For some Asian Americans, the dim sum cookie at Sunday Bakeshop here will taste like childhood.
It looks like a typical sugar cookie except with sesame seeds on top. But bite into the creamy, red bean center and it’s reminiscent of the fried, filled sesame balls served at a Chinese dim sum restaurant.
The concoction is pastry chef Elaine Lau’s nod to her grandmother, who would often make them. The baked goods that Lau’s team churns out like hojicha chocolate croissants and Chinese White Rabbit candy cookies aren’t going to be found in any bakery in Asia. There’s an intrinsic
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