Peppe's Forno occupies a compact storefront on Nguyễn Bá Huân, the boutique-lined strip in Thảo Điền that fills with weekend browsers. The menu covers Italian pastry well beyond what most diners in Ho Chi Minh City encounter — the tette delle monache, a gluten-free domed pastry named after a nun's habit and available in pistachio or chocolate, has become a signature item with its own dedicated following. The bombe — soft, pillowed Italian doughnuts with Roman origins — and the cornetto fill out the pastry case alongside cannocini, a crispy shell with chocolate filling that regulars return for specifically.
The tiramisu comes in multiple forms: a classic version using mascarpone that reviewers describe as notably well-balanced, and a pistachio variant that draws consistent praise. A passion fruit version has also appeared. The focaccia sells quickly; early arrivals have a better chance. Seasonal Mọc Châu strawberries rotate through the menu in smoothies, standalone boxes, and toppings. The Linzer tart is made with homemade plum jam, and the amorpolenta uses polenta flour and dark chocolate in the base.
The gluten-free range is wider than most bakeries in the neighborhood — multiple tette options and sugar-free cantucci both appear. Staff take time to explain the background and ingredients of unfamiliar items, which matters on a menu where several pastries have no local equivalent. The shop is closed on Mondays and opens at 8 AM the rest of the week, making it a realistic breakfast destination before foot traffic picks up on the street.
The clientele is a mix of long-term expats, food-focused locals, and visitors who find the address through word of mouth. Orders hold up through Grab delivery as well as counter service, which the 151-review average of 4.9 reflects across both formats.
