Berlu Bakery

The bakery concept from James Beard Award-winning chef Vince Nguyen, Berlu applies a fine-dining lens to the textures and flavors of Vietnamese pastries. The whole project grew out of a pivot from a modern tasting-menu restaurant that Nguyen opened in 2019. During the pandemic, he shifted to a weekend bakery pop-up, using it as a way to connect with his Vietnamese heritage through food – a focus that eventually became permanent. The space itself, located in the Buckman neighborhood, is bright and intentionally simple. You’ll find a clean room with white walls and blonde wood, with contrast coming from bright orange benches and window seats. Look closer and you’ll see the walls are decorated with Vietnamese pastry–themed art made by customers and friends of the shop. Everything is built to keep the attention on the counter, where the day’s baking is laid out. At the center of the menu is the pandan bánh bò nướng, a chewy, honeycomb-textured cake made with tapioca flour that has a devoted following. Alongside it are items like delicate caneles and sponge roll cakes with flavors like mango or pandan. The savory side is just as considered, with options like avocado toast or a vegan noodle soup. It’s important to know that the entire menu has always been 100% gluten-free. The coffee program includes cà phê sữa đá and a rich Vietnamese egg coffee that’s served almost like a dessert. Berlu operates on a tip-free model and keeps limited hours – it’s only open from Thursday to Sunday.