Bakeries to Try in Hong Kong: Gontran Cherrier, Bakehouse, Dang Wen Li

Post pandemic, Jenny Bakery hasn’t changed a single thing. Good to see that lines are still snaking for those buttery cookies!

But don’t just buy those teddy bear tin cans. Hong Kong has some pretty interesting new bakeries that opened up.

Dang Wen Li by Dominique Ansel

Nostalgic desserts like Haw Flakes and Cup Noodle cakes are so interesting to look at but that’s all. I find that Dominique Ansel’s outpost in Hong Kong falls flat compared to its NYC originals. The blossoming hot chocolate didn’t even blossom on the spot. Even the DKA wasn’t as buttery compared to Dominique Ansel in NYC. The only passable dessert were the chestnut madeleines made on the spot!

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Gontran Cherrier, K11 Musea

This Paris-based artisan boulangerie is best known for its croissants one of the best croissants in Hong Kong. I recommend just about any kind of croissant to buy, but don’t neglect the danish. They’re divine and amazing as ever.

Bakehouse, Causeway Bay

Bakehouse’s long lines set the expectations quite high! But I found them overrated. The HKD12 portuguese egg tarts were good 8/10 but not out of this world. The egg tarts in Macao are better than this one.