2020 has certainly been the year when we all tried our hand at baking.

From sourdough to cookies to banana bread, by now we’ve probably realised that nailing the perfect crumb and crust is a lot harder than how expert bakeries and baking blogs make it look.

Craving those carbs? Thankfully, with these European-style bakeries and their talented teams in Hong Kong continuing to dish up fresh hot bread and pastries daily, you won’t have to pore over another cookbook just to get your hands on the goods. From delicious and satisfying baked goods from former hotel pâtissiers to family-run sourdough specialist stores, these are the best bakeries in Hong Kong to get your fix of artisanal bread and desserts.

Bakehouse

Artisan bakery and café Bakehouse has quite the following for its mouthwatering baked goods — particularly its sourdough egg tarts and flaky pastries. Led by Four Seasons Hong Kong’s former executive pastry chef Grégoire Michaud, the team at Bakehouse uses premium French ingredients to create its sourdough breads. The menu also features classics like Pain Au Chocolat and plain scones, as well as unique items such as the Raspberry Frangipane Tart and the Pretzel Croissant Twist.

Bakehouse, 14 Tai Wong Street East, Wan Chai, Hong Kong

Mayse Artisan Bakery

With goods stocked at various online retailers and restaurants around town, Mayse is a family-run, plant-based bakery in Tai Po founded by Alex and Elina Strelits Strele. Using ancient Latvian recipes, the father-daughter duo make sourdough rye bread that takes around two days to perfect. Differing from Italian or French sourdough, Latvian rye sourdough offers a distinctly rich, malty flavour profile, which can be owed to its longer fermentation period of 40 hours. The menu also features savoury and sweet options like sun-dried tomato ciabatta, raisin and cinnamon sourdough and the Nordic rye sourdough with seeds.

Mayse, G/F, 64 Sam Wo Road, Tai Mei Tuk, Tai Po, Hong Kong, +852 9533 0336

Plumcot

Part coffee shop, part bakery, Plumcot Hong Kong brings a taste of Paris to Hong Kong’s quaint Tai Hang neighbourhood. Opened by a husband-and-wife team who have worked at various Michelin-starred pastry kitchens in Paris and Hong Kong, Plumcot’s delicious artisan pastries and ice creams always have us going back for more. Must-tries on the menu include the Plumcot brioche, blueberry danish, the Earl Grey madeleine and the unique blue cheese ice cream — all made in-house in the humble Tai Hang kitchen.

Plumcot, 10A Sun Chun Street, Tai Hang, Hong Kong, +852 2573 6293

Proof

Proof, located in Happy Valley, prides itself on its ‘no preservatives, no additives’ approach to artisan baking. All the menu items are made fresh on the day of and any surplus product goes to charity. On Tuesday to Friday, the bakery rolls out fresh sourdough, pain de levain and croissants among the many other pastries and breads that they specialise in. On the weekends, customers can also expect to find banana bread, Kouign Amann and other special occasion pastries.

Proof, 14 Tsun Yuen Street, Happy Valley, Hong Kong, +852 6542 9788

Dang Wen Li by Dominique Ansel

As is expected for the creator of the Cronut, Dominique Ansel’s digs in Hong Kong boasts some of the most creative baked goods the city has seen. While the signature Cronut isn’t a staple on the menu (only available at certain special occasions), the menu features whimsical items that pay homage to Hong Kong street food with a pastry twist. The Chestnut Madeleines, for instance, are fluffy egg puffs with a chestnut cream centre that people see as an ode to Hong Kong’s egg waffles; while the Red Bean Ice Cream “Fish Balls” is a made-to-order specialty, inspired by the seafood street snack.

Dang Wen Li by Dominique Ansel, Shop OT G63A, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Hong Kong, +852 2613 8618

Gontran Cherrier

If Dang Wen Li is known for its whimsicality, Gontran Cherrier is known for perfecting the classics, with its famed artisanal croissants making waves since its launch in Hong Kong in 2019. With locations all over the world, its Hong Kong store in K11 Musea combines international flavours with traditionally French pastries, while its accompanying deli and café is a great pit stop in the middle of a day of shopping. On top of popular items such as the almond croissant, Kouign-amann and flaky apple turnover, the menu also features items such as strawberry and cream danish, squid ink baguette and country bread with cranberries and almonds.

Gontran Cherrier, Shop B205-B207, B2/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3468 2430

Levain Bakery

With four branches across Central, Mid-Levels, Discovery Bay and Wan Chai, artisanal European bakery Levain is another bakery that believes in ‘the less preservatives, the better.’ A number of their products are vegan and they also have a separate range of organic sourdough for customers to carb load to their heart’s content. Named after the French word for sourdough, Levain naturally also makes baguettes, pan breads, brioche, on top of croissants, cakes and desserts. Some of its highlight items include the anchovy thyme fougasse, the galette des rois and the organic kamut sourdough.

Levain Bakery, Unit H105 and H107, Block B, PMQ, 35 Aberdeen Street, Central, Hong Kong +852 2559 0889

Mandarin Cake Shop

Mandarin Oriental’s Mandarin Cake Shop is recognised city-wide for its fabulous repertoire of showstopping cakes and patisseries. Led by executive pastry chef Christophe Sapy, the bakery has perfected the art of creating sculpture-like masterpieces for every occasion and palate. Customer favourites include the 1963 Mandarin cheesecake and rose petal jam but other items like the raspberry lychee and rose choux (pictured) or the praline pecan tart are just as delicious.

Mandarin Cake Shop, M/F, Mandarin Oriental, 5 Connaught Road Central, Hong Kong, +852 2825 4008

Baked

Baked Hong Kong is known for its playful dishes using freshly made sourdough. Led by South African Chef Zahir Mohamed, the bakery and café is known for mouthwatering creations like the Chef Zahir’s challah — an ode to his Egyptian heritage; the creamy portobello mushroom on sourdough toast (named the ‘Oh My God,’ after the satisfying response elicited by those who dig into it); and the cinnamon bun with pistachio and cream cheese frosting — a must-try for anybody with a sweet tooth.

Baked, 14D Elgin Street, Central, Hong Kong, +852 2885 2121