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🍞 歡迎來到 Knead N Nap —— 慢工出真麵包 💤

我們只用天然好材料：
• 🌾 Wessex Mill 無漂白麵粉
• 🧈 Issigny 法國 AOC 牛油
• 🦠 星野天然酵母（發酵 24+ 小時）
• 🥛 Graham’s 全脂牛奶
• 🥛 Kefir yogurt

🚫 不含防腐劑、改良劑或速發酵母
每一個麵包，都是慢慢揉、靜靜等，讓你吃得安心，味道也更有溫度 💛

Knead N Nap 是為重視食物品質的你而做 ✨
揉一揉、睡一覺，才是好麵包的節奏 😌🥐

今次講下我用嘅星野酵母，同星野甜種 🍞🤎星野酵母係來自日本嘅麵包酵母種。我會先將佢培養成生種，再加入麵粉、牛奶、蜂蜜同煉奶，製成甜種。等甜種發酵好，先加入主麵團，繼續製作麵包。所以，由準備麵種到焗好一個包，中間真係有好多等待 🤭自己做、自己...
19/10/2026

今次講下我用嘅星野酵母，同星野甜種 🍞🤎

星野酵母係來自日本嘅麵包酵母種。我會先將佢培養成生種，再加入麵粉、牛奶、蜂蜜同煉奶，製成甜種。等甜種發酵好，先加入主麵團，繼續製作麵包。

所以，由準備麵種到焗好一個包，中間真係有好多等待 🤭

自己做、自己食過比較，我最鍾意星野甜種帶出嚟嘅香氣，仲有柔軟濕潤、咬開一絲絲嘅口感。呢個就係我一直願意花時間做佢嘅原因 🤎

鍾意呢種口感嘅朋友，可以加入星期四團，留意開團消息呀 😊

🍞 星期四｜星野甜種麵包
https://chat.whatsapp.com/EYbw3kvmpK07LHKnwGFg5j?mode=gi_t

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A little introduction to Hoshino starter and my sweet pre-ferment 🍞🤎

Hoshino is a Japanese bread starter. I first activate it, then use it to prepare a sweet pre-ferment with flour, milk, honey and condensed milk. Once that has fermented, it goes into the main dough.

There’s quite a bit of waiting before a bun finally comes out of the oven 🤭

From my own baking and tasting comparisons, I particularly love the aroma and soft, moist crumb that gently pulls into strands. That’s why I keep making time for it 🤎

If that sounds like your kind of bread, join our Thursday WhatsApp group for updates 😊

🍞 Thursday｜Hoshino sweet pre-ferment buns
https://chat.whatsapp.com/EYbw3kvmpK07LHKnwGFg5j?mode=gi_t

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

今日呢個雞尾包，個屁股真係有啲似雞尾喎 🤭🐓不過，原來「雞尾包」個名另有故事！相傳以前麵包師傅為咗唔浪費，將賣剩嘅麵包搓碎，加糖製成餡料，再包入新麵團。混合材料嘅做法，好似調配雞尾酒咁，所以就叫「雞尾包」😊而我做嘅雞尾包，包住椰香餡，每次都...
17/10/2026

今日呢個雞尾包，個屁股真係有啲似雞尾喎 🤭🐓

不過，原來「雞尾包」個名另有故事！

相傳以前麵包師傅為咗唔浪費，將賣剩嘅麵包搓碎，加糖製成餡料，再包入新麵團。混合材料嘅做法，好似調配雞尾酒咁，所以就叫「雞尾包」😊

而我做嘅雞尾包，包住椰香餡，每次都會加入椰奶，配上柔軟嘅包身，就係熟悉又滿足嘅港式滋味 🤎

你哋鍾意由包頭食起，定係一啖咬落最多餡嗰度？😋

想睇開團消息，可以加入 WhatsApp 群組，兩個都入亦得㗎 😊

🍞 星期四日式面團：
https://chat.whatsapp.com/EYbw3kvmpK07LHKnwGFg5j?mode=gi_t

🍞 星期日港式面團：
https://chat.whatsapp.com/JoEi52Alwp8IST3l7Xmlee?mode=gi_t

—

This cocktail bun really does look like it has a little chicken tail 🤭🐓

But its name has another story!

