Plumcot
Best for: Croissants & Canelés
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, which serves up breads, pastries and ice cream in a variety of flavours. The most popular items are the delicate croissants, which sell out quickly especially at the weekend.
Cuít
Best for: Sourdough and sandwiches
Founded by sister duo Tiffany and Stephanie, Cuít is everything you would hope for and more. Sourdough is baked fresh every morning in Sai Kung, where the eatery is located, following a full day’s fermentation to develop its complex flavour and tender crumb. The art of the sandwich has been mastered at Cuít, and the eel kaarage is a no-brainer choice. Encased in their sourdough pullman—akin to a shokupan—are thick, succulent hunks of local eel deep-fried in a beer and vodka batter until light and crispy. A house-made tartare sauce oozes out of the sides, all while cut through by the mild acidity of the pickled cucumbers and refreshing fine herb salad.
G/F, 3A Po Tung Road , Sai Kung or Épicerie: Shop 16, BaseHall 2, Jardine House; cuit-hk.com
Frenchies
Best for: Croissants
Central welcomes a neighbourhood haunt by way of Frenchies, a French bakery and coffee shop dishing out freshly baked pastries and viennoiseries alongside locally roasted and freshly ground brews. Named after the nickname for French people living abroad, Frenchies hopes to embrace cultures while still presenting authentic baked delights – each artisanal pastry is made in-house with a selection of goodies from espresso cinnamon rolls, orange & almond croissants to a sweet cream cheese bun.
G/F 39-43 Hollywood Road, Central; frenchiesbake.com
Levain Bakery
Best for: Bread
Levain is named after the leavening agent, made from flour and water, that’s used to start the bread-making process. The bakery was established by physicist Kwok Cheung Li or KC, as he’s affectionately known, who traded in one kind of science for another. He’s been selling sourdough breads since 2009, after finding the breads in Hong Kong to be largely unsatisfactory. To sample more sourdoughs in one sitting, opt for the assorted sourdough toast with coffee set. Meanwhile, the baguette with parma ham and gruyere is simple and straightforward, allowing for the quality of the ingredients to speak for themselves.
Multiple branches across Hong Kong; levain-bakery.com
Bakehouse
Best for: Pastries
This huge industrial-style bakery was founded by Swiss pastry chef Grégoire Michaud, whose more-than-25 years experience of baking includes the opening of the Four Seasons in Hong Kong. His pastries are all exceptional — buttery croissants, flaky tarts (their standout egg tart must be ordered) and sugar-sweet buns — while sourdough, milk rolls and pain de mie can be bought plain or smothered with avocado, creamy roasted mushrooms and melted gruyere for brunch. Its a la carte menu lists an extensive array of delightful dishes that are best enjoyed in-house – just be prepared for queues.
LMO Freshly Baked
Best for: Pies
Presented by The Landmark Mandarin Oriental, LMO Freshly Baked is a grab-and-go spot by the hotel’s executive chef Richard Ekkebus. Good luck picking between their selection of hearty pies which include the Thai Chicken Green Curry Pie, and the Grain Fed O’Connor Beef Bourguignon Pie—both immensely satiating options. If you’re feeling something light instead, salads and gourmet sandwiches are available. Finish the meal with a sweet treat by the hotel’s executive pastry chef Carles Codina who has created a tempting array of brookies, basque burnt cheesecakes, and many more.
Shop 10-11, BaseHall 02, LG/F, Jardine House; landmark.mandarinorientalshop.com/collections/lmo-freshly-baked-by-richard-ekkebus
Bakeshop Parabolica
Best for: Pastries
Led by the ethos to “bring better food to the people we love”, the Parabolica team delivers exceptional pastries, breads, and cakes from their cosy nook in Repulse Bay. Parabolica is segmented into two spaces—the cafeè a sit-down restaurant serving breakfast, lunch and afternoon tea, and the bakeshop a takeout spot for bread, dessert, and coffee. Trust that any birthday celebration would do well with one of their delicately light strawberry shortcakes, while the Mentaiko batard is a delicious savoury bite.
Shop 102-103, 109 Repulse Bay Road, Repulse Bay; bakeshop.caffeparabolica.com
The Baker & The Bottleman
Best for: Pastries and giant cookies
The Baker & The Bottleman is Michelin-star chef Simon Rogan’s latest venture in Hong Kong. True to Chef Rogan’s ethos on sustainability, ingredients are sourced from local suppliers and all the food is made in-house from scratch. The menu is inspired by British bakes and snacks, and its Giant Triple Valrhona Chocolate Cookie will have you savouring every bite. Bakery by day and restaurant by night, the neighbourhood joint serves up ingredients-driven a la carte dishes along with natural wines once night falls.
