The culinary duo behind Cincinnati's Cafe Mochiko has reasons to celebrate this holiday season. The establishment, an Asian American cafe turned bakery by day and a Japanese comfort food haven by night, has secured a spot on The New York Times' prestigious list of Best Bakeries Across the U.S. Elaine Uykimpang Bentz and Erik Bentz, both chefs and co-owners, have transformed their original pop-up venture Mochiko into a talked-about permanent spot at Walnut Hills, where patrons can indulge in a fusion of sweet and savory offerings.
According to a recent New York Times review, the visually stunning pastries are as delicious as they are attractive. The review highlighted the ube halaya croissant bursting with "yam jam" and the sweet corn bibingka, which surprises diners with a salty Cheddar topping instead of the expected white chocolate. Cafe Mochiko's Cincinnati chili ramen is a local attraction, gaining notoriety for its unorthodox yet inviting fusion of flavors.
This isn't the first time Cafe Mochiko has been in the limelight. Bon Appetit Magazine has previously acknowledged them as one of the 50 Best New Restaurants. Elaine Uykimpang Bentz has also been recognized for her outstanding baking skills, and she has been nominated for the esteemed James Beard Award in 2022 and 2023. As reported by Local12, Chefs Elaine and Erik Bentz, despite their national acclaim, retain a focus on their community and local palates in Cincinnati.
The bakery shared its excitement over this national acknowledgment with its followers on Instagram, expressing it as an "honor to be listed among them!" Those wishing to sample Bentz's bakery creations can find more information about Cafe Mochiko at 1524 Madison Road on their website. As noted by the Local12 News, patrons should be prepared to join a queue as the cafe's delights have garnered a strong following, for good reason.
