Free delivery in PJ, Damansara, Bukit Jalil & Puchong

Soft & chewy.

The two words nobody uses about sourdough, because most of it is neither.

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Cranberry sourdough sliced and fanned out, showing the soft open crumb inside a crackly crust

If you tried sourdough once and quietly gave up, it wasn't your fault.

You bought the loaf. Everyone said it was healthier, better, more proper. Then you ate it and it was a jaw workout. Crust like a helmet. A middle so dense it sat in your stomach like a decision you regretted. Sour in a way nobody warned you about.

Half of it went stale on the counter by Wednesday and into the bin by Friday. So you went back to the soft white loaf from the supermarket, and felt slightly guilty about it.

We bake the loaf that settles that argument. Crackly on the outside, the kind that actually makes a sound when you cut it. Soft and chewy on the inside. Tangy, not sour. The kids will eat it plain. So will you, standing at the kitchen counter, before it reaches a plate.

Close up of the Cranberry sourdough crumb, open and airy with whole cranberries and pumpkin seeds through it
This is the bit most sourdough gets wrong. Twenty four hours of proving is what opens the crumb up like that. Soft all the way out to the crust, and chewy rather than tough.

Anyone can sell bread to a friend. Selling it to a kitchen that plates it every service is a different standard.

IshinJapanese. Old Klang Road and Puchong.
GlasshouseOn the bread order since this year.
Bai Mi FanPuchong.

Three loaves. We would rather do three properly.

Bestseller
A whole Cranberry sourdough loaf, sliced right down its length

Cranberry

RM30
About 500g a loaf

The one that converts sceptics. Tart pockets of cranberry and pumpkin seeds against the chew of the crumb, which means no butter, no jam, no kaya. Toast it and the fruit caramelises at the edges. Eat it plain and it works out cheaper than the loaf you butter.

Order the Cranberry
Sesame sourdough loaf topped with black and white sesame seeds

Sesame

RM27
About 500g a loaf

Toasted sesame right through the crumb. Nutty, deeper, slightly savoury. The one to buy if your household eats bread with dinner rather than breakfast. Excellent with soup, better with cheese.

Order the Sesame
Original sourdough slices showing an open, airy crumb

Original

RM20
About 500g a loaf

No fruit, no seeds, nowhere to hide. This is the loaf that tells you whether a baker can actually bake. Works with soft boiled eggs, curry, butter, or nothing at all.

Order the Original

The Haven Box

One of each, about 500g a loaf, so 1.5kg of bread. The way to find out which one your household starts fighting over.

RM77
Order the box

No shortcuts, and yes, he talks to it.

24h

Fermented a full day before it ever sees the oven

Most bread is rushed. Commercial yeast, a couple of hours, done. Ours takes a full twenty four hours to prove. That is what opens up the crumb, gives you the air pockets, and makes it sit light instead of sitting like a brick.

150

Loaves baked since we started in 2026, every one by hand

Not a machine. Not a batch of two hundred. One hundred and fifty loaves so far, and every single one was shaped by the same pair of hands. We are not a factory and we are never going to be.

3

Ingredients doing all of the work

Flour, water, salt, and a starter fed every day. No commercial yeast, no improvers, no preservatives, nothing you cannot pronounce. Cranberries and pumpkin seeds in the Cranberry, toasted sesame in the Sesame, and that is the whole list.

Ipoh, the 1960s

He learned it from the masters, sixty years ago.

There was a French bakery on a shophouse row in Ipoh, and a boy called Lam Loke who wanted money of his own. So he took a part time job there.

The wages turned out to be the smaller half of it. He was put next to bakers who had spent their working lives doing it properly, and they taught him properly. How a dough should feel at every stage. How long to leave it alone. How to hear, from the sound of the crust, whether it was ready to come out.

That is where this recipe comes from, and it is older than most bakeries in Malaysia. No weekend course. No starter kit off Shopee. No lockdown hobby that got out of hand. Sixty years on, he still does it the way he was taught, twice a week, in his own kitchen.

His customers call him Loke Kor. Brother Loke. You will see it in the messages below.

An Original sourdough loaf sliced right through, top down
An Original, sliced the morning it was baked.

"So soft and chewy."

Dr Samuel Tseu, asked for a comment, sent this instead

WhatsApp message from Dr Samuel Tseu reading Loved it! So soft and chewy!
Dr Samuel Tseu
WhatsApp message from Leonard Dcruz about the cranberry sourdough
Leonard Dcruz
WhatsApp message from Master Hung thanking Loke Kor for the bread
Master Hung, Fengshui Master
WhatsApp message from Karen Chow saying the bread was fresh at breakfast
Karen Chow
WhatsApp message from Lily Lau saying the bread was very good
Lily Lau

"I alone finished one loaf."

