Udon Thani Thailand Forum - Udon Thani, Thailand

Relocation to Udon is imminent and I will miss the sliced white and brown bread as well as the crisp, flaky, fresh croissants from Tulip Bakery on Pattaya's dark side. Rick's Bakery also made a decent loaf down that way but both bakeries made excellent toasting bread.

So who does the best, home-made, sliced loaf and croissants here in Udon Thani?

tamada wrote:Relocation to Udon is imminent and I will miss the sliced white and brown bread as well as the crisp, flaky, fresh croissants from Tulip Bakery on Pattaya's dark side. Rick's Bakery also made a decent loaf down that way but both bakeries made excellent toasting bread.

So who does the best, home-made, sliced loaf and croissants here in Udon Thani?

Well not saying the best because that's up to the individual but I buy mine from the Japanese bakery right alongside Top's in the center. The croissants are the nearest thing to the genuine French ones, really flaky and very tasty the next morning after just 2 minutes in the oven. They also do English muffins, four for 34bht., and a good selection of freshly baked bread. What I especially like all items are baked daily on the premises. Sometimes you may have to wait for them to come out the oven. In passing their cream cakes are delicious as well .

Their multigrain is very nice as.well as their wholemeal rasin bread.

Steve at the T Bar does nice English style rolls, subs and bread, about the best I've found in Udon so far.

You need to try Tops, leagues above the rest. Rolls from the german guy next to the lake are excellent as well 10 baht each and freeze well.

Just picked up 2 loaves today at papa farangs.

Good taste and good value and convenient to where I live

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I was told by Tops staff a long time ago, that their bread is imported , as frozen dough and then " Baked Fresh on site "

Major supermarkets in Oz were fined huge amounts recently for their claims of Fresh Bread, when it had been prepared and frozen in Ireland and shipped over, to be baked locally.

who cares it is the best in Udon by a country mile, as far as I am concerned, freezes well and is still crusty when defrosted

wazza wrote:Major supermarkets in Oz were fined huge amounts recently for their claims of Fresh Bread, when it had been prepared and frozen in Ireland and shipped over, to be baked locally.

If it gets here (or to wherever it's going to be sold) as raw dough and baked locally, isn't that the definition of fresh, when it's baked?

http://www.smh.com.au/national/coles-fo ... zsddz.html

Not according to the regulator in Australia.

I'm a fan of the rolls (white/black sesame seed) at the German restaurant next to Nongsim Lake. I buy a half dozen and stick them in the freezer. Use as needed.....and taste as good as fresh.

a lot of modern bakery shops buy in frozen ready to bake goods. one of our suppliers regularly has promotions selling dozens of products. I mean Tesco sell 100's of croissants every hour and the price of the frozen ones means even at such low wages its still more viable to buy in frozen. making doughnuts on mass is easy and quick, so is bread . but making croissants and pastries have a lot more work. it's a bit like all the coffee shops selling those delicious looking cheesecakes and the like, their frozen from Korea.

papafarang wrote:a lot of modern bakery shops buy in frozen ready to bake goods. one of our suppliers regularly has promotions selling dozens of products. I mean Tesco sell 100's of croissants every hour and the price of the frozen ones means even at such low wages its still more viable to buy in frozen. making doughnuts on mass is easy and quick, so is bread . but making croissants and pastries have a lot more work. it's a bit like all the coffee shops selling those delicious looking cheesecakes and the like, their frozen from Korea.

Are you doing home made, UK-style bread loaves?

I now buy multigrain bread at Big C near the pass-over. I like their chocolate breads and apple flaps also.
I gave up on all the Central shopping mall located bakeries.
The german bakery at Nong Sim lake certainly has the best cakes around Udon Thani, try the Black Forest cake or cheese cake or chocolat fudge, but I pass for his bread.

Still haven't found decent croissants anywhere though.

Agree with the Japan Bakery for multigrain bread. Good price, not full of sugar and very fresh.
I also like the Rye bread from Tops.

Perhaps we need to consume those WHITE cakes from Korea

http://www.abc.net.au/news/2017-03-21/s ... ds/8372490

[quote="Tartempion".
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Still haven't found decent croissants anywhere though.[/quote]
How about these.Full grain butter croissants freshly baked daily from the Japanese bakery next door to Tops. Can't be sure but I think they are 22bht each.

The ones in Tops taste great as well, and can be frozen

trubrit wrote:[quote="Tartempion".
.

Still haven't found decent croissants anywhere though.

How about these.Full grain butter croissants freshly baked daily from the Japanese bakery next door to Tops. Can't be sure but I think they are 22bht each.
DSCN2964.JPG[/quote]
In there today and got two of my favourites, choux pastry made just like the French do with fresh cream, 26bht each And these I always knew as Chelsea buns but called cinnamon buns in there , just 20bht each . Both deliciously fresh made .

The Japanese bakery ship, is one of Udons hidden little gems, very easy to walk past when leaving TOPS, but has excellent breads, and an ever changing range of cakes and buns. All at reasonable prices.