Sustainable modern bakery by day, natural wine bar by night

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    <<4th January, 2022 – Hong Kong>> Following on the success of Aulis Development Kitchen & Chef’s Table and 1 MICHELIN-starred and MICHELIN Green Star-recipient Roganic Hong Kong, acclaimed British chef Simon Rogan officially unveils his latest venture in Hong Kong: The Baker & The Bottleman. A modern bakery by day and natural wine bar by night, The Baker & The Bottleman is now serving sweet and savoury treats along with a casual glass of wine at the gourmet and lifestyle oasis of Lee Tung Avenue, Wan Chai, Hong Kong.


    **While the ground-level bakery is now open from 8am-6pm from Tuesday – Sunday for takeaways, please note that the upstairs wine bar will officially open in late January 2022 from 5pm-midnight on Wednesdays-Saturdays (pending on liquor license approval).


    “We are advocating traditional baking techniques that have been around for hundreds of years, as well as low-intervention wine-making. We aim to serve natural ingredients within a fun and modern space that caters perfectly to the metropolitan lifestyle – for the forward-thinkers who are ready to set an example and make a change,” says Chef Simon Rogan.


    Come for the sweets, stay for the vines. The Baker & The Bottleman introduces the city’s first modern bakehouse with sustainability at its heart — a quintessential taste of British bakes with a Simon Rogan twist.


    Introducing The Baker & The Bottleman

    Characterised by an honest approach and an environmentally friendly spirit, The Baker & The Bottleman brings a refreshing change of pace for metropolitan lifestyles. Staying true to Simon Rogan’s long-standing ethos of sustainability, The Baker & The Bottleman’s award-winning team of chefs and bakers led by Executive Chef Oli Marlow will produce all food in-house from scratch, observe the seasons to utilise the best ingredients, and work with the finest local suppliers.


    The bakery’s convivial space also features a welcoming upstairs space to enjoy a hearty pastry, locally-sourced coffee from Accro Coffee, and loose-leaf teas from a boutique tea merchant in Hong Kong. Age-old artisanal pastry-making techniques and flavours with a strong British heritage are distinctive in each menu item – including British pastries, cakes and bread – baked and served fresh throughout the morning and afternoon.


    Sweet and savoury highlights from the menu are now available to take-away directly from the store. Freshly baked bread options include the crowd favourite Roganic Irish Soda Bread Loaf (HK$55), a classic Irish soda bread made with rye and wholemeal flour topped with golden syrup and oats, and Sourdough Loaf (HK$55) that uses all-natural, GMO-free, unbleached and ethically sourced flours from Alchermuhle, one of the oldest family mills in Germany.


    For those craving after classic English bites, enjoy options of Breakfast Muffin (HK$88), a traditional English muffin cooked with semolina, and filled with sausage patty, black pudding, brown sauce, and fried egg; Coronation Chicken Sandwich (HK$85), a simple yet delicious treat of buttery brioche buns with a filling of curried chicken breast, curry and coriander mayonnaise, sliced onion and buttered lettuce; and Cheese and Ham Toastie (HK$85), a comforting grilled cheese sandwich made from sliced fermented potato bread, English ham and Tunworth bechamel cheese. Other savoury dishes not to miss include the Scotch Egg with Pickled Walnut Sauce (HK$70), a traditional soft-boiled egg encased in sausage and black pudding, covered in panko breadcrumbs and deep fried to a crunchy, golden exterior, and individual slices of home-style Quiche (HK$45), made from short-crust pastry and filled with savoury egg custard, slow-cooked beer onion and pickled thyme.


    Guests with a sweet tooth are spoilt for choice with The Baker & The Bottleman’s diverse pastry offering. Highlights include Blueberry Swirl (HK$38), a baked blueberry custard-filled roulade-style pastry with crisp, laminated croissant dough; Chocolate Layers Cake (HK$80), a decadent slice of dark chocolate-glazed cake with triple layers of almond chocolate sponge, milk chocolate and malt cream, and mascarpone and vanilla cream; Chocolate Brownie (HK$30), a divinely fudgy brownie made from 66% chocolate; Triple Valrhona Chocolate Cookie (HK$50 per piece); and Pine and Strawberry Jam Doughnuts (HK$35), the irresistible pine sugar-coated brioche donut filled with homemade strawberry jam.


    Introducing The Baker & The Bottleman – coming soon this end January


    In the evening from 5pm onwards, The Baker & The Bottleman’s upstairs space transforms into a relaxed and casual wine bar serving natural wines alongside snacks, cold cuts and cheese. The perfect place to wind down with a glass after a long day at work, The Baker & The Bottleman offers the ideal setting to enjoy happy hour with friends, colleagues, and family.


