Wang Bakehouse opened in late 2025 to considerable anticipation, offering refined baked goods tailored to an Asian palate in the heart of Burwood.
Earl Grey Canelé ($6.50)
The crust was delightful—crunchy, caramelised to a sweet darkness that stopped just short of bitterness, allowing the soft, rounded bergamot citrus notes of the custardy centre to shine. Slivers of almond on the base (presented as the top, as the canelé was served inverted) were well toasted, adding a pleasant nutty crunch.
Jasmine Canelé ($6.50)
The matcha cream topping carried a pronounced vegetal, grassy depth, almost overshadowing the delicate dewy floral notes of jasmine in the canelé itself. Yet, much like the Earl Grey version, the flavour maintained a refined, distinctive presence. The crust offered the same well-judged caramelised crunch, while the interior remained smooth and custardy.
Pistacchio Canelé ($6.50)
The pistachio expression was confined to the paste piped on top, delivering a thick, creamy, nut-driven profile with a gently savoury edge. This sat in deliberate contrast to the caramelised sweetness of the vanilla-based canelé beneath. The pastry itself mirrored the others in execution, with a deeply caramelised crust and a soft, custardy interior, allowing the pistachio to function as an accent rather than an integrated flavour.
Shio Pan ($5.50)
While the crust carried a pleasant firmness, the interior was dense and chewy, with minimal butter aroma or flavour—lacking the supple lightness one expects of a well-balanced shio pan.
Overall, the canelés reflected meticulous craftsmanship and a balanced sense of restraint, their flavours clear yet understated. Although the shio pan fell short on this occasion, the canelés alone merit a return to sample additional varieties.
Wang Bakehouse is located at 34 George St, Burwood NSW 2134.