Nestled in Brunch Club & Supper in Causeway Bay, you will find our artisan bakery quietly at work. As true artisans, we individually handcraft our breads, pâtisseries and cakes from scratch, using the finest and freshest ingredients with no short-cuts, no cost-cuts, no artificial additives, no preservatives. We even grow our own yeast, using starters that we have cultivated more than three years ago, to give our breads a flavour that is unique only to us. We currently have at least three different cultures at our disposal.
As the in-house bakery for the “brunch club” restaurants, our mission is first and foremost to supply the best quality pastries, breads and cakes for our brunch clubbers. On the occasion when there are quieter days, we will tour the local food markets for some fresh new ingredient to turn into something delightful in the oven. We try to keep to a schedule of making a specially handcrafted bread on Wednesdays and a mouth-watering tart or pie on Fridays it will be!
Bread baking is a patient, careful process where many factors must be taken into account. Temperature, dough resting time, kneading intensity, humidity, the list goes on…all affect the taste of the bread. A change in any one of them, and you will have something different baking in the oven! Therefore we are constantly tweaking our recipes be it according to the change in weather or in any of the ingredients. We also take extra care in choosing our ingredients, for example by using filtered mineral water and sea salt in our baking. Our favourites are our walnut bread which has an amazingly soft, spongy texture complemented by the crunch of toasted walnuts, and the Rye raisin & Walnut bread, which is a dense and chewy loaf.
Besides supplying to brunch club, we make by hand a small quantity of breads and pastries to a growing number of regular customers. In fact our handmade butter croissants are quickly becoming known as the best in Hong Kong. It is no wonder as we tested over 10 different butters before deciding on a particular one from France, and the entire process takes over two days to complete from flour to that deliciously flaky croissant that melts in your mouth. We uphold the same standards in all of our pastries, so treat yourself to a satisfying viennoiserie in the morning, and begin your day the way you deserve. We now serve a pastry and a cup of piping hot organic fair-trade coffee for $28 every weekday morning from 9-11am. What a way to begin your day!
Our signature dessert is the Banoffee pie – a hot favorite among Brunch Clubbers. A favourite from England, the simple combination of bananas, biscuit, toffee and cream is a wonderful way to finish a meal; even the most disciplined of all Atkins-dieters will not be able to resist this decadent treat! Our cream cheesecakes and mousse cakes are heavenly, with a wonderful creamy texture that is amazingly fresh in the mouth. They are special as they are made without gelatin and with quality ingredients. Not content to just rest on his laurels, our pastry chef is also constantly coming up with new recipes to delight our customers. His recent creation, the decadent Chocolate Orange Mousse with Crème Chiboust promises to be another sure winner.
Our Breads, Pastries & Desserts
We have a small but popular selection of breads on sale, including the French Baguette, Walnut bread, Bran Bread, Linola Seed Bread, Herb Focaccia with sea salt, Scandinavian Rye Bread, Sour dough rye bread, Dried fruit bread and Rye Raisin & Walnut Bread.
Pastries include Croissant, Almond Croissant, Kouign Amann & Chocolate Danish (with Belgian Chocolate), some of which are available for breakfast in the mornings.
We have a wide selection of desserts available daily. The Blueberry cream cheesecake, New York cheesecake, Lemon cream tart and all-time favorite Banoffee pie are Brunch Club classics.
Marie’s Pâtisserie & Boulangerie Special
Breakfast: Weekdays from 9-11am – Pastry + 1 piping hot Organic, Fairtrade Coffee @ $28
Dine @ the Brunch Club and enjoy 10% off all breads, pastries and desserts (take-away). Please show your receipt.