西貢咖啡餅店Sai Kung Cafe & Bakery

由嫁女餅手藝出發

From dowry pastry to Sai Kung's signature bun

西貢咖啡餅店的核心人物是 Tom。他的手藝起點來自嫁女餅——這份背景令他看待「餅皮」並非裝飾，而是一段可以被延續、被改良的傳統。師傅一句「菠蘿皮其實就像嫁女餅的合桃酥」,成為了他的方向:以軟曲奇的方法重組菠蘿皮，令色澤更深、口感更有層次，脆得恰到好處、甜得溫柔。

At the heart of the bakery is Tom, whose craft began with traditional dowry pastry. His mentor once told him the pineapple topping is, in a way, like the walnut-cookie layer of Chinese wedding pastries — Tom took that idea and rebuilt the crust with a soft-cookie method: deeper in colour, more layered in crunch, crisp just right and gently sweet.

多年來配方不斷改良——並非為了與眾不同，而是為了貼近人心的那一口。

The recipe has been refined for years — not to be trendy, but to make every bite feel more human.

新鮮、不加防腐劑的日常紀律

Fresh daily, no preservatives — discipline over shortcuts

番薯包的番薯，每天早上到西貢街市選購;蘋果批的蘋果餡自行熬煮;蒜蓉包的蒜蓉以新鮮蒜頭自家打製。不加防腐劑，意味着每天都要更專注——味道靠時間與手藝養成，而非依賴添加物。

Sweet potatoes are bought fresh from Sai Kung market each morning; apple pie filling is cooked in-house; garlic bread starts from fresh garlic, pounded by hand. No preservatives means no shortcuts — flavour is built on time and hands, not additives.