Baked goods, a salve for stressful times, have never been so plentiful in the Klang Valley as now, but as far as standout pastries go, Flaaah has caught our attention. Brought to you by the same people behind Small Shifting Space (SSS), a natural wine bar on Petaling Street, Flaaah is but a hop and a skip away from SSS. To be more specific, look for the new bakery at The Back Ground, a sprawling food hall inside REXKL.
While Tatler's resident baker counted five different types of popular pastry dough in this article, Flaaah works exclusively with laminated pastries, the reason being that they have access to the best butter money can buy.
Consistently comprised of 36 layers, Flaaah's dough is the base for a whole slew of pastries ranging from classic to contemporary. Sure there are crowd favourites such as plain croissants and pain au chocolat, but there is also a massive Pepperoni & Cheese pastry as well as a Biscoff pastry containing a pool of cookie butter.
"I tried to bring in the kinds of flavours found in commonly craved foods," comments head pastry chef Ken Tan. "Another approach was to introduce the best ingredients to our pastries—this always ensures good flavour."