I've always loved Western-style bakeries in Asia. The bread dough favored by Asians is akin to challah - soft and buttery, light yet chewy. And the combinations of ingredients deemed appropriate for pastries is great -- corn, tuna, whatever!
We were lucky enough to have a "Paris Baguette" at the base of the building where we were staying.
Above is a vegetable breakfast pastry from there -- ham, red pepper, cheese, ketchup, and mayonnaise. To the left is a breakfast sandwich with egg salad, ham, and American cheese.