What began as a personal escape has become one of Auckland’s most distinctive new bakeries. Founded by Cathy Fan — an electrical engineer-turned-baker — Fankery specialises in mochi-filled cakes, cookies, and tarts that fuse nostalgic Shanghainese flavours with inventive texture and technique.

Fan was at a bit of a crossroads, and began taking comfort in preparing and enjoying the food she grew up with, “Baking became my escape,” she tells me, adding, “I poured my heart into creating everything I craved, shared the results online, and soon people began reaching out to order.” The business was born organically — the way many now are — beginning as a side hustle alongside Fan’s engineering job, and quickly transforming into a full-time pursuit.

The signature item that started it all is the mochi-filled burnt Basque cheesecake, a rich, creamy number with a chewy centre. Fan’s chiffon-crepe cakes are a lighter option, layering airy sponge with flavoured creams and glutinous rice filling for a balanced bite. Smaller items like mochi cookies and seasonal tarts round out the core menu, with rotating monthly specials using house-made elements like nut butters and fruit compotes.

From Friday to Sunday, Fankery also serves a limited run of breads, including soft, fluffy Japanese milk bread (shokupan) and golden-topped polo buns — an homage to Fan’s childhood favourites.

Drinks have been given equal attention. The coffee is from Red Rabbit Single Origin Roasters, served alongside a standout menu of specialty and signature drinks. Highlights include the Ube Cream Matcha, tangyuan latte (with a mochi skewer), and the lychee sparkling Americano. The matcha is floral and unsweetened, the hojicha comes topped with peanut cream, and the yuzu Mont Blanc offers a citrusy lift. Every drink has been designed to match the attention to flavour detail found in the food.

Fankery is small, personal, and quietly ambitious. It’s a clear reflection of Fan’s journey — from illness to experimentation, and from engineering to entrepreneurship — and it delivers something distinct: indulgent but balanced treats with a textural twist. “Fankery is a direct reflection of my past, present, and the person I hope to grow into. I believe food is a universal love language that connects people across cultures,” Fan reflects. Whether you’re picking up a slice of cheesecake or settling in for a tangyuan latte, this is a bakery born from a unique place, that does things differently.

Opening hours:
Wednesday — Sunday, 9am until 6pm

fankery.com