Knead N Nap

02/09/2026

🐾 Sutton 街坊～星期日嚟探我啦！🥰

今個星期日 Knead n Nap 會喺
📍 St Nicholas Shopping Centre 擺檔！

平時我主要都係做麵包 🍞，
但去 Market 擺檔就會想整啲唔同嘅嘢玩下 🤭

所以今次準備咗 8款 Market限定——
平時嘅麵包 Order 係冇得訂㗎 😈

🧀 雙重芝士司康
🍵 抹茶 Cranberry 司康
🍋 檸檬椰蓉司康
🍪 New York Cookie
☕ 提拉米蘇肉桂卷
🤎 奶蓋肉桂卷
🤍 白朱古力 Cake Pop
🍫 黑朱古力 Cake Pop

全部都係我自己一批一批整 ❤️
每款數量有限，賣完就真係冇啦～
有特別想食嘅，記得早少少嚟 🤭

📅 9月6日 星期日
⏰ 10:00am – 5:00pm
📍 St Nicholas Shopping Centre
3 St Nicholas Way, Sutton SM1 1AY

💷 最後一件重要事情：
我最愛收現金 😈💷
不過放心，信用卡都可以！ 😂

星期日經過 Sutton 就過嚟探下我啦～
唔一定要買嘢，嚟打個招呼都得 🥰🐾

⸻

🐾 Hello Sutton neighbours — come and say hello this Sunday! 🥰

Knead n Nap will be popping up at
📍 St Nicholas Shopping Centre this Sunday!

I normally focus on handmade bread 🍞, but market days are my excuse to have a little fun and make something different. 🤭

So this time I’m bringing 8 market-only treats — these aren’t normally available on my bread order menu! 😈

🧀 Double Cheese Scone
🍵 Matcha Cranberry Scone
🍋 Lemon Coconut Scone
🍪 New York Cookie
☕ Tiramisu Cinnamon Roll
🤎 Cream-Topped Cinnamon Roll
🤍 White Chocolate Cake Pop
🍫 Dark Chocolate Cake Pop

Everything is handmade by me in small batches ❤️, so quantities are limited. Once they’re gone, they’re gone! If you’ve got your eye on something, come a little earlier. 🤭

📅 Sunday, 6 September
⏰ 10:00am – 5:00pm
📍 St Nicholas Shopping Centre
3 St Nicholas Way, Sutton SM1 1AY

💷 One last important thing…
Cash is my favourite 😈💷 — but cards are welcome too! 😂

If you’re around Sutton on Sunday, come over and say hello.
No need to buy anything — you’re always welcome to pop by for a chat! 🥰🐾

22/06/2026

A little bakery chat with our neighbors 💛

One question I often get is:

“Why does your bread stay so soft even after a couple of days?” 😌

The answer isn’t a secret ingredient.

At Knead n Nap, we use 🇯🇵 Japanese Hoshino natural yeast together with fresh yeast.

Many commercial bakeries use instant yeast because it is fast, reliable, and ideal for large-scale production.

Levain (sourdough), on the other hand, relies on natural fermentation over a longer period of time, creating deeper flavours and, in some breads, a gentle tangy note.

The direction I have chosen is slightly different.

I love the natural wheat aroma and character that Hoshino yeast brings, while fresh yeast helps provide a more stable fermentation and a beautifully soft texture.

Because I am not trying to make a traditional European sourdough loaf.

I am trying to make the soft Hong Kong-style bread that many of us grew up with 💛

Soft. Fluffy. Fragrant.

The kind of bread that both children and adults enjoy.

The compliment that means the most to me is when customers say:

“It tastes like the bakery bread I remember from Hong Kong.”

