Specialty bakehouse in North Adelaide, serving coffee and pastries made fresh every day.
What we bake
What we bake
“Sweet, impossibly soft and cloud-like.”
Glam Adelaide, on our shokupan
We specialise in house-made shokupan, the Japanese milk bread, baked daily alongside the breads and pastries that go to the counter here and up to Yakisan.
Also in the case, the Sani Bear, yuzu in a crisp wafer. A take on ichigo daifuku, matcha and pistachio cream under a white chocolate shell. A chocolate chip cookie made with Okinawa brown sugar. A cinnamon roll with toasted pecan and koji caramel. A braised duck pie. A pork and nduja sausage roll.
- Pronounced sah-nee
- Baked by Sani
- Open Mon – Sun from 7am
- At 88 O'Connell
- Freshly baked everyday
Freshly baked everyday
See what is in today
Since October 2025
French craft.
Asian soul.
Australian heart.
Our head pastry chef is Lux Hoang, who built Love, Stephy on Hindley Street before this. They came to pastry without formal training, mentored by the executive chefs at Maxwell Wines. We are the in-house bakehouse for Yakisan upstairs, and have been on Level 2 since October 2025.
