I heard about the hype of the crossiant so i decided to give it a go. I arrived at 1pm and there was a short queue for dine in, there was about 4-5 tables in front of me and I waited for around 20mins. That’s considered a short queue from what I’ve read else where. By that time Crossiant was sold out for take out customers, only still available for dine in. Most of the stuff in the display cabinet is gone too. So better come early on a Sunday for picks. I ordered the Crossiant and Croque Monsieur. Crossiant is light and fluffy for HK standard
Is it the best I’ve had? Shame to say no, I’ve had better in Sydney. It is crusty outside and soft inside and by all means good just not the best ever. Now i asked myself why is this not as good and I realised it probably has a lot to do with the air temperature and humidity. Their bakery door is open all the time. Air from outside will go straight into the kitchen. Hong Kong humidity is very different to Europe and Australia as everyone knows. I am pretty sure it would have affected the dough. The toastie is great for someone looking for something heavy and filling. The cheese just drowns everything. I suggest sharing this with a friend.
I would def revisit, next time try their scones which seems on the hit list too. …查看更多
Bakehouse
2018-08-09
以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。
讚好
用餐途徑
堂食
用餐時段
午餐




























