Bakes Saigon 47B Trần Cao Vân, Phường 6, Quận 3, Thành Phố Hồ Chí Minh, Vietnam
One local bakery are creating conceptual, feminine desserts, and each one has its own story to tell. Laure Chevallier explains how Bakes Saigon came to be.
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When we last spoke to the lifestyle entrepreneur, who is one of the founders of Bunker and WORK Cafe, Laure was adding the final touches to a bakery. In it, she told us they’d be cooking up pastries that had been six months in development. That project became Bakes Saigon.
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Tell us more of the story behind Bakes Saigon?
It started last year with our Pastry Chef, Lien. At that time, we were baking for our coffee shops but also just for fun. The feedback was great and so we started to elaborate on the recipes—it felt too good not to do something bigger with. So, we took six months to build our pastry room and to work on our recipes and aesthetic.
Personally, I’ve always loved pastries, but not just eating them—analyzing them too. I want to know where they came from, why they look the way they do, what’s the chef’s story, and what led them to combine those specific flavors and ingredients.
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Each of your pastries seems to have its own look and style. Is that deliberate?
We worked hard for six months before opening to come up with the concepts behind every item we sell. Our Bakes Saigon pastries are different sizes, with different looks and different ways of being displayed. I guess they are a reflection of the people who made them—feminine, but not pretentious.
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Where do you fit amongst the competition?
I’d say there are two kinds of bakeries here. The first is places like Tous Le Jour and Paris Baguette which are more old-fashioned. They mass-produce products which cater to Asian palates, despite maintaining French brand images.
The other kind includes places like Vagabond and Star Kitchen with their creative, modern style of pastries. They’re putting out really good desserts with strong branding, and have helped develop people’s perceptions about what a good pastry is. I hope to put Bakes into that second category.
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How do you come up with your recipes?
There isn’t a single formula for coming up with our recipes. The process changes from pastry to pastry. However, we always start with a concept and a drawing of what it might look like. Then we’ll work on the flavor and texture, and finally we’ll fine-tune the look of the finished pastry. It takes a lot of experimentation. But we’re not in any rush. We will only launch when we are 100% ready.
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