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Asian bakeries in Adelaide

Asian bakeries have reshaped what Australians expect from a bakery: soft milk breads instead of crusty loaves, light chiffon and cream cakes, savoury buns filled with pork floss or curry, and pastries flavoured with pandan, ube, taro and matcha. In Adelaide, our map shows 3 matches.

Adelaide

3 places in Adelaide

  1. 1

    Breadtop

    Adelaide SA 5000

    Hours not listed Bakery
  2. 2

    O Bun Chef

    Adelaide SA 5000

    Hours not listed Bakery
  3. 3

    Shmochi

    199 Payneham Road, St Peters SA 5069

    Hours not listed Dessert bar

Before you go

Asian bakeries have reshaped what Australians expect from a bakery: soft milk breads instead of crusty loaves, light chiffon and cream cakes, savoury buns filled with pork floss or curry, and pastries flavoured with pandan, ube, taro and matcha.

This page brings together every bakery we identified as Chinese, Japanese, Korean, Vietnamese, Filipino or otherwise Asian. The list is built from each shop’s name and the details recorded in open map data. If a specific requirement matters (allergies, certification), call the shop before you go.

From the early-morning bakery to the late-night gelato bar, 3 businesses are listed in Adelaide. The mix: 2 bakeries and 1 dessert bar.

You will recognise Breadtop (1); still, 2 places are independently run.

Specialities on record in Adelaide: chinese & hk (1), japanese (1).

Asian by city

What’s in this list

Bakeries2
Dessert bars1

Frequently asked questions

How many bakeries are there in Adelaide?

We list 3 businesses: 2 bakeries and 1 dessert bar.

How do I find the closest one?

Tap “Sort by distance” above the list. Places are re-ordered from your position and each card has a Directions button that opens Google Maps, Apple Maps or Waze.

What should I try first?

An egg tart, a pork floss bun, a slice of chiffon or a Japanese cream bun – all classics across Asian bakery styles.

Why are Asian breads so soft?

Many use the tangzhong or yudane method, pre-cooking part of the flour with water or milk so the bread holds more moisture.

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