The Baker & The Bottleman, the two-storey Wan Chai destination by Simon Rogan, is delighted to unveil a special Mid-Autumn Festival collaboration. Led by Head Baker Helene Ng on the ground floor bakery and Head Chef Jake Bennett upstairs in the restaurant, the team has joined forces with homegrown bean-to-bar specialists Conspiracy Chocolate to create a limited-edition chocolate bonbon set that reimagines seasonal gifting.
Alongside this festive collaboration, guests can enjoy the bakery’s latest lineup of artisanal pastries, sandwiches and breads, as well as the restaurant’s modern British seasonal lunch set, all embodying the Simon Rogan ethos of sustainability and craft.
Mid-Autumn Festival with The Baker & The Bottleman x Conspiracy Chocolate
This September – October, The Baker & The Bottleman partners with Conspiracy Chocolate for a limited-edition box of six handcrafted bean-to-bar bonbons (HK$188 per box, available from 1 September – 6 October 2025, limited to 100 boxes, shop pick-up only).
· The Moon (Salted Egg Caramel) – A crater-textured dark chocolate shell with salted duck egg caramel over single-origin milk chocolate ganache.
· The Sky (Coffee Hazelnut) – Resembling a starry night sky, this hand-painted dark chocolate bonbon is filled with a delicious combination of coffee and hazelnut. Inside, you’ll find a layer of stone-ground hazelnut praline over a classic coffee-chocolate ganache, infused with specialty coffee beans roasted in-house by Conspiracy Chocolate.
The collaboration celebrates shared values of sourcing transparency, creativity, and support for local artisans, with more joint creations planned, including bonbons featuring repurposed croissant flakes from the bakery.
Founded by a Swiss–Israeli couple in Hong Kong, Conspiracy Chocolate is a small-batch, bean-to-bar chocolate company blending Swiss tradition with bold, globally inspired flavours. Every bar is made from cacao beans sourced directly from farmers and crafted at their Wong Chuk Hang chocolate lab.
A Fresh Wave of New Bakes at the Bakery
Cheffe Helene Ng’s new bakery lineup blends classic technique with playful, globally inspired flavours. Sweet highlights include the Salted Pistachio & Chocolate Cookie (HK$35), marbled pistachio and dark chocolate dough with roasted pistachios and Maldon salt, and the Apple Crumble Scone (HK$28), topped with brown sugar crumble and soft caramel drizzle. Pastry lovers can indulge in the Matcha Raspberry Puff (HK$28) filled with Japanese matcha cream and raspberry gel, the Caramel Milk Chocolate Puff (HK$28) filled generously with Valrhona Jivara cremeux, or the decadent Sweetcorn Carbonara Croissant (HK$48) layered with sweetcorn cream, crispy guanciale, and parmesan shavings.
Savoury choices range from the Musubi Croissant (HK$48) with caramelised luncheon meat, furikake, and teriyaki glaze, to the “Crot Dog” (HK$48), an AOP croissant wrapped around bratwurst and finished three different ways – with mustard and jalapeño; Worcestershire glaze, nori, and Japanese mayo; and raclette and onion jam. The bakery also rolls out fresh breads like olive oil–rich Focaccia (HK$38 for half or HK$66 for whole) and buttery Brioche Slices (HK$35 for 4 slices), perfect for sandwiches or simple enjoyment. The Giant Triple Valrhona Chocolate Cookie (HK$66), a perennial favourite since day one of opening, returns by popular demand.
New Lunch Set at The Baker & The Bottleman Restaurant
On the first floor, The Baker & The Bottleman serves a modern British menu that’s as approachable as it is refined, showcasing the Simon Rogan ethos of seasonality, sustainability, and ingredient-led cooking. The newly launched HK$168 Lunch Set offers exceptional value, inviting guests to enjoy a thoughtfully composed meal of one small plate, one big plate, and one drink, with the option to upgrade select dishes for a small supplement. The new lunch menu options are as below:
Small Plates
· Baby lettuce with summer vegetables and grilled citrus vinaigrette (v)
· Scotch quail’s eggs with Taiwanese vanilla and prune purée (+HK$10)
· Tomatoes with spiced nduja and anchovy on toast (+HK$10)
Big Plates
· Ham and Comté puff pastry with honey mustard, house ketchup, and celery root coleslaw
· Fish burger with tartar sauce, pickles, and Red Leicester cheese
· Handmade kale tagliolini with Westcombe cheddar and slow-cooked ‘3 Yellow’ yolk (v)
· Angus flank steak with charred onions and bone marrow sauce (+HK$40)
Sides (+HK$28 each)
· Triple cooked chips (v)
· Charred greens with tahini (v)
Drinks
· Iced tea
· Iced coffee
· Homemade lemonade
