Passion's flagship bread. The long fermentation creates a complex, tangy flavor that you don't get in commercial baguettes. The crust crackles when you tear it; the inside is airy with irregular holes. Food bloggers across Hong Kong rate this as the best baguette available. It's made fresh multiple times daily.
Tips from diners
Get here right when they open (7am) for the warmest baguettes. They sell out by 2pm on weekdays.
Best eaten within 4 hours of baking—the flavor is brightest when warm, and the crust stays crispy.
Made in small batches, these are light as air with a crispy shell and soft filling. Flavors rotate but include pistachio, raspberry, chocolate, and seasonal options. Each weighs only grams but packs intense flavor. They're more refined than mass-produced versions.
Tips from diners
Perfect for taking away—buy a box of 6-8 to try multiple flavors.
The butter-to-dough ratio is generous, creating a rich, flaky pastry. The layers are visible and separate cleanly. It's buttery without being heavy, and has a slight sweetness. This is what a proper French croissant should taste like—nothing like the dense versions at chain cafes.
Tips from diners
Pair with a cappuccino and arrive by 9am for the best selection and fresh-baked warmth.
A French classic executed with precision. The puff pastry layers shatter when you bite them, releasing the light pastry cream inside. The top is dusted with powdered sugar. Reviewers consistently praise the pastry quality—it's made in-house and you can taste the difference.
Tips from diners
Eat immediately—the pastry loses its crispness after an hour. Ask staff when this batch was made if possible.
Passion's salad bar offers 12+ daily options. The Waldorf is a classic—refreshing with a nice walnut crunch. Reviews note that the greens are fresh and the portions are generous. It's a lighter option if you want to balance a rich pastry.
Tips from diners
Get a salad and a pastry to split the difference between indulgence and nutrition.
Passion by Gerard Dubois opened in 2012 in Wan Chai as one of Hong Kong's first true French bakeries. Gerard Dubois is the founder who trained in Paris and built the brand around traditional sourdough and pastry techniques. The bakery has since moved locations and been acquired by Cafe Deco Group (now branded as 'Passione'), but maintains its commitment to imported French flour, 48-hour fermentation, and stone oven baking.
Situated in a quiet Quarry Bay street away from foot traffic. It's a neighborhood gem, not a tourist spot.
Friday and Saturday mornings are busiest (8-10am). Come mid-week if you want a quieter, more leisurely experience.
Everything is made on-site—ask the staff about which items were baked today for the most control over freshness.
Page last updated: