影片
相关文章
What a chance without a queue passing this famous bakery! We immediately checked on this bakery while their egg tarts just freshly baked out. We bought two mini egg tarts, one caramel pistachio roll and one Mont Blanc. The time we bought it was before 6pm. We didnt consume immediately but at night as late night snack.Mini egg tarts were quite let down. Pastry crust was lightly crisp but bottom part was soggy. Egg custard was very sweet. And one of the egg tarts was cracked. Meh...Caramel pistachio roll was again a let down. Caramelised pistachio on top was again too sweet and stick on my teeth. It was pretty doughy. Even it was stuffed with pistachio custard, it took me at least three bites to get to the stuffed part. Pistachio custard was quite mild. Again, meh...Lastly, the mont blanc was nothing special. I didnt quite understand the combination because pairing the chesnut cream and the egg custard, it was way too sweet. Chesnut cream was very very smooth and intense chestnut flavour which is absolutely delicious. Pairing with the egg custard it was too heavy. I had to finish them separately, otherwise I didnt think I can finish it all. Surprisingly the pastry crust this time was flakey and crispy. Overall, it was okay. Bake goods were alright, a bit overrated and pricey. Hopefully my next visit can be more surprising.
继续阅读
周末大概三点几，上到三楼见到条人龙，不过几个店员都好快手，几分钟就买到🤣▪️ 蛋挞 （7.5/10）💲13新鲜出炉暖笠笠，挞皮层次分明，口感酥脆松化有牛油香，蛋浆亦够嫩滑，焦糖甜同埋蛋香浓郁，两者平衡得唔错🥚▪️ 开心果焦糖酥卷 （7/10）💲32面头系铺满开心果碎既焦糖脆面，味道偏甜，底下系肉桂卷状既酥卷，外脆内软，里面有少少开心果酱，奶香为主，坚果香比较轻微，可惜当日唔见其他人讲既泡芙🫨🔎 整体评分（7.5/10）
继续阅读
西式酥皮蛋挞嚟讲，我觉得现时质素同性价比最高系呢间！经过舖头劲香，每次去太古城都忍唔住整返件 😙❀ Baker by LUBUDS招牌千层酥皮蛋挞｜$13酥皮松化得嚟层层分明，新鲜出炉好似炸云吞咁脆，一咬会跌到成身都系𠮶只，放耐少少都保持到挺身 😆 有一样唔好就系有时个底偏油，翻焗会逼咗啲油喺只碟度 😳蛋挞芯似港式传统蛋挞，口感嫩滑蛋香浓郁 💛 $13 一个价钱非常合理，我上份工散水饼都拣佢 hahaa！个人觉得暂时系超越 Bakehouse 嘅存在 👻 试过好几款其他产品都唔错，推荐 Pistachio New York Roll 🫶🏻*出炉时间系每日 12:00/ 15:00，基本上差唔多时间去都买到
继续阅读
好耐之前同事买过Baker by Lubuds蛋挞返office 请我食，当时已经觉得好好味。今次咁啱去开太古城个边，一定要自己买嚟食。去到嘅时候大概4:40pm 见无晒蛋挞，问店员今日仲有冇蛋挞出炉，原来5点正会有蛋挞新鲜出炉，行左一阵商场 大概4:50pm 就返去排队等出炉🤤………………………………………………蛋挞⭐️⭐️⭐️⭐️⭐️⭐️蛋挞的酥皮好松脆，而蛋挞馅的焦糖味好突出，真系好香甜美味，系我食过最好味嘅蛋挞，没有之一。虽然$12一个嚟讲属于比较细个，但系因为真系好好食，所以我觉得性价比都高架！朱古力牛角酥⭐️⭐️⭐️⭐️⭐️朱古力牛角酥表面类似脏脏包咁洒左朱古力粉，而内里睇到系一层层，好有空气感，食落好松软。中间薄薄地一层朱古力酱，份量刚刚好，唔会过甜。Baker by Lubuds 仲有好多其他款式的面包同牛角酥，有机会去开太古城一定会买嚟试。
继续阅读
公司在太古城最新的好处是，总会收到这烘焙店的蛋挞作为手信。Baker by Lubuds由烘焙大师苏树楠主理，曾于米芝莲三星餐厅L’Atelier de Joël Robuchon、Rosewood Hong及Ritz-Carlton工作过，资历绝对不成问题。Baker by Lubuds的招牌千层牛角酥皮蛋挞，以牛角酥面团制作挞皮，经过长时间低温烘烤至焦糖化，口感松化酥脆。蛋浆加入了法国忌廉和牛奶，味道香滑，带有浓郁蛋香和焦糖香气。相较之下，Bakehouse的蛋挞以其极致酥脆而不油腻的酸种饼皮及厚实如奶酪般的香滑内馅为特色。而Hashtag B的拿破仑焦糖千层挞则以其花朵形状和多达27层的硬脆挞皮见称，蛋浆口感较挺身，并带有焦糖流心，整体甜度也较高。店内的「黑白双煞」烘焙品同样出色。朱古力麻糬黄金面包，外层是松软的墨西哥面包皮，内里加入了烟韧的麻糬和香脆的榛果夹心，再淋上浓郁的朱古力酱，口感丰富。白朱古力忌廉法式软包，则以松软的法式面包，搭配香甜的白朱古力忌廉，带来清新甜蜜的滋味。Baker by Lubuds in Taikoo Shing, helmed by seasoned pastry chef Stephen So, formerly of L’Atelier de Joël Robuchon, Rosewood Hong Kong, and The Ritz-Carlton, is renowned for its signature mille-feuille croissant pastry egg tarts. These boast a crispy, caramelized crust from slow baking, encasing a smooth, creamy custard rich in egg and caramel notes. Unlike Bakehouse’s very crispy sourdough tarts or Hashtag B’s 27-layer crispy tarts with a firmer custard and caramel lava, Baker by Lubuds offers a distinct flaky texture. The bakery also tempts with its “Black and White Duo”: a chocolate mochi golden bun with a soft Mexican bun exterior, chewy mochi, hazelnut filling, and rich chocolate, alongside a soft white chocolate cream brioche.
继续阅读