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2016-07-31
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Guschlbauer is a bakery from Austria that has opened in Hong Kong recently. Their first branch is in Tsim Sha Tsui with their newest branch in Wanchai. Their most famous product is the devil cheese bun. It's fairly popular in Hong Kong and they say it's their signature product.But if you Google "Guschlbauer", you will notice that their products on their official website do not list any thing called a devil cheese bun. Actually, they don't mention any cheese bun at all. Where are the strudels? It
But if you Google "Guschlbauer", you will notice that their products on their official website do not list any thing called a devil cheese bun. Actually, they don't mention any cheese bun at all. Where are the strudels? It seemed everything they sell in Hong Kong is not found in their original Austrian bakery? Why is that?
Bizarre.
As Wanchai is a whole lot closer to me to buy bread, I decided to try their famouse cheese bread. When I arrived, their usual cheese bread was sold out and only the chocolate cheese bread (which is a new product) was available.
I noticed they have a coffee station where they have coffee and bread combos. Interesting and may return to try a cup of coffee.
Lychee Puff ($8). I bought this as a snack on my way home. They called this a lychee puff as it looked like a lychee. It didn't taste like one. It was a actually pretty good. The crispy little bun was packed with flowing cream cheese. Quite tasty.
Devil Chocolate Cheese Bread ($28). I had this later for dinner. I didn't quite like this as much as the lychee puff. The chocolate was too powdery. It felt like eating a cheesecake with chocolate powder. The bread part was a a bit dry.
They had instructions on how to eat this. I found this in my bag.
Would return again to try something else. I won't really repeat purchase the cheese bread again as it wasn't that great. I'm curious why the Hong Kong branch doesn't sell any of their actual products found on their website? Because right now, it just seems like any other local bakery in Hong Kong. It was fairly new when I bought my bread, so staff was still a little new and unsure of what to do. I believe they are still working out the kinks.
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