影片
更多
2022-06-17
109 瀏覽
灣仔至金鐘可以稱為活躍烘焙店聚居點，由數年前Bakehouse 創始人Grégoire Michaud（前香港四季酒店餅廚）彈起同酸種老店Levain Bakery（創辦人ＫＣ）坐鎮之外，近年亦有由90後兩兄弟創辦 Concept 品穀 Big Grains由佐敦進駐到灣仔之外，同埋The Baker & The Bottleman（由米芝蓮一星英國餐廳Roganic 主廚Oli Marlow 領軍的烘焙店)進駐之外；近來開設嘅 Sour Dough（由有30年 Swiss pastry 烘焙經驗嘅chef Gérard Dubois成立)店舖位置比較近金鐘，門口以清新綠色亦有半露天坐位令到經過途人都會留意到店舖；而室內牆身貼上酸種麵包切開時展示氣孔做壁報，非常吸睛。難得一場嚟到我都叫咗好多款唔同嘅麵包同 pastry 一試。Apple Turnover $32呢個Apple Turnover真係一定要叫！切開時完成見到一層層好薄嘅酥皮清脆嘅聲音，包住唔會太甜嘅蘋果蓉，整體係一個完勝嘅蘋果派。 Super Flaky! These are pastries with apple fil
店舖位置比較近金鐘，門口以清新綠色亦有半露天坐位令到經過途人都會留意到店舖；而室內牆身貼上酸種麵包切開時展示氣孔做壁報，非常吸睛。
難得一場嚟到我都叫咗好多款唔同嘅麵包同 pastry 一試。
Apple Turnover $32
呢個Apple Turnover真係一定要叫！切開時完成見到一層層好薄嘅酥皮清脆嘅聲音，包住
唔會太甜嘅蘋果蓉，整體係一個完勝嘅蘋果派。 Super Flaky! These are pastries with apple filling where the outer cover has been folded over to create a sealed pouch. Apple turnovers offer a unique taste with their delicious compote made with apple chunks.
Quiche Salmon $45
我揀咗三文魚法式鹹派試試，蛋香味十足，而且外層嘅酥皮同fillings夾得嚟焗得啱啱好唔會分離，做得好出色。
A quiche is the same thing as a tart or a flan, but a quiche is always savoury. The quiche has a strong favor with egg and its perfect match with the pastry, very tasty.
Cinnamon Walnut Roll $28
肉桂捲近年係我喜愛食，但可能因為工序有啲繁複，令到我都懶得去整。見到呢度有肉桂捲賣我就即刻叫咗左試試，無加熱情況食都係超級蓬鬆柔軟，淡淡肉桂香散發出嚟，唔會太甜，好食！
Cinnamon rolls have been my favorite food in recent years, because the process is quite complicated, I don't even bother to make it at home. The cinnamon roll from Sourdough is big, fluffy, soft & delicious! Very yum.
Creamy Brioche- Pistachio $28
歐式包質地非常鬆軟，配埋開心果忌廉醬係好啱配黑咖啡做一個完美配搭。
Pistachio cream on fluffy brioche is absolutely the best match with black coffee.
Matcha Cannele $22
抹茶可麗外層焦糖化好香脆，入面非常濕潤，抹茶味帶回甘
The cannele is crispy caramelized outside, soft & moist in the middle.
Feuilletine Basket-Baby Pear $30
酥皮卷入邊有雲呢拿吉士! Flaky roll with vanilla custard and pear adds creaminess into thre pastry!
絕對推介比所有愛包人士到訪，而除咗麵包之外，呢度都有賣Salad，有機會下次再試。
📍 80 Queen’s Road East, Wanchai
張貼