One popular account says bakers used to turn unsold bread into a sweet filling to avoid waste. Mixing ingredients together was likened to making a cocktail — hence the name “cocktail bun” 😊

My version has a coconut filling made with coconut milk, wrapped in soft bread — a comforting taste of Hong Kong 🤎

Do you start at the end, or bite straight into the part with the most filling? 😋

Join our Thursday or Sunday WhatsApp groups for updates — you’re welcome to join both! 😊 Links above 👆🏻

#雞尾包

菠蘿包夾返一厚片牛油，就係我鍾意嘅菠蘿油啦 🤭🧈一啖咬落去，菠蘿皮嘅甜香、麵包嘅鬆軟，加埋牛油嘅鹹香……熟悉嘅港式滋味 🤎你哋食菠蘿包，會唔會都想夾返片牛油？😋—A thick slice of butter tucked into a p...
15/10/2026

菠蘿包夾返一厚片牛油，就係我鍾意嘅菠蘿油啦 🤭🧈

一啖咬落去，菠蘿皮嘅甜香、麵包嘅鬆軟，加埋牛油嘅鹹香……熟悉嘅港式滋味 🤎

你哋食菠蘿包，會唔會都想夾返片牛油？😋

—

A thick slice of butter tucked into a pineapple bun — that’s bolo yau 🤭🧈

A sweet crust, soft bread and a little salty richness from the butter… a familiar taste of Hong Kong 🤎

Do you like your pineapple bun with butter too? 😋

#菠蘿油 #菠蘿包 Sutton

準備畀大家多一個選擇 🍞🤎Half Term 後，我會用日本北海道乾酵母製作波蘭牛奶種，用喺星期日團嘅麵包。波蘭種會提前發酵，再加入主麵團製作麵包。之前自己做、自己食過比較，口感較接近大家熟悉嘅港式麵包 😊想試下嘅朋友，可以先加入星期日 W...
13/10/2026

準備畀大家多一個選擇 🍞🤎

Half Term 後，我會用日本北海道乾酵母製作波蘭牛奶種，用喺星期日團嘅麵包。

波蘭種會提前發酵，再加入主麵團製作麵包。之前自己做、自己食過比較，口感較接近大家熟悉嘅港式麵包 😊

想試下嘅朋友，可以先加入星期日 WhatsApp 群組，開團時我會通知大家呀 👇🏻
https://chat.whatsapp.com/JoEi52Alwp8IST3l7Xmlee?mode=gi_t

—

A little more choice for our Sunday bread group 🍞🤎

After half term, I’ll be using Japanese Hokkaido dry yeast to make a milk poolish for our Sunday buns.

A poolish is a pre-ferment prepared before mixing the main dough. From my own baking and tasting comparisons, these buns have a texture closer to the familiar Hong Kong bakery style 😊

Join our Sunday WhatsApp group for updates 👇🏻
https://chat.whatsapp.com/JoEi52Alwp8IST3l7Xmlee?mode=gi_t

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

今日嘅免費試食活動圓滿結束啦 🍞🤎多謝街坊特登過嚟，支持我嘅小店！希望你哋鍾意今日呢一點小滋味 😊如果食完有咩意見，或者想搵我，都歡迎 WhatsApp 或短訊畀我呀：📱 07586878487如果下次再有試食活動，我會喺 IG 通知大家...
11/10/2026

今日嘅免費試食活動圓滿結束啦 🍞🤎
多謝街坊特登過嚟，支持我嘅小店！希望你哋鍾意今日呢一點小滋味 😊

如果食完有咩意見，或者想搵我，都歡迎 WhatsApp 或短訊畀我呀：
📱 07586878487

如果下次再有試食活動，我會喺 IG 通知大家，記得留意呀！下次見 👋🏻🐾

—

Today’s free tasting event has wrapped up! 🍞🤎
Thank you to everyone who came along to support my small business. I hope you enjoyed your little taste 😊

If you have any feedback or would like to get in touch, feel free to WhatsApp or text me:
📱 07586878487

If there’s another tasting event, I’ll announce it on Instagram . Keep an eye out — see you next time! 👋🏻🐾

麵包準備好晒啦，今日同街坊見面 🍞🤎一個個包好，帶住一點小滋味，希望你鍾意這份暖意 😊📅 今日 10月11日（星期日）🕧 12:30–1:30 PM📍 Sutton Sainsbury’s 地下自動扶手電梯旁免費試食，每人一個，數量有限，派...
11/10/2026

