THE BAKER & THE BOTTLEMAN UNVEILS ALL-NEW BAKERY MENU, MID-AUTUMN FESTIVAL BEAN-TO-BAR BONBONS WITH CONSPIRACY CHOCOLATE, AND A NEW SEASONAL LUNCH SET  

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<<19^th August 2025 – Hong Kong>> The Baker & The Bottleman, the two-storey Wan Chai destination by Simon Rogan, is delighted to unveil a special Mid-Autumn Festival collaboration. Led by Head Baker Helene Ng on the ground floor bakery and Head Chef Jake Bennett upstairs in the restaurant, the team has joined forces with homegrown bean-to-bar specialists Conspiracy Chocolate to create a limited-edition chocolate bonbon set that reimagines seasonal gifting.

Alongside this festive collaboration, guests can enjoy the bakery’s latest lineup of artisanal pastries, sandwiches and breads, as well as the restaurant’s modern British seasonal lunch set, all embodying the Simon Rogan ethos of sustainability and craft.

Mid-Autumn Festival with The Baker & The Bottleman x Conspiracy Chocolate
This September – October, The Baker & The Bottleman partners with Conspiracy Chocolate for a limited-edition box of six handcrafted bean-to-bar bonbons (HK$188 per box, available from 1 September – 6 October 2025, limited to 100 boxes, shop pick-up only).

• The Moon (Salted Egg Caramel) – A crater-textured dark chocolate shell with salted duck egg caramel over single-origin milk chocolate ganache.
• The Sky (Coffee Hazelnut) – Resembling a starry night sky, this hand-painted dark chocolate bonbon is filled with a delicious combination of coffee and hazelnut. Inside, you’ll find a layer of stone-ground hazelnut praline over a classic coffee-chocolate ganache, infused with specialty coffee beans roasted in-house by Conspiracy Chocolate.

The collaboration celebrates shared values of sourcing transparency, creativity, and support for local artisans, with more joint creations planned, including bonbons featuring repurposed croissant flakes from the bakery.

Founded by a Swiss–Israeli couple in Hong Kong, Conspiracy Chocolate is a small-batch, bean-to-bar chocolate company blending Swiss tradition with bold, globally inspired flavours. Every bar is made from cacao beans sourced directly from farmers and crafted at their Wong Chuk Hang chocolate lab.

For orders, please visit online shop at HERE.

A Fresh Wave of New Bakes at the Bakery

Cheffe Helene Ng’s new bakery lineup blends classic technique with playful, globally inspired flavours. Sweet highlights include the Salted Pistachio & Chocolate Cookie (HK$35), marbled pistachio and dark chocolate dough with roasted pistachios and Maldon salt, and the Apple Crumble Scone (HK$28), topped with brown sugar crumble and soft caramel drizzle. Pastry lovers can indulge in the Matcha Raspberry Puff (HK$28) filled with Japanese matcha cream and raspberry gel, the Caramel Milk Chocolate Puff (HK$28) filled generously with Valrhona Jivara cremeux, or the decadent Sweetcorn Carbonara Croissant (HK$48) layered with sweetcorn cream, crispy guanciale, and parmesan shavings.

Savoury choices range from the Musubi Croissant (HK$48) with caramelised luncheon meat, furikake, and teriyaki glaze, to the “Crot Dog” (HK$48), an AOP croissant wrapped around bratwurst and finished three different ways – with mustard and jalapeño; Worcestershire glaze, nori, and Japanese mayo; and raclette and onion jam. The bakery also rolls out fresh breads like olive oil–rich Focaccia (HK$38 for half or HK$66 for whole) and buttery Brioche Slices (HK$35 for 4 slices), perfect for sandwiches or simple enjoyment. The Giant Triple Valrhona Chocolate Cookie (HK$66), a perennial favourite since day one of opening, returns by popular demand.

