Cool Asian bakeries and patisseries in Paris, Amsterdam & Copenhagen

Aki sees it as its mission to share the flavors and traditions of Japan. In their four outlets – a bakery, cafe, restaurant and to-go-shop – they offer many classics such as dorayaki, mochi and melon pan, a sweet bun with a crunchy cookie dough crust. The curry donut, a deep fried panko-coated bread dough filled with Japanese curry, is one of the authentic savory snacks they’ve introduced in Paris. It lacks the polished aesthetic often associated with Japanese pastries, but that contrast highlights Aki’s commitment to authenticity over visual trends.

That said, they also cater to the Instagram crowd with creations like the goma burger melon pan, a black sesame bun filled with green tea pastry cream and black sesame whipped cream, styled after Totoro, a beloved character from the Japanese animation studio Ghibli.

Fu is the pasty shop slash coffee bar slash brunch spot run by Christine Fu. She blends French technique with Asian flavors such as lychee, sesame, pandan and kimchi. Pastries such as the ‘Paris Tokyo’ – a matcha caramel speculoos flavored entremet – exemplify this east-meets-west vibe. One of the more daring offerings includes a dessert combining vanilla ganache, Joconde sponge, chocolate crisp and durian. Durian is a typical South-East Asian fruit with quite the reputation. The flavor – a mix of vanilla, banana, cheesecake, and garlic or onions – is an acquired taste and its pungent smell has caused bans to eat the fruit in public transport and many hotels. High-end pastry is the perfect familiar format to introduce new audiences to such a challenging ingredient. 

Chef Tao chose to put mochi at the center of her Paris pastry shop Taozi. You recognize her classical French training and love for Japanese flavors in the mochi mont blanc, made with a dacquoise, whipped cream, chestnut cream, rum, Japanese boiled chestnuts and yuzu confit. Besides many classic mochi and daifuku varieties, there are striking specialties such as a striking black sesame basque cheesecake. Taozi shows how traditional formats can respectfully be reinterpreted to appeal to both purists and TikTok-foodies.

The duo behind deli, bakery, and fermentation lab Goose draws inspiration from China, Denmark and the USA. That leads to creations such as a hoisin caramel glazed pastry with gingery whip and a red oolong swiss roll with roasted pumpkin mascarpone. Fermentation and pickling play a central role, with many components made in-house. Unexpected combinations, like tofu pudding paired with vanilla ice cream and soy sauce, challenge traditional flavor boundaries. Goose reflects a more experimental phase of Asian influence, where authenticity evolves into fusion, driven by technique and ingredient knowledge rather than strict cultural boundaries.

The specialty of this Copenhagen hotspot is Hotteok, a Korean street food that consists of a thick, chewy pancake typically filled with brown sugar, cinnamon and nuts. While the classic version remains available, the Kopan Street menu expands into unconventional territory with fillings like bulgogi kimchi, Nutella and corn cheese. The pancakes are prepared fresh in-store, adding an element of performance.

Shokupan is a soft, fluffy and sweet Japanese milkbread. It is used for fruitsandwiches and sando’s, but on social media it's especially the cream-filled ‘shokupan cubes’ that went viral. Best Bread Boba was the first to introduce shokupan in Amsterdam and positions itself as Europe’s first dedicated shokupan cube store. Alongside classics like egg mayo and matcha or strawberry cubes, the bakery experiments with bold combinations such as black sesame with roasted mandarin cream and savory options like Thai spicy chicken or pork ramen. The concept leans heavily on social media appeal, but sustains interest through constant flavor innovation, a key factor in keeping viral formats relevant beyond their initial hype cycle.

With a minimalist, design-forward interior, Kikoba focuses on Taiwanese wheel cakes. These pastries are made by pouring batter in a special hollowed out baking pan, which gives them their signature crispy outside and soft inside. Fillings range from traditional options like taro, red bean and custard to more contemporary variations such as cheese or chocolate. Kikoba positions the street food classic as a high-end must-try pastry in Amsterdam, showing how context can redefine perceived value.

Meili combines popular Asian bakery trends with a strong focus on regional Chinese flavors. While matcha-based items like mochi lava buns remain crowd-pleasers, the more distinctive offerings draw from Sichuan and Chongqing. Examples include a spicy beef pretzel with Sichuan shredded beef, a rose and bergamot cheese bun inspired by Yunnan, and a ciabatta filled with Sichuan sausage and peppercorns. Meili stands out by moving beyond pan-Asian staples and highlighting regional specificity, a direction that signals increasing consumer sophistication.