Vuza Hospitality has launched Buttered, a modern Korean bakery featuring viral pastries in a heritage-listed Chippendale building.
To celebrate the opening, Buttered will be giving away a free coffee to the first 100 people to buy a salt bread each day between Thursday 8 May and Sunday 11 May.
Head pastry chef Philip Choi is behind the menu, featuring the likes of savoury-hit salt bread, croissant-like tissue bread, and waterfall cake – an airy sponge with whipped cream and seasonal fruits. Choi trained at Le Cordon Bleu Paris, before working in some of Seoul’s top patisseries.
The salt bread – dubbed ‘Salty Boi’ – somewhat resembles a croissant, although the texture is quite different. Its exterior is comprised of a crisp, golden shell, while the interior is soft and slightly chewy. The original savoury treat is simply finished with butter and sea salt, but variations such as roasted garlic, almond, and vanilla cream will also be available.
“Salt bread was the treat I craved most when I was homesick,” says Choi. “It’s deceptively simple, but when done right, it’s magic.”
The café will also serve Korean-style ‘Ade’ drinks, which are sparkling drinks concocted using house-made fruit syrups.
Buttered is Vuza Hospitality’s first Chippendale venue, with Korean street-style food hub Hongdae Pocha set to follow. Hospitality veterans Jangho So and Sunyoung Kim lead the group and are also behind Sydney’s modern Korean restaurants Funda and Allta, along with venues in Melbourne and Brisbane. Group Executive Chef Jung-su Chang and Head Chef Steve Park round out the culinary team.
The café will be open daily from 9am to 5pm.
