Berlu Bakery

"Berlu Bakery will close its Southeast Belmont Street location on October 20. Chef Vince Nguyen plans to reopen the Vietnamese bakeshop in a new, larger space." - Janey Wong

"Saturdays and Sundays from 10 a.m. to 1 p.m., this minimalist space from James Beard Award-winning chef Vince Nguyen opens to serve Vietnamese-inflected desserts like pandan layer cakes and coconut egg custard tarts. The shop is best known for its springy bánh bò nuong, a honeycomb cake served here in flavors like pandan and coffee. Don’t skip Berlu’s beautiful fruit tarts, like the seasonal rhubarb pandan." - Michelle Lopez, Janey Wong

"Chef Vince Nguyen has transformed his celebrated tasting menu restaurant into a Vietnamese bakery, and while he doesn’t advertise it, Berlu’s menu is completely gluten-free. Berlu’s bakery sells picturesque tarts and a variety of flavors of springy bánh bò nướng, as well as two noodle soups: bún thang with roasted chicken broth and Vietnamese-style ham made with Lan-Roc pork, as well as bún chay with shiitake-ginger broth and roasted mushrooms." - Sararosa Davies, Eater Staff

"Berlu’s pandemic pivot to a weekend Vietnamese takeout bakery was a success by most measures. Chef Vince Nguyen eventually started adding noodle soups to the menu, and now he’s reintroducing the upscale multi-course tasting menus the restaurant was originally known for — this time, incorporating Vietnamese ingredients, techniques, and dishes. The bakery remains open, and the tasting menu is available by reservation only via Tock. The bakery remains open on Sundays, for those craving springy, lime-green-colored bánh bò nướng." - Nick Woo, Krista Garcia

"I was pretty surprised to see that Berlu had switched back to a bakery, given the popularity of the restaurant and the James Beard Award. So sweet that he’s still finding a way to keep the business alive while starting a family! Bring on the pandan treats once again!!!" - Eater Staff