All-butter French croissant with 192 perfect layers, laminated by hand
Tips from diners
Arrive before 11am for warm batches; afternoon stock becomes denser
Pairs well with their espresso if you want to stay for 15 minutes
Spiral of sourdough with cinnamon-brown sugar filling and light glaze
Tips from diners
Warm in oven for 5 mins on day of purchase to reactivate dough softness
Often sold by 2pm; arrive before noon on weekends
Caramelized exterior, creamy rum and vanilla-infused interior, signature petit four
Tips from diners
Exterior stays crispy for 24 hours; warm slightly in oven before eating day-old
Rum flavour is subtle not aggressive; pairs with strong coffee
Single scoop of their house-made ice cream with real fruit puree, seasonal rotation
Tips from diners
Made fresh daily using imported French cream; flavour intensifies after first scoop
Small cups are filling despite modest size; fruit tartness cuts through richness
Open crumb structure, tangy fermented flavour, made with wild yeast starter maintained for years
Tips from diners
Bakers will tell you the exact cooling time; fresher loaves slice cleaner
Keep in paper bag, not plastic; will stay fresh for 3 days
Camille and Dominique, trained at Michelin-starred Paris bakeries, run this intimate Tai Hang spot open Wednesday-Sunday only with limited daily production using French-imported ingredients. The canelé with caramelized exterior and rum-vanilla interior is their signature—arrive before noon on weekends as items sell out by early afternoon.
Closed Monday-Tuesday; only open Wed-Sun. Production is limited daily so popular items sell out by early afternoon.
Tai Hang is a residential neighborhood; street parking can be tight. MTR Causeway Bay Station is 10-min walk.
Very small shop; single-digit seating. Mostly takeaway business. Interior is minimal, charming.
Ingredients imported from France; price reflects quality and import costs. Not a budget option but worth the splurge.
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