All of our doughs are made freshly on the day it is sent to you/ you picked up. 

For Panettone: Can be kept up to a week from date received as there are no preservatives added to it. Product tag will indicate best before date. After opening, keep it in an airtight container at room temperature. 

For Bomboloni: Highly recommend that it's best eaten on the day when you receive it! We understand that you may not be able to finish them all in one sitting. If you want to store them, please note that this may compromise taste and texture, and is done so at your own risk. To keep overnight, store them in an airtight container in the fridge and keep up to a day. Take them out of the fridge for around 15-20min in an aircon room or until it reaches room temperature before consumption. For savoury or sweet (non-cream) filling flavours, you can reheat them. Reheating instructions are in FAQ.

For Other Pastries and Viennoiseries: Highly recommend that it's best eaten on the day when you receive it! Can be kept up to 2 days in the fridge. Sweet & savouries can be reheated. Reheating instructions are in FAQ.

For Cookies: Can be kept 3-4 days at room temperature in an airtight container, 4 days to 1 week in a fridge, more than 1 week in the freezer. Always keep in an airtight container. Recommended to reheat before consumption, leave out to room temperature first before reheating. Reheating instructions are below. 

Note: Above are guidelines. Heat and humidity levels in Hong Kong may affect storage life of dough. 

For Bomboloni with savoury or sweet (non-cream) filling and Pastries/Viennoiseries, you can reheat by oven/ toaster/ pan/ grill/ airfryer, etc. 

By oven/toaster: Wrap it in aluminium foil and bake in a conventional oven at 180C or fan oven at 175C for 7min*. This is to heat the filling without burning the outside layer. Unwrap the bomboloni/pastry/viennoiserie and let it continue to bake for 2-3min. You'd want to get a slight golden brownage tint and more crunchy top layer so add time accordingly. 

*Temps and times may differ slightly for different ovens/toasters so keep watch of your Bombolone during those precious few minutes.

Examples of sweet (non-cream) filling bombo: Apricot Thyme Gruyère, Salted Butter Apple Caramel, etc.

We suggest not to reheat bombo with sweet cream filling. 

For cookies,  

 
If you’d like a warmer softer cookie, you can heat it up low at 120C for 3-4min to let the chocolate melt a little more, the edges should still be crispy. We love eating it warm with cold milk ☺️🥛

Best eaten within 3-4 days, keep in an airtight container. If you want to eat it after for the next week, it can be kept in the fridge. Reheat it at 120C for about 5-7min or until the chocolate starts to melt a little. 

If you want to prolong its life, you can even keep it in the freezer.

Delivery & Pickup Days

• Thursday-Saturday only (unless otherwise stated or if there are public holidays, etc)

Delivery

• Location and fees: Hong Kong +$80, Kowloon +$120
• Time: 2-6pm
• Courier will contact you prior to delivery
• We offer free delivery to one location point for large preorders of 42pcs or above

Pickup

• Location: Wong Chuk Hang kitchen, easily accessible by car, bus and MTR train (5 minutes walk from MTR Exit A1). Details will be provided in email upon successful order
• Time: 12-7pm

Let us know what changes you'd like to make 2 days beforehand and we'd try our best to arrange it. We may need to charge a fee on top of the preorder, depending on extent of changes needed. 

Unfortunately, we aren't able to accept any cancellations or refunds. More details in Terms of Service.

We will have to suspend orders and delivery during Typhoon 8 or black rainstorm as delivery couriers will also not be operating then. We will contact you about the changes in delivery and keep you posted on rearrangement details once couriers are up and running again. 

Check out our preorder details here.