We get it – baking is hard. For those unwilling to nurture a temperamental sourdough starter or who simply don’t have the luxury of baking appliances like an oven, we Hong Kongers know we can always rely on experts sweating it out in bakeries for quality pastry.
In Hong Kong, we’re fortunate to have seen more and more exceptional Western-style bakeries opening up over the past five years, joining the crowd of beloved Chinese-style bakeries churning out local favourites such as egg tarts and pineapple buns.
Hong Kong’s best bakeries
Bakehouse
Neighbourhood bakery Bakehouse was founded by Swiss pastry chef Grégoire Michaud, whose more than 25 years of experience baking includes a stint at the Four Seasons. His pastries are all exceptional – buttery croissants, flaky sourdough egg tarts, and sugary-sweet doughnuts – whilst sourdough loaves, milk buns, and pain de mie can be bought plain or smothered with the likes of avocado, porcini truffle cream, and melted Asiago, Cheddar, and Parmesan for brunch in Wan Chai. Bakehouse’s à-la-carte menu at their Wan Chai location lists an extensive array of delightful dishes that are best enjoyed in-house – just be prepared to queue.
Bakehouse, multiple locations across Hong Kong
Proof
Proof is an artisanal bakery on a leafy cul-de-sac in Happy Valley selling freshly made sourdough bread, maple-bacon swirls, cinnamon rolls, blueberry muffins, chewy cookies, and lots more. It’s a pocket-sized wheat haven that lists its daily offerings on a chalkboard menu outside, with a few specialty loaves and extra-sweet treats available at the weekend. Everything is made on-site daily by its bakers, using no preservatives, additives, improvers, or stabilisers, and all surplus products go to charity. Be sure to make it there from 7:30AM till 4PM, when the bakery shuts for the day!
Proof, 14 Tsun Yuen Street, Happy Valley, 6542 9788
Vission Bakery
That long line trailing down the escalators in SoHo? That’s Vission Bakery, which pulls a great crowd to try their decadent and rich sweet desserts, hand-made from Scandinavian, American, and French recipes. On the counter, you cannot miss trying their banoffee puff, plain croissant, matcha mochi donut, and the French cakey-buttery kouign amann. Save space in your shopping basket for their XL lamington, a supersized version of the Australian treat, and their brownie cup.
Vission Bakery, LG/F, 7 Staunton Street, Central, 5545 6787
Levain Bakery
A true local legend, Kwok Cheung Li (known affectionately as KC) set up Levain Bakery in 2009, selling European-style artisanal bread and pastries. The sourdough uses 100% levain, which is rare in Hong Kong even now, but even more so when they first started – a testament to KC’s dedication to the craft. Apart from the signature sourdough, Levain’s baguettes and pastries made with French butter are popular items. The brand operates three bakeries in Discovery Bay and Wan Chai’s Ship Street, with a flagship shop in Quarry Bay.
Levain Bakery, multiple locations across Hong Kong
Plumcot
From seasoned pastry chefs (and husband-and-wife team) Camille and Dominique, who trained at Michelin-starred institutions in Paris, Plumcot is a Tai Hang-based artisanal bakery. It’s named after a plum-apricot fruit hybrid that the duo say embodies a harmonious mix of different things, just like their shop that opened in 2017. Plumcot serves up breads, pastries, and even ice cream in a variety of flavours. The most popular items are the delicate croissants, which sell out quickly, especially at the weekend.
Plumcot, 10A Sun Chun Street, Tai Hang, 2573 6293
Sour Dough
Founded by Hong Kong’s other famous Swiss pastry chef, Gérard Dubois of the La Rose Noire and Passion bakery brands, Sour Dough is his bakery-deli concept, baking up sourdough loaves, kouign-amann, canelés, feuilletine baskets, and other French pastry treats made from sourdough starters that Gérard began nurturing over three decades ago. The bakeries’ offering include an impressive assortment of colourful salads and meaty sandwiches to snack on.
Sour Dough, Shop 2–3, G/F, Keen Hung Commercial Building, 80 Queen’s Road East, Wan Chai, 2571 8873
The Baker & The Bottleman
The Baker & The Bottleman is Michelin-starred British chef Simon Rogan’s third venture in the city, following the success of Roganic and Aulis. Opening as a bakery by day and cosy wine bar by night, expect to find artisanal breads and classic-with-a-twist pastries from the British Isles, including sausage rolls, scones, Chelsea buns, miso and toffee flapjacks, and Earl Grey and rose shortbread. Delicious sandwiches are also up for grabs here; we suggest the ham and cheese toastie and smoked salmon baguette.
The Baker & The Bottleman, G14–15 & F15A, G/F & 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, WhatsApp 2386 8933, book here
Hashtag B
Hashtag B takes Hong Kong’s favourite Cantonese treats, such as the pineapple bun, egg tart, and crumbly cookies, and spins Japanese and Western twists on their baked treats. If you’re in the mood for sweet, Hashtag B’s matcha and red bean loaf and sweet potato cocktail bun bring out the wacky sugary flavours to the forefront. Their butter brioche, sesame pineapple bun, pork floss roll, and salted butter roll see an ode to old-school Cantonese bakeries.
