This spring, Berkeley’s wildly popular Third Culture Bakery debuts a new seasonal menu featuring six mochi donut flavors, one sweet and one savory mochi waffle, and two new matcha drinks. The new menu will be available exclusively at Third Culture Bakery’s West Berkeley showroom (2701 Eighth Street).
After introducing their butter mochi donuts in August 2018, Culinary Director Sam Butarbutar has continued to experiment with traditional and seasonal ingredients, highlighting flavors influenced from a variety of culinary cultures. Using top-quality ingredients like glutinous rice from Koda Farms and organic butter from Petaluma Creamery, the new mochi donut varieties include Strawberries & Cream, Vietnamese Coffee, Buko Pandan, Piña Colada, Saffron Honey & Pistachios, and Blood Orange.
TCB’s fluffy and chewy mochi waffles come in both sweet and savory varieties including a Creme Brulee Mochi Waffle, topped with French style pastry cream and torched sugar crust, and a Cheese and Kimchi Mochi Waffle filled with melted cheese and topped with organic locally-made kimchi.
In addition to the baked goods, Third Culture Bakery is introducing two new beverages, a refreshing Passion Fruit Matcha Sparkler made with sparkling hand-whisked matcha poured over passion fruit puree, and a Roasted Matcha Plover that combines toasty matcha tea with a scoop of TCB’s Chantilly whipped cream.