Our Creative Journey
From humble beginnings in 2018 to becoming Malaysia's premier destination for baking artistry and pastry innovation, discover how passion transformed into purpose
The Sweet Beginning
Everything started in a small kitchen in Klang, where our founder discovered that baking wasn't just about following recipes—it was about creating edible art. What began as weekend experiments with sourdough and French macarons quickly evolved into something much bigger.
The local community's response was overwhelming. Friends became customers, customers became advocates, and soon we realized we had stumbled onto something special. We weren't just making pastries; we were crafting experiences that brought people together.
By December 2018, we had secured our first dedicated space and officially launched Ueiralux with a mission to transform how people think about baking in Malaysia.
Meet Our Founders
Breaking New Ground
The pandemic changed everything—but not in the way you might expect. While restaurants closed and events disappeared, home baking exploded. People stuck at home wanted to learn, create, and find joy in their kitchens.
We pivoted quickly, launching our first online learning programs in March 2021. What started as a survival strategy became our biggest breakthrough. Students from Kuala Lumpur to Kota Kinabalu were suddenly learning our techniques from their own kitchens.
This period taught us something crucial: creativity doesn't require a professional kitchen. Some of our most innovative techniques were developed by students experimenting in tiny apartments with basic equipment. We started collecting these discoveries, and they became the foundation for our adaptive learning approach.
2021 also marked our first major recognition—winning the Malaysia Culinary Arts Innovation Award for our "Heritage Fusion" pastry collection that celebrated local flavors through French techniques.
Expanding Horizons
Today, we're not the same small operation that started seven years ago. Our team has grown to include master bakers from three countries, food scientists who help us understand the 'why' behind every technique, and creative directors who push the boundaries of what's possible with flour, sugar, and imagination.
What makes us proudest isn't the numbers—it's the stories. Like Priya from Penang who started her own successful bakery after our artisan bread program. Or David who discovered his passion for pastry arts at age 55 and now teaches community classes in Sabah.
We're also launching our sustainability initiative in September 2025—working with local farmers to source ingredients directly and teaching zero-waste baking techniques that reduce environmental impact without compromising quality.
The future? We're building something bigger than just another baking school. We want to create a global community where creativity flows freely, where traditional techniques meet modern innovation, and where every student discovers their unique voice in the world of pastry arts.