How Hong Kong caught the home baking bug, and a white-bread city became sourdough central
- Suddenly home bakers are everywhere, patisserie is perpetually trending, from cupcakes and macarons to the Cronut, and baking sourdough took off during Covid-19
- TV cake contests multiply and my feeds are full of cake recipes, though I lack the space or patience to bake. And to think I used to have trouble finding pita
Marie Antoinette (1755-1793) was born in the wrong century. “Let them eat cake,” was famously what the French Queen consort reportedly told her attendants.
These days, there’s plenty of baked goods to go around for everybody, whether you’re a noble or just bougie.
A proliferation of home bakers and interest in the pastry arts has led to perpetual crowds at supply shops in Hong Kong like Twins Baking Supplies and I Love Cake.
Every time I turn on my TV, there’s yet another cake competition to create the most elaborate, gravity-defying gateau with the most unusual frosting flavour.
Online, the algorithms have determined I have an interest in food and cooking, so my feed is filled with baking content for recipes and hacks with hyperbole ranging from “the world’s best ever cake” to “so easy you won’t believe it” to promises of pastries that will “change my life”.