The Story
A cheese stick
worth slowing down for.
Cayla began with a simple frustration: cheese sticks today don't taste the way they used to. Mass-produced, plastic-wrapped, hollow inside — they've lost what made them special. So we set out to bake them the way they should be: with real cheese, real time, and real care.
Every jar is small-batch baked in Ipoh by a confectioner who's been doing this for over a decade. Five ingredients — egg, flour, parmesan, milk, butter — mixed by hand, baked slowly, and sealed the same day. No preservatives. No artificial flavours. Nothing you can't pronounce.
The jar is clear because we have nothing to hide. The label is navy ink on cream paper because beautiful things don't need to shout. And the cheese stick inside? Best eaten one after another, with no one watching.