MALAYSIAN FRENCH PATISSERIE
Xiao by Crustz
A Malaysian Patisserie rooted in French technique, inspired by storytelling, local flavours, and every occasion worth celebrating.
We make cakes that surprise, not just in how they look, but in what you taste. Local ingredients, festive specials, designs that trick you before they delight you.
Started in a home kitchen in 2010. Never stood still since.
OUR CRAFT
Cakes for every occasion, filled with surprises.
French technique is the foundation. Malaysian flavours, festive traditions, local ingredients where we can. Every celebration is made with intention.
Like our mascot Tanuki, don't let the looks fool you. What you see is never quite what you taste.
THE TEAM
Homegrown talent. French-trained craft.
Xiao by Crustz is built on a team of local talents who are as passionate about the craft as they are about the people they serve. From the kitchen to the counter, everyone here shares the same belief, that a great cake can make any moment feel special.
THE CHEF
Chef Xiao-Ly
Chef Xiao-Ly graduated from the Academy of Pastry Arts and never stopped learning. She travels to meet world-renowned chefs, visit ingredient sources, and bring back what she discovers, expanding her craft from fondant cakes to petit gâteaux, to ice cream, pastries, and now sourdough and breads.
Her work has been recognised and featured in CittaBella (2026), BFM Radio (2025), Arteheladero (2025), and Marubishi Malaysia (2025), Tatler Asia (2021).
She is a very curious person, always learning. That's the spirit behind Xiao by Crustz, and why it's still going after 15 years.
What We Believe In
-
Bringing Out the Best
Every creation is built on finding the best in each ingredient, layering flavours and textures until it is exactly right.
-
Creativity with Discipline
Imagination only holds when technique backs it up.
-
Never Stop Learning
"Vigorously learning every day" isn't modesty. It's the reason the menu keeps evolving after 15 years.
The Journey: From Home Kitchen to Patisserie
2010: Home kitchen in KL. Fondant cakes. No business plan, just orders that kept coming.
2013: Small studio in Bangsar. Dessert tables, weddings, events. Started making Petit Gâteaux when they were still new to Malaysia.
2015: France. Pierre Hermé, Plaza Athénée, World Pastry Cup. Came back with a clearer vision.
2016: First store at Happy Mansion, Section 17. Kept the dessert table side going while retail found its footing.
2017: 1st place, live pastry competition in Shanghai. Tested a kiosk at Citibank. Learned a lot about what location and operations really demand.
2019: Launched Tanuki. Ice cream and pastries, same kitchen, different concept. More offerings without changing what Xiao by Crustz stood for.
2023: Consolidated to Section 19, PJ. One central kitchen. Xiao by Crustz and Tanuki under one roof. Bigger space, pet-friendly, and built for the long term.
MEET THE MASCOT
Tanuki
In Japanese folklore, the Tanuki is a shapeshifter, mischievous, creative, impossible to pin down. That felt right.
A sister brand since 2019, Tanuki now lives under the same roof as Xiao by Crustz. Same kitchen. Endless reinvention.
Every Sunday, Tanuki has something to say, light, fun, and written to make your week a little better.