Baked with authentic ube, the real purple yam

Ube NZ began in a small Auckland kitchen with one stubborn idea: ube deserves better than neon colouring and artificial essence. We start with real purple yam, steamed and mashed the slow way, then fold it through everything we bake.

Our halaya simmers for hours with coconut milk and butter until it turns glossy and deep violet. That same halaya goes into our chiffon cakes, our donut filling, our crinkle cookies and our pandesal, so every bite tastes like the same family recipe.

Everything is baked in small batches to order. Nothing sits waiting on a shelf, which is why we ask for a few days' notice on bigger cakes.