In the sun-drenched corner of Chippendale, a charming new bakery is quietly stealing hearts with its delicate slices and heartfelt story. Khanom House is the first brick-and-mortar venture by Yeen Veerasenee, a self-taught baker whose Thai-inspired creations became a hit at Sydney’s weekend markets. From soft black sesame chiffon cakes to fragrant pandan swiss rolls, Veerasenee’s treats are more than just desserts — they’re edible memories. After years of refining his skills through home baking and market feedback, Veerasenee has opened Khanom House to bring his evolving culinary journey to a permanent space, rich with nostalgia and love.
From Market Favourite to Café Dream
Before Khanom House came to life, Veerasenee was already a familiar face at the Summer Hill and Kirribilli Markets, selling under the name The Baking Lists. His stall would attract weekend regulars looking for something different — light, Asian-inspired sweets that offered a comforting twist on traditional cakes.
“I really committed to going every weekend and taking on feedback,” he says. “And [the stall] became a lot busier.” Balancing his baking with a part-time barista job at A.P Bakery, Veerasenee soon realized it was time to take things to the next level — a dedicated space where his creations could truly shine.
A Taste of Home in Every Slice
Inside Khanom House, the warm wood interiors and cozy seating echo the quiet intimacy of a home kitchen. The name “Khanom” itself, meaning dessert in Thai, pays homage to Veerasenee’s roots. Every cake and cookie tells a story — whether it’s a pandan custard doughnut inspired by his childhood or a honey cake he learned from a fellow stallholder at Glebe Market.
One standout is his pandan chiffon cake, a light and fluffy cloud served with whipped cream instead of buttercream. “It’s very fresh and not too sweet,” Veerasenee says. “Something I’d want people to come back for.” Each dessert is carefully crafted to balance nostalgic flavors with refined technique.
A Grandmother’s Legacy
The true heart of Khanom House lies in its origin — a kitchen in the outskirts of Bangkok, where a young Veerasenee watched his grandmother, Rojana, make khanom tom by hand. “It’s a little bit like mochi,” he explains, “but we boil it, roll it in coconut, and eat it warm.” No recipes, no oven, just instinct and love.
Since moving to Australia in 2015, Veerasenee has taught himself how to bake through books and YouTube tutorials. But his earliest lessons came from watching his grandmother and auntie create with care. “I didn’t appreciate it until I went away,” he says. “That this is where it all started.” At Khanom House, those memories now live on in every bite — a tribute to family, tradition, and the quiet joy of sharing cake.
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