In 1996, the founder of Oriental Bakery, Yan, immigrated from China to the US to establish a better life and search for her American dream. Every morning before heading out to her long 11-hour shift at a buffet, she only had time to grab two slices of dry toast that she purchased from the grocery store. Yan noticed the limited selection of Western-style pastries was too sweet and buttery for her liking, and most importantly — overly priced. She deeply missed her affordable breakfast favorites, crispy pineapple bun and puffy cupcake-shaped sponge cakes, light as air. From that moment, Yan envisioned a bakery that provides a plethora of traditional Chinese baked goods, ranging from savory to sweet buns, tarts, and other desserts at affordable prices.