There’s a certain trust associated with Japanese and French pastries. They almost never miss. At SANI Bakehouse, the brand-new in-house sister venue to Yakisan at 88 O’Connell, that’s the entire brief.
“French craft. Asian soul. Australian heart. That’s SANI!,” shares head pastry chef, Lux Hoang.
Open seven days, SANI specialises in house-made Shokupan – the Japanese milk bread that’s sweet, impossibly soft and cloud-like – alongside a line-up of artisanal breads and pastries “too flaky to follow rules”, all baked daily for both SANI and Yakisan.
The cabinet fuels indecision. Sweet-toothed fans of citrus will love the Sani Bear, a yuzu-filled heart coated in crisp wafer and shaped like an adorable plush toy. A unique take on the Japanese ichigo daifuku pairs a white-chocolate shell with matcha–pistachio cream for that sweet-salty divine. There’s also a thick and chewy chocolate-chip cookie made with Okinawa brown sugar, soft in the centre and tender at the edge. Enough said.
Sure, you can try and play it safe with a cinnamon roll. But there’s nothing safe about the toasted pecan and koji caramel topping. A full-mouth, miso umami hit that feels too good to be legal.
Savoury fiends aren’t forgotten either. There’s a braised duck pie that falls apart with a fork, and a pork-and-nduja sausage roll with just the right kick.
Just as impressive as the flavours is the presentation. The Sani Bear leans full kawaii in its teddy-bear shape. The kohi coffee pastry comes cylindrical and neatly coated in sifted chocolate. Matcha is whisked traditionally with a chasen before being poured into a flat-lid cup, glowing a vivid green. Pastries land at the table on silver trays like art pieces. Aesthetes will be in heaven, especially with leafy O’Connell Street views from the terrace.
Lux’s pastry career proves quality doesn’t need longevity. With no formal training, she first made a name for herself at Hindley Street’s Love, Stephy before quickly moving into wholesale catering, supplying handcrafted desserts to major South Australian hotels, luxury weddings and A-list events. Mentorship from respected Maxwell Wines executive chefs later sharpened her fine-dining precision and creativity.
Now at SANI, she’s bringing that confidence, cultural fusion and creativity to North Adelaide’s newest dining precinct. Come for the pastries, stay for the fire-fed Yakisan afterwards.
Dining and takeaway available
SANI Bakehouse
Where: Level 2/88 O’Connell St, North Adelaide
When: 7am-3pm daily
@sani.bakehouse
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