The Heart of Gaily Bakes

Where passion meets pastry —
each bite a quiet story of joy, colour, and craft.

What Ignited It All

A chance encounter with Hawaiian butter mochi set something in motion — one ingredient, a whole new texture. Its chewy, bouncy bite stirred a new line of thought: could something this simple be used to reimagine the familiar?

That question became a challenge — to revisit traditional pastry forms and see what might change. From bundts to brownies, Michelle began folding mochi into classic structures, reshaping texture while preserving the essence of each bake.

Texture Meets Intention

Mochi was just the beginning. But the journey didn’t end there.
Over time, the focus moved beyond texture — into flavour.

Not boldness for the sake of novelty, but flavour pairings drawn from instinct and contrast: gochujang with pecan. Thyme folded into a savoury bacon financier.
Ideas that might seem unlikely — yet come together in surprising harmony.

Each bake is grounded in structure, but always with a twist — something unexpected that finds its place.

Seasonal Bakes, Small Batches

Our menu changes every week, guided by the seasons and a sense of creative flow. Every bake is made in-house, from start to finish, in small batches — using thoughtfully sourced, premium ingredients.

The name Gaily was chosen with care — to reflect everything desserts should feel like: bright, joyful, and full of colour. That’s why every nuance matters — from flavour to form. Each bake is made with intention, a touch of wonder, and a whole lot of heart.

Because to us, baking isn’t just technique — it’s how we bring beauty, balance, and a touch of delight into the everyday.
One bite at a time.