Welcome to Just Heavenly's Blog

It's already 2009. When I last wrote this welcome message, I happily dated it 2010 to make it sticky. Stanley Kubrick's & Arthur C Clarke's vision of the future is almost in the past and we're refreshing this blog with a new look and a new attitude to reflect new challenges and new directions.
As you can see, the template has been refreshed and we've added a twitter bar for you to follow updates there and get to know us better, as well as our link to our Facebook profile.
In the past year, due to YOUR support, we've added a third outlet to the Just Heavenly family. And now, we're proud to be serving Petaling Jaya from our new hub there, A Slice of Heaven. Watch out for more to come.
To A Slice of Heaven in Jaya One - Coming Soon To Bangsar To Pleasures in Plaza Damansara PLEASE SCROLL DOWN TO SEE WHAT'S NEW!

Thursday, May 17, 2007

Just Heavenly Pleasures in Epicure, a week on of Serving Pleasure

Creme Caramel
Petite Trifle
Sticky Butterscotch - warmth of caramelised sugar tempered with savoury butter and then whipped with cream to top this dessert which is warmed before eating - it will come to you all melted into the pudding :-)
Triple Espresso Brownie
Death By Chocolate
The Partners involved in Just Heavenly Pleasures - Siew Yong of Croppes fame and Allan and myself
We saw these rectangular display chillers for the first time in Australia and we knew that when we opened our little place, we wanted that look. It's modern contemporary and above all functional. A rectangular cube has more space in it than one of those old curved fascia jobbies.
Our jams, chutneys, and flower display including the cookies which are all home made
Butter Buttercup
Moist Banana Cheese
Sometimes when you embark on a course of action, you feel like, "wow, this is so right" and somehow you know you should have started at this time and not earlier?

Well, Allan and I are feeling that right now.

Pleasures has been open for a week now and the response has been very encouraging, to say the least.

I remember a very dear friend of ours mentioning something which has lain dormant in my mind until now. He's had tremendous experience in bringing in and operating chains in this country. Delifrance, Coffee Bean, Pizza Hut. Yeah. That sort of experience. Anyway, he basically told us that being in retail, you very quickly find out what works and what doesn't. What sells and what doesn't. And it's being borne out as we speak. There are certain items which are flying off the shelf. And there are some which have pulled up a sofa and the remote and decided to make a home in the display chiller. Hmmm. Am going to evacuate THOSE soon. Will substitute with something else.

There are so many new ideas I'd love to try. And the idea of bringing something fresh and exciting to market is, well, fresh and exciting.

Our new flogger (food blogger) friends have been tremendously supportive. I must admit to some nervousness when they start talking about planning a get together to try out ALL the cakes and desserts. But (deep breath) I have faith in what we do and believe that we do make a good product. It's not always for everyone because the flavours are quite a mix. Those more used to cream cakes layered with fruit and sponge may not like everything we do but I'm confident that there is something for everyone.

As I mentioned, our new flogger friends have been really very sweet and generous. Wmw, Lyrical Lemongrass, Jackson have all tried our cakes. Wmw and Lyrical Lemongrass have also written reviews of what they've tried and I am truly touched. It's a baker's dream to have people enjoy what they do and it is tough at times to listen to comments which are not necessarily so effusive. However, we have learnt over the years to solicit THOSE comments rather than bask in praise or rest on our laurels. It's always nice to hear great things being said about what you do. But it truly is the more critical comments which move your business and creativity forward. They make you. You can't be all things to everyone but every angle must be considered.

In any case, the pictures in this post represent a good cross section of what we do. We also make 9" and 6" whole cakes for those who wish to pick up a cake on the spur of the moment.

And for those wishing to have a seat and order an item from us you can sit at Chef & Brew to enjoy it as well. But here are the procedures for that;

1. You will need to come to us. Chef and Brew have been very kind in allowing us access to their restaurant. But in order not to tax their staff unduly (which is fair) we ask that you come to our counter and order from us directly. You get to view ALL the cakes and you get a full explanation as well as recommendations.
2. You need to order something from them as well. A cup of good coffee or a drink. Please don't take advantage and order just water. ;-)
3. We will then get them to bring the order to you. :-) Enjoy!

I will be adding more photos later.


Lyrical Lemongrass

Your display chiller is really gorgeous. And I love your cakes, dudes. I'm gonna be such a regular, you'd have to chase me away with a broomstick.

Allan Yap & Nigel A. Skelchy

LOL No lah can welcome you and sit down with you in my shop some more. :-)


You going to implement a "Buy 10, free 1" (like those Coffee Bean cards!) for your regulars? Ha ha ha...

Allan Yap & Nigel A. Skelchy

Yes we are actually

You're also on the list of invites for the launch


Erm, being the directions noob I am, would u mind telling me the directions to ur shop ? (honestly, i only know 1-u and The Curve.. paiseh)

Precious Pea

Sedap sedap...semua pun sedap!!!

Allan Yap & Nigel A. Skelchy

Aiyo thank you lah precious ;-)

Allan Yap & Nigel A. Skelchy

hehe sweesan ;-)

very easy. Come down from Bangsar shopping centre (which should be on your right) to traffic lights at the bottom of the hill. Go up the hill, pass an Esso station on the left. Keep on going up but stay in the left lane. You will come to another set of traffic lights. Keep on going straight and pass 2 speed bumps. You will at this point, be passing through some really nice houses.

When you get to some shop lots you will see CIMB Bank (ex Southern Bank) keep on going straight. The road will loop back round and on your right, you will see a big sign in red and black saying CHEF & BREW...we're in there. :-)


Nigel, you have made me a very happy girl tonite! Or rather, your pie did!! :D


Oooh.. you ran out of trifles!! I love trifles!! Will be back for them.. as soon as I lose the weight I gained from your pie... :D
Oh what the heck, may as well eat the trifle first, then lose the weight together!! ;)


that sounds pretty good! i hope to drop by soon as am salivating already....


ooooohhh me goodness...everything looks so sinfully beautiful!! i cant wait to visit the next time i'm in kl!!! why why why do i live in penang???! any plans to open a branch in pg soon? heehee...!
cant wait to visit!!

Allan Yap & Nigel A. Skelchy

ka..t; thanks so much for the compliment. Looking fwd to seeing you again.

Meiyen; Thanks much dear.

Lingzie, LOL one thing at a time; KL first, Penang next, then THE WORLD! ;-) hehehe


OMG i'm so craving for cakes! i want the Tiffany's one please please please... *drools*


just tried 'sticky butterscotch' the other day. is the cake suppose to be dry and hard? didn't really like it, but it could be just me...

Allan Yap & Nigel A. Skelchy

Hi Hanna, Assuming you bought the sticky butterscotch to take home? You need to microwave it for 30 seconds so the Butterscotch mousse turns into a sauce. It's really very very yummy after that.

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