Frequently Asked Questions

All of our doughs are made freshly on the day, so it's best eaten when you receive it

However, we understand that you may not want to/able to finish them all in one sitting. So if you must keep them, below are some guidelines: 

For Panettone: Can be kept up to a week from date that is made 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: To keep overnight, store them in an airtight container in the fridge. It can be kept up to 2 days. Take them out of the fridge for around 15 min or until it reaches room temperature before consumption.

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

For Bomboloni with savoury filling, reheat in a conventional oven at 180C or fan oven at 160C for 5 minutes*.

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

Do not reheat bombo with sweet filling.

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 MTR Exit A1 main street
  • Time: 3pm

Let us know what changes you'd like to make at least 3 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.