O’mills Bakery & Bistro

Sourdough first, then the bistro

O’mills builds everything on fermentation. It presents itself as one of the earliest sourdough bakeries in Shanghai, with artisan loaves baked in a large oven and a menu that treats the dough as the spine of the operation rather than a sideline to pastry. The house calls itself a sourdough bakery and bistro, and both halves of that are load-bearing. Keto, vegan and gluten-free baking sit inside the same programme instead of being handled as substitutions. The business has grown to seven Shanghai addresses, and La Liste Pastry named it a Pastry Discovery Gem in 2026.

A bread-led bakery and bistro

The Yongjia Road branch sits in the former French Concession and works as a bakery and a bistro at once: European brunch, salads, sandwiches and homemade sourdough out of the same kitchen. The savoury line extends the dough logic rather than departing from it. Sourdough pizzas come with a light, airy crust; baguettes and focaccia are cut for sandwiches; eggs benedict arrives on sourdough. The brunch register is European rather than Shanghainese, with salads and sandwiches sitting next to the loaves, and the fermentation language extends into keto, vegan and gluten-free baking instead of splitting those off into a separate menu. Seven addresses across the city suggest the format travels. That is the clearest sign of what the kitchen is doing, taking the bread work directly into an all-day menu instead of keeping the counter and the table apart.

Order the focaccia, then the loaves

The prosciutto and mozzarella focaccia is the most specific order here: basil pesto cream, arugula and lettuce, two kinds of prosciutto and whole mozzarella inside the focaccia. It shows what the bakery does with its own bread better than any pastry would. From there, move to the core sourdough loaves, ciabatta, or a baguette sandwich if the visit is more counter than table. Sourdough pizza is the other way the fermentation identity shows up beyond the loaf, and it is the order that suits a group. The setting shifts by branch, from quick artisanal bites at an airy counter to the Yongjia Road room where people are already eating brunch at nine in the morning, but the common denominator stays the same: bread made slowly, then built on.