That will always mean more to me than any sales number 💛🐾

🐾 We knead for your little ones, they nap, you enjoy 🐾

HomeBakeryUK SuttonBakery BreadMadeWithCare FamilyBakery FreshlyBakedBread 🐾💛

22/06/2026

有街坊問我😌

「點解你啲麵包放兩三日都仲咁軟？」

其實原因唔係加咗咩神奇材料。

而係我一直用緊：

🇯🇵 日本星野天然酵母
加
🌾 新鮮酵母

去做發酵。

市面上好多麵包會用速酵（Instant Yeast），優點係快、穩定、容易生產。

而魯邦種（Levain / Sourdough）就比較著重天然發酵帶出嘅酸香同層次感。

至於我自己比較鍾意嘅方向，

係保留天然酵母嘅風味，同時加入少量新鮮酵母，令麵團有更穩定嘅發酵效果。

唔係最快嘅做法。

但對我嚟講，麵包應該係舒服、柔軟，同埋愈食愈有麥香💛

所以好多客人食完都會話：

「有以前香港麵包店嘅味道。」

對我嚟講，呢句已經係最大嘅鼓勵😌🐾

🐾 We knead for your little ones, they nap, you enjoy 🐾

‎開啟此連結即可加入我的 WhatsApp Thursday Group ：https://chat.whatsapp.com/EYbw3kvmpK07LHKnwGFg5j?s=sh&p=i&mlu=2&amv=1

‎開啟此連結即可加入我的 WhatsApp Sunday Group：https://chat.whatsapp.com/JoEi52Alwp8IST3l7Xmlee?s=sh&p=i&mlu=2&amv=1

19/06/2026

Recently, a customer asked me:

“Why do you put so much effort into making bread? 🙈”

Honestly, I don’t find it hard work at all.

I genuinely enjoy it 😊

I simply believe that if it’s something I would happily give to my own child, then it’s something I should be proud to serve to yours too 💛

Take one of our popular favourites, the S5 Pineapple Char Siu Bun.

Many people think the bread is the star.

But for me, the filling is where most of the work happens.

I don’t use ready-made char siu cubes.

Instead, I use a combination of Iberico pork tenderloin and pork shoulder, trimming, preparing and shredding the meat by hand before slowly marinating and cooking it.

The seasoning includes:

🦪 Japanese Oyster Soy Sauce
🦪 Premium Oyster Sauce
🐟 Premium Fish Sauce
🌿 Korean Sesame Oil
🍯 Korean Corn Syrup

Everything is carefully balanced to create the flavour I’m looking for.

The same goes for many of our other products:

🍠 Mochi is handmade from scratch
🫘 Red bean filling is cooked in-house
🌾 Dough is slowly fermented over time

Because I believe that:

💛 Better ingredients matter.
💛 Better processes matter.
💛 Quality is worth the extra time.

My goal has never been to sell “just another bun”.

I want every loaf and bun to be something families can enjoy together with confidence and peace of mind.

Seeing so many customers come back again and again has been incredibly encouraging 🥹

Some of our most-loved repeat-purchase favourites are:

🌭 S2 Double Cheese Sausage Bun
🍠 S4 Mochi Chicken Floss Bun
🐖 S5 Pineapple Char Siu Bun
🥖 D7 Hong Kong Cocktail Bun

Thank you for supporting this little family bakery and for allowing me to keep doing what I love 🐾💛

🐾 We knead for your little ones, they nap, you enjoy. 🐾

JapaneseSoftBread HongKongStyleBakery PineappleCharSiuBun MochiChickenFlossBun CocktailBun NaturalYeast FamilyBakery SlowFermentedBread 💛🐾

19/06/2026

最近有街坊問我：

「點解你做個麵包要咁認真？🙈」

其實我唔覺得自己辛苦。

我只係希望自己小朋友食既野，我客人既小朋友都食得到😊

例如好多客人都鍾意既 S5 菠蘿叉燒包。

好多人以為叉燒包既重點係個包。

但其實我最花心思既，一直都係個餡。

我用既唔係現成叉燒粒。

而係黑毛豬柳加梅頭肉，

自己修筋、修肥、切絲，

再慢慢醃製同煮。

調味方面亦會用：

🦪 日本牡蠣醬油
🦪 Premium Oyster Sauce
🐟 Premium Fish Sauce
🌿 韓國麻油
🍯 韓國粟米糖漿

一步一步做出我想要既味道。

同樣地，

🍠 麻糬係自己炒
🫘 紅豆係自己煮
🌾 麵團係慢慢發酵

因為我一直相信：

食材可以選擇更好，

工序可以選擇更認真。

所以我希望大家食到既，

唔只係一個麵包。

而係一份真材實料、可以安心同家人分享既食物💛

最近回頭客最多既4款產品：

S2雙重芝士腸仔包
S4 麻糬雞肉鬆包
S5 菠蘿叉燒包
D7 雞尾包
其實真係好感動🥹

多謝大家一直支持 Knead n Nap 呢間小小既家庭麵包店🐾

🐾 We knead for your little ones, they nap, you enjoy 🐾

JapaneseSoftBread HongKongStyleBakery 菠蘿叉燒包 麻糬雞肉鬆包 家庭烘焙 天然酵母 慢發酵麵包 💛🐾

06/06/2026

A customer once asked me:

**“Why is making your bread so much work?” 🙈

Honestly, baking is the easy part — it’s the part I enjoy most 😌

The challenging part is preparing everything.

