Amai Kitchen at Mi Studio

Cut into Dark Chocolate Sourdough

Soft, moist, and rich with deep cocoa flavour, studded with real dark chocolate

One of those loaves that’s hard to stop at one slice

Baked to be shared — if you’d like a loaf, I’m here

Today’s bake — country sourdough.

Texture is soft and open, which I like.
Some unevenness in the crumb — likely from my shaping, something I’ll keep refining.

Overall, still a loaf I’m happy to put on the table.

Baked to be shared — if you’d like a loaf, I’m here.

A look inside today’s loaf - Country Sourdough

Pan Syokunin + Bob’s Red Mill Wholewheat
78% hydration
15-hour cold proof

Light and airy, with good flavour development.

Some unevenness in the crumb — likely from my shaping, something I’ll keep refining.

Not everything is about the crumb (I do know), but always good to learn from each bake.

Baked to be shared — if you’d like a loaf, I’m here.

This one’s for the cheese lovers 🧀
A Parmesan-kissed crumb, with aged cheddar tucked inside — warm, savoury, and hard to stop at one slice.

Slow-fermented to bring out a deeper flavour, with a crisp crust and soft, cheesy pockets within.
Best enjoyed lightly toasted, with a little butter melting into every corner.

Baked in small batches, as always 💗

🌸 Sakura, delicately crafted in Nerikiri.

Join me for a hands-on Nerikiri Wagashi class where we shape delicate sakura into edible art — soft, elegant, and quietly beautiful.

You’ll learn to craft and bring home 4 pieces of your own, using foolproof recipes designed for you to recreate with confidence. Along the way, I’ll be sharing the little secrets and techniques that make all the difference ✨

A small, intimate class — so I can guide you closely, step by step. Limited seats only.

📅 25 April 2026 (Saturday)
🕰 10am – 5pm
📍 Amai Kitchen, Ipoh

Come slow down, create with your hands, and take home something truly special 💮

DM to reserve your spot 🤍

Bringing back my signature Sakura set for the season.

Each piece is gently hand-shaped and crafted into delicate sakura. Soft, subtly sweet, and melts-in-the-mouth.

Too pretty to eat, yet too lovely not to 🌸

New flavour launch: Lavender Butter Cookies 💜

A soft, buttery cookie infused with real lavender — light floral notes, fragrant but never overpowering.
Balanced, comforting, and very easy to love.
A one-of-a-kind flavour that I truly adore.

A flavour close to my heart 💜

Made in small batches, with limited jars available.

Now available at FOCA Soho Ipoh✨

New flavour launch: Lavender Butter Cookies 💜

A soft, buttery cookie infused with real lavender — light floral notes, fragrant but never overpowering.
Balanced, comforting, and very easy to love.
A one-of-a-kind flavour that I truly adore.

A flavour close to my heart 💜

Made in small batches, with limited jars available.

Now available at FOCA Ipoh Soho ✨

Nothing fancy — just really good addictive cookies ✨
If choosing is hard… don’t 😌
Get all three.

Butter • Cranberry • Sea Salt Chocolate
Available as a 3-jar cookie bundle ✨

Baked in small volume. Pre-order only.

November’s sourdough lineup 🍞
From nutty walnut loaves to cheesy sourdoughs and rich chocolate shokupan — baked fresh midweek to weekend.
Preorder via WhatsApp — limited loaves daily!

100% Natural wild yeast. Slow fermentation. Made with heart.

Dark Chocolate Sourdough, flavoured Valhorna cocoa powder, filled with dark couverture chocolate. Yums ~

100% naturally leavened with sourdough levain
No commercial/instant yeast used in any process

Strictly pre-order basis, limited pieces on specific dates
Nov 1, 15, 29
Dec 13, 20, 27