A production kitchen in Kajang.
SixDessert makes desserts to order for hotels, caterers, event companies and bulk buyers. No shop counter, no shelf stock, and nothing produced before it is ordered.
What we actually are
A kitchen that produces against confirmed orders. That one decision shapes everything else: how we quote, why we cannot fill a large order at short notice in a festive week, and why the product you approve in January is the same one that arrives in June.
We are not a restaurant, a cafe or a retail brand with a dessert line. There is nothing to walk into and nothing to buy by the piece. What we sell is production capacity and a specification held across every order that follows.
Where
Kajang, Selangor. Production, finishing and packing on one site.
What
Pistachio kunafa chocolate, in two formats, with more developed on request.
Who for
Hotels, caterers, event companies, offices and private bulk buyers.
More about us
Kitchen and quality
How a production run is controlled, why we produce to order rather than to stock, what we will tell you before you order, and what we do not do. Kitchen and quality
Our story
How SixDessert started and why the kitchen works the way it does. Our story
Halal and compliance
Certification status, documentation and what we can provide for your procurement process. Halal and compliance
Working with us
Kitchen roles, what the work involves, and how to send an application. Careers
How we prefer to work
Four habits that shape every order, and that you are entitled to hold us to.
Specification before production
Product, format, packing and quantity agreed in writing first. If we cannot hold to part of it, you hear that at the quote stage rather than on delivery day.
An honest no
If a date or a specification is outside what this kitchen can do properly at your volume, we say so before you commit. A supplier who never declines is either never busy or already disappointing someone.
One point of contact
You deal with the kitchen, not a sales desk. Questions about capability or timing get answered by people who can commit to the answer.
Your relationships stay yours
We do not approach the clients of caterers and event companies who buy from us. That is the asset you are actually selling.
Talk to the kitchen
Product, quantity, date and packing format. That is enough for a written quote rather than a meeting.