Asian bakeries in Gold Coast
We list 6 places for this search in Gold Coast, spread over 5 suburbs. 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.
6 places in Gold Coast
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.
Looking for a bakery in Gold Coast? We have mapped 6 shops, made up of 6 bakeries.
Opening hours are known for 2 of them. 2 trade on Sundays (100%), and 1 open their doors by 6:30 am on a Tuesday – good news for early starters. On average they are open 76 hours a week.
Chains present here include Breadtop (2). The other 4 businesses are independent or small local groups.
Specialities on record in Gold Coast: vietnamese (3), chinese & hk (2), french (1), japanese (1).
Asian by city
What’s in this list
Frequently asked questions
How many bakeries are there in Gold Coast?
We list 6 businesses: 6 bakeries, 2 of them with known opening hours.
Which bakeries are open on Sunday in Gold Coast?
2 list Sunday hours, for example SG Bakery Helensvale (7 am – 4 pm); Oven Fresh Bakery Ormeau (6 am – 5 pm).
Which bakery opens earliest in Gold Coast?
Today it is Oven Fresh Bakery Ormeau, Shop 9, 37-59 Eggersdorf Road, opening at 5:30 am.
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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