Find Bouncy Desserts, Butter Cookies, and Pure Joy at this Brooklyn Bakery

Imagine strolling through the charming streets of Brooklyn’s Carroll Gardens, the air filled with the subtle aroma of pandan and coconut mingling with the hustle of city life. You turn a corner, and there it is—a small window that opens up to a world of vibrant colors, unique textures, and flavors that transport you to distant memories or entirely new adventures. That’s the essence of Bạn Bè, a Vietnamese-American bakery that’s not just about sweets but about preserving culture, sparking joy, and creating connections. Founded by Doris Hồ-Kane in 2021, this spot has captured hearts with its bouncy jellies, buttery cookies, and an overall vibe that’s pure delight. Even though it’s had some changes in operations recently, with limited hours or pop-up events, the magic is still there for those who seek it out. In this article, we’ll explore everything from the bakery’s touching backstory to its standout treats, and why it’s a must-visit for anyone craving something different in New York’s dessert scene.

The Story Behind Bạn Bè: A Blend of Heritage and Innovation

Doris Hồ-Kane didn’t set out to start a bakery; it was more like the bakery found her through a lifetime of stories and flavors. Her family fled Vietnam as refugees in 1980, landing in Dallas with little more than memories of home. Growing up, Doris watched her grandmother improvise desserts using whatever was available in American grocery stores—no Asian markets back then. Think fruit jellies made from Jell-O packets when agar wasn’t around. Those early experiments shaped Doris’s approach to baking: resourceful, creative, and deeply personal. When she moved to New York for art school, the lack of Vietnamese desserts in the city hit hard. After years in fashion and archiving, she launched Bạn Bè—meaning “friend” in Vietnamese—as a way to share her culture’s sweets with a twist.

The bakery opened its window in February 2021, right in the heart of Brooklyn at 187 Sackett Street. It quickly became a symbol of the new wave of Vietnamese-American cuisine, where traditional recipes meet modern flair. Doris describes it as living on the “hyphen” between her refugee roots and American life—think mac and cheese alongside fish sauce. What started as tins of butter cookies for friends turned into a full-fledged spot offering daily rotating treats. Even with limited hours (typically weekends from 1 p.m. to 5 p.m., though check Instagram for updates), it’s a place where people come not just for food but for that emotional hit of nostalgia. As Doris says, it’s about thriving, not just surviving.

Doris Hồ-Kane: The Heart and Soul of the Bakery

Doris’s journey is the kind of story that makes you smile and reflect at the same time. Born to parents who rebuilt their lives in Texas, she grew up on improvised Vietnamese dishes that blended with Southern American staples. Her grandmother’s thạch rau câu—those bouncy jellies—were a staple at family gatherings, made with agar for that signature chewiness. Doris brought that spirit to New York, where she spent 21 years missing those flavors. Starting Bạn Bè was her way of filling that gap, and it’s no exaggeration to say it’s healed parts of her own identity. “Everything I do is a personal extension of myself,” she once shared in an interview, emphasizing how the bakery amplifies refugee stories through food.

Her expertise comes from hands-on learning—family recipes, self-taught baking, and a keen eye for aesthetics from her art background. She’s not just a baker; she’s an archivist of culture, ensuring Vietnamese desserts get the spotlight they deserve in NYC. Customers often get emotional, recalling their own family traditions. Doris’s authoritativeness shines in how she innovates without losing authenticity, like infusing classic butter cookies with tamarind or sesame. It’s this trustworthiness—sourced from real-lived experience—that makes Bạn Bè stand out in Brooklyn’s crowded bakery scene.

From Refugee Roots to Brooklyn Icon

The bakery’s rise wasn’t overnight; it was built on resilience. When Doris’s family arrived in Dallas, they had nothing, but food became their anchor. Her mother learned to make jellies as the Vietnamese community grew, importing ingredients like palm sugar. Doris carried that forward, launching during the pandemic with cookie tins that sold out via Instagram. By 2022, the window opened for takeout, offering banh mi and waffles alongside desserts. Even with challenges like limited space and hours, it’s become a trusted spot for authentic yet inventive treats. Recent updates suggest some shifts, possibly due to the demanding nature of small-batch baking, but the joy it brings remains unwavering.

What Are Bouncy Desserts? Unpacking the Magic

Bouncy desserts might sound like something from a cartoon, but at Bạn Bè, they’re a serious delight rooted in Vietnamese tradition. These are primarily thạch rau câu, or agar jellies, made from seaweed-derived agar instead of gelatin, giving them that distinctive jiggle and chew. Unlike wobbly Jell-O, they hold their shape while bouncing back when poked—hence the name. Doris’s versions are colorful, layered, and flavored with tropical notes like pandan, coconut, and coffee. They’re not just tasty; they’re visually stunning, often molded into flowers or Bundts for that wow factor. If you’ve never tried one, it’s like biting into a fruity cloud with a satisfying resistance.

