'Tis the Season with Finessence

Celebrate with an indulgent holiday season with Chef Mandy's Bûche Châtaigne - Speculoos Log Cake and a flavor-packed Stollen made by our dear friend, the talented Master Baker Alan Or.

Available for pickup and delivery from Dec 9.
(More details below)

For bulk orders, reach us by WhatsAppIG DM, or email

Stollen with a fusion

To give the traditional German stollen an Asian twist, we added high-quality Japanese "Umehara" candied yuzu & orange peel to give a balance of sour and sweet, with a slight bitterness.

Les Châtaignes

Sweet chestnut season runs from October and it reminds us of the festive season. We use highly-prized Châtaigne d'Ardèche AOP from France which are hand picked and hand sorted.

Delivery & Pick Up

Last Order Date: 22 Dec
Christmas items are available from 9 Dec 2022
Delivery time: 14:00 to 17:00
Self pick up at TM Workshop: 13:00 to 17:00
*Dec 25 Delivery Only

Flash Pick Up
Dec 16 (Fri) @ CWB 18:00-18:30

HK Side Pick Up (Dec 22-25):
Sai Ying Pun 15:00-18:00
"Mangia" @ 71 Third St

For more info, please WhatsAppIG DM, or email



最後訂購日期: 12月22日
送貨服務時間: 14:00 至 17:00
工作室自取時間: 13:00 至 17:00
*12月25日 只限送貨

12月16日(五) 銅鑼灣 18:00-18:3

港島取貨點 (12月22-25日):
“Mangia“餐廳 15:00-18:00

查詢 WhatsApp, IG DM 或 email

Tasting Tips

Bûche Châtaigne - Speculoos
Store in fridge, back to room temperature for 15 minutes before tasting
To be consumed in 2 days

Store in a dry cool corner in room temperature and consume within 7 days

No artificial colouring and preservatives.
Contain: gluten, egg, dairy products, nuts, possible traces of soy, peanuts, sesame

Pick up at Restaurant "Mangia!"
Between Third and Center Street
71 Third St, Sai Ying Pun