Ourdough News Today

On Hong Kong’s Cheung Chau island, hip cafes and restaurants exist alongside traditional vendors selling noodles, seafood and dumplings. We’ve selected 15 of the best ones to try on your next visit.

You can thank yeast and bacteria for the distinctive taste and smell of the oldest leavened bread in history.

Home baking has taken off to a remarkable degree in Hong Kong, where kitchens are often tiny. Andrew Sun hasn’t been tempted himself, but appreciates the range of bread and cakes he can now buy.

Cuít in Sai Kung, founded by sisters Stephanie and Tiffany Tse, has upped the bakery game in Hong Kong with its flavoured sourdough bread, sandwiches and pastries.

The UK bakery manufacturer is an ardent advocate of ‘real bread’ that is not only better-tasting, but better for people and the planet.

Dolomiti prioritizes using fresh cheeses and ingredients, priding itself on doing things "their way" and incorporating a Northern Italian influence.

The Real Bread Campaign and Roots to Work are hosting a business networking event, which will enable bakers – whether just starting out or developing as a Real Bread baker – to network with likeminded peers.

Mid-pandemic acclaimed baker Nora Allen launched Mel the Bakery on the Lower East Side. When the building went up for sale, Mel moved upstate to the former Breadfolks space in Hudson.

The Artisanal Baking Co, founded by Akshay Kering, follows traditional European methods of making bread with a focus on locally sourced grains such as millets.

From the launch of the first branded health-focused bread in the 1920s to the development of a fibre-packed sourdough ingredient in 2021, Puratos has been at the forefront of the health trend. It’s part of the company’s DNA.