In bread 🥖 🍞 🥐 there is both love and friendship.

In bread 🥖 🍞 🥐 there is both love and friendship.

I have become a ‘bread specialist’ by accident . Not that I bake bread ... just because I buy and enjoy seeing my family members eating it . A variety of good and tasty bread on the table shows that I have made a conscious effort to go out and seek not only fresh but different types.

Hong Kong is already well known for its many kinds of noodle and rice dishes . Bread however is gaining ground as another type of carbohydrate staple especially for the last 4 or 5 years. Previously Hong Kong people enjoyed the traditional Chinese style of bread - soft in texture and sweet in taste, similar to the French ‘brioche’ kind.

Today, the Western-style bakery scene has ‘exploded’ onto the Hong Kong food outlets . One of the main reasons for this is the rapid expansion of French-owned and operated bakeries such as L’Atelier de Joël Robouchon , Maison Eric Kayser and Passion by Gerald Dubois. One more springs to mind -‘Le Pain Quotidien’ , a Belgian bakery with a very French name !

Also appearing on the scene are other local operators, such as ‘Simply Life’ , a subsidiary of the Maxim’s Group . Add to that the already well-known and much respected bakeries and cake shops owned and operated by several of the leading 5 star hotels . Our favourite is ‘The Cake Shop’ at The Mandarin Oriental. Their many daily baked items are not only delicious but beautifully presented. Their signature scones are normally available between ‪3 pm -4 pm‬ , Be there on time or earlier to avoid disappointment .

Now , let’s look at some of the smaller, independent bakery operations who are serving quality bread.

1.’Levain Bakery’ The collaboration with Coco Espresso ( coffee roasters and cafe ) on Ship street Wanchai makes this branch of Levain Bakery different from the other 2 successful outlets in PMQ and Caines rd. The heady aroma of specialty coffee and a great variety of sourdough will make anyone stop and step inside .

2.’Bake House’ (Also located in East Wanchai ) on Tai Wong Street was featured in the March Issue of ‘MONOCLE’ .The article made my husband and me want to check out the venue and queue up to enjoy their in house freshly baked croissant .

3.’Baked’ is my neighbour on Elgin street in SOHO and is always packed. Zahir, the South African owner and baker, wakes up early to bake his signature sourdough and if you want to buy his sourdough home instead of having it at his cafe , you have to make an order a day or two in advance. Bread at Baked is made traditionally with organic flour and there is no cutting corner . Zahir said he learnt this special recipe from his grandma and he does not mind sharing . There will be 3 workshops coming next month ‪on May 14-16th‬ ‪from 6-8 pm‬.

P.S I am holding ‘Baked’ sourdough in the picture. It surly is a different sourdough. It is dense ,moist and delicious. Zahir is working very hard, but always look happy . It is obvious that he loves what he is doing .

4.Mayse Artisan Bakery A father and daughter operation in Tai Po has gained many wonderful reviews about their Nordic - style rye bread and vegan sour dough I have never been however it is on my most urgent ‘To-Do’ list .

Great tasting and healthy bread ... You can not beat it .

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