“The leavening agents are the same, but Asian bread, also known as a type of sweet bread, is more rich in butter,” Jonathan Chen, owner and chef at Oh My Pan said. Flour with lower gluten content also contributes to the distinctive texture.
Born in Taiwan, Chen is a graduate of Le Cordon Bleu and worked as a pastry cook at InterContinental Hotels for three years before deciding to open Oh My Pan Bakery and Tea in San Gabriel. Pan is the Japanese word for bread.
Marbled taro and banana chocolate buns the size of Frisbees sit side-by-side in the cases. The taro bread is stuffed with a thick taro paste swirled with a sweet egg custard. There’s a fantastic green tea bun sprinkled with toasted almond and infused with red bean and taro. If that concept is too wacky-sounding, give the mozzarella- and sausage-stuffed bread colored with cuttlefish ink and topped with Doritos crumbles a try. Their best seller is the sea salt coffee bread. One bite into it and you’ll get why sweet coffee cream spiked with the alkaline taste of sea salt is such a hit.
Oh My Pan rotates among 50 flavors of bread and 25 assortments of miniature cakes on a daily basis. They also have a fantastic drink menu of fruit-infused teas and boba milk teas.
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