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!
Jeremy
/ May 31, 2008Hi welcome to the world of bread/bao!
Thanks for stopping by my site!
Nat
/ June 1, 2008Thanks for leaving a message!
Hong
/ February 25, 2009Hello,
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
Nat
/ February 25, 2009Hi Hong!
Sure! But what kind of bao do you want to bake?
Asty
/ January 30, 2010Hi!
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!
paul gkmjx
/ March 25, 2009Your site is the best one!
==
http://ipod-touch.web-elite.com/site.map.php
Nat
/ January 31, 2010Hi 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)!
Victor Tsang
/ April 12, 2010Hi 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.
Natalie
/ April 12, 2010Hi 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
Nat
/ April 12, 2010http://www.openrice.com/restaurant/sr2.htm?shopid=8535
http://www.openrice.com/restaurant/sr2.htm?shopid=17302
http://www.tufeipainpain.com/index.html
http://www.threesixtyhk.com/
http://www.openrice.com/restaurant/sr2.htm?shopid=7231
Victor Tsang
/ April 16, 2010Thank you very much! Nat.
Ana
/ May 23, 2010Hi,
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Thank you for your time.
Flo Makanai
/ June 14, 2010Hi 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
Nat
/ June 14, 2010Thanks 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.
Flo Makanai
/ June 14, 2010Thanks 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?
Nat
/ June 15, 2010Please feel free to pick one that you like!
Bart
/ October 31, 2010Hello Natalie,
)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
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
Nat
/ November 1, 2010Thanks 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.
Leonie
/ January 12, 2011Wow, 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
Nat
/ January 21, 2011Hi 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…
sprzątanie nagrobków
/ February 16, 2011Thank you for sharing your stuff on blog. it is probably that we’ve similar interests. something are very helpful to me.
Toby Yue
/ July 31, 2011Nat,
Hope you don’t mind – I just shared a link to this page from my facebook account. Your bread looks fantastic.
Cheers,
Toby
Nat
/ August 1, 2011Enjoy. Cheers!
Teri Clause
/ December 24, 2011Hi 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.
Jean
/ February 11, 2012Hope 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.
Jean
/ February 11, 2012Tiny suggestion: Your blog font is quite tiny and I have a 27 inch computer screen!