Bakeries
A compact French-Asian bakery on No. 3 Road known for laminated pastry with unexpected fillings like yuzu and masago, and for sea salt buns that regularly sell out. Small counter and short hours, so it is worth timing your visit for the morning bake.
Laminated dough is the base of everything on this counter, croissant layers folded and rested until they shatter properly. The fillings then go somewhere a Parisian bakery would not, into yuzu and masago. That is not a gimmick. It is what happens in a city where two baking traditions have sat side by side for decades and the people making the pastry grew up eating both.
Timing matters more at Daily Delicious than at most bakeries. The bake happens in the morning and the sea salt buns regularly sell out, so an afternoon visit is a gamble rather than a plan. Treat it as a morning errand, and if the buns are the reason you are going at all, go early enough that the question never comes up.
French-Asian bakeries are one of the things Richmond does better than almost anywhere else in the country, and this sits at the more experimental end of that tradition. The counter is small, which concentrates the range rather than spreading it thin. You are choosing between a dozen things somebody thought hard about instead of forty things nobody did.
The address sits at the northern end of the No. 3 Road corridor, on the commercial spine that runs the length of the city. This stretch is a mix of strip plazas, older low-rise units and newer towers, with the Canada Line overhead. Nobody wanders it for pleasure. You come for the specific thing you came for, and then you get back in the car or onto the train with a box.
In the Bridgeport neighbourhood of Richmond.
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Other bakeries and nearby businesses in the Richmond directory.
A cash-only Capstan Way shop making Hong Kong and Taiwanese-style treats such as buns, swiss rolls, cookies and sponge cakes, with a lighter hand on sugar and oil. The mango cake is the local pick and prices sit under the fancier patisseries.
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A Taiwanese-run bakery across the road from Aberdeen Centre making deliberately oversized pastries: big madeleine-style cakes filled with custard and raisins, Hokkaido milk bread, sesame and red bean buns. Cheaper than its neighbors and take-out focused.
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A small scratch bakehouse tucked into President Plaza that bakes everything on site using French technique. Croissants are the draw, especially the double-baked salted egg yolk custard one, alongside cream puffs, cakes and matcha or black sesame pastries.
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A small pickup-only bakery on No. 3 Road working from a short rotating list of cakes and pastries. Order online or at the counter and collect at the store; their products also turn up at a couple of other Richmond dessert shops. Closed Mondays.
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An easy-to-miss Taiwanese bakery inside Admiralty Centre, stocked with peanut buns, curry pastries, pork floss rolls and butterfly coconut buns. The taro loaves marbled with sweet taro paste are what regulars actually come in for. Cash only, take-out only.
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A cash-only Hong Kong style bakery on Hazelbridge Way that steams cheung fun rice rolls to order alongside the usual buns and pastries. The house chili oil and the egg tart donut are what regulars come for, and it opens at 7:30am on weekdays.
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