Patissiers of Shanghai: Harauld 'Ox' Sextus

We interview Harauld 'Ox' Sextus of Shanghai Bakery in part four of our series on China's growing pastry market.

by Betty Richardson and Dominic Ngai, 21 June 2016

The Shanghai Bakery is Back and Better than Ever

With probably the most masterful croque monsieur in Shanghai.

by Betty Richardson, 08 August 2017

Patissiers of Shanghai: Brian Tan of hoF

We interview Brian Tan of hoF in part two of our series on China's growing pastry market.

by Betty Richardson and Dominic Ngai, 19 June 2016

Shanghai Cafe Review: Pâte

Beautiful cake and minimalist vibes at this new Instagram-friendly cafe near Xintiandi.

by Betty Richardson, 22 May 2017

Patissiers of Shanghai: Kim Melvin of Commune Social

We interview Kim Melvin of Commune Social in part one of our series on China's growing pastry market.

by Dominic Ngai, 18 June 2016

Patissiers of Shanghai: Bobo Lee

We interview Bobo Lee of BoboLEE Cake in part five of our series on China's growing pastry market.

by Betty Richardson and Dominic Ngai, 22 June 2016

Patissiers of Shanghai: Cindy Wang

We interview Cindy Wang, a patissier, blogger and pastry class instructor in part six of our series on China's growing pastry market.

by Betty Richardson and Dominic Ngai, 23 June 2016

Bread Etc Is Doing the Unthinkable to Croissants: Stuffing Them

Delicious, violated croissants that break tradition (and willpower.)

by Betty Richardson, 20 April 2017

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