I finally made it to Bakehouse. Although the bakery has several branches across Hong Kong, I visited the Tsim Sha Tsui location first. Unfortunately, their famous sourdough egg tarts had already sold out, and the wait for the next batch was too long. Instead, I opted for the mango sago bolo bao and the salted egg and caramel custard bolo bao. The next day, I managed to stop by the Causeway Bay outlet, where I bought half a dozen of their renowned sourdough egg tarts and a tiramisu danish.

Both bolo bao—pineapple buns—were very enjoyable and easy to eat. I preferred the salted egg and caramel custard version, as the saltiness from the egg really enhanced the sweetness of the custard. The crusts on both buns weren’t particularly crisp, though I suspect the humidity played a part in that.

The tiramisu danish was also a standout. I loved how the coffee cream and the mascarpone were separated, and the filling remained distinct—each bite offered a richer coffee flavour depending on what you got. The pastry itself was well-made, and the roasted hazelnuts on top added a satisfying crunch and texture.

But the real highlight was the sourdough egg tart. I now understand why people queue up for these little beauties. The slight tang from the sourdough base perfectly complements the smooth, creamy custard, which features a delicately burnt top. Altogether, it delivers a first-class Portuguese-style egg tart experience.

It took about 10 minutes to get into the Causeway Bay shop due to the demand, but the line moved quickly. Was it worth the wait? Absolutely. The combination of sourness, sweetness, and that caramelised finish makes these egg tarts incredibly moreish and well worth the brief queue.

Website: Bakehouse

Address: 44 Hankow Rd, Tsim Sha Tsui, Hong Kong

Address: 16 Kai Chiu Rd, Causeway Bay, Hong Kong