Freshly Baked
Hong Kong Buns
Light & Airy
Fresh Cream
Cakes
Daily treats
DON'T WAIT, CHOOSE YOUR AWESOME BITES NOW!
Pineapple Bun菠蘿包
Sausage Bun腸仔包
Spring Onion Bun蔥油包
Coconut Bun雞尾包
Large Sausage Bun腸仔包
Deluxe Sausage Bun特色腸仔包
BBQ Roast Pork Bun叉燒包
Roast Pork Pineapple Bun叉燒菠蘿包
Fresh Cream Cakes忌廉蛋糕
Designed with less sugar and no salt.
Customise your own!
- Mini Bun Box
- Big Bun Box
Mini Bun Box
This box can store 8-12 pieces.
An MBB is perfect for those who want to try a few different buns,
but not feel overwhelmed by the amount. It is a great choice for
those wanting to hit a bun craving or to send as a delicious gift.
Big Bun Box
This box can store 15-20 pieces.
An BBB is perfect for gatherings, celebrations,
large family parties or for those who are serious
about their bun cravings.
Getting ready for Mid-Autumn with these cookie custard mooncakes! 🥮🌕✨
I created these as an alternative to the traditional mooncakes. An option for those that want to opt for different flavours, less sweet and not as rich as the classics.
In my home, we have a combination of both so the offering is plentiful and full of opportunities.
Available to order from my website: www.pollychan.co.uk
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2hrs sleep over two days is NOT advised... But I'd still do it again! 🤭
Mid-Autumn Market at @urban_garden_fair over the weekend was so mad but fun!
Previously when I did a market here I sold out within ~2-3hrs and the organisers recommended to make double the amount - which initially sounded insane production-wise, but logistically made sense.
So crazy me, being me. Ofc I went full ham.
Altogether, I made around 580-590 products (including baking extra products to cut for samples!!! 😵💫), and I'm extremely grateful we sold out. However I need to highlight that in doing this, it's ALWAYS risky business and a total gamble if you sell all products, especially being perishable items.
My brain was so fried, I brought the buns, card reader and myself but forgot everything else, thank gosh for my sister Karen for lugging it over🙏🏻🤣🤣🤣
That being said; it was a great day nonetheless 🫰🏻😉
Very thankful for all those that turned up, tried stuff, chatted to us and supported my small business. Thank you for believing in my bakes! That is the ultimate honour 🙌🏻💖🥰
Until the next one~
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*NEW* Mid-Autumn Market date - THIS SATURDAY 12TH 🥮🌕✨
I had to remove the Red Bean Pineapple bun as there's already so much to bake, sorry fam 😵💫
But how fun the Mooncakes are coming out to play - who's excited? 🙋🏻♀️
Autumn is my favourite season! 🍂🥧🍄🍁
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Frog Cake 🐸✨
Bespoke cake design request as the birthday girl loves frogs! Made entirely with fresh cream NOT BUTTERCREAM, because let's be honest, we all know fresh cream slaps.
Super fun cake to make, the most difficult part was probably the eyes as the cream structure is not as stable as buttercream, so to get it to hold without getting splitting was difficult - I just piped it in layers and smoothed it out with a palette knife. Then drew on the eyes!!
It's so cute! Also featuring my sweet potato slips and sunflowers from my friend Senel! 💚💚💚
.｡*♡ happiest birthday to Zihan!
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Celebrating the new release of this stunning film @littleamelie.film with Milk Tea Films @milkteafilms , I've created this recipe for you all to enjoy and make with your little ones!
A visually colourful story portraying how a little girl discovers the World's wonders, but has her mind blown away by white chocolate - this recipe is simple, fun and delicious to make that embraces white chocolates sweet and creamy qualities.
🎟️ Get tickets using the link in the MilkTea bio 🎟️
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Coconut White Chocolate Truffles
(with naturally coloured "sprinkles")
-Recipe-
250g White chocolate (good quality, semi-melted)
100g Coconut cream (or double cream)
25g Unsalted butter (room temp)
30g Toasted desiccated coconut
20g Desiccated coconut with 1/2TSP -
Matcha powder (green)
Tumeric powder (yellow)
Raspberry powder (pink)
-Method-
1) Gently melt the white chocolate a little so some of it is melted.
2) Allow the coconut cream to come to a simmer NOT boiling, and pour over the semi-melted chocolate.
3) Add the butter and gently mix in, in a circular motion from the middle.
4) Add in toasted coconut pieces and gently mix in too. Put clingfilm to touch so it doesn't set a skin.
5) Chill the mix in the fridge overnight or at least 12hrs.
6) Ball up to whatever size you like and set aside. Mix up the powders with the desiccated coconut. Drop the white chocolate balls into the colourful sprinkles and reshape if needed.
7) Serve immediately, keep chilled or gift them to your favourite people to enjoy together! ✨
❄️Lasts 4-5 days in the fridge
Enjoy! 🫶🏻
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An artist that became a baker! 🖌️🍞🍰
Before becoming a pastry chef and baker, I trained in a fine art and graphic design background. During my dissertation, where I wrote a complete 10k essay on how you can experience graphic design through the senses, there was one area I couldn't really explore: taste.
- - - How does one TASTE design?
And thus, leading me to where I am today. Exploring pastry and baked goods as design pieces not just aesthetically, but through layers, textures and contrasting flavours.
I believe that good bakes don't always have to look crazy amazing, nor does it have to be so complex I don't actually know what I'm eating; no, unfortunately I'm not that kinda Chef.
To me, a good bake is one that is just tasty, although a lot of work happens BTS:
- to create an enjoyable texture
- good flavour that is naturally elevated
- solid technique to produce a very professional and polished outcome
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Such a great market day!
Met some lovely friends, chatted to and finally met a lot of you guys and also knowing my bakes fed so many of you!! THANK YOU! ♡
Also, a huge thanks to the organisers for hosting a REALLY fantastic bakery market event highlighting wonderful East Asian bakes. 🙌🏻
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