Shop No. G14 and G15, Lee Tung Avenue, No.200 Queen’s Road East, Wan Chai ; thebakerandthebottleman.hk
Eric Kayser
Best for: Sourdough bread
Eric Kayser is a French bakery cafe from Paris that expanded to Hong Kong in 2012 and now serves 12 outlets across the city. While they are highly regarded for their buttery and rich croissants, the sourdough at Eric Kayser is an equally unmissable hidden gem. The texture of the bread is perfectly dense with just the right amount of chew, accompanied by a satisfying sourdough tang. Every product is made fresh daily in Hong Kong, under the direction of Culinary Director Alexandre Talpaert: each of the breads and viennoiseries are painstakingly rolled and shaped by hand, in order to remain true to the craft of artisanal baking as much as possible.
Multiple branches across Hong Kong; maison-kayser.com.hk
Cookie Vission
Best for: Cookies
Cookie Vission dishes up decadent, gooey cookies of joy in a myriad of unique flavours. While signature crowd-pleasers are oatmeal raisin and triple chocolate, its “London Fog” flavour is described as a rich earl grey cookie with melted chocolate chips, Madagascar vanilla ganache, and a vanilla crumb finish. Alternatively, the matcha white chocolate macadamia cookie is a decadent and hefty explosion of matcha goodness.
Order online at [email protected]; cookievission.com
Proof
Best for: Specialty loaves
Neighbourhood haunt Proof is an artisanal bakery on a leafy cul-de-sac in Happy Valley selling freshly made sourdough bread, pastries, cinnamon rolls and 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 each day by its bakers, using no preservatives, additives, improvers or stabilisers, and all its surplus product goes to charity.
Fineprint
Best for: Croissants
Peel Street’s favourite coffee shop has now opened multiple locations across the city. Sourdough, jams, and ricotta are all homemade, and there are plenty of Aussie favourites – smashed eggs, avo toast, and vegemite – on the eat-in menu. Everything is delicious, and the unpretentious bakery-to-bar situation encourages guests to hang out, carb-load and enjoy a glass of new-world wine, a classic cocktail or perhaps, a coffee-infused alcoholic beverage.
38 Peel St, Central; fineprint.hk
Tai Cheong Bakery
Best for: Local favourites
Established in 1954, this bakery serves up a seriously delicious egg tart, which has made it a beloved spot for locals and tourists alike – the former Governor of Hong Kong Chris Patten was known to frequent Tai Cheong regularly. It famously uses a butter-flavoured shortcrust, while sweetened egg is vivid yellow in colour and comes in at a cheap $5 a piece. It’s also known for other Chinese baked goods including its donut, which is a sugary delight of a mouthful.
Multiple branches across Hong Kong; taoheung.com.hk
Truffle Bakery
Best for: Mentaiko baguette
A wildly popular bakery in Japan since its opening in 2017, Truffle Bakery opened its first overseas stores in Causeway Bay in December 2025. As their name suggests, the white truffle salt bread is a signature item, but its mentaiko baguette stands out for its savoury umami flavour and the balance of its baguette’s chew and crispiness. Hong Kong exclusives include the moreish chocolate truffle salt bread filled with luscious 60% dark chocolate and whipped cream, as well as the fragrant osmanthus oolong and fig sourdough.
G/F, The Hedon, 11 Matheson St, Causeway Bay; truffle-bakery.hk
Hashtag B
Best for: Napoleon tart
It can be daunting to change what is already well-loved, so it’s all the more impressive that Hashtag B has managed to put a creative spin on Hong Kong classics and do it well. Tugging on Hong Kong people’s heartstrings are pineapple buns that adopt Earl Grey and sesame flavours as well as cocktail buns that see purple sweet potatoes pair up with the classic shredded coconut filling. Among their innovative creations, the Napoleon Tart takes the crown for being most iconic. Its buttery pastry crust encases a moreish golden caramel filling with a layer of caramel at the bottom. While eaten cold gives a panna-cotta-like consistency, baking it up offers a luscious jiggly texture akin to a Portuguese egg tart.
Multiple branches around Hong Kong; hashtag-b.com
Moropain
Best for: Melon pan
Hailing from where most Hong Kongers regard as their second hometown, Japan, Moropain has opened its first overseas branch in Tsim Sha Tsui. More than 40 bread options are available daily including the Japanese classic melon pan. To give it a Hong Kong twist, the bakery has added a slab of mascarpone between the melon bread, emulating the Hong Kong classic pineapple with butter. The Kouign Amann is another Hong Kong exclusive, while the Nida Veille Au Raisin is an award-winning creation.
29 Granville Road, Tsim Sha Tsui, Hong Kong; @moropainhk
Editor
Vogue Hong KongCredit
Lead image: @bakehousehk via Instagram
