With the appointment of the bakery’s new Head Chef, Benjamin Lee, The Baker & The Bottleman is proud to unveil a brand new menu of pastries and baked goods available for dine-in and takeaway. Chef Benjamin arrives at his new post after having enjoyed an illustrious career at multiple three Michelin-starred establishments, and most recently, at the acclaimed Sub Rosa Bakery in Richmond, Virginia. The new menu reflects his years of experience training with the world’s best pastry chefs, showcasing the result of many months of recipe trials and development.
NEW PASTRY COLLECTION AT THE BAKER & THE BOTTLEMAN
Available on the shelves daily, the new menu selection at The Baker & The Bottleman will feature traditional French crowd-favourite pastries such as Plain Croissant (HK$28), Chocolate Croissant (HK$30), Almond Croissant (HK$40), and Chocolate Almond Croissant (HK$45).
The Chelsea Bun (HK$30), a traditional spiced British yeast dough bun topped with currants and brown sugar, is an exciting new addition to the pastry collection, as well as the Sub Rosa Bun (HK$34), which pays homage to Chef Benjamin’s learnings at the award-winning bakery.
Sourdough lovers will be treated to a new version of Chef Benjamin’s Sourdough Bread (HK$48 for Whole, HK$25 for Half) in addition to the upgraded savoury Breakfast Croissant (HK$50) featuring fried egg, truffle ham and red Leicester cheese. Other new treats to look forward to at the bakery include Caramelised White Chocolate Donut (HK$20), Hazelnut Coffee Cookie (HK$25) and Almond Citrus Cookie (HK$25).
Stay tuned for more new pastries and sweets creation via The Baker & The Bottleman’s Instagram page.