Bao Baby, Gosforth

In a new series, I’m speaking to small business owners, particularly those that are up and coming. Aiming to shine a light on those that are still in their early days, and could use a little local support, Newcastle Eats Meets will blend my always-authentic take on the food, with a quick Q&A from the owners.

First up is Fiona, who opened Bao Baby, Gosforth in late 2025.

It’s a single-dish concept. These bao are a Shanghai speciality, and although the business serves drinks too, there are simply a couple of flavours on the menu, and that’s it. I expect ‘we do one thing, and do it well’ to continue to be a trend.

For those that haven’t yet encountered them, shengjian bao are characterised by being steamed and fried at the same time, similar to pan-fried potstickers. The traditional filling, and the raison d’être here is the pork. It’s lightly spiced, but tender from steaming within its own pillowy blanket. There’s also a vegan beef, and at weekends, a sweet version. Currently a matcha pistachio.

I asked Fiona, what’s the secret sauce?

“It’s a combination. The pork from Charlotte’s, the flour, and the fact that we make everything fresh every single morning. Every day. Nothing goes in the fridge. If we sell out, we can’t make more. If we have any left, we give them to friends and family — but nothing gets saved for the next day.”

That freshness defines Bao Baby. I’d define these as a more bready, substantial version of steamed and fried dumplings like gyoza. They have a very pleasing bite, it’s just so texturally interesting. Each bao is light in the hand, and they gently yield at first bite. Pillowy on the top, but with an incredibly satisfying slightly chewy crunch from the fried bottom. The soft/crunch blend is what keeps you coming back.

I asked Fiona, why the shengjian bao, why now?

“This is actually my second business. My first was exporting, helping SMEs sell into China and my first project was with Acorn Dairy, trying to export their fresh milk to China. After that I worked with lots of different local businesses — biscuits, whisky, beer.

Every time we finished exhibitions in Shanghai like the CIIE and FHC, we’d go for shengjian bao. Everyone loved them. When we came back, friends started asking if I could make shengjian bao and teach their chefs. I told them it was really difficult! In China, you learn from a young age. We make dumplings and bao every Chinese New Year, so it’s something you grow up with. It’s not forgiving like steaming a dumpling. With shengjian bao you need to know exactly when to adjust the heat, when to add water — the timing is very specific.

During the pandemic, I started visiting Pink Lane Bakery a lot. I really loved the atmosphere, the coffee, the bakery. The staff were lovely, and if they weren’t busy they’d show me how they made the coffee. They mentioned the founder had started from one tiny shop and grown to three or four locations. I thought — maybe I can do something like that with bao.

I found this shop last summer. The tree outside was beautiful and I thought it would be lovely to sit outside in summer with a coffee and some bao. So I decided to go for it.”

The trouble is, they’re incredibly moreish. You can buy them in 4, 6, or 8. Four is a light snack, six I would say is a good lunch. Eight on a hangover.

The key to making these is the pan, which was imported from China. It takes some skill to balance frying the bottom, and steaming the top which is why perhaps I haven’t seen these elsewhere in the north east. They’re an inherently different beast to the dumplings at say Little Dumpling House, or Wok Manifesto. On authenticity:

“We really want to stay true to the authentic taste. After studying here and with my first business, I understand both cultures. I saw how proud British businesses are of their products, how they maintain quality and keep their own identity.

With that in mind, I want the flavour to be authentic, but using the best local ingredients. We did a lot of research and testing with pork, and chose Charlotte’s Butchery. She’s so nice, and just up the road, which feels right.

For the dough — in China the flour used is very white. We tested lots of different flours until we found one that gives the best look and texture. It’s from Waitrose.”

Speaking of Wok Manifesto, Fiona was very flattering about Joshy’s operation there, and acknowledged it’s great to see a traditional Shanghai style cafe in Newcastle. When pushed on what the city lacks, she said “I’ve been in Newcastle since 2014, so I’ve seen a lot of change. There are more restaurants, more variety.”

“It’s a really good time here. Some places here are genuinely as good as anywhere in London.”

Fiona on the state of food & drink in Newcastle

Bao Baby perhaps feels like a London concept, which is praise. It is not based on gimmicks. A minimal interior, she’s really quick on social media, a streamlined menu. It’s not quite London prices, but you do have to pay for the artisan nature of these, so I think you’ll want to see it more like a treat lunch than a grab and go. Take your time, honour the tradition. Fiona says “‘”in the beginning, I was slow. I can now make them in 8–10 seconds”. For my first batch, it took me about just as long to eat each one. 🙈

I’ve been a few times now and the risk with single-dish concepts is once you’ve tried it, unless you’re a hardcore stan it can become tired relatively quickly. So apart from the matcha — probably the best I’ve had in Newcastle (grassy, clean, savoury), what’s next?

“Definitely more flavours. We’re already thinking about beef and possibly seafood, as long as the quality and consistency is there. And markets: we’d really love to do an event at Wylam one day. There are so many good markets now like the Jesmond Food Market, and the Upmarket here in Gosforth. More sites, more markets, more products. That’s the plan.”

I started this series to help those with the smallest of businesses, at a time when hospitality is tough. Fiona’s advice for those in similar situations is:

“I always think I can just work harder and harder. We only just started and I really want to do this well — keep the quality, the consistency, the service. I’m still young, so I can put the work in. And the community keeps me going. The support from everyone around here gives me energy to give something back.”

Finally, what does success look like? These bao are great, early reception has been positive, but what would make Fiona really happy?

“A second location would make me very happy. But honestly, the thing that would make me happiest is if my customers and staff are still happy, and I still love coming to work. If that’s true after five years, that’s success.”

Find Bao Baby in Gosforth just off the High Street. I’m sure she’d be up for a chat, so say hello, and try this unique dish for yourself 🥟

Address: 4 Hawthorn Rd, Gosforth, NE3 4DE
Opening times: Closed Mon, Tue–Fri 11:00–18:00, Sat 11:00–17:30, Sun 11:00–16:00
Contact: via Instagram
Cost: around £2-£2.40 per bao