JULY

Bakecation 2.0 Returns with Fresh Innovations and Industry Insights

Following the overwhelming response to its inaugural edition in May 2026, Pastry Pro's Bakecation 2.0 made a successful return on 9th and 10th July 2026 at Wisma Pastry Pro 2, welcoming more than 50 participants from culinary institutions, bakeries, hotels, cafés and home-based businesses across Malaysia.

Held in conjunction with Visit Malaysia 2026, the two-day event continued its mission of bringing together leading international ingredient brands and local pastry professionals through live demonstrations, product showcases and knowledge sharing. The latest edition featured four renowned principal brands, each presenting their newest products, innovations and practical applications for today's bakery and pastry industry.

The event opened with Profound Pastry, represented by Chef Sugu, who introduced a range of ready-made Malaysian-inspired cakes and desserts developed to complement the Visit Malaysia 2026 campaign. Designed for bakeries, retailers and the HoReCa sector, the collection demonstrated how ready-to-serve desserts can help businesses improve efficiency while meeting increasing customer demand without compromising on quality.

Representing Germany's Dreidoppel, Chef Frankie and Chef Rachel showcased how international ingredients can be adapted to local preferences. Their live demonstration highlighted coconut and pandan-infused creations, illustrating the versatility of Dreidoppel's flavouring solutions and how they can be incorporated into products that appeal to both Malaysian consumers and international markets.

The spotlight then shifted to Pâtissier Aalst, where Chef Howie shared the brand's journey into the Malaysian market. Through a tasting session and product presentation, attendees experienced the distinct flavour profile and quality of Aalst chocolates, learning how the brand successfully differentiated itself by delivering flavours that resonated with local palates while maintaining premium European standards.

Concluding the programme was Westco, represented by Chef Andrew, who demonstrated the flexibility of the brand's premix solutions. Beyond traditional Western pastries, the premixes were also used to produce Korean pancakes, showcasing how a single product can support multiple menu applications. The demonstration reinforced the value of convenience, consistency and operational efficiency—qualities increasingly sought after by bakeries and café operators.

Throughout the event, participants engaged directly with the chefs, exchanging ideas, discussing industry challenges and gaining practical insights into new techniques and products. The interactive format allowed attendees to explore innovative solutions while networking with fellow professionals from across the country.

Feedback from participants was overwhelmingly positive, with many highlighting the practical demonstrations and time-saving solutions as the event's biggest strengths. Attendees appreciated learning how premium ingredients and ready-to-use solutions can streamline production while maintaining product quality, enabling businesses to respond more effectively to growing market demand.

Following the success of Bakecation 2.0, Pastry Pro plans to continue organising similar educational events to support the growth of Malaysia's bakery and pastry industry. Those interested in participating in future sessions are encouraged to follow Pastry Pro's social media channels or contact the team to be included in upcoming event announcements.

Tulips 1st Year Anniversary

Tulips Café recently celebrated its 1st Anniversary with a delightful hi-tea gathering, welcoming over 40 guests from neighbouring companies to commemorate this special milestone at Wisma Pastry Pro 2.

The café was transformed into an elegant celebration space, with tulip-inspired décor, high bar tables stretching through the Pastry Pro showroom, and a warm, welcoming atmosphere that encouraged conversation and connection. Guests were treated to an indulgent spread of pastries, cakes, and desserts handcrafted by our sister company, Profound Pastry, showcasing the creativity and craftsmanship behind every bite.

Adding a personal touch to the celebration, Mr. Sani Ong, Managing Director of Pastry Pro, warmly greeted guests throughout the event, sharing conversations and expressing appreciation for their continued support.

As Tulips Café marks its first year, the celebration reflected our commitment to creating memorable experiences where great food, genuine hospitality, and meaningful connections come together.

GCCM MITEC

Pastry Pro proudly participated in Food & Drinks Malaysia (FDM) 2026 at MITEC, where we showcased our latest baking ingredients and equipment while supporting one of the event's key highlights: The Global Culinary Challenge Malaysia (GCCM).

As proud sponsors of the pastry competition held over the 4 days, Pastry Pro supplied premium ingredients from our principal brands, Les Vergers Boiron and Aalst Patissier, along with the precision and performance of UNOX's professional ovens. The participants were equipped with everything they needed to transform creativity into award-worthy creations.

Throughout the exhibition, the Pastry Pro and PP Equipment teams welcomed visitors to our booths, presenting a comprehensive range of premium ingredients, professional baking solutions, and advanced machinery. The event created valuable opportunities to connect with industry professionals, exchange ideas, and demonstrate how our complete solutions support businesses across every stage of pastry production.

More than an exhibition, FDM 2026 was a platform that reinforced Pastry Pro's position on the regional stage. From powering award-worthy competition creations to showcasing cutting-edge equipment and premium ingredients, the event reflected our commitment to excellence, innovation, and craftsmanship. As visitors, chefs, and industry leaders gathered under one roof, Pastry Pro proudly stood as a trusted partner for the hospitality and bakery industry, bringing together world-class ingredients, advanced technology, and expertise that continue to shape the future of pastry in Malaysia.