Phoenix Bakery

Fung Chow and Wai Hing Chan opened Phoenix Bakery in Chinatown in 1938, first on Broadway, then inside Central Plaza, before the family settled into its current storefront on North Broadway in 1977. Their son Lun F. Chan, who trained as a baker in Hong Kong, joined the business in the 1940s and later developed its strawberry whipped cream cake, still the bakery's signature order for birthdays and anniversaries. Sugar butterflies and almond cookies round out the case, and the shop remains run by the same family three generations later.