The appeal lies in their versatility and health angle—agar is vegan and lower in calories than many desserts. At Bạn Bè, they’re a nod to Doris’s grandmother, who made them for celebrations. Customers rave about the texture, which adds an element of fun to eating. In a city full of cupcakes and croissants, these bouncy treats offer something fresh and cultural. They’re perfect for hot Brooklyn summers, refreshing and light, yet packed with flavor.

The Science Behind the Bounce

Agar is the secret star here—it’s a plant-based gelling agent that’s firmer than gelatin, creating that bouncy texture. Doris layers flavors like Vietnamese coffee and flan, setting each in the mold for a striped effect. It’s a labor of love, requiring precise timing to avoid blurring. This technique comes from traditional Vietnamese sweets, where agar was used for its stability in heat. At Bạn Bè, it’s elevated with high-quality ingredients, ensuring each bite is pure joy. No artificial colors; the vibrancy comes from natural sources like pandan leaves.

Popular Bouncy Desserts at Bạn Bè

The menu rotates, but some stars shine bright. The rau câu dừa lá dứa is a favorite, with alternating pandan and coconut layers in a flower shape—bouncy, sweet, and aromatic. Then there’s the cà phê thạch rau câu flan, a Bundt with coffee agar and creamy flan, perfect for caffeine lovers. These aren’t overly sweet; they balance flavors for a sophisticated treat. Prices hover around $8-12, making them accessible for a special indulgence.

Butter Cookies: A Nostalgic Twist on a Classic

Who doesn’t love a good butter cookie? At Bạn Bè, they’re elevated to art form with Vietnamese infusions that make them irresistible. Doris drew inspiration from Royal Dansk tins her family enjoyed in Dallas, but she added flavors like ube, sesame, and tamarind to honor her heritage. These shortbread-style cookies are crisp on the outside, tender inside, and come in tins for gifting or hoarding. The cà phê crunch one, with coffee bits, is a hit for its bold kick, while the coconut pandan offers a tropical escape. They’re not just cookies; they’re a bridge between cultures.

I remember grabbing a tin on a rainy Brooklyn day—the tamarind cacao nib flavor was a revelation, tangy and chocolatey in a way that made me laugh out loud at the surprise. That’s the pure joy Doris aims for. Made in small batches, they’re always fresh and thoughtfully packaged. In a sea of chocolate chip dominance, these stand out for their uniqueness and story.

Flavors to Try and Why They Work

The lineup changes, but staples include black sesame ube for nutty earthiness, coconut pandan for fragrant sweetness, and tamarind cacao nib for tart contrast. Each flavor tells a story—ube from Filipino-Vietnamese influences, sesame from Asian snacking traditions. They’re buttery yet not greasy, thanks to Doris’s precise recipes. Ideal for pairing with tea or coffee, they add a touch of exotic to everyday moments.

Pros and Cons of Bạn Bè’s Butter Cookies

Pros:

  • Unique flavors that blend cultures seamlessly.
  • High-quality ingredients, no preservatives.
  • Beautiful packaging for gifts.
  • Vegan options available in some varieties.

Cons:

  • Limited availability due to small-batch production.
  • Higher price point than mass-market cookies.
  • Sell out fast on open days.

Exploring the Full Menu: Beyond Bouncy and Buttery

Bạn Bè’s offerings go beyond the headliners, with a rotating selection that keeps things exciting. Think multi-colored pandan waffles, crisp on the outside and chewy inside, or mooncakes during festivals with modern fillings. There’s also bánh mì for savory balance, stuffed with seitan or traditional proteins. Desserts like bánh bò nướng (honeycomb cake) are gluten-free and come with salty coconut cream for dipping. Prices are reasonable, with items from $5 for a waffle to $36 for a cookie tin. The menu reflects Doris’s commitment to joy—everything is made with love and intention.

To give you a snapshot, here’s a table of popular items:

ItemDescriptionPriceKey Ingredients
Thạch Rau Câu (Bouncy Jelly)Layered agar jelly in flavors like pandan-coconut$8-12Agar, pandan, coconut milk
BÆ¡ Butter CookiesFlavored shortbread in tins$36 for 28Butter, ube, sesame, tamarind
Pandan WaffleChewy waffle with coconut taste$5Pandan, rice flour, coconut
Cà Phê Flan JellyCoffee-layered Bundt with flan$10Vietnamese coffee, agar, flan
Bánh Bò NướngHoneycomb cake, gluten-free$8Rice flour, coconut cream

This variety ensures there’s something for everyone, from sweet tooths to those seeking savory-sweet balance.

Comparison: Bạn Bè vs. Other Brooklyn Bakeries

Compared to classics like Ladybird Bakery or Radio Bakery, Bạn Bè stands out for its cultural focus. Ladybird offers American pies, while Bạn Bè brings Vietnamese flair—think bouncy jellies vs. apple pie. Keki Modern Cakes has jiggly cheesecakes, similar in bounce, but lacks the heritage story. Bạn Bè wins on uniqueness and emotional appeal, though others may have more consistent hours. If you’re into Asian desserts, it’s closer to spots like Kuih Cafe but with a Vietnamese twist.

