Berkeley's Third Culture Bakery Expands to Denver

The partners make gluten-free treats with mochiko.


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Image courtesy of Third Culture Bakery

Sam Butarbutar and Wenter Shyu, who founded Berkeley's Third Culture Bakery in 2017, will soon also sell their unique mochi muffins in the Denver, CO area.

Each of the two men helmed his own independent baking project in the Bay Area before they paired up to make and sell mochi muffins and other rice-flour-based treats in Berkeley.

The gluten-free doughnuts, custard cakes, and other sweets are sold at local cafés such as Catahoula Coffee and Asha Tea House.

The name Third Culture sprang from the concept of "third-culture kids" — young people growing up in the USA amidst the traditions of their immigrant parents while creating a "third culture" that includes the best of both worlds. Shyu's parents are from Taiwan, Butarbutar's from Indonesia. As reported at Berkeleyside, Shyu co-founded the Oakland cupcake company We the Minis in 2014, while Butarbutar founded Sam's Patisserie after graduating from UC Berkeley, where he studied toxicology.

Third Culture Bakery goods are made with historically Western and Asian ingredients, from organic butter to matcha, passionfruit, pandan, and purple yam. 

As reported at Westword, the pair has established a new production facility and retail shop in Aurora, CO, which they expect to open this summer. They hope to subsequently open a second retail location in downtown Denver. 

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