Our parents baked bread in Saigon for twenty years before they opened Golden Crust with one oven and a counter. The baguette recipe came with them: a thin, crackly crust and a middle so light it barely holds the filling.
Today we bake from 4 in the morning, for the neighborhood and for a few restaurants nearby. Everything is still shaped by hand, and the pâté chaud is still Mom's recipe.
Baked here
We bake every two hours, so the bread on the shelf is never old.
Every baguette and pastry is rolled and shaped by our bakers.
Pâté chaud, egg tarts and sponge cakes the way our parents made them.
Order before you leave home and pick up your bag at the counter.