Bangsar hipsters, fawning foodies and sugar addicts alike have all fallen in love with Jaslyn Cakes – in fact, let us count the ways: the black and white tiled entrance, the finely-painted china cups and saucers, the smell of freshly baked goods. It’s a small space – considering it’s a triple threat of bakery, café and cake shop. Jaslyn Rangson, who honed her craft at Le Cordon Bleu London, uses only kampung eggs and organic flour in her foodstuff, with no artificial essences and flavourings; pastries are also baked with buckwheat and rye grains. The cakes sell like [wink] hotcakes, but don’t miss the butterscotch blondies, carrot cake and vanilla bean cheesecake. On display at the counter, you’ll also find a spread heavy with banana yoghurt loaves, canelés, financiers, lemon bars, madeleines, onion and herb quiches, sourdough croissants and a myriad of other biscuits, loaves and pastries.