Opened in mid-2022 in Pyrmont, Akipan specialises in shokupan, or Japanese milk bread. Remaining true to traditional Japanese baking methods, the bakery combines Australian cream and milk with Japanese flour and tea in many of its recipes. While shokupan literally translates to ‘food bread’ or ‘plain bread’, it is widely recognised outside Japan as milk bread because of its enriched dough. Alongside its bakery selection, Akipan also operates as a café serving toast, sandwiches and drinks built around its signature loaves.
2024
Premium Matcha Marble (half loaf, $16.00)
Weighing approximately 520 g, this honey-sweetened loaf combined Hokkaidō flour with matcha from Uji, Kyōto.
At room temperature, the bread was exceptionally light and pillowy, with the matcha contributing a gentle vegetal sweetness throughout the marbling. Toasting transformed the loaf, producing a delicate crisp crust while preserving the soft, airy interior. The warmth also intensified the matcha, introducing a restrained grassy bitterness that balanced the honey’s natural sweetness and the rich dairy notes of the white bread.
Premium Hōjicha Marble (half loaf, $16.00).
Weighing approximately 490 g, this loaf combined Hokkaidō flour with hōjicha from Uji, Kyōto and was similarly sweetened with honey.
Fresh, the crumb was slightly firmer and drier than the Matcha Marble, resulting in a more bread-like chew, a difference reflected in the lighter weight of the loaf. Toasting accentuated the roasted aroma of the hōjicha while producing a lightly crisp exterior and restoring the interior to the same pillowy softness. The roasted tea flavour permeated the loaf evenly despite the less pronounced marbling.
Rounded Matcha An ($22.00).
Weighing approximately 590 g, this honey-sweetened round shokupan combined Hokkaidō flour with matcha from Uji, Kyōto and smooth red bean paste throughout.
A thick, deeply browned crust developed a pronounced Maillard character when toasted, contrasting beautifully with the exceptionally soft and moist interior. The matcha delivered the same mellow grassy profile found in the marbled loaf, while the smooth red bean introduced pockets of nutty sweetness. The contrast between the crisp crust, pillowy crumb and creamy filling made this the standout loaf of the range.
Mochi Kinako on Hōjicha Toast ($16.00)
The toasted hōjicha bread developed crisp edges while retaining a tender, chewy centre. Soft, stretchy mochi contrasted with the bread’s structure, while kinako and kuromitsu complemented the roasted tea with balanced nuttiness and restrained sweetness.
An Butter on Matcha Marble Toast ($16.00)
Inspired by the Nagoya speciality, this paired chunky red bean with butter on toasted Matcha Marble. The flavour profile closely resembled the Rounded Matcha An, although the thinner slices lacked the dramatic crust of the whole loaf. Butter introduced savoury richness that balanced the sweetness of the red bean, while the mellow grassy notes of the matcha tied the components together.
Hōjicha Latte ($8.00)
The latte presented with a deep brown hue and a relatively light milk ratio. Although less creamy than expected, the hōjicha remained rich, deeply roasted and aromatic, making it an excellent accompaniment to the bakery’s toast.
Ichigō Latte ($7.50, +$1.50 for iced)
Made with fresh strawberries, freeze-dried strawberry powder and a shot of espresso, this drink balanced bold roasted coffee with subtle berry sweetness. The restrained acidity allowed the strawberry to complement rather than compete with the coffee, recalling Nespresso Variations Forest Fruit or Nespresso Limited Edition Infiniment Fruité releases.
2025
Premium White ($15.00, half loaf)
Made with Hokkaidō flour, fresh cream, full cream milk, butter and honey, Akipan’s flagship shokupan delivered an exceptionally rich wheat aroma and luxuriously soft crumb. Despite containing no added sugar, the loaf developed a gentle natural sweetness that balanced its buttery richness. Compared with the Yudane, it also had a slightly deeper yellow hue.
Premium Yudane ($13.50, half loaf)
Prepared using the traditional yudane method, this loaf incorporated boiling water into the dough before an overnight rest.
Compared with the Premium White, the crumb was springier and noticeably chewier, with a cleaner white appearance and a subtly savoury profile. Although the wheat aroma remained recognisable, it was less pronounced, while the greater elasticity produced a more satisfying bite.
Mizu Mochi ($5.00)
Served chilled, the mizu mochi dissolved almost immediately, creating a cooling sensation on the palate. Kuromitsu contributed molasses-like sweetness while kinako added gentle nuttiness. Refreshing in warm weather, although otherwise relatively straightforward.
2026
Zunda Shokupan ($16.00)
Using the Premium White as its base, this seasonal loaf incorporated swirls of zunda, producing a marbled green and white appearance.
The bread retained the soft, springy structure of the Premium White, while the zunda introduced a looser, paste-like texture and gentle sweetness. At room temperature the edamame flavour remained relatively restrained, but toasting brought forward its distinctive nutty, vegetal character and integrated it more successfully with the rich dairy notes of the bread.
Potato France ($6.00)
This French-style bun developed a deeply aromatic golden crust with a pleasantly chewy crumb. Generous cubes of soft potato contrasted with the firmer bread, while restrained seasoning from dill and black pepper allowed the potato to remain the focus. A simple product executed with precision, and one readily worth purchasing again.
Black Pepper Latte ($7.40, large)
See the dedicated review: Akipan Black Pepper Latte
Every aspect of the experience, from the carefully selected ingredients and meticulous baking to the thoughtful packaging and understated interior design, reflects a clear commitment to quality. While the pricing sits above that of many neighbourhood bakeries, the consistency of execution and ingredient quality readily justify the premium.
Akipan is located Shop 3/2-14 Bunn Street, Pyrmont NSW 2009.