Third Culture Bakery

Third Culture Bakery is a well-known pastry shop chain founded in 2016 by Cook Sam Butarbutar and Wenter Shyu with a dream of inclusivity, diversity, and acceptance. Their signature products, such as the Original Mochi Muffin and butter mochi donuts, are inspired by the founders' childhood experiences growing up in a culture other than their parents.

Chef Sam and Winter fell in love and decided to build a bakery together, which is how the bakery came to be. Initially, they sold only six wholesale coffee shops their signature product, the Mochi Muffin. Yet, the muffin quickly became a cult favorite, and the company grew swiftly. They hired their first employee within a year. By 2018, they had grown to over 60 wholesale locations and a team of more than 20 full-time bakers, delivery drivers, retail associates, and managers.

The founders' love for the pastries they grew up with in Indonesia, and Taiwan inspired Third Culture's signature products. The Mochi Muffin was inspired by an Indonesian dessert that Chef Sam's mother used to make. The muffin has a slightly crunchy exterior, a chewy interior, and rich flavors of brown butter, caramel, and coconut. The bakery uses only California-grown mochiko rice flour from Koda Farms, house-made coconut milk, pandan blend, and French-style butter to make the muffin. The bakers top it with black and white Japanese sesame seeds to give it a distinct appearance.

Third Culture Bakery, in addition to the Mochi Muffin, serves various culturally inspired drinks and desserts. The bakery has come to represent inclusiveness and acceptance, and its creators continue to inspire many people with their vision and delectable products.