Beard Papa’s, the international Japanese bakery chain known for its cream puffs so airy they could float you to cloud nine, is gearing up to treat Austinites with its newest outpost set to open in H Mart's Lakeline location. As reported by Austin Eater, this dreamy puff paradise will be making its grand debut in early 2024, occupying what was once the Snowy Village Dessert Cafe's spot within the bustling food court.
Meanwhile, in Lion City, a Johor Bahru delight, Xin Shan Bakery, is making waves with its inaugural international kiosk that just popped up near the Chinatown MRT station. This beloved Malaysian brand, famous for its seinyu rolls—a luxurious concoction of milk, freshness, and creamy goodness—is sharing space with Hock Wong Bak Kwa Shop, bringing a slice of JB's finest to Singapore's Pagoda Street. As per the tantalizing description from Eatbook.sg, this takeout haven tempts with eight indulgent cake roll flavors, echoing the quality and taste of the ones found back at its original Malaysian outlets.
If there's anything sweeter than a bite of Beard Papa’s choux pastry, it's the sheer variety of shells and fillings the bakery boasts. Chocoholics and green tea aficionados alike can find solace in shell flavors ranging from chocolate eclair to s'mores and exotic fillings like vanilla bean, chocolate, and the ever-popularly delicate green tea. To add to that, their non-puff items—think creme brulees and Japanese puddings—and a lineup of toothsome milk teas such as taro and brown sugar ensure that there's a treat for every taste.
For Xin Shan Bakery, it’s not just about the rolls; it’s an affair of premium ingredients and an allegiance to freshness. Each handcrafted Swiss roll, from the Strawberry Seinyu Slice packed with real berry bits to the Yam Seinyu Slice's rich Thai yam goodness, embodies the bakery's dedication to quality, "with house-made strawberry jam and real strawberry bites" for an authentic taste, confirms the staff at the kiosk to Eatbook.sg. They are prepared in JB, then hustled across the causeway to ensure freshness upon arrival in Singapore—a logistical ballet of baking that mirrors the precision of pastry art itself.
