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Dining Trend: Artisanal Breads and Bakeries

With so much emphasis on fresh and local produce these days, it’s no surprise that artisanal breads and bakeries are also on the rise. 

By Adele Wong | Sep 13, 2012

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  • Dining Trend: Artisanal Breads and Bakeries
    Po’s Atelier
  • Dining Trend: Artisanal Breads and Bakeries
    Passion

One of the most recent ventures is Po’s Atelier (G/F, 62 Po Hing Fong, Sheung Wan, 6056-8005), a corner unit that makes everything from Earl Grey-flavored loaves to bread sticks to baguettes, fresh each morning. Another notable new establishment is Passion by Gerard Dubois (Shop 1, G/F, Fraser Suites, 74-80 Johnston Rd., Wan Chai, 2529-1311), from the same mastermind behind the popular La Rose Noire brand that sells at the bread stations in trendy supermarkets all over town. Passion stocks all sorts of breads and pastries imaginable, not to mention a range of sweets that’ll make you salivate (nougats, cupcakes and macarons included—but that’s another story).

Then there’s Japanese specialist Boulangerie Bologne (Shop 1027, 1/F, Elements, 1 Austin Rd. West, West Kowloon), whose Danish loaves and other leavened breads are so popular they recently opened a spankin’ new mega-shop at Elements. Though technically not a bakery due to its limited selection, French resto Le Salon (13/F, Hysan Place, 500 Hennessy Rd., Wan Chai, 2115-3328) is operating a very popular croissanterie that specializes only in this delicious French pastry.

  
Boulangerie Bologne / Levain / Maia’s Box Bakery

Even before this recent surge, there had been a steady stream of specialty bakeries and bread-related media popping up over the past year. Petite Amanda (Shop 2096, IFC Mall, 8 Finance St., Central, 2234-7222), opened by local celebrity Amanda S., has been baking baguettes, croissants and other tempting pastries and breads at its IFC shop since 2011. Levain Bakery (G/F, 39 Aberdeen St., Central, 2559-0889), meanwhile, has moved from Jordan (its earliest incarnation in 2010) to Aberdeen Street in Central to serve up some mean sourdoughs, ryes and soft rolls. Maia’s Box Bakery (G/F, 8 Victoria Avenue, Mong Kok, 2768-9686) is another example of artisanal bread-making, with its offerings of fresh raisin and walnut loaves, and fusion-y flavored treats such as red bean, green tea and even onion and cheese breads.

Also earlier last year, Four Seasons’ pastry chef Gregoire Michaud pushed bread baking into the spotlight with “La Boulangerie,” a glossy picture-filled book about making your own scrumptious loaves in the comfort of your home. One thing’s for sure: we’re on a “roll” here. Badum, tish.



 

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