Bakery 1908

This is a Hong Kong- and Taiwanese-style bakery dropped into Mills 50, turning out pineapple buns, egg tarts, and taro donuts alongside pan-fried dumplings and xiao long bao from a kitchen staffed by seven bakers. The pastry cases empty out early because everything is baked in-house that morning — arrive after 11 and the best trays are already gone.

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Go before 11 a.m. on a weekend — pastry trays are freshest then and least likely to be picked over.

Skip the soup dumplings — the wrapper's thicker than Chinatown standard — and go straight for the pineapple buns and egg tarts instead.

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