With a bakery brand both in JB and KL under her belt, pastry chef and founder of Doña Bakehouse talks about nailing her craft behind her creations.

Jasmine’s introduction to baking began as a pandemic-era pursuit, but years of trial and error eventually turned it into something far more deliberate. Self-taught from the start, she found herself drawn not only to the craft itself, but to the wider process of building a brand — from recipe development and daily operations to branding and creating a café experience that keeps people coming back.
That pursuit became Doña, the artisanal bakery she founded alongside her twin sister, Jerlene. Now with outlets across Johor Bahru and Kuala Lumpur, Doña has become known for its viennoiseries and house-made bakes. More than three and a half years on, Jasmine has largely stepped away from the ovens to focus on general operations, with her sights now set on taking the brand further.
Styled in the Knot by Tiffany collection, the 29-year-old speaks about building a café brand from scratch, the evolution of Doña and what, to her, makes a truly good dessert.

How has your definition of a "good dessert" changed since you first started? When I first started, I was very focused on technique and appearance. I thought a good dessert had to be intricate and visually impressive, although quality has always remained non-negotiable to me.
As the business grew and I was no longer the only person making each product, my definition began to evolve. I realised that a good dessert must not only be beautiful and tasty — it should also be consistently well-made and memorable enough to keep people coming back. It doesn't need to be overly complicated or created simply to follow a trend. For me, a truly good dessert is balanced, thoughtful and able to leave a lasting impression, no matter who on the team prepares it.

What do you think Malaysian pastry and dessert culture has to offer that is uniquely its own? Malaysia has an incredibly rich flavour vocabulary because of our multicultural background. We grew up with pandan, coconut, gula Melaka, tropical fruits, spices and many traditional desserts, but we are also very open to influences from around the world. What makes Malaysian pastry exciting is the opportunity to bring these familiar flavours into contemporary forms without losing their identity.

You've built a café presence in both JB and KL. What difference do you notice in terms of building a successful business in these states? The fundamentals remain the same in both Johor Bahru and Kuala Lumpur: a strong product, consistent quality, a thoughtfully curated experience and sincere hospitality. However, the two markets have very different rhythms.
In JB, the community is close-knit, and much of the business is built through familiarity and word of mouth. Customers value places that can become part of their regular routines. KL is faster-paced and more trend-conscious, with greater competition and exposure. Customers are constantly discovering new concepts, so a brand needs a clear identity while continuing to stay relevant. We try to remain adaptable to each market without losing the qualities that make Doña distinctive.

What's something about working in F&amp;B that people often don't see or understand? People usually see the finished products, beautiful interiors or a busy crowd. What they don't see are the early mornings, production failures, machine breakdowns, repeated testing, staff training, wastage control and hundreds of decisions, both big and small, happening behind the scenes.
F&amp;B is both creative and extremely operational. You can create something beautiful, but you must also ensure that it can be produced consistently, served efficiently and sustained commercially. Finding that balance is one of the most challenging parts of the industry.

What's your ultimate favourite sweet treat? I actually don't eat a lot of sweet things, despite working in pastry. But if I had to choose, it would be a simple, rich dark chocolate dessert. Nothing overly elaborate — just something deeply chocolatey, balanced and not too sweet.

How would you describe your personal style? Simple, understated and polished. One look at my wardrobe and you will notice that I almost exclusively wear black, white, navy or beige. I'm naturally drawn to neutral tones, timeless silhouettes and pieces that feel elegant without being overly formal.
I may appear calm and slightly reserved from the outside, but internally, I'm actually very soft and emotional. I think my personal style reflects that contrast — a composed exterior with a softer side underneath [laughs].

Working as a pastry chef — and in F&amp;B in general — can be very hands-on. How does that affect the way you think about dressing or wearing jewellery to work? One thing I had to give up when I entered F&amp;B was having my nails coloured. I used to enjoy getting them done, but after almost eight years of keeping them bare and short, I've grown to appreciate their simplicity.
Whenever I'm working hands-on, practicality and hygiene always come first, so I rarely wear rings. I generally prefer bracelets, necklaces and earrings. Now that my role involves less time in the kitchen and more time in meetings and managing different aspects of the business, I have more freedom to wear jewellery. I love how it complements my otherwise simple and understated style, although I still gravitate towards pieces that feel subtle, effortless and never overly dressy.

<p class="x1yc453h x1hpqcdg x1ekroe6 xutxfr x1fie51u xgyxj25 xkyrhof x1elgs31 x1fv8qjw x1tbvfm1 xb72syl x1iew0xx x1c2l018 x14l7nz5 xuw7688 x1pjt2rx x160d6zm xrxpjvj" dir="ltr" data-assistant-stream-block="" data-assistant-stream-block-index="2">What did you love most about the Knot by Tiffany collection you wore for the shoot?
The Tiffany Knot collection feels contemporary and sculptural while remaining timeless. It has a quiet strength without being overpowering, which complements my personal style of keeping things simple, understated and polished.
The symbolism of the knot also resonates deeply with me. My journey has been shaped by the connection I share with my twin sister, as well as the strength and resilience we have developed while building a business together. To me, the collection represents both: a bond that keeps us connected and the strength to continue growing through every challenge.

What's next for you? The next chapter is about growing Doña thoughtfully while protecting the quality and character that brought people to us in the first place. We are strengthening our team, developing new concepts and exploring opportunities beyond Johor Bahru and Kuala Lumpur.
Personally, I want to continue evolving — not only as a pastry chef, but also as a founder, entrepreneur and creative. I would love to explore more collaborations that connect pastry with fashion, fragrance, art and culture.
At the same time, I'm learning that growth should not only be measured by how much we achieve. I also hope to find greater peace and balance while creating a bigger impact through my career and life. There is still so much I want to create, but I want every step forward to feel intentional.

Check out the Knot by Tiffany collection&nbsp;<a href="https://www.tiffany.my/jewelry/shop/tiffany-knot/">here</a>.

TEAM CREDITS
Photography Amani Azlin Creative direction &amp; styling Joan Kong Assisted by Amelia Tan Makeup Gan Chu Fan Hair Cody Chua Jewellery Tiffany &amp; Co. Tiffany Knot collection Clothing Maje

In Good Taste: Jasmine Teo on the perfect sweet treat feat. Tiffany & Co.

Tags

Recommended posts for you

Fashion

Levi’s took over Tokyo with “FOR EVERY ORIGINAL” and "The Original Girl" pop-up

Personalities

In Good Taste: Sara Rashid on building a multifaceted F&B career feat. Tiffany & Co.

Personalities