Our Story
FoodieHan began with a simple belief: that the finest baking traditions of France and the bold, vibrant flavours of Asia belong on the same table. Our founder grew up between two culinary worlds — summers spent in his grandmother's kitchen in Guangdong, where steamed buns and lotus-paste pastries were made by hand each morning, and years training in the artisan bakeries of Paris, where patience, levain, and the perfect crust were everything.
After honing his craft at one of France's most respected pastry schools, he returned to Australia with a vision: to build a bakery that honoured both traditions. No shortcuts, no added yeast in the sourdough — just naturally leavened bread, hand-shaped pastries, and a menu that tells the story of two cultures through flour, butter, and time.
Our First Bakery
In 2015, FoodieHan opened its doors in the heart of Sydney's inner west — a small corner bakery with big windows, a wood-fired oven, and the smell of fresh bread drifting down the street by 6 am. From day one, the neighbourhood embraced us. Locals became regulars, regulars became friends, and our little bakery became a gathering place where anyone could stop in for a croissant, a mooncake, or a chat.
Today that first bakery is still our home — a place where the spirit of craft-baking is celebrated with every loaf that leaves the oven, and where the door is always open.
Our Philosophy
Great baking isn't just about ingredients — it's about time, touch, and respect for the craft. Every loaf at FoodieHan is shaped by hand. Every pastry is laminated with care. We source the finest flour from local Australian mills, butter from grass-fed dairies, and seasonal produce from farms we know by name.
Our signature creations — from the char-siu danish to the pandan swirl bread, from the black sesame croissant to the classic country sourdough — are built on a foundation of French technique, animated by the flavours of Asia. It's a dialogue between two great food traditions, and we think it tastes like home.
Growing Together
As word spread and queues grew longer, we expanded — one neighbourhood at a time. Each new FoodieHan location is designed to be more than a bakery: it's a vibrant community hub where friends meet for coffee, families gather on weekends, and everyone is welcome.
Today, with multiple locations across Sydney, we're proud to bring artisan bread and Asian-inspired pastries to more tables than ever — while staying true to the small-batch, handmade ethos that started it all.
FoodieHan Today
From that first corner bakery in Sydney, FoodieHan has grown into a team of over 100 passionate bakers, pastry chefs, and front-of-house staff — each one dedicated to the craft of making food that brings people together. Our ovens run from dawn to dusk, and every single item that leaves our kitchen is made fresh that day.
We remain a family-run bakery at heart, with our founder still in the kitchen each week, dreaming up new creations and tasting every batch of sourdough. The recipes have grown, the team has grown, but the mission is unchanged: to bake with integrity, to honour the traditions that shaped us, and to share the flavours we love with the community we're proud to call home.