Until Maison Kayser came on the scene, it was pretty difficult if not impossible to find a decent bâtard in this town. How was Kayser able to do what no other bakery was able to accomplish? (And how do you deal with HK’s notorious bread-destroying humidity?)
It was difficult, not impossible! The main technical reasons for this success are probably the use of levain (sourdough) in most of our products, and the slow fermentation method, instead of the more commonly used direct proofing method. These two techniques allow us to produce breads that have a longer shelf life, better aroma, and better digestibility.
Obviously the humidity is still a major problem here, but I would say it is more a problem for keeping the bread than for producing it. For the keeping part, we use wood in most of our displays. Wood absorbs humidity when the weather is damp, and releases it if the air is too dry.
"When I’m in the Taikoo Place neighbourhood, you’ll find me having lunch at…"
Treehouse for a quick, healthy lunch or Brass Spoon for–in my opinion– the best pho in Hong Kong.