Baked

Open Now

Now Closed

Overpriced and quality is poor. We ended Ordering 2 x coffee and 2 x so called “big boss” (beef sandwich ) , after we were informed lamb sandwich and burger were sold out at 11:30 am … bread is stone baked and beef is just so normal .. we paid HKD 680

The wait is finally over從店外圍板裝修開始期待了好幾個月才等到Baked灣仔新店正式開業比中環本店大了兩三倍仍然沿用木料檯凳但公整設計少了實用性也欠缺一些溫度麵包出色之餘主菜亦出色份量頗大適合和朋友分享可以試到不同種類🔅 𝙈𝙖𝙞𝙣 𝙇𝙖𝙖𝙣𝙞𝙚 - 𝘽𝙞𝙜 𝘽𝙤𝙨𝙨用上澳洲150天大安格斯草飼牛扒肉質鬆軟 焦糖化洋蔥帶天然香甜愛那gruyère芝士煙燻氣味🔅 𝘿𝙤𝙪𝙜𝙝 - 𝙉𝙪𝙩𝙨 𝘼𝙗𝙤𝙪𝙩 𝙔𝙤𝙪响酸種冬甩注入忌廉面頭淋上肉桂牛油焦糖煎香pancetta是整碟焦點豬腩肉不太咸或肥膩又咸又甜食完冇生飛滋喎～～🔅 𝙎𝙤𝙪𝙧𝙙𝙤𝙪𝙜𝙝 𝘽𝙧𝙞𝙤𝙘𝙝𝙚 𝘽𝙪𝙣外賣了一個酸種甜包頗有墜手實在感覺帶少少鹹香塗果醬也合襯🔅 𝙁𝙡𝙖𝙩 𝙒𝙝𝙞𝙩𝙚@roastwork 依照店主Zahir喜愛配方 巴 哥 危 印名副其實的baked beans帶朱古力榛子焦糖風味🔅 𝙍𝙤𝙨𝙚 𝙇𝙖𝙩𝙩𝙚友人點的玫瑰鮮奶咖啡

🫓🫓發現冇乜人講但好值得試既一款，食到要帶翻屋企!!作為一個麵包控，聽到55年歷史家傳秘方既酸種整出黎sourdough的來頭怎會不想去嚐一口。2017年從南非隻身來到香港，袋裡只帶著一罐sourdough的Zahir Mohamed(仲要過關罐野俾人抽查)。出生於南非的Chef Zahir, 六代都係做麵包，留著做麵包的血，名正言順的麵包世家。所以來香港帶著的那罐Sourdough就是從家傳祖母再傳落黎。Chef Zahir好緊張Grain的出產、研磨，為了做好品質。待了差不多四年，大家都話世一，就來到灣仔開分店了。之前中環店比較細，長期人龍...到10月份有好消息，灣仔店終於開幕！位置幾方便，太古廣場附近，同sour dough同一條街。當天是星期日的早上12點前到達，大概排了3-4枱人，等了15-20分鐘。記得齊人先入得！🍞v$179/Mushroom on Sourdough; sautéed portobello mushrooms cooked in mozzarella, cream and black truffle pate, poached egg, rocket/

呢兩日見到Baked 灣仔店終於裝修好同埋拆咗圍版喇。星期六經過見到餐廳已經開始營業，見冇人龍就入去試吓。餐廳正門隔離嘅高枱應該係全場最靚嘅打卡位，因為有塊落地玻璃影相應該會幾靚。今次選擇咗坐餐廳較入面嘅位置，下次先坐窗邊啦。▫️Oh My God (HKD179) - Sourdough 實在有太多選擇。原本想點嘅 “Fantastic Voyage”已經賣晒😔好彩最後揀咗呢款都唔錯啫。以蘑菇為主嘅菜式，配上濃郁嘅黑松露製造嘅醬汁，同酸種麵包一齊食好正😆水波蛋以為係會流心嘅，點知唔係喎。▫️Sourdough cinnamon bun (HKD75) - 肉桂味好香啊～同上面講帶鹹味嘅酸種麵包比較各有各嘅特色▫️Latte (HKD42)▫️Espresso Tonic (HKD50)食物價錢無可否認同出面其他有售賣酸種麵包嘅地方係高啲。不過佢哋嘅麵包真係高質又好味，外脆內軟，試過你哋就知喇！⭐️營業時間🕐 8am - 6pm (L.O. 5pm)

My favourite Baked has finally opened their Wan Chai shop after the months wait and congrats to @bakedfounder 🎉 I am so excited that I could fix my sourdough craving in a much closer proximity. Their 54-year-old sourdough starter is totally no joke 🤯 Do try it if you still haven’t ‼️𝗚𝗿𝗮𝘃𝘆 𝗧𝗿𝗮𝗶𝗻I have been wanted to try this for long and I finally came with a friend who also loves innard👍🏼 The amount of chicken liver was generous and the coriander and some other herbs inside matched the gamey flav

見今朝天氣幾好就同男朋友搵間新嘅餐廳試吓。search OpenRice 發現屋企附近開咗一間新餐廳BAKED。我仲喺度諗呢間餐廳咪同中環果間同名，原來係同一間我上年有寫過食評，而家到搬咗嚟灣仔，中環舊址現正裝修中。我哋喺門口等咗一陣就安排入座，可能係新店開幕裡面坐滿曬人，比咗一個望住皇后大道窗門近門口bar 枱位置嘅座位我地。睇返個menu 嘅食物基本上同中環原店差唔多。本身我係想點Big Plate，侍應話好幾款嘅食物已經sold out，果時係中午1245。我哋點咗兩份早餐同兩杯咖啡。由點餐到上枱都等咗成45分鐘，咖啡來先但食物真等咗好耐，發覺餐廳有啲人手不足。Peaches Granola / HKD155 等左45分鐘同我哋expected 嘅太大出入，一碗好普通granola，greek yogurt 加corn flakes 加少少granola ，喺yougert面加左件醃咗嘅蜜桃果肉，盛惠155元，我男朋友話普通到勁普通👎🏻Live Your Best Life / HKD150Baked Benedict: basil infused hollandaise, po

一直同太太都有去開Baked Soho，所以灣仔店新開第一日就去捧場，但應該新開張所以服務同上菜都慢。我喺IG俾feedback佢地，但換來official account回一句「you are a loser」但當你掛得Baked個招牌，客人就會對服務同食物水平有要求同期望，唔應該用第一日開張做擋箭牌擋晒所有批評，仲要掉返轉話自己個客係loser. 仲未ready可以再做多幾日soft opening，睇下有邊啲地方要改進，唔係攞啲客做白老鼠架