麵包準備好晒啦，今日同街坊見面 🍞🤎

一個個包好，帶住一點小滋味，希望你鍾意這份暖意 😊

📅 今日 10月11日（星期日）
🕧 12:30–1:30 PM
📍 Sutton Sainsbury’s 地下自動扶手電梯旁

免費試食，每人一個，數量有限，派完就冇啦～
唔使落單，亦唔使買嘢，Follow 我哋 IG 就得 🤎

可以叫埋親戚朋友、隔籬鄰舍一齊嚟，試下我整嘅港式麵包，多多支持小店呀！今日見 👋🏻🐾

—

The buns are packed and ready to meet our neighbours today! 🍞🤎

A little taste for you — I hope it brings you a little warmth 😊

📅 Today, Sunday 11 October
🕧 12:30–1:30 PM
📍 Beside the escalator on the ground floor of Sutton Sainsbury’s

One complimentary bun per person, while stocks last. No order or purchase needed — just follow on Instagram 🤎

Bring your family, friends and neighbours along to try my Hong Kong-style buns. Thank you for supporting my small business. See you today! 👋🏻🐾

星期日免費試食，準備整 40個麵包畀大家呀 🍞🤎🍍 C1 菠蘿包：14個🧀 S2 雙重芝士腸仔包：13個🥥 D7 雞尾包：13個📅 10月11日（星期日）🕧 12:30–1:30 PM📍 Sutton Sainsbury’s 地下自動扶手電...
09/10/2026

星期日免費試食，準備整 40個麵包畀大家呀 🍞🤎

🍍 C1 菠蘿包：14個
🧀 S2 雙重芝士腸仔包：13個
🥥 D7 雞尾包：13個

📅 10月11日（星期日）
🕧 12:30–1:30 PM
📍 Sutton Sainsbury’s 地下自動扶手電梯旁

邀請親戚朋友、隔籬鄰舍一齊嚟，同埋「多多支持小店呀 🤎」

每人1個，免費試食，唔使落單、唔使買嘢 😊
只需要 Follow 我哋 IG ，揀款啱自己口味嘅試下就得啦～

數量有限，派完即止。星期日見呀 💛🐾

星期日麵包團 cut 單啦 🍞🤎多謝大家支持，星期日見呀 😊做埋今團就休息一段時間，下一團星期日係 11月8日，到時再整麵包畀大家食呀 🙇🏻‍♀️🐾
09/10/2026

星期日麵包團 cut 單啦 🍞🤎
多謝大家支持，星期日見呀 😊

做埋今團就休息一段時間，下一團星期日係 11月8日，到時再整麵包畀大家食呀 🙇🏻‍♀️🐾

黑色係舊拍檔，紫色係新助手 💜🖤日日幫我印麵包嘅食物標籤，舊拍檔真係辛苦晒喇🤣而家換部新嘅接力，繼續一張一張印、一個一個貼 🍞整包、包裝、貼標籤……每個步驟都係我親手做㗎 🤎The black one is my old helper, a...
08/10/2026

黑色係舊拍檔，紫色係新助手 💜🖤

日日幫我印麵包嘅食物標籤，舊拍檔真係辛苦晒喇🤣
而家換部新嘅接力，繼續一張一張印、一個一個貼 🍞

整包、包裝、貼標籤……每個步驟都係我親手做㗎 🤎

The black one is my old helper, and the purple one is the new recruit 💜🖤

My old label printer has worked hard printing food labels for your buns 🤣
Now it’s time for the new one to take over—one label and one bun at a time 🍞

Baking, packing and labelling… all done by me, with care 🤎

06/10/2026

今日睇到「貓的堅持」呢條片，好有共鳴 🤎

由新竹去到台北，「貓的堅持」信義店已經喺 9月26日正式開幕啦 😊

睇住佢哋講揀食材、做食物嘅心思，覺得同我做麵包嘅理念好接近。

片中一句「吃到食物，而不是食品」，我特別有感覺。

由揀麵粉、牛奶、牛油，到養麵種、等發酵，我都想保留食材本身嘅香氣，做好每個麵包嘅口感。

同一款包，換個麵種，香氣同軟熟程度已經唔同。所以我會自己做、自己食，再慢慢調整，亦會問客人食完覺得點 😊

見到有人同樣認真揀食材、花心思做好食物，會覺得好親切。

喺台北或者準備去台灣嘅朋友，可以去認識下「貓的堅持」🤎
一樣的堅持，一樣認真的一碗麵。

📍 貓的堅持｜信義店
台北市基隆路一段428號

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

Address

Sutton
SM14FX

Telephone

+447586878487

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