Where Chefs Eat: Sani’s Lux Hoang Says This Bowden Baker Is the “Queen of Sourdough”

Lux Hoang never thought she’d be running a bakery. The 29-year-old worked in the finance space before her pandemic-era pivot to the world of baking. She started her own microbakery called Love Stephy Patisserie, then made the leap into kitchens including a notable stint at Maxwell Wines.

Now, she’s leading the kitchen at Sani Bakehouse, the sister venue to Yakisan. Sani and Yakisan share the same North Adelaide space, meaning Hoang also creates the desserts for Yakisan alongside chef Brandon Grant.

Hoang spoke to Broadsheet about her favourite places to eat and drink in Adelaide – and what she orders when she gets there.

Your favourite dish at Sani

“You can’t ask me that, it’s like asking me to pick my favourite child. But if I had to choose, it’s a tie between our pain au chocolat and our almond croissant.

“The pain au chocolat is made with Valrhona 55 per cent dark chocolate batons and cross-laminated dough, which gives it this beautiful shattering crunch.

“The almond croissant is inspired by liu sha bao, the molten lava bun. Instead of a drier, traditional almond croissant, ours is filled with rich, runny, almond cream. We wanted that contrast of flaky, buttery croissant on the outside, warm and molten filling on the inside. It’s dangerously good.”

Your go-to for a quick takeaway

“There’s a tiny spot in Chinatown called Yin’s Dumpling, which makes the best pork buns. It’s run by an older lady and her husband. Everything is handmade in-house – from the dumpling skins to the fillings. It’s all made in small batches, so it always feels fresh. It’s nothing fancy, but that’s exactly why I love it. It’s honest, comforting and exactly what I want when I need a quick takeaway.”

Best pizza

“I recently visited That’s Enrico in Lobethal. I waited six weeks for a booking, so by the time I sat down, I was emotionally committed. Its 24-hour sourdough base has this delicate crunch on the outside and an airy centre. It’s serious pizza pretending to be casual. I started planning my next booking before I’d even left.”

Favourite special occasion restaurant

“Maxwell Wines in McLaren Vale. It’s a group of amazing people serving amazing food; nothing they do feels pretentious, but every element on the plate is thoughtful and prepared with care. The food is beautiful, the service is exceptional and the whole experience feels generous. That’s what I want for a special occasion: somewhere that feels considered, warm and memorable.” Best bakery “Can I say Sani? If not, I’d say Sugar Man, back when Alex [Crawford] was running it as a patisserie. He was serving new creations every two weeks, which was crazy because it takes me about two months to properly develop a new pastry. Alex was out there casually dropping a whole new menu every two weeks like it was nothing. That level of creativity and consistency was insane. Sugar Man is now a gelateria. I recently had its carbonara gelato. I was suspicious, but it was mind-blowing.”

The best gelato in Adelaide

“Sugar Man, of course. My favourites are the mascarpone custard and blackberry gelato with yuzu olive oil and smoked salt.”

A late-night venue for a snack or nightcap

“Nightcha at Yakisan, and I promise I’m not being biased. Chef Brandon [Grant] makes the best carbonara udon. He uses pork jowl, so it has this extra richness and depth. It’s creamy, salty, comforting and a little bit naughty.”

A gem you think deserves more hype

“Kashi Daifukuten serves the best daifuku in Adelaide. It used to be a small online-only business, and it has a small shop in Parkside. The daifuku is so soft and delicate and the seasonal fruit pairings are to die for. My favourite is the mango with white bean paste. It’s sweet, fresh and creamy.”

Best burger

“I love Stax Burger Co.”

A local producer you can’t stop thinking about

“Patio Coffee Roasters in Richmond. Basil [Papas], the founder, has two decades of experience in specialty coffee, and you can tell. Patio is very serious about sourcing, roasting, training and sustainability. I love that kind of obsession. Coffee tastes better when it comes with values and experience.”

Adelaide’s best bread

“The Lost Loaf in Bowden. Emma [Shearer] is the queen of sourdough. Everything she makes is beautiful. It’s the kind of bread that makes you want to cancel your plans, buy good French butter and be alone with it.”

Somewhere for dumplings or yum cha

“You can’t go wrong with Star House on Gouger Street.”

A bucket-list venue you’d love to visit

“It has to be Coda in Berlin. It’s the first and only two-Michelin-starred restaurant with a concept inspired by dessert, which is honestly such a dream for a pastry chef. I love the idea that dessert doesn’t have to just be the last course – it can lead the whole experience. That kind of creativity, discipline and confidence really excites me.”

Your favourite kitchen utensil

“My chasen matcha whisk. I know there are faster ways to make matcha, but at Sani, I’m stubborn, so we still whisk matcha properly with a chasen. I love it because it gives you that beautiful texture and microfoam, and it makes the whole process feel more zen and intentional. It’s the only utensil in my kitchen that can make me look calm while I’m absolutely not.”

Your favourite home kitchen appliance

“My Kitchenaid stand mixer. It’s reliable and we have been through a lot together. I use her for doughs, batters, creams, meringues – basically everything. It’s one of those appliances that makes you feel like you have your life together, even when there’s flour everywhere and you’re falling apart.”

@sani.bakehouse