    The natural wine list is carefully curated by the Roganic team – overseen by Master Sommelier Pierre Brunelli – with the aim to introduce a unique portfolio of natural, organic and biodynamic wine growers to Hong Kong. As with food suppliers, The Baker & The Bottleman chooses to only work with winemakers with whom strong friendships and trust have been forged over the years. Featured winemakers fit certain criteria set out by the Simon Rogan team, including advocating a farming culture that doesn’t harm the planet, that supports biodiversity, and empowers local communities.


    Examples of distinctive hand-selected bottles that will be available at the upstairs bar from its opening in mid-January include I am The Ninja 2020 (HK$240), a super-fun Pét-Nat to kickstart the tastebuds alongside a platter of charcuterie. The refreshing wine offers a light, creamy fizz with fresh fruit flavours of green apple and white pear, and is created with grapes from old Chenin vines in Swartland, South Africa. Orbois 2019 (HK$200) is a bright and bold organic wine from Cour-Cheverny in Loire Valley, France. Notes include almond, lemon zest, caramel, and honeysuckle, and is a versatile wine to pair with a broad diversity of food including chicken and cheese.


    Vanguardist CVR 2019 (HK$290) is a fresh, chalky and crisp Riesling from Clare Valley, Australia, with the zip and rip of acidity, cider apple, and preserved lemon. The wine hails from the western side of Churinga vineyard, and is the last vintage from this patch. A collaboration between winemakers Julio Bouchon of Chile and David Nieuwoudt of South Africa, Glup! 2020 (HK$180) is a true expression of terroir with a breathtaking intensity and richness. Coming from vineyards in the Marchigue Valley, it is the only Chenin Blanc made in Chile.


    Susucaru Rosato (HK$245) is a refreshing and fruity summer rosé from Sicily, Italy, made with a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese that is regarded almost like a light red. A full, rich, and supple Pinot Noir from the Savigny Les Beaune region of France, Savigny Lès Beaune 2018 (HK$400) offers a beautiful pairing with red meats such as beef and game. Trebbiolo 2019 (HK$200) is the younger version of the traditional blend of Colli Piacentini, obtained from the local varieties of Barbera (60%) and Bonarda (40%). The wine is born from the younger and lower parts of the vineyard, offering a rustic nose and fruit-forward, earthy notes with a medium body.


    For more details on The Baker & The Bottleman’s opening (including the opening of the wine bar in late January), please visit website or via its official Instagram page @thebakerandthebottleman. The Baker & The Bottleman does not accept reservations.



    About Simon Rogan

    Simon Rogan is an internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement. In 2002, Simon opened his debut restaurant L’Enclume in ThE Lake District village of Cartmel, with a focus on hyperlocal and seasonal ingredients. The restaurant currently holds two Michelin stars, the top spot in the Good Food Guide, and five AA Rosettes. In 2017, Simon was recognised as the AA Chef of the Year, and is currently president of Bocuse D’or.


    Simon opened Rogan & Co., his second venture in Cartmel in 2008, which won its first Michelin star in 2018 and currently holds three AA Rosettes. In 2016, Simon launched Aulis at L’Enclume, a six-seater chef’s table experience. A London outpost of Aulis arrived in October 2017 as a stand-alone dining destination, an eight-seater chef’s table experience in central Soho. Roganic, Simon’s 30-cover restaurant in Marylebone’s Blandford Street opened as a permanent site in 2018. This followed the success of Roganic’s first incarnation as Marylebone pop-up, which garnered wide acclaim throughout its two-year tenure from 2011-2013.


    Simon expanded his restaurant portfolio to Hong Kong, opening Aulis in January 2019 and Roganic in February 2019. Roganic Hong Kong was awarded its first Michelin star in December 2019. Simon opened Henrock in October 2019, an informally elegant restaurant set within Linthwaite House, a contemporary country house hotel in the heart of the Lake District.


    In 2020, in response to the global pandemic, the group launched Simon Rogan at Home, Simon Rogan’s nationwide delivery offering, providing regularly changing three-course ‘at home’ dining experiences created in both Cartmel and the capital.


    In 2021, Simon’s efforts towards sustainability were recognized with the newly introduced Michelin green star, awarded to both L’Enclume and Roganic Hong Kong. Simon is the only chef globally to hold a green star in two continents. @rogan_simon


    The Baker & The Bottleman Shop Information

    Address: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

    Email: Hello@tbtb.hk

    Facebook Page – www.facebook.com/TheBakerandTheBottleman

    Instagram: @TheBakerandTheBottleman