Traditional delicacies from Maria’s Bakery are now offered with a contemporary touch at the newly revitalised hotspot
A hot and buttery egg tart never goes out of style in Hong Kong. As a pioneer in adapting Western-style pastries to local palates 55 years ago, Maria’s Bakery—named after founder Maria Tseng, a.k.a. the “Queen of Cakes''—is now launching the 1966 Baking Alliance at the revitalised Central Market. The concept functions as a bridge between tradition and modernity, serving baked goods straight from the oven that resemble Hongkongers’ collective memories while inspiring new appetites.
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Long-standing favourites include the egg tart, coconut tart and the signature Pastel De Nata, which are now thinner, crispier and more flakey with the new recipe. In addition, on-trend flavours, both sweet and savoury, have also made it onto the menu, including lava matcha, purple sweet potato, and broccoli, cheese and ham.
The kitchen has also prepared a series of breads that are designed for the age of Instagram. The rainbow Swiss roll features five colourful, natural fruit-flavoured dough batters that are sold in both slices or as an entire roll. Doughnuts are made with Dutch flour and are baked instead of fried, providing a healthier snack option which will ultimately satisfy your sweet tooth.
Catering to the needs of white-collar workers in Central, the shop has also come up with a variety of grab-and-go lunches that can be pre-ordered online. Innovative dishes range from a pineapple bun with egg and luncheon meat to Korean army stew-inspired sandwiches with kimchi.
1966 Baking Alliance, Shop 246B, 2/F, 93 Queen's Road Central and 80 Des Voeux Road Central, Central, Hong Kong; +852 2371 6350, facebook.com/Marias.Baker