Bake Sum’s creations playfully challenge the boundaries between a classic patisserie and a contemporary Asian bakery. Located in Alameda, this shop has built a loyal following for what it calls its “Asian Americana” style of baking, where familiar pastries are reimagined with nostalgic flavors from across another continent. This distinctive vision is perhaps best captured in the Croissubi, a croissant that takes the form of a Spam musubi. It’s a concept that has garnered national attention and exemplifies the kitchen's inventive spirit. The catalog is a dynamic collection of sweet and savory items that blend precise French technique with a wide range of influences. The kitchen has become known for the Okonomiyaki Danish, which translates the beloved savory Japanese pancake into a flaky pastry topped with Kewpie mayonnaise, nori, and bonito flakes. On the sweeter side, colorful milk buns are filled with seasonal creams flavored with everything from ube to pandan or passion fruit. Mochi bites and a Black Sesame Snickerdoodle further illustrate the breadth of this culinary perspective, where unexpected combinations result in something entirely new. Even with such a focus on innovation, the commitment to fundamentals is clear. The traditional butter croissant, a three-day process using imported French butter, is considered a point of pride and a measure of the bakery's craft. This dedication to quality underpins all of their work, from the most inventive to the most classic. The name itself is a nod to dim sum and the idea of addition—the sum of different cultures, ingredients, and the people behind the counter. This philosophy is felt in every item that fills their joyful pink pastry boxes.
