Ingredients your family
knew by heart
Every pastry at Kashi begins with a memory — then asks what happens when that memory meets a laminated dough and a 500°F oven.
Black Sesame
Ground into paste for tang yuan, folded into mooncake filling, stirred into congee on cold mornings.
Black Sesame Kouign-Amann
Laminated 27 layers deep, caramelized edges pulling apart to reveal a dark, nutty spiral.
"The flavor of midnight tang yuan — now in 27 laminated layers."
Taro Root
Steamed in nian gao, boiled into tong sui, mashed into the purple heart of every milk tea order.
Taro Burnt Basque Cheesecake
Charred crown, violet-streaked interior. Creamy enough to cut with a spoon, purple enough to stop the scroll.
"Boba shop nostalgia, baked at 500°F until it forgets itself."
Red Bean Paste
Slow-cooked with sugar until it darkens and thickens — the filling that lived inside every celebratory bun.
Red Bean Danish
Viennoiserie dough folded around sweet red bean, baked until the custard windows blush at the edges.
"The bun your grandmother made — wearing a French accent."
Pandan Leaf
Knotted and dropped into rice, blended for kaya toast, the unmistakable green that means home to half of Southeast Asia.
Pandan Mochi Donut
Glutinous rice flour gives it the pull. Pandan extract gives it the color. The glaze gives you a reason to come back Tuesdays.
"Tuesdays only. The line starts at 8am."
