Vegan Bao Meets Churro-Latte in 2025’s Wild Bakery Wars
KEY POINTS
- •Independent bakeries have thrived since the pandemic, showcasing unique cultural influences in their pastries.
- •Pastry chefs are creatively blending sweet and savory elements, reflecting personal narratives in their baking.
- •In June 2025, Chef Vince Nguyen reopened Berlu bakery in Portland, Oregon, in a new location.
Welcome to 2025, where pastries aren’t just food—they’re passports. Portland’s Berlu, revived by Chef Vince Nguyen in June 2025, offers clove canelés and pandan bánh bò nướng so earthy they might sprout roots. Philly’s Majdal Bakery serves Golan Heights flatbreads filled with secrets spicier than the Israeli occupation, with tahini babka muffins evoking nut butter nostalgia. Honolulu’s Mille Fête whips up Spam bao and kimchi Reuben pies—because yes, Hawaii needs a kimchi Reuben swap meet. Maine’s Not A Bakery operates a food truck near Portland Harbor, blending French, Southern, and New Zealand cravings into sesame-crusted sausage rolls. And LA’s Santa Canela throws down kale sandwiches and LA-shaped churros with cafe de olla, proving doughnuts are official Angeleno lifeforms.
Share the Story
2025 bakery scene: where pineapple upside-down cakes wear cardamom, kimchi meets Spam in hand pies, and churros take LA shape because normal shapes are for plain pastries and boring lives.
Apparently 2025 bakeries heard us say 'more confused flavors, please'—now we get Japanese potato salad in bao buns and bacon-egg-cheese Vietnamese crepes. Can the carbs get any more culture-shocked?
Forget job titles, it's 2025 and we only care if your bakery can duel with clove canelés and fried Spam bao while making you question your entire existence and dinner plans.
Source: Eater | Published: 11/11/2025 | Author: Nicole Fellah
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