On vibrant and rapidly-gentrifying Sheung Wan back street Po Hing Fong (or PoHo as locals like to call it), the city’s sweetest artisanal bakery Po’s Atelier has flung open its doors, saturating the surrounding streets in a delicious ‘just baked’ aroma.
The ground floor space of this vintage tenement building is now a shiny beacon of contemporary minimalism, where loaves of 48 hour-fermented sourdough, rich whole-wheat Campagne bread and crusty golden baguettes peek out from the gleaming display cabinet, tempting all who see them to abandon any hope of a carb-free day.
Born of a partnership between Hong Konger Vincent Cheng, Swede Jonathan Leijonhufvud and renowned Japanese baker Masami Asano, Po’s ‘French with a Japanese twist’, additive-free loaves contain surprising as well as culturally and personally-inspired nuances, like oolong tea and Yunnanese goat cheese and ham creations, plus Cheng’s mother’s homemade soya milk appearing in the namesake Madame Cheng loaf.
Aside from bread, there is a selection of delectable pastries, including must-try danishes of chocolat, poivron (bell pepper), and ham fougasse, plus they will soon serve a small coffee, sorbet and deli-esque menu from the space behind the bakery, to be name Café Deadend. In a city notorious for its sweet, over-processed, cotton wool bread, at last we have a real dough go!