What are the opening hours?

Wednesday 09:00 - 17:00 Thursday 09:00 - 17:00 Friday 09:00 - 17:00 Saturday 09:00 - 17:00 Sunday 09:00 - 13:00

Sucréebypreeta

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Sucréebypreeta

Le Cordon Bleu Paris trained. Online patisserie. Based in Bangsar, Kuala Lumpur. Specialises in modern and traditional french pastries and cakes.
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Gluten & Dairy free and Vegetarian options available.

20/04/2026

Why do cakes feel ‘hard’ or ‘dry’ as soon as you take them out? Butter based cakes do hard when kept in the fridge just how butter would if you stored butter in the fridge, so ideally have them at least 1/2hours after it has been taken out of the fridge.

Disclaimer - this applies to buttercream cakes, butter based cakes & most importantly cakes that less than 3 days old & stored properly (in an air tight container). All my cakes are butter based unless stated otherwise.

16/04/2026

Italian Summer

Pistachio EVOO cake | Roasted strawberry compote | whipped mascarpone cream | fresh lemon zest | EVOO

25/03/2026

How to enjoy your Sucreebypreeta cannelés

All cannelés are freshly baked just before pick-up. If you’ve ordered the classic (unfilled) ones, you’ll often receive them slightly warm — which is honestly the best way to enjoy them.

For filled cannelés, they’re baked earlier on the same day, then cooled and filled shortly before collection (usually about 10 minutes before). This keeps the outside crisp and caramelised, while the inside stays soft and custard-like.

They’re best eaten as soon as you get them, or within 3–4 hours. After that, they’ll naturally soften a little — especially the filled ones — but still taste good, just less of that signature crunch.

We use food-grade raw beeswax when baking, which helps keep that crisp exterior for longer.

If you’re saving them for later, just note they’ll be more like a soft pastry than a classic cannelé texture.

Reheating tip:
Reheating works best for classic (unfilled) cannelés only.

24/03/2026

Easter specials for the next two weekends (Friday-Sunday) starting this weekend!

A few new specials are part of this years Easter menu. Carrot cake is vegetarian and was part of my menu when I first started. Contains nuts.

A Mull & Brew special is available in cups for you try his very special Hot chocolate blend made with his favourite spices. It’s vegan, spicy , nutty from the almond milk, sugar free (slightly salted to elevate the spices) & made with Valrhona Nyangbo 68% - quite a special chocolate I must admit! Of course, his homemade ginger beer is available too!

Drinks come cold not iced so it isn’t diluted when you receive them - add ice when you’re home for an icy cold afternoon treat to beat the heat!

And I also made a small batch of my mulled wine jam that goes so so well with my HXBs. Hot cross buns are my staple for Easter every year. It’s pillowy, sticky, spicy, tea-y & currantly. Available in a chocolate version too.

Soft cookies series features ‘blast from the past’ flavours. Molten matcha cookies I experimented for a matcha brand, sticky date & bananas and ginger & chocolate. It’s sticky, messy and rich!

All are available for self pick up/self arranged delivery via WhatsApp only! Something is up with my catalogue so please drop me your order, amount and date & time for collection. I need min 48 hours notice for all orders.

Please don’t DM your orders. 🙏🏽

23/03/2026

Easter specials for the next two weekends (Friday-Sunday) starting this weekend!

A few new specials are part of this years Easter menu. Carrot cake is vegetarian and was part of my menu when I first started. Contains nuts.

A Mull & Brew special is available in cups for you try his very special Hot chocolate blend made with his favourite spices. It’s vegan, spicy , nutty from the almond milk, sugar free (slightly salted to elevate the spices) & made with Valrhona Nyangbo 68% - quite a special chocolate I must admit! Of course, his homemade ginger beer is available too!

And I also made a small batch of my mulled wine jam that goes so so well with my HXBs. Hot cross buns are my staple for Easter every year. It’s pillowy, sticky, spicy, tea-y & currantly. Available in a chocolate version too.

Soft cookies series features ‘blast from the past’ flavours. Molten matcha cookies I experimented for a matcha brand, sticky date & bananas and ginger & chocolate. It’s sticky, messy and rich!

All are available for self pick up/self arranged delivery via WhatsApp only! Something is up with my catalogue so please drop me your order, amount and date & time for collection.

Please don’t DM your orders. 🙏🏽

19/03/2026

February Flavours

19/02/2026

Ramadan Kareem to all my Muslim followers. May this holy month bring you peace and blessings.

Perfect tart for Iftar - Onde Onde tart
Vanilla almond tart shell | Salted gula Melaka caramel | Pandan sponge | Pandan mousse | Coconut whipped cream | homemade pandan Kaya

09/02/2026

A quick omakase box before CNY. Very spiced in a different way.

08/02/2026

Bleeding Love on repeat while I’m writing this — very fitting for a cross-section shot like this.

Valentine’s is a week away and I hope I’m not late to the party. I toyed with the idea of a pistachio tart, but since pistachio is already everywhere on my menu, this felt more right. Plus, with CNY just days after, it works beautifully for both.

Vanilla almond tart shell | Cassis compote | Oolong tea diplomat cream | Fresh strawberries & raspberries | Lychee oolong jelly

8.5” tart — serves about 7–8-ish, depending on how generous your slices are.

07/02/2026

A rare sight in Sucreebypreeta but a sweet one!

Newbie to this trend. I’ve always shied from creating cakes like this but I’m glad that I took a leap of faith for this order. The lovely 16 year old recipient loved it so much! 🥰

A classic butter cake with butter icing.

03/02/2026

2026 motto: keeping things real. No fancy packaging, no fuss — just simple & neat.
(Actually… that’s always been the case 🤣)

Truth is, I’m terrible at sourcing fancy packaging and customisation is expensive. I’d much rather put that energy into better ingredients and consistency.
I might sound like a snob, but I’m genuinely proud of the ingredients I use.

This year’s CNY took me by surprise in the best way.
The overwhelming cookie orders — thank you, truly ☺️

As always, Pineapple Tarts topped the list.
A close second (and new favourite):
Pistachio Dark Chocolate Butter Cookies — chocolate butter cookies filled with pistachio ganache. Addictive and very loved.
Pineapple Tarts + Pistachio Dark Chocolate Butter became the staple combo in gift boxes.

Other crowd favourites:
• Orange & Roasted Almond Sablés
• Pistachio Rose Sablés
• Cashew Snowballs
• Cardamom Shortbread
• Cherry Jammers
• Savoury Parmesan & Cayenne Pepper Sablés

I may be able to take a few more orders in the days leading up to CNY but this week is fully booked.

Keen? Hop on over to www.sucreebypreeta.com

Address

Bangsar
Kuala Lumpur
59000

Opening Hours

Wednesday	09:00 - 17:00
Thursday	09:00 - 17:00
Friday	09:00 - 17:00
Saturday	09:00 - 17:00
Sunday	09:00 - 13:00

Telephone

+60124772901

Website

http://www.sucreebypreeta.com/

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