I’m probably fussier than I should be 🤣

🌭 Sausages from Waitrose
🥛 Milk, 🧈 butter and 🧀 cheese from Costco
🌾 Wessex Mill flour ordered separately
🍫 Valrhona Guanaja chocolate
🫘 Japanese red beans cooked from scratch
🍡Mochi hand-cooked for the texture I want

Even my Hoshino natural yeast takes around 30 hours to prepare before the dough-making process begins.

From starter to oven, a batch of bread can take days.

Sometimes people only see a loaf of bread.

But I see:

🌾 Flour
🧈 Butter
🥛 Milk
🍫 Chocolate
🫘 Red Beans
🍡Mochi

…and a whole lot of time.

But it’s always worth it when I hear:

💛 “My child loves it.”
💛 “The whole family finished it.”
💛 “When is your next bake day?”

That’s why every loaf I make is more than just bread.

It’s something I hope families can enjoy together 😌🐾

🐾 We knead for your little ones, they nap, you enjoy. 🐾

06/06/2026

有客人同我講：

「你做個麵包點解咁辛苦🙈」

老實講，
焗麵包其實一啲都唔辛苦，我仲好享受😌

真正想死既，
反而係準備材料🤣

我成日笑自己又麻煩又要求高。

🌭 香腸要去 Waitrose

🥛 牛奶、🧈 牛油、🧀 芝士，
仲有黑毛豬柳同梅頭肉，
要去 Costco 買。

🥥 黃糖、椰絲呢類材料，
又要去 Sainsbury’s。

🌾 Artisan Strong White Bread Flour 同
🍫 Valrhona Guanaja 70% 朱古力，
仲要另外訂貨兼搬上樓🙄

做叉燒之前，

黑毛豬柳切絲仲算簡單，

但梅頭肉我一定會逐塊修筋、修肥。

每次單係切肉，
已經差唔多兩個鐘，
仲未計之後慢慢煮兩個鐘😆

🍡麻糬我一直堅持用手炒。

因為我覺得微波爐做出嚟既口感唔係我想要既，
蒸既又唔夠香。

仲要趁熱不停拉入空氣，
我諗我就快練成鐵沙掌🤭

🫘 日本現成紅豆餡太甜，

所以我寧願買日本紅豆返嚟自己煮。

至少無咁甜，
亦食得到真正既紅豆粒😌

就連大家覺得最簡單既菠蘿皮，

其實都要十幾樣材料先做得到。

有時大家見到既，
只係一個麵包。

但我見到既係：

🌾 麵粉
🧈 牛油
🥛 牛奶
🍫 朱古力
🫘 紅豆
🍡麻糬

同埋好多好多時間😆

日本星野酵母起種約30小時，

甜種再約12小時，

主麵團發酵約7至12小時，

做型後再等約5小時先可以入爐。

所以由起種到出爐，

一個麵包其實已經係幾日既事情🐾

不過我一直覺得值得。

因為每次收到大家話：

💛「小朋友好鍾意食」
💛「屋企人一陣就食晒」
💛「今個星期幾時開團呀？」

其實就已經好開心。

所以我一直都希望，

送到大家手上既，

唔只係一個麵包。

而係一份可以安心同家人分享既食物😌🐾

🐾 We knead for your little ones, they nap, you enjoy 🐾

02/06/2026

02/06/2026

Mochi Chicken Floss Bun

Ingredients (allergens in bold):
Wheat Flour (Gluten), Butter (Milk), Milk, Milk Powder (Milk), Eggs,
Sugar, Honey, Water, Salt,
Hoshino Natural Yeast (Wheat), Fresh Yeast,
Glutinous Rice Flour, Avocado Oil,
Chicken Floss (Soy, Wheat, Sesame),
Seaweed

02/06/2026

Cheese Sausage Bun

Ingredients (allergens in bold):
Wheat Flour (Gluten), Butter (Milk), Milk, Milk Powder (Milk), Eggs,
Sugar, Honey, Water, Salt,
Hoshino Natural Yeast (Wheat), Fresh Yeast,
Mozzarella Cheese (Milk),
Sausage (Mustard)