Shiberty Bakes – Beauty, Brains and Desserts

Renowned blogger baker Jessica Loh has always wanted to own a place that brings beautiful people and desserts together. The day when she decided to open her dessert cafe, she knew that her one major dream she hoped for finally came true ~ Shiberty Bakes.

Shiberty Bakes dessert cafe has several features geared specifically for photography and Instagram. It comes in a simple white and clean theme with very soothing interior designs.

The dessert cafe seats up to 22 guests and its absolutely lovely to sit next to the window to get more natural lighting.

Shiberty Bakes dessert cafe is currently at its soft launch stage. The menu features a selection of Shiberty’s classic bakes – handcrafted cakes and cupcakes, artisanal macarons, gourmet waffles, toasts and dessert pizzas.

A surprise dessert awaits you to discover every month as the monthly special. Prices start from as low as $2 for a piece of macaron, $4 for a cupcake, $7 for a cake slice to $14 for waffle and $16 for a toast.

Dessert milkshakes ($9) are one of the specialities here, loaded with fun and flavours like strawberry cheesecake, hazelnut chocolate, sea salt caramel and matcha.

Jessica gives her take on the Shibuya toast ($16) which comes in classic, rocher or matcha flavour – featuring a cube of thick soft bread that is toasted, buttered inside and topped with two scoops of ice cream, cookies and marshmallows and white chocolate drizzle. Toppings may vary depending on the choice of toast and availability.

The interior was soft and fluffy, but I would prefer it to have more butter and the shell to be crispier. The matcha ice cream was balanced and overall a decent snack for one pax or two for sharing. Presentation wise, Shiberty’s Toast definitely shines.

Fans of macarons should also try the ones at Shiberty’s Bakes. Priced affordably at $2 a pop, the macarons comes in flavours like Earl Grey, Red Velvet, Matcha, Rocher and Salted Egg.

The size of the macarons are just right, you can pop them in your mouth at one go and chew, or enjoy it slowly in 2 to 3 bites. The ratio of the filling and cookie was proportional, and texture was on point. Most importantly, no excessive colouring was used to make the colours bright and sugar has been reduced so that it doesn’t taste like you’re eating candy.

While there are some hits and misses in the desserts, I’m pretty sure that things will improve during the soft launch and become more stunning thereafter. Jessica’s passion for baking, willingness to learn has just been tremendous – I look forward to new surprises in my return visit.