A cult-favourite Korean bakery treat has just landed in Chippendale — and it’s not your average croissant.

If you haven’t already heard the whispers on foodie TikTok, consider this your official heads-up: Korea’s viral salt bread is taking over. And now, the golden, glossy, gloriously flaky sensation has officially landed in Sydney, with Buttered, a new modern Korean bakery having recently opened in Chippendale

Forget everything you know about croissants. This is the Salty Boi — a crisp, bronzed roll with a soft, chewy centre, generously bathed in butter and finished with a delicate sea salt crunch. It’s savoury, rich, and wildly addictive — the kind of pastry that sells out daily across Seoul and is now set to do the same in Sydney.

The bakery comes from Vuza Hospitality and head pastry chef Philip Choi, who trained at Le Cordon Bleu Paris and worked his way through some of South Korea’s top patisseries. For Choi, the humble saltbread holds a nostalgic pull. “Saltbread was the treat I craved most when I was homesick,” he shares. “It’s deceptively simple, but when done right, it’s magic.”

At first glance, the Salty Boi might look like a croissant — all bronzed layers and flaky folds — but take one bite and it’s a whole new story. The inside is chewy and almost roll-like, with a buttery richness that’s balanced by a hit of sea salt on top. It’s a textural dream, and it’s only the beginning.

Buttered is taking things up a notch with twist flavours like roasted garlic, almond, and vanilla cream, adding even more craveability to the already iconic bake.

Housed in a heritage-listed building in Chippendale, Buttered blends old-school architecture with sleek Korean minimalism. Think timber accents, hand-crafted ceramics, and an open pastry kitchen where you can watch the buttery magic happen. Whether you’re swinging by for a quick bite or settling in for a slow morning, this space is designed to feel like a warm, buttery hug.