The founders of Third Culture Bakery were inspired by the pastries they enjoyed growing up in Taiwan and Indonesia to create their unique goods. Chef Sam created the Mochi Muffins based on an Indonesian treat his mother used to cook. Matcha, a stone-ground green tea powder created from the first and second harvests of sencha green tea leaves from the Uji area of Kyoto, Japan, is one of the bakery's many culturally themed beverages and treats. With almost 130 times as many antioxidants as regular green tea or goji berries, Third Culture's Matcha promotes serenity and quiet while delivering a small quantity of caffeine. Third Culture also sells Butter Mochi Donuts, which are baked rather than fried to combine fried dough's lightness with the chewiness of butter mochi. The bakery utilizes the same mochiko rice flour, French-style butter, and local dairy milk in its donuts as it does in its mochi muffin. The third Culture uses only glazes made with fresh fruit or other carefully obtained materials. For instance, the bakery grinds Japanese black sesame seeds into a smooth paste before using it to make its famous black sesame doughnut glaze. In conclusion, Chef Sam Butarbutar and Wenter Shyu created the baking brand Culture Bakery in 2016. The Mochi Muffin, which takes its name from an Indonesian dish that Chef Sam's mother used to create, is the bakery's hallmark item. Butter Mochi Donuts and Matcha are just a couple of the sweets and beverages available at Culture Bakery that are influenced by other cultures. The bakery only employs California-grown mochiko rice flour, a homemade concoction of coconut milk and pandan, and French-style butter for its distinctive goods. Third Culture has expanded quickly with more than 60 wholesale sites and a staff of more than 20 full-time bakers, delivery drivers, store personnel, and managers.