How are you? 你好嗎? 🙂

I’m Natalie and I live in Hong Kong. This is a blog to share my bread baking records. Re my blog name, Bao is the Cantonese pronunciation of bread. And so this blog is mostly about “Bread”.

I’m a home baker (during working hours I’m in FMCG). My love to bread is simply because it’s simple, ordinary but sweet. Smell from a freshly baked bread is really soothing.  Leave me a message if you agree!

Thanks for stopping by!

Email: baobread@email.com

Twitter: @bao_bread

Leave a comment


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

  2. Thanks for leaving a message! 🙂

  3. Hong

     /  February 25, 2009

    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!

    • Hi Hong!

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

      • Asty

         /  January 30, 2010


        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!

  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)!

  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.

    • 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!


  6. Victor Tsang

     /  April 16, 2010

    Thank you very much! Nat.

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     /  May 23, 2010

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  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

    • 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. 🙂

      • 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?

  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

    • 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. 🙂

  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

    • 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…

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

  12. Nat,

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



  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.

  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.

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

  16. Nat,
    I just found your blog now via Zorra’s World Bread Day. Time for us bread crazy bloggers in China to network. I liked your submission for the WBD a lot and looking forward to discover more of your great recipes. That I am saying while baking my newest majoran infused rye sourdough bread with whey.
    Greetings from Guangzhou

  17. Herm

     /  November 17, 2013

    hi, where can u get kamut flour in hk?

    • It’s available in some City Super, some Market Place by Jasons, health stores and Great Food Hall (Admiralty) 🙂

  18. brenda scofield

     /  February 13, 2016

    How wonderful to find someone who reads The Baker’s Apprentice! I’m always looking for grains rather than flour (I like to grind my own). The resulting mixture is hit and miss but always fun to eat at the end. Id there a reliable source of wheat berries? I found them in SSPo at a Chinese herbalist but they didn’t store well. Great to find your blog while looking for spelt!

    • Nat

       /  February 15, 2016

      Hi Brenda,
      Nice to meet you! I usually purchase from CitySuper as it’s most convenient, or Green Dot Dot but there are only limited choices:

      Would you consider putting the berries in fridge? HK is hot and humid and so I store even some dried foods in fridge for longer shelf life. Hope this helps! 🙂



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