It’s a blessing in disguise.
Sourdough makes way for salty shio pan and soft, pull-apart tissue bread at Korean bakery Buttered in Chippendale.
Owner Philip Choi trained at French cooking school Le Cordon Bleu in Paris, before honing his pastry skills at some of Seoul’s top patisseries.
The top order here is the shio pan (or sogeum-ppang in Korean), a chewy moon-shaped roll that’s bathed in butter, creating a crisp bottom and deeply tanned shell. The yeasted filling is pillow soft, more like a dinner roll than your typical French croissant. The TikTok viral tissue bread, which can be pulled apart in layers, comes in seven flavours from plain to matcha, pistachio, lemon meringue and more.
The other signature item is the waterfall cake, an Asian-style sponge cake with a slice removed, and the space refilled with overflowing fruits and toppings. It’s available as a whole gâteau or cupcake.
Alongside the usual tea and coffee, find Korean-style “ade” sodas made from sparkling water spritzed with house-made yuzu, strawberry and green grape syrup.
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Erina Starkey – Erina is the Good Food App Editor for The Sydney Morning Herald and The Age. Previously, Erina held a number of editing roles at delicious.com.au and writing roles at Broadsheet and Concrete Playground.
