O’mills Bakery & Bistro

10/07/2026

This summer, fermentation meets the season’s harvest.

Ripe tomatoes, summer squash and sweet peas find their way to the table through Summer Burrata, Pan-Seared Horse Mackerel, Caramelised Pineapple Chicken and more—where seasonal produce and fermentation come together in quiet balance.

Simple food. Light summer.

08/07/2026

Fermentation for a lighter summer.

This summer, O’Mills explores natural fermentation, keto, vegan and gluten-free eating as a way to nourish the body with lightness. From our Chickpea Bagel (V, GF) and Keto Flaxseed Roll, to the Lime Avocado Cake (V, GF) and Blueberry Chia Pudding (VG, GF), each creation is crafted to bring balance, flavour and nourishment to everyday life.

Ferment. Feel lighter. Awaken this summer.

26/06/2026

A recognition for fermentation, craftsmanship, and time.

O’Mills Bakery & Bistro has been selected for the LA LISTE 2026 Pastry Discovery Gem Award.

As Artisan Bakeries join LA LISTE’s international selection for the first time, this recognition reflects a wider movement within global gastronomy — one that values fermentation, traditional grains, local craftsmanship, and the culture of bread.

Since 2018, O’Mills has explored these ideas through wild yeast, sourdough, and fermentation-led dining. We are honoured to be part of this conversation.

Thank you to LA LISTE, our team, and everyone who continues to support O’Mills.

18/06/2026

O’Mills is a fermentation-led lifestyle brand.

This summer, under the theme “Fermented Summer, Lightness Awakening,” we explore seasonal ingredients through fermentation and mindful eating.

In Shenzhen, we introduce the new Superfood Mini Table—a sharing menu featuring signature Keto, Vegan, Gluten-Free dishes, open sandwiches, and seasonal bites.Designed for gathering, sharing, and easy summer evenings.

09/06/2026

Summer is an experiment in rhythm.

This season, O’Mills celebrates summer produce through wild fermentation and slow craftsmanship. From our Summer Vegetable Wrap and Dragon Fruit Mango Smoothie Bowl to Turmeric Sourdough and Vegan Lime Avocado Cake, each dish is designed to support different ways of eating—from Vegan and Keto to Gluten-Free. Food, made simpler. A body, feeling lighter.

Fermented Summer, Lightness Awakening.

22/05/2026

Greens, eggs, avocado — and a waffle made without grain flour.

Available exclusively at our Xingfuli store, the Keto Waffle is made with gluten-free, low-carb almond flour and fresh spinach, bringing a subtle nuttiness and a naturally earthy flavour. Served with avocado, eggs, and seasonal vegetables — a lighter, more balanced approach to everyday eating.

, eggs, avocado — and a waffle made without grain flour.

Available exclusively at our Xingfuli store, the Keto Waffle is made with gluten-free, low-carb almond flour and fresh spinach, bringing a subtle nuttiness and a naturally earthy flavour. Served with avocado, eggs, and seasonal vegetables — a lighter, more balanced approach to everyday eating.

22/05/2026

05/05/2026

At O’Mills, our fresh sandwiches are built on sourdough.
Made from a house culture and flour, it ferments over time to develop a gentle acidity, resulting in a lighter, more digestible bread. Unlike conventional sandwiches made with industrial bread, sourdough is not overly soft or sweet. As ingredients are layered, each element remains distinct—the freshness of vegetables, the richness of meat, the nuance of sauces, and the subtle acidity of the bread, creating a clear and balanced structure.

30/04/2026

It begins with sourdough.

Open sandwiches, originating from Denmark, are defined by the way ingredients are layered in the open—the fresh green of avocado, the golden yolk of a broken poached egg, and delicate touches of edible flowers, all set on a single slice of bread, creating a vivid and inviting visual composition.

21/04/2026

Sourdough, also known as naturally leavened bread.

At O’MILLS, it’s slowly fermented with wild yeast and lactic acid bacteria, giving it a gentle acidity and a lighter texture.

For spring, we add pickles and fresh fava beans—bringing seasonality into the dough.

The crust is crisp, the crumb soft; the tang of pickles meets the creamy beans, adding depth to the bread’s natural acidity.