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About Us

Succulent Café & Food Lab brings out the simple decadence of natural ingredients. Our pastries and beverages are all made entirely from scratch, using premium ingredients and a plant-focused approach. Succulent's collaboration with researchers at the Chang Gung Institute of Science and Technology allows us to research the health and sensory implications of our desserts, from plant-based creations to low-GI desserts that cater to customers sensitive to insulin.

Our dedicated staff and researchers experiment with hundreds of recipes to craft perfect flavour combinations, while avoiding preservatives and artificial flavours. We’ve collected traditional recipes from our friends at the pâtisseries of France, Italy, Japan, and beyond — hybridizing the approaches of top pastry chefs to incorporate more whole, unprocessed, and plant-based foods.

We’re constantly revising our formulations to push the frontiers of baking. Here are some of our specialties:

Classics

Traditional pastry recipes using wholesome premium ingredients and small substitutions; oriented toward classic, traditional tastes and optimized nutritional value.

Plant-Based

Completely natural vegan pastries that are miraculously fluffy and decadent; full of fragrant hand-roasted nuts, and fresh fruit flavourings.

Reduced Sugar & Low-GI

Desserts containing little or no sugar, replaced with natural, more insulin-stable sweeteners such as fresh berries and monkfruit extract.

Flourless

Pastries that emphasize a base of nuts, crèmes, or other rich flavours that don’t involve flour; suitable for gluten-intolerant and grain-free dessert lovers.