By Audrey Elwood, Arts and Entertainment Editor

A bakery a mere 5-minute drive away from campus has been named by The New York Times as one of the top 22 bakeries in America: Cafe Mochiko. 

Nestled in the heart of Walnut Hills, the bakery looks like a run-of-the-mill spot until you see the massive line outside. Known for its unique Asian-inspired baked goods, the flavors are far from standard. From kimchi to durian, most of the flavors are something you won’t see anywhere else in Cincinnati. By introducing the flavor through a baked good however, it excites even a taster whose idea of fine dining is Skyline Chili. 

My companion and I tried four baked goods: the everything bagel bao bun, the kimchi and egg croissant, an Auro pain au chocolat and their signature ube halaya croissant. The line was out the door, so we waited around 20 minutes. However, the staff were kind and thoughtful, giving excellent recommendations and waiting for every person to select their pastries. 

I will admit, I was intimidated to try the kimchi. I am not a person who really tolerates spice or likes a lot of texture in my food. However, the kimchi did not overpower the dish. The flaky butteriness of the croissant crust and the richness of the egg yolk balanced the flavor. The kimchi was not spicy, but it was savory. I was not a fan of the texture of the kimchi. I would have enjoyed it slightly more if it was a paste. If you like a more savory treat, this is your choice.

The star of the show was the everything cream cheese bao bun. I almost waited another 20 minutes just to get a second one—it was that good. Mixing the sweet bun with savory cream cheese and a sprinkle of everything bagel seasoning made every component sing while still feeling like the flavors were complete. There were indentations that sectioned the bun into eight separate parts, making it perfect for sharing—you won’t want to share it though. For $4, this is a steal, and a must try. 

The Auro Pain Chocolat is a pastry you might see in most bakeries, but this one is different. The croissant itself has a chocolate dough and is dusted with a light powder sugar and chocolate crumbles. While it was pleasant, it was not as unique and special as the rest of the tastings. There was no distinction, so it had  the same texture and flavor in every bite. While the other pastries felt like you were exploring a new world, this felt like you were stuck in your dorm —comfy and cozy, but lacking excitement. 

Finally the utterly instagrammable Halaya Ube Croissant. Ube, a classic flavor in many Polynesian and Filipino desserts, crosses with a traditional and classic pastry, the croissant. This was by far the prettiest dish, with the filling elegantly swirled on the cut croissant with a purple powder on top. With this beauty comes a downside; it was extremely messy, so grab a napkin. Rich and decadent, this is something that needs to be split. The croissant melts in your mouth, soaking up the sweet ube. These components need each other to work, which makes the dish feel fully complete. 

Only open Thursday through Sunday, make sure to get there early: 20 minutes after opening, the place will be filled to the brim. Cafe Mochiko provides the perfect Sunday morning debrief snack.