For baker Wendy Lau, Folds is a place where she can bring the flavours from her home – Brunei and Malaysia – to New Zealand.
Combining Southeast Asian flavours with French techniques, her pastries are both visually beautiful and delicious to eat, with Lau putting her Le Cordon Bleu skills to work (she studied both patisserie and cuisine) creating Folds’s ever-changing selection.
The Dominion Road shop is small but bright, with a muted green wall along one side and tables with white chairs where you can sit to dine in. Folds serves Ozone coffee, along with Harney & Sons teas, and matcha and hojicha (roasted green tea) lattes.
Food-wise, everything is displayed prettily in two glass cabinets. Crowd favourites usually contain pandan – often referred to as the vanilla of Asia. There’s the pandan lamington, the ondeh ondeh swiss roll (ondeh ondeh is a pandan sponge with shredded coconut and palm sugar), and the kaya (pandan and coconut egg jam) croissant.
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