How many times can a Hong Kong classic be reinvented?
Pineapple Bakery in Sheung Wan is bringing a fresh new take to the signature pineapple bun, adding richness and complexity with a sourdough brioche base.
The bakery focuses on using quality ingredients, such as free-range Ping Yuen eggs, which replace milk in the traditional recipe.
“Because of the way the sourdough ferments, it produces a lot more flavour, which is what I want for my pineapple buns – a richer, deeper flavour in all aspects,” said the shop’s 19-year-old co-owner and baker, Adele, who preferred to only share her first name.
The bakery’s small menu also includes nitro-brewed Hong Kong-style milk tea accompanied by a tiny pineapple bun.
“Everything I serve is my personal favourite version of it,” Adele said.
With the aim of “baking to sell out”, the bakery only offers about 100 buns per day since Adele wants customers to get the freshest baked goods possible.
“It comes out of the oven. Then, bam, it’s gone,” she said. This approach seems to be working so far, as shown through the long queues that can often be seen outside the shop’s entrance since its soft opening in June.
From a hobby to a business
Born and raised in a family involved in Hong Kong’s culinary scene, Adele has been cooking for as long as she can remember.
She started working in the industry when she was 13, learning to stir-fry and work the line at different Chinese restaurants. She even had a brief stint at a Japanese sushi restaurant where she was trained to handle seafood.
“I had a lot of very nice teachers who were very patient with me and taught me everything I know,” Adele said. “Basically, anyone who tolerated me when I was young and incompetent – I credit them with who I am today.”
Her pivot from cooking to baking began in 2023.
She was working in private dining and made brioche pineapple buns that received good reviews – and generated investments in her idea. She came up with the plan for her own bakery in January of this year and opened Pineapple Bakery six months later.
Before starting her business, Adele had never worked in a bakery. “Baking was purely a hobby. I used to joke that cooking was my job and baking was my only hobby,” she said.
Adele shared that she learned how to bake in her free time using online resources.
“It’s amazing that there are people who share their recipes and knowledge for free so that someone like me can learn and grow as a cook,” she said.
Building neighbourhood connections
As a young entrepreneur, Adele recalls navigating the various challenges of starting her business, from issues with construction and equipment to difficulties with crowd control once her business gained popularity.
“Growing up in the food industry and having family in this industry really helped. I got a lot of good advice and a lot of help,” Adele said.
She added that her mum was one of the main supporters who helped her get on her feet. “It was really a group effort and not just my personal accomplishment,” she said.
Adele noted that while Pineapple Bakery’s recent surge in popularity has been a pleasant surprise, social media attention could be fleeting. It is why she focuses on building long term relationships with customers.
“We opened thinking we would be a friendly neighbourhood bakery, so it’s really important for me to connect with the Sheung Wan neighbourhood and be in touch with people who will actually come here for a long time,” she explained.
Adele prioritises baking on-site and arrives every morning around 7am to shape the bread and proof the dough. She posts on Instagram to keep customers informed about when the next batch will come out of the oven.
“Even if we expand, even if we have more capacity, I would still hope people come according to our baking timetable to get the freshest ones that they possibly can,” she said.