New Lunch Set at The Baker & The Bottleman Restaurant
On the first floor, The Baker & The Bottleman serves a modern British menu that’s as approachable as it is refined, showcasing the Simon Rogan ethos of seasonality, sustainability, and ingredient-led cooking. The newly launched HK$168 Lunch Set offers exceptional value, inviting guests to enjoy a thoughtfully composed meal of one small plate, one big plate, and one drink, with the option to upgrade select dishes for a small supplement. The new lunch menu options are as below:

Small Plates

• Baby lettuce with summer vegetables and grilled citrus vinaigrette (v)
• Scotch quail’s eggs with Taiwanese vanilla and prune purée (+HK$10)
• Tomatoes with spiced nduja and anchovy on toast (+HK$10)

Big Plates

• Ham and Comté puff pastry with honey mustard, house ketchup, and celery root coleslaw
• Fish burger with tartar sauce, pickles, and Red Leicester cheese
• Handmade kale tagliolini with Westcombe cheddar and slow-cooked ‘3 Yellow’ yolk (v)
• Angus flank steak with charred onions and bone marrow sauce (+HK$40)

Sides (+HK$28 each)

• Triple cooked chips (v)
• Charred greens with tahini (v)

Drinks

• Iced tea
• Iced coffee
• Homemade lemonade

For reservations at The Baker & The Bottleman, please visit website at HERE.

<<ENDS>>

About The Baker & The Bottleman

True to Simon Rogan’s ethos, sustainability is at the very heart of the concept – the bakers and chefs produce all the food from scratch in-house, observe the seasons and work with only the best local suppliers. The Baker & The Bottleman uses traditional artisanal techniques and flavours giving a strong British heritage to each baked item.

The bakery and restaurant’s aim are to minimise any packaging and encourage reusable bags, and coffee cups and think about every unnecessary item that is not required. All packaging is at minimum recyclable or compostable, if not made from organic/recycled cotton.

The Baker & The Bottleman also aims to source most of their ingredients from the best local and small-scale producers, as well as to avoid food waste at any cost by using seasonal produce that is grown or made locally by mindful farmers and artisans.

The Baker & The Bottleman Bakery + Restaurant 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

Opening Hours

BAKERY – Eat In / Takeaway

Sandwiches, Bakes, Cakes & Sweet Treats: 8am – 9pm

Sandwich + Drink Lunch Offer (HK$98): 11am – 2.30pm

NEIGHBOURHOOD RESTAURANT – Walk-In / Book A Table

All Day Menu: 12pm – 2.30pm & 6pm – 9.30pm

Set Lunch (HK$168): 12pm – 2:30pm

Order & Shop Online – https://thebakerandthebottleman.hk/

About Conspiracy Chocolate

Conspiracy Chocolate is a bean-to-bar chocolate maker specialised in good flavour through combination of traditional technique with modern food science and culinary arts.

Our philosophy is an intense and all consuming commitment to science, pleasure, art and expression, and mostly to our planet. Following this philosophy relies on teamwork as we push each other to the ambitions these commitments require. Everything we do comes out of this “why.”

Cacao is an incredible superfood when it comes to nutrition AND flavour, and it is our responsibility to bring it out to the world boasting these natural gifts, rather than taking them away in exchange for industrial-style consistency. We believe the biggest chocolate lovers are romantics and food can truly do magic to the soul, so we design our products not only to be delicious, healthy and thought provoking, but also to reach a deep and familiar nostalgia that evokes your warmest memories.

This exploration of nostalgia, paired with the rich food scene of our local Hong Kong community, birthed a chocolate style that marries the ancient Mesoamerican roots of cacao’s consumption with classic European chocolate tradition and modern Asian cuisine. We spend equal time on chocolate production as on research & development. Conspiracy’s Chocolate Lab on Hong Kong Island is constantly studying the boundaries of flavour and how they can be pushed, only with the use of naturally occurring ingredients and gentle processing which does not remove nutrition from our beloved foods.

At a given time 30-40 experiments are ongoing in the Lab. This may be unusual for a small brand but we are all about our chocolates and constantly look for both the next best flavour, as well as improvements to the existing range.Everything made in the Chocolate Lab is designed to challenge your palate and further your creations. Conspiracy is here both to support chefs at the pinnacle of culinary expression, and to enable pleasure seekers in their journey to find the perfect indulgence. This is because we the team, are simultaneously culinary creatives and lovers of palate pleasures.

We are incredibly lucky to be where we are, surrounded by creative projects across all realms of food and art. Chocolate pairs well with almost anything, and we often partner up with other teams that share the same creative determination to invent more together.