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In 2018, Vulcan Post wrote about Dew, a cafe offering delicate patisserie in Bangsar. The founder, Jaslyn Rangson, started the cafe to delve deeper into the pastry scene.

The success of her first cafe, Jaslyn Cakes, encouraged her to buy the store next door and start Dew. Being located in Telawi made it a prime spot to sell her baked goods. 

Five years later, though, they’ve decided to shut it down.

“It’s been a wonderful and bittersweet journey for Dew but sadly, we have decided to close our beloved little patisserie by the end of February after five memorable years,” Dew posted to Instagram yesterday on February 5, 2023.

Let’s rewind a little

Jaslyn was in her final year of studying Economics when she began her baking career. Selling cakes, cookies, and bread from her studio apartment in London increased her culinary interest. 

So she took on a few internships in the field, including one at a Michelin-starred restaurant.

Upon coming back to Malaysia, Jaslyn launched her first cafe venture called Jaslyn Cakes. Still operating now, the eatery sells homey flavours with a more rustic appeal. It’s since turned into a well-known staple amongst the locals of the area. 

Then an opportunity arose.

Image Credit: Dew’s Chocolate and Hazelnut Mousse (left) & Blueberry Camembert Cheesecake (right) / Dew

Jaslyn Cake’s neighbouring store was moving out. The empty spot gave the then-28-year-old entrepreneur two options—expand Jaslyn Cakes or launch a different store.

She chose the latter.

Moving away from what Jaslyn Cake is known for, Dew offered a more refined menu. Some of their more well-loved treats were desserts such as the Chocolate and Hazelnut Mousse and the Blueberry Camembert Cheesecake.

“We wanted to create a sweet, little secret oasis in Bangsar, tucked away behind a florist,” Jaslyn said. Its interior took inspiration from nature with its green colour schemes, terrazzo countertops, and potted plants.

However, running the two cafes must have taken a toll on Jaslyn and her team. Although she’s mentioned that operating them came naturally, Dew will be closing its doors to customers for the last time, come the end of February.

But its legacy might still live on. According to their farewell Instagram post, the shop and its fully kitted-out kitchen are available for other entrepreneurs to take over.

Image Credit: Dew

All good things come to an end

There could be numerous reasons why Dew chose to call it quits, but we’ve noticed that several other businesses have met the same fate after the MCO was lifted last year. 

Though some businesses survived the pandemic, they eventually made the decision to close shop after braving the storm. Some of the reasons commonly cited were that their businesses were unable to recoup the losses and had become unsustainable.

For example, ice cream brand Softsrve tried adjusting to changes during the first MCO. But then they found themselves unable to sustain the dessert shop and catch up with the pre-pandemic rent cost.

Similarly, Smooshie Juice could not continue its operations despite adapting to internet marketing. The price increase for raw ingredients and their customised bottles led to a sad goodbye.

But there was light at the end of the tunnel for both brands. Softsrve and Smooshie Juice were eventually bought over by other entrepreneurs, and today continue serving Malaysians under new management teams.

Others had more permanent goodbyes. For example, Root Remedies, a local skincare brand that thrived on social media, said the “unforgiving economic conditions” and disruptions in the supply chain were too much for them to carry on.

In any case, we hope that Dew is able to end its journey on a sweet note, and it’s giving supporters the last of what it has to offer with its Valentine’s Day special.

  • Learn more about Dew here.
  • Read more articles we’ve written about Malaysian startups here.

Featured Image Credit: Dew

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© 2021 GRVTY Media Pte. Ltd.
(UEN 201431998C.)

Vulcan Post aims to be the knowledge hub of Singapore and Malaysia.

© 2021 GRVTY Media Pte. Ltd.
(UEN 201431998C.)