AP LIFESTYLES: From ube cakes to mochi muffins, bakeries that sweetly encapsulate what it is to grow up Asian and American have been popping up more in recent years.
Pastry chef Elaine Lau holds a Dim Sum Cookie at the Sunday Bakeshop in Oakland, Calif., Thursday, Aug. 19, 2021. From ube cakes to mochi muffins, bakeries that sweetly encapsulate what it is to grow up Asian and American have been popping up more in recent years. Their confections are a delectable vehicle for young and intrepid Asian Americans to celebrate their dual identity.
“Talking to some of the Asian Americans and other people that have tried some of our pastries, we get a lot of comments where they’re just like... ‘Oh this took me back several years,’ when they were growing up,” said Lau, 35, who was born in Oakland.“For us, it’s kind of nice we can evoke some positive memories and feelings with our pastries.”
The operation has blossomed, with two locations in Colorado and a second San Francisco Bay Area store planned. Their menu includes mochi brownies and butter mochi doughnuts with glazes like matcha, ube and black sesame.“It’s a lot of educating. Even when you educate and share where it comes from, people are judging it. It’s a very mixed bag. It’s also very rewarding because then you get to see their reaction trying this new thing they’ve never had in their life,” he said.
Rose Nguyen, a 34-year-old former nurse, switched careers and opened Rose Ave Bakery inside The Block Foodhall in Washington, D.C., in March 2020, just before a pandemic shutdown. Nguyen was peddling Instagrammable morsels like strawberry lychee rose donuts, ube cake and matcha chocolate cookies. She won over enough foodies to keep going with online orders until fully reopening this June.
The bakers felt a disconnect between that hatred and the joyful connection that their food can make across cultures.
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