Rose Ave Bakery

Executive Chef Rosie Nguyen shapes the counter with a rotating lineup of Asian-American baking. Trays shift between 24-hour brioche donuts, pandan malasadas, and flaky passion fruit kouign amann alongside slices of ube cake and cinnamon banana bread. Cups of Vietnamese coffee and ube lattes anchor the drink menu, while the room mixes greenery with conversational music and a scattering of sidewalk tables out front.