Diamond Bakery

This Diamond Bakery has been in this same location every since I was a child, and unfortunately its really jumped the shark.

There are a plethora of Asian bakeries all over the SGV so I’m surprised that they haven’t upped their game. They need to.

My childhood favorite is the egg tart. So, while waiting for my family to arrive across the street, I thought, hey, why not? Let’s go check out the bakery which I haven’t been to in over 10 years because I’m rarely in this part of town.

Their’s was very disappointing. The egg tart was just blah, usually the custard filling has a very light whipped texture with a hint of sweetness. The crust is supposed to be flaky; Diamond Bakery’s version fell apart when I bit into as if it was overburdened by the lackluster egg custard filling.

Granted, I walked in at approximately 1PM on a Saturday morning, so I wasn’t too surprised to find only pre-packaged baked items remaining. No more freshly baked /steamed cha siu baos!

The winter melon pastry was ok. The red bean pastry was incredibly blah.

At 1PM, Diamond Bakery wasn’t popping with just one customer ahead of me. There were 3 clerks behind the counter. 1 helping the aforementioned customer at the register, the other 2 were heavily engaged in conversation in Cantonese. Hmm…hello? someone kindly notice/help me? I’m a customer? I motioned to one of them JUST in case they didn’t see me which seemed to only interrupt their conversation. LOL…..yeah, Diamond Bakery, you definitely have jumped the shark indeed.