Leonard Dcruz, on the Cranberry

Freezer, toaster, and it tastes like it just came out of the oven.

Here is the rule we bake to. Good sourdough has to taste like it is straight out of the oven, or it is not good sourdough. Not just on day one. On day nine.

Slice it.

The day it arrives, all of it. A whole loaf is much harder to rescue later than a stack of slices.

Freeze it.

Bag it and straight into the freezer. Never the fridge. The fridge is where bread goes to die.

Toast it.

Straight from frozen. No thawing, no waiting. Crackly outside, soft and chewy inside, same as the hour it left the oven.

Buy three loaves and toast a slice a day for two weeks. If the last slice is not as good as the first, tell us and we will make it right.

Free delivery. Not free over RM200. Just free.

Free, any order size

Petaling Jaya
Damansara
Bukit Jalil
Puchong

Everywhere else in the Klang Valley

Free on 5 loaves or more.

Five Originals is RM100 and roughly a month of breakfasts, still tasting like they came out of the oven that morning. Most people outside the free zones order five and split it with a neighbour.

We bake twice a week

WedOrder by Tuesday
FriOrder by Thursday
Miss the cut off and you are on the next bake. We do not keep stock, because bread that sits in stock is exactly the bread we are trying to replace.
Check if we deliver to you

Buy 10 loaves and the 11th is on us. Yes, even the RM30 one.

No app, no card, no points that expire. We keep count on our side. When you hit ten, the next one turns up free and you choose which. Most people choose the Cranberry, which makes it the most expensive free loaf we give away.

Before you ask.

Is it very sour?

No. Tangy, not sour. The 24 hour ferment gives it flavour and lightness, not the sharp vinegar note people complain about. If you have avoided sourdough because of the sourness, start with the Cranberry.

Is it hard? My last sourdough nearly broke a tooth.

That is the loaf we exist to replace. Crackly outside, soft and chewy inside. It is the whole reason people come back, and it is the first thing every one of those WhatsApp messages above mentions.

RM30 for a loaf of bread?

For the Cranberry, yes, and it is the one people re-order. It is about 500g of bread, which is ten to twelve proper slices. Here is the honest maths. A supermarket loaf is RM6, then you put butter and jam on it, which you buy separately and get through in a fortnight. The Cranberry needs neither. You eat it plain, from the toaster, standing up.

Start with the Original at RM20 if you would rather test us first. That is the loaf with nothing to hide behind.

How big is a loaf?

Around 500g, which slices into roughly ten to twelve pieces depending how thick you cut. For most households that is a week of breakfasts, or a month if you slice and freeze it.

How long does it last?

Sliced and frozen, it toasts straight from frozen like it is fresh, and that is how we would rather you eat it. On the counter it stays good for a few days. Never the fridge.

Do you use commercial yeast?

No. Wild starter only, fed every day, fermented a full 24 hours.

What is in it, and are you certified?

We are not JAKIM certified, and we will not pretend otherwise. We are one man in one kitchen, and certification is not something we can claim we do not have.

What we can do is tell you exactly what goes in and let you decide. Flour, water, salt and our own starter, plus dried cranberries and pumpkin seeds in the Cranberry, and toasted sesame in the Sesame. No pork. No lard. No alcohol. No animal fat of any kind. Nothing else touches the dough.

If that works for your household, you are very welcome. If you need certification, we completely understand, and we would rather tell you now than have you find out later.

Can I order for a cafe, restaurant or event?

Yes. We already supply Ishin, Glasshouse and Bai Mi Fan. Message us and we will talk volume and schedule.

Who bakes it?

Lam Loke, known to most of his customers as Loke Kor. He learned to bake as a teenager working part time in a French bakery in Ipoh in the 1960s, taught by the bakers who ran it. One man, one kitchen, by hand, twice a week.

Soft & chewy.

150 loaves so far, one pair of hands, two bakes a week. Tell us which flavour and how many, and we will tell you which bake you are on.

Order on WhatsApp

Soft and chewy sourdoughs, baked by hand in the Klang Valley.

WhatsApp 016-220 6712

The loaves Lam Loke Delivery Order

Not JAKIM certified. No pork, no lard, no alcohol, no animal fat. Free delivery in Petaling Jaya, Damansara, Bukit Jalil and Puchong, and free elsewhere in the Klang Valley on orders of 5 loaves or more. We bake Wednesdays and Fridays, order the day before.

Order on WhatsApp