About

How are you? 你好嗎? :)

My name is Natalie and I live in Hong Kong. I love bread very much and this blog is to share my bread making experiences. Regarding the blog name “Bao/Bread”, “Bao” is the Cantonese pronunciation of bread, which means there  will be both Western and Chinese bread in this blog.

Why do I love bread so much? Real bread are authentic and sweet and they are the best comfort food to me. I also appreciate artisan bakers who are passionate in working on to transfer simple flour into flavorful real bread which takes so much skills and time. Breads from different countries have their own story and I am interested in the humanity or culture behind local breads as well.

I’m not a baker or related to the baking industry. I’m just a home baker playing around with the dough when I have time. During weekdays I work in brand management and new product development in FMCG, and I studied Marketing and Philosophy in the University. I hope there’s a job for new product development to bread!

I update this blog very occasionally which could be 1 post in few months. Therefore I recommend you to subscribe this blog by email or RSS as you could see on the right side. You can also email me (baobread@email.com) for questions or inquiries and I’ll try to check every 2-3 days.

So it’s something about me and the blog. Thanks for stopping by. You are welcome to leave a message in Cantonese or English!

Leave a comment

26 Comments

  1. Hi welcome to the world of bread/bao!
    Thanks for stopping by my site!

    Reply
  2. Thanks for leaving a message! :)

    Reply
  3. Hong

     /  February 25, 2009

    Hello,
    I’ve just found out your blog. I am going to bake
    “Walnut & Red Wine Bread”. Do you also have a Bao recipe ? I live in Vegas, can’t find a good around.
    Thank you!
    Hong

    Reply
    • Hi Hong!

      Sure! But what kind of bao do you want to bake?

      Reply
      • Asty

         /  January 30, 2010

        Hi!

        I just found your website. Love it and had just marked into my favourite sites! If you make chinese bao as well, do you have a recipe for Char Siu Pau? Thanks!

        Reply
  4. Hi Asty

    Yes I do have a recipe for Char Siu Pau, which I learnt in dim sum lessons few years before.

    It will take some time to make it, because it needs a sourdough to give sweetness to the bread, and it also needs ingredients including eatable alkaline to neutralize the sour favour and ammonia powder to create those “opening” on the bread.

    Anyway, I found that there are quite a number of searches looking for Chinese /Hong Kong style bao in my blog. I’ll try to post out some including the Char Siu Pau later! Or do you want the recipe now? I can email to you too.

    Thanks for visiting (though I was lazy updating the blog)!

    Reply
  5. Victor Tsang

     /  April 12, 2010

    Hi Natalie,

    I am new to bread baking and is interested in culturing wild yeast. I just wonder where can I buy sourdough bread or similar things in Hong Kong so as to let me make comparison against with mime.

    Reply
    • Hi Victor

      Thanks for visiting. : )

      You can find some nice sourdoughs in “Great Food Hall” in Admiralty, L’Atelier de Joel Robuchon in Central, Tu Fei Pain Pain in Central, 360 supermarkets, and “Pumpernickel” restaurant in Causeway Bay/ Wan Chai.

      Enjoy and wish you make successful ones!

      Regards
      Natalie

      Reply
  6. Victor Tsang

     /  April 16, 2010

    Thank you very much! Nat.

    Reply
  7. Ana

     /  May 23, 2010

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    Reply
  8. Hi Nat,
    Your blog is a gold mine for bread lovers, and your breads just make me salivate! Thanks for sharing!
    Would you agree to send me 1 or 2 pictures of your breads so that I could publish them on my blog http://www.votrepain.com with a presentation of your work and, of course, links toward your blog? My readers (my blog) are mostly French speaking and reading, but I’m sure some would be very interested to come and visit Bao/Bread.
    Thank you and have a nice day :-)
    Flo Makanai

    Reply
    • Thanks a lot, Flo. My pleasure to be posted in your blog.

      I like the idea of your blog, allowing me to get to know different nice blogs easily. Keep up the good work. :)

      Reply
      • Flo Makanai

         /  June 14, 2010

        Thanks to you, Nat! Do you have a favorite picture you’d like me to post on Votrepain.com or shall I pick 1 that I like on Bao/Bread?

        Reply
  9. Bart

     /  October 31, 2010

    Hello Natalie,
    Tnx for the beautiful site. A few weeks ago I visited China (and Hong-Kong). At beijing I ate some fantastic bread. It was round, flat and warm, baked in oil. The special thing was that there were a kind of herbs on it. When I visited Shenzhen I went with some friendston a chinese retaurant serving northern chinese food and tasted the same herbs/taste. Is there any possible way to find out what these herbs were? I can send you a picture of the bread (Yes, I took one just like you would do I guess ;) )and a picture of the paper where the bread was wrapped in (and yes I even took it home to Belgium).Maybe one of your blogreaders will know? I can even send you the place where I bought in on google maps if this would help. Thanks Bart

    Reply
    • Thanks for stopping by. Haha yes I like taking photos of the food I had. There are differnt Chinese bread so please do send me photo and let me know the place to nlau@email.com . I’ll see if I know it. :)

      Reply
  10. Wow, I remember when we went to Shenzhen and had XinJiang “JyaMoa”? Like a muslim bread style hamburger ;) I think the Northerners and Muslim people in China make the best breads. They also did one with “MienBao”?, where they toast it on the outside BBQ and spread on some spicy tasty sauce…mmm

    Reply
    • Hi Leonie, bread is also a staple food in Northern China, but i’m not sure about Muslim? I love Chinese style bread too, especially steam buns.. great food in the cold winter to serve a cup of hot soy milk. “MienBao” is the Mandarin of bread. I can imagine the taste you described..yum…

      Reply
  11. Thank you for sharing your stuff on blog. it is probably that we’ve similar interests. something are very helpful to me.

    Reply
  12. Nat,

    Hope you don’t mind – I just shared a link to this page from my facebook account. Your bread looks fantastic.

    Cheers,

    Toby

    Reply
  13. Hi there everyone, it’s my first pay a visit at this website, and paragraph is genuinely fruitful in favor of me, keep up posting such articles or reviews.

    Reply
  14. Hope you get back in baking and dim sum making (if that’s part of all this too).

    You might be interested in other Western traditional dumplings close to “bao”. I wrote a post on dumpfnudel, the German version . See http://cyclewriteblog.wordpress.com The link is on right hand side.

    Reply
  15. Tiny suggestion: Your blog font is quite tiny and I have a 27 inch computer screen!

    Reply

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