On May 8 Sydney’s baking landscape welcomes Buttered, a Korean-inspired bakery concept by Vuza Hospitality Group.

Situated within the heritage-listed Chippendale Brewery precinct, Buttered is hoping to offer something different for bakery lovers. At the helm is Anece So, Vuza’s Chief Business Officer.

“From the beginning we decided we’re not doing croissants, we’re not doing sourdough… We want to do something different that stands up,” Anece told Broadsheet.

That difference comes in the form of salt bread and tissue bread—two Korean-style staples.

Buttered’s signature salt bread was developed under head pastry chef Phillip Choi. Cold-fermented overnight, the dough encases a log of butter that melts during baking, saturating the bread’s interior while crisping the base.

“We found a way that keeps butter wet inside. It has a nice buttery hole inside and a really crispy bottom,” Phillip said to Broadsheet.

The bread is available in both original and filled variations, with locally sourced ingredients and inventive flavours like bacon and spring onion or garlic cream cheese.

Another standout is the tissue bread, known in Asia as “thousand layered bread”, a cube-shaped croissant layered into a satisfying, tearable structure.

“We’ve tasted and tried lots and lots of salt bread, and we came up with the best… I guarantee that you will have the best experience,” Anece said.