Bo-Lo’Gne ボローニャ

Is it me or is baked dough getting more and more expensive? This is the first time I hear there’s a waiting list for a loaf of bread. Really. This is ridiculous, but true! Apparently if you put an order in today, your specially prepared loaf of bread will be ready in about 5-6 days. This phenomenon isn’t exactly news in Japan, where bread really is treated like a designer-slash-fashion item (as with most things in Japan). This is why it is also not surprising that this bakery I’m about to blog about is from – you guessed right – JAPAN! How boring.

But Japan really is making some quality dough, so much so that even a French graphic artist Jean Pierre Dardenne said: “Every time I go back to France, I’m surprised at how mediocre the bread tastes. Tokyo boulangeries have spoiled me.” Ouch. Japan: 5,185,714,371,483. France: 0.

Anyway, this pea-size of an exclusive bakery outlet is located on the slant of Aberdeen Street (between Caine Road and Stauton Street). Its been around for a month or 2 now?

Bo-Lo-Gne on Aberdeen Street

Bo-Lo-Gne on Aberdeen Street

Danish Pastry from Bo-Lo'Gne

Danish Pastry from Bo-Lo'Gne

MY GAWDNESS THIS DANISH BREAD IS SOOO DELICIOUSLY, FLAKELY, BUTTERY AND PASTRY-LY GOOD!!! I ❤ AND EMBRACE THIS BREAD LIKE NO OTHER!!! No. I refuse to describe this piece of bread like it was some culinary marvel and be all pretentious that there’s a big difference between pastry with 64 layers or 128 layers or whatever the magic number is. To me, its one more fold. And to me, its pastry … pastry from a bakery whose name I can’t even pronounce (if its Bologne, then yes, I can pronounce it. Not “Bo-Lo’Gne”. WTF. Kind of sounds like the music I make when I chunder.) Here are some more photos from OpenRice.

The truth is, this pastry is pretty good. Was it the best I’ve ever had? It’s definitely up there in the top 5 best pastry in my books. You can definitely tell they use quality ingredients and spent a lot of time folding (and “caring”, as pastry chef like to call it) the dough as they were preparing it. I do not doubt the passion and dedication they’ve put into making this a great pastry, but … I think there’s bad pastry and there’s good pastry. This is good pastry. End of story. I just don’t understand what the hype is about. Sorry.

Expensive? Yes! Worth it? Debatable. Will I go back, yes definitely. I think it’ll be a great breakfast to wake up to … also if you’re feeling dandily … Danish. HUR.

Here’s the intro to the bakery on their pamphlets and website homepage:

“A legend said that Bologne was the first person who caused the boom of Danish Bread in Japan. Being made in Kyoto, it became popular throughout the entire Japan country and is known as the magical bread. It is made by a unique skill so as to form a beautiful marble pattern, and to become crispy outside and soft inside. Its slightly moistened, sweet flavour is just like the taste of luxury cakes.”

Sugar: HK$18
Chocolate: HK$18
Blueberry: HK$20
Strawberry: HK$20
Marmalade: HK$20

August 26th Edit: I official retract some statements I made earlier. When I first blogged about this joint,  it was a typical case of “bashing it without trying it”-type of thing. So I finally tried the pastry loaf this morning, which took like 4 days from order to pickup. Its like a loaf of white bread, except its was a creamy pastry with hundreds of layers … creamy golden colored, not too buttery which I appreciate very much. I toasted it so that some of the buttery crust becomes slightly crunchy and then I added a fig jam spread. OMG, the best damn thing ever. So soft and chewy. I still think the Danish pastry isn’t much though 🙂 But the loaf is amazing. Must try.

Siu Yeh Rating: 9/10

Note: Photos taken with BlackBerry Curve 8900.

Bo-Lo’Gne ボローニャ
Shop 1, G/F., 41-49
Aberdeen Street, Hong Kong
Tel: +852 2950 0600
Fax: +852 2950 0669
Website: www dot bolognehk dot com

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How the Chinese beat Pizza Hut in China

I got this from an email forward titled “How the Chinese beat Pizza Hut in China” and found it very amusing. I remember doing something similar at a local Pizza Hut when I was a kid, of course, not piling up nearly as much. Actually, I haven’t dined inside a Pizza Hut in so long, I’m not sure if they even have a salad bar anymore. Its not a surprise Pizza Hut had to adopt a “1 visit to the salad bar” policy … but if anyone can bend the rule, Chinese can!

The Base

The Base

"The Pillar"

Second Base:

Securing the Pillar

Securing the Pillar

The Second Storey

The Second Storey

Preparing the 3rd Storey

Preparing the 3rd Storey

Putting Pressure in the Middle

Putting Pressure in the Middle

My Favorite Peaches!

My Favorite Peaches!

Fill Those Spaces with Corn!!!

Fill Those Spaces with Corn!!!

Preparing the 3rd Storey ...

Preparing the 3rd Storey ...

Where are the Security Guards?

Where are the Security Guards?

Mayo Acts as Glue

Mayo Acts as Glue

5th Storey

5th Storey

And Finally ... 7th Storey

And Finally ... 7th Storey

1 Salad for a Group of 10!

1 Salad for a Group of 10!

And if you thought that was good … check this out …

PAGODA!

PAGODA!

I Think That Reads 20+ Inches Tall

I Think That Reads 20+ Inches Tall

PAGODA WITH SNOW!

PAGODA WITH SNOW!

At the end of the email, it says that “Pizza Hut is suffering huge losses in China” … which adds to the humour of these pictures, but I’m not so sure if they really are. YUM! Group seems to be doing especially well in China …

Now if only they have “Pizza Bars” … “Dear Valued Customers, one visit to the pizza bar please” … use your imagination 🙂