THE BAKER & THE BOTTLEMAN ROLLS OUT LIMITED-TIME HALLOWEEN SPECIALS AHEAD OF ITS FIRST-EVER BAKERY COLLABORATION WITH PASTRY CHEF FABIO BARDI

From 25–31 October, celebrate the season with two playful Halloween bakes; from 1–15 November, experience the combined creativity of Chefs Helene and Fabio in a milestone bakery collaboration uniting Italian indulgence with modern British craftsmanship

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<<22^nd October 2025 – Hong Kong>> Hong Kong’s beloved British bakery and neighbourhood restaurant,  The Baker & The Bottleman, ushers in the festive season with a duo of Halloween specials from 25–31 October 2025, followed by its first-ever bakery collaboration this November. From 1–15 November 2025, Head Baker Helene Ng joins hands with acclaimed Italian pastry chef and former Tatler Dining Pastry Chef of the Year, Fabio Bardi, to present three exclusive creations, available daily during bakery hours in Wan Chai.

“I’ve always loved creating pastries that feel familiar yet surprising. Working with Chef Fabio has been such a joy because we’re both passionate about connecting cultures through baking. This collaboration gave us the chance to combine our styles in ways that feel playful and indulgent,” says Helene Ng, Head Baker at The Baker & The Bottleman.

Halloween & Autumn Specials at The Baker & The Bottleman

From 25 – 31 October, the bakery will launch a limited-time pair of spooky-season treats, crafted to celebrate autumnal flavours and a touch of whimsy:

• Raspberry Chocolate Slice (HK$45/pc) – A tangy raspberry curd baked onto a chocolate shortbread base, finished with a handmade “ghost” topper – Italian meringue hand-piped and baked low and slow overnight for a delicate crunch.
• Pumpkin Cheesecake Tart (HK$45/pc) – A striking chocolate sable tart shell (made with extra-dark black cocoa) crimped at the edges, filled with pumpkin frangipane and baked until just set, then crowned with spiced pumpkin cheesecake mousse and a playful “bat” topper.

Exclusive Collaboration with Chef Fabio Bardi at The Baker & The Bottleman

From 1 – 15 November, the collaboration will spotlight both chefs’ flair for playful reinterpretations of classics, expressed through three limited-time bakes:

• Coconut Pandan Maritozzo (HK$35) – A soft, olive oil-enriched bun filled with fragrant pandan kaya cream and topped with light coconut chantilly, celebrating Fabio’s Italian roots and Helene’s tropical inspirations.
• Sticky Date Toffee Cookie (HK$55) – A chewy cookie studded with sticky dates, a rich blend of chocolates and caramel chunks, reimagining the comfort of a classic winter pudding.
• Savoury Bacon & Garlic Scone (HK$28) – A fluffy, buttery scone layered with smoky bacon and lifted by hints of garlic and parsley, a hearty nod to British savoury traditions.
• The Baker & The Bottleman x Fabio Bardi Set (HK$108 or HK$138 with Tote Bag) – this set includes all 3 items from the collaboration

“Maritozzo is a pastry that’s very close to my heart from my previous venture, and reinterpreting it with Cheffe Helene through the flavours of pandan and coconut has been incredibly inspiring. I believe our creations reflect the spirit of Hong Kong itself; a meeting of traditions and tastes, always with a sense of fun,” shares Chef Fabio Bardi.

About Cheffe Helene Ng

As Head Baker at The Baker & The Bottleman, Helene Ng leads the bakery’s seasonal, ingredient-driven menus that blend classic European techniques with local inspirations. Trained at New York’s Institute of Culinary Education and École Hôtelière de Lausanne, she has honed her craft at globally recognised kitchens including The NoMad in New York, NUR and VEA in Hong Kong, and Bistro Guillaume in Melbourne. Since joining The Baker & The Bottleman in 2022, she has championed artisanal craftsmanship, mentoring young bakers and creating a programme that celebrates both creativity and sustainability.

About Chef Fabio Bardi

Italian-born Fabio Bardi, previously the Chef-Founder of TOZZO, is celebrated for his contemporary interpretations of Italian pastries and was named Tatler Hong Kong’s Best Pastry Chef 2024. Raised in Sardinia in a family of restaurateurs, his career spans the kitchens of San Domenico in New York, Ladurée in Paris, 8½ Otto e Mezzo in Hong Kong, Conrad Osaka, and London’s Lanesborough Hotel. He gained further acclaim as Executive Pastry Chef of One MICHELIN-starred ESTRO before founding TOZZO in Tai Kwun, a pastry café that celebrates the Italian maritozzo alongside inventive savoury and sweet creations.

For online purchases or orders, please visit The Baker & The Bottleman’s 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/