THE BAKER & THE BOTTLEMAN – SIMON ROGAN’S THE BAKER & THE BOTTLEMAN UNVEILS SERIES OF FESTIVE SPECIALS AT THE BAKERY & RESTAURANT FROM 2ND DECEMBER – 31ST DECEMBER

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<<4^th December, 2024 – Hong Kong>> A modern sustainable bakery by day and wine restaurant by night, The Baker & The Bottleman has been delighting guests in Wan Chai’s Lee Tung Avenue since January 2022. Under the direction of Chef Benjamin Lee and Head Baker Helene Ng, the bakery introduces a delightful selection of holiday-exclusive pastries and baked goods, while the upstairs restaurant, headed by Chef Jake Bennett, unveils four hearty new dishes designed to capture the festive spirit. Each offering reflects founder Simon Rogan’s commitment to sustainability, utilising locally sourced ingredients and artisanal techniques.

HOLIDAY TREATS AT THE BAKER & THE BOTTLEMAN BAKERY

This holiday season, The Baker & The Bottleman bakery has curated an exquisite selection of treats that will delight any palate, available from December 2nd to the end of December. This year’s festive offerings include the homemade Gingerbread Shortbread (HK$95 for a pack of 7 pieces), infused with a warm blend of ginger, cinnamon, and cloves, and the Christmas Tree Shortbread (HK$95 for a pack of 7 pieces), made with premium Japanese matcha powder for a unique twist. For those visiting the store, the Matcha & Chocolate Shortbread (HK$25 each) is a bakery-exclusive must-try, featuring Valrhona dark chocolate ganache sandwiched between two charming mini matcha Christmas tree shortbreads. Traditionalists will enjoy the Mince Pie, available HK$45 each or HK$120 for a box of four; these traditional British pies are filled with a sumptuous mincemeat mixture of raisins, dried cranberries, green apples, candied citrus peel, cinnamon, nutmeg, and brandy, all baked within flakey puff pastry.

In addition to the baked goods, several festive Yule Logs will be available for purchase at various dates throughout December. Start with the Pistachio & Raspberry Yule Log (HK$45 each) from December 2nd to December 8th, featuring pistachio cake rolled with fresh raspberries and rich pistachio cream. From December 9th to December 15th, try the Gingerbread Yule Log (HK$45 each), a vanilla bean cake rolled with spiced whipped ganache and topped with toasted marshmallow. Following that, the Mont Blanc Yule Log (HK$45 each) will grace the shelves from December 16th to December 22nd, showcasing candied chestnuts wrapped in a vanilla bean cake. Finally, the Black Forest Yule Log (HK$45 each) will be available from December 23rd to December 29th, crafted from chocolate cake, dark chocolate whipped ganache, and sour cherry compote for a decadent finish.

To complement the sweet offerings, patrons can enjoy a warming glass of Mulled Wine (HK$50), crafted using the operation manager, Laudy Gibba-Smith’s cherished recipe, available both upstairs in the restaurant and for take-away from the bakery. For a unique twist on traditional tea, Hot Hong Kong Tea, made with longan berry, goji berry, red dates, and honey, is offered at HK$45, with a spiked version for HK$100 that includes a heady splash of gin. Finally, coffee lovers can enjoy a fragrant Cardamom Coffee for HK$45.

For all online purchases, please visit online shop at HERE.

FESTIVE DINING AT THE BAKER & THE BOTTLEMAN’S RESTAURANT

The Baker & The Bottleman’s cozy modern British restaurant presents a delightful array of à la carte specials alongside its a la carte menu that celebrate both local and UK-inspired ingredients, available from 2^nd December until the end of the month. Highlights include the Westcombe Cheddar on Caramelised Soda Bread (HK$100), which creatively utilises leftover soda bread toasted in brown butter and caramelised with sugar, served with a cheese gel made from Westcombe cheese sourced from East Somerset. Another standout dish is the Cured Mullet with Granny Smith Apples, Kohlrabi, and Marigold (HK$150), featuring fresh mullet cured with zesty citrus, paired with tart Granny Smith apples from Suffolk, earthy confit kohlrabi, and finished with mountain marigold oil, beautifully balancing flavours from both regions. The limited-time menu also offers the Roasted Three Yellow Chicken with Sage Cabbage and Sauces ($180), a locally sourced chicken prepared with brine and herb butter, roasted to perfection and served with a savoury sauce made from wing trimmings and fresh herbs. For dessert, the Chocolate and Hazelnut Profiteroles (HK$100) features airy choux buns filled with a rich hazelnut praline and drizzled with chocolate sauce, complemented by creamy vanilla ice cream made with premium Taiwanese vanilla pods.

Note to Editor: Pre-orders for festive favourites like the Christmas Tree Shortbread, Gingerbread Shortbread, and Mince Pie are now available through The Baker & The Bottleman’s e-shop.

<<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 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

Opening Hours – Open daily from 18:00 to 23:00pm