. 😺
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So there you have it, my rambling on the position I put NOYB cookies in the market (and secretly how it differentiates from others). 😎
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So many new flavours are under development and so many failed attempts awaiting to be eaten soon, stay tuned peeps~ 🤓

NOYB Baking Factory

03/06/2021

23/05/2021

11/05/2021

04/05/2021

02/05/2021

29/04/2021

26/04/2021

19/04/2021

14/04/2021

07/04/2021

03/04/2021

31/03/2021

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