This fall, Berkeley’s wildly popular Third Culture Bakery, home of the original Mochi Muffin has debuted a new seasonal collection of Mochi Muffins in the bakery’s most-beloved flavors: Ube, which features pandan and coconut,Matcha, made with sweet Japanese matcha from Uji Kyoto, Japan, and Churro, crafted with traditional Mexican Canela cinnamon. A seasonal Mochi Brownie is also now available made of rich cocoa powder from Bay Area’s TCHO Chocolatiers.
Third Culture Bakery has been using Mochiko rice flour from Koda Farms, California’s oldest family-run rice farm since co-owner Sam Butarbutar first developed the original Mochi Muffin in 2015. Now, fans can find his mochi products in the Berkeley showroom (2701 Eighth Street), plus more than 60 cafes and shops throughout the Bay Area.
In addition to baked goods, Third Culture Bakery also has some intriguing beverage offerings available, including a very refreshing Passion Fruit Matcha Sparkler (hand-whisked matcha poured over passion fruit puree), and a Roasted Matcha Plover that combines toasty matcha tea with a scoop of Chantilly whipped cream.