Previously familiar to many via their outpost at Kmall09 in Lidcombe Shopping Centre, Gangnam Bakery gained a loyal following for its standout salt bread.
With that outpost now shuttered and replaced by frozen yoghurt and retail, visiting their original Lidcombe location—tucked beneath an apartment complex, away from the main retail strip—felt overdue. Few bakeries in Sydney deliver salt bread this well, with the newly opened Buttered in Chippendale emerging as the only comparable rival.
On this visit, we picked up one of every variety on offer.
Salt Bread ($4.90)
The standard bearer. A crisp, golden crust with baguette-like chew gave way to an interior that was tender, buttery, and rich—almost verging on croissant territory. Flavour was simple but spot-on: lightly salted, deeply savoury, and immensely satisfying. Good enough to warrant eating one on the spot and taking another home.
Sweet Red Bean Salt Bread ($5.90)
A balanced blend of sweet and savoury. Creamy butter and smooth red bean paste sat inside the same base dough, creating a comforting flavour reminiscent of an butter—only more indulgent, with the butter already softened and melding into the bean paste.
Crème Brûlée Salt Bread ($6.90)
This variation featured a crisp bruléed sugar top that shattered under the teeth with a satisfying crack, lending a torched caramel depth. Inside, a generous layer of fresh cream added smoothness and richness without being overly sweet. The chew of the salt bread base held up well, preventing the dessert elements from overwhelming the structure. The combination offered an elegant, dessert-leaning take on the classic, without straying too far from its savoury origins.
Mocha Salt Bread ($5.90)
This flavour leaned into subtlety. A light coffee aroma introduced each bite, with a soft crust and delicate sugar shell rather than a hard caramel crack. The coffee note was integrated into the dough with restraint, contributing a mild roasted character rather than dominating the flavour. It was a gentle interpretation that enhanced the salt bread’s buttery richness without overpowering it.
Peanut Crumble Salt Bread ($5.90)
A surprise standout. The peanut crumble topping had a dual texture—crispy on the exterior, slightly tender within—offering a savoury nuttiness with restrained sweetness. Rich in flavour, but never cloying.
Melon Soft Salt Bread ($5.90)
A more playful offering. With a soft cookie-like top and a gentle Binggrae Melona bar-style melon flavour, this was more subdued in sweetness. Pleasant, though not as complex as the other offerings.
Chocolate Salt Bread ($5.90)
Stuffed with melty chocolate chips and drizzled with ganache, this had potential but lacked elegance. While preferable to the stiff, stick-like chocolate commonly found in pain au chocolat, the chocolate was not integrated enough to make the flavour cohesive.
Tapioca Sesame Ball ($2.50)
This item delivered a crisp, golden exterior with a deeply satisfying crunch, giving way to an interior that was markedly chewy—denser than mochi, with a more elastic bite. The dominant flavour was savoury rather than sweet, with the nuttiness of the black sesame coming through clearly and cleanly. The contrast in textures and the restrained sweetness made this a compelling snack, with a moreish quality that invited repeat purchases.
Earl Grey Castella ($5.50)
The Earl Grey flavour was clearly expressed, with visible flecks of tea distributed throughout a fine, pale crumb. The texture was soft and light, with a gently fluffy structure that made it easy to eat. However, the castella leaned dry, lacking the characteristic moisture, honeyed sweetness, and pronounced egg richness that define a stronger example of the style. While not without pleasure, it read more as a tea-scented sponge than a deeply satisfying castella.
Shrimp Katsu Hotdog ($6.90)
Crunchy fried shrimp, shredded cabbage and melted cheese in a soft bun, drizzled with house sauce (special burger sauce and sweet chilli). This was rather standard hot dog, tasty, crispy, but was not a standout in terms of flavour and uniqueness to return for.
Marron Latte ($5.80)
A crisp fried shrimp cutlet served in a soft bun with shredded cabbage, melted cheese, and a drizzle of house-made burger sauce and sweet chilli. While texturally satisfying with a crisp fried shrimp and soft bun, the flavour profile was fairly standard. Enjoyable, but not distinctive enough to warrant a repeat visit.
Iced Misugaru Latte ($8.20)
Labelled somewhat cryptically on the menu as “MSG Latte”, this drink is actually based on misugaru—a traditional Korean multigrain powder blended with milk. The result was a drink evocative of cereal milk: toasty, nutty, slightly sweet, and with a smooth, grainy mouthfeel. Reminiscent of jūroku cha (16-grain tea) but creamier, it offered an unexpectedly comforting flavour that felt both nourishing and indulgent. A quietly excellent beverage, especially for those who enjoy grain-based drinks.
Gangnam Bakery remains a benchmark for salt bread in Sydney. The signature plain version is outstanding in texture and flavour, while the filled variants show careful calibration—offering indulgence without excess. The peanut crumble and red bean stood out for their balance, with the crème brûlée and mocha adding variety. Beverage options such as the misugaru and maron lattes reveal a thoughtful alignment with Korean café sensibilities, extending the experience beyond baked goods. Combined with warm, attentive service, Gangnam Bakery’s original Lidcombe location remains a worthwhile destination.
Gangnam Bakery is located at Shop 3/2 Kerrs Rd, Lidcombe NSW 2141.