How to Visit Bạn Bè: Tips for Your Trip

Getting to Bạn Bè is part of the fun—located in Carroll Gardens, it’s near the F/G train at Carroll Street. Check Instagram (@ban__be) for current hours, as they can vary; weekends are your best bet. Arrive early, as items sell out fast. Parking is street-side, but public transit is easier in Brooklyn. Once there, chat with Doris if she’s around—she loves sharing stories. For those outside NYC, they sometimes ship cookie tins via their website (banbe.nyc). If it’s a pop-up day, expect lines but worth the wait for that pure joy.

I once trekked there on a whim after a tough week, and the bouncy jelly lifted my spirits like nothing else. It’s not just food; it’s therapy in dessert form. Pro tip: Pair a jelly with their Viet iced coffee for the ultimate pick-me-up.

Where to Get Similar Desserts If Sold Out

If Bạn Bè is closed or sold out, try Flipper’s for jiggly pancakes or Lady Wong for Southeast Asian treats. For butter cookies, Levain Bakery has gourmet options, though not Vietnamese-infused. Online, search for agar jelly recipes to DIY at home—Doris’s story inspires many to try.

Best Tools for Making Bouncy Desserts at Home

Want to recreate the bounce? Essential tools include silicone molds for shapes, agar powder (available on Amazon), and a good thermometer for setting layers. Brands like NOW Foods for agar are trustworthy. For cookies, a stand mixer like KitchenAid helps with buttery dough. These tools make transactional baking easy and fun.

People Also Ask: Common Questions About Bạn Bè and Its Desserts

Based on Google searches, here are some real questions people ask:

  • What is a bouncy dessert? It’s a Vietnamese-style jelly made with agar, known for its chewy, jiggly texture that’s fun to eat.
  • Is Bạn Bè still open in 2025? As of October 2025, it appears to have limited operations or pop-ups; check their Instagram for the latest.
  • Where can I find Vietnamese butter cookies in Brooklyn? Bạn Bè is the go-to, but try Asian markets or online sellers if they’re unavailable.
  • How to make thạch rau câu at home? Use agar powder, flavorings like pandan, and layer in molds—recipes abound on sites like Viet World Kitchen.

These questions highlight the curiosity around this unique spot and its treats.

The Brooklyn Bakery Scene: Why Bạn Bè Fits Perfectly

Brooklyn’s bakery landscape is diverse, from Italian cannoli shops to French patisseries. Bạn Bè adds the Vietnamese-American voice, filling a niche that’s been missing. With spots like Bakeri for Scandinavian breads or Buttermilk Bakeshop for American classics, Doris’s bakery brings global fusion. It’s part of a trend where immigrant stories shape food scenes, making Brooklyn a dessert destination. The joy comes from discovery—finding that one treat that feels like home.

Personal anecdote: On a visit to Brooklyn last year, I wandered from a coffee shop to Bạn Bè, and the contrast of flavors was mind-blowing. It’s those unexpected moments that make city exploration worthwhile.

Challenges and Triumphs: A Honest Look

Running a small bakery isn’t easy—limited space means no seating, and small batches lead to sell-outs. But the triumphs? Emotional connections with customers, media features like in Food & Wine, and preserving culture. Doris’s resilience mirrors her family’s refugee journey, turning challenges into sweet victories.

Pros and Cons of Visiting Bạn Bè:

  • Pros: Unique flavors, cultural depth, friendly vibe.
  • Cons: Irregular hours, potential wait times, no dine-in.

FAQ

What makes the desserts at Bạn Bè bouncy?

The bounce comes from agar, a seaweed-based gelling agent that’s firmer than gelatin, creating a chewy texture in jellies like thạch rau câu.

Are there vegan options at the bakery?

Yes, many items like the agar jellies and some cookies are vegan, using plant-based ingredients to accommodate various diets.

How can I order from Bạn Bè if I can’t visit?

Check their website for shippable items like cookie tins, or follow Instagram for pre-order announcements and pop-ups.

What’s the best time to visit?

Weekends afternoons when they’re typically open, but confirm via social media to avoid disappointment.

Is Bạn Bè suitable for kids?

Absolutely—the fun textures and colors make it a hit with little ones, plus it’s a great way to introduce new cultures through food.

Wrapping Up the Joy

Bạn Bè isn’t just a bakery; it’s a celebration of heritage, creativity, and that simple pure joy of a perfect bite. Whether you’re chasing bouncy desserts, butter cookies, or just a moment of happiness, this Brooklyn spot delivers. Though operations may fluctuate, the impact lingers—head over, support local, and taste the story. For more on Brooklyn’s food scene, check our guide to best Asian bakeries in NYC. External resources: Visit Bạn Bè’s website or follow on Instagram. Happy indulging!

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