Hand-laminated cornetto cross-section showing honeycomb interior

Opening 2026 · Wanchai, Hong Kong

Italianpastry,reimagined.

A boutique Italian-style café from , Tatler Hong Kong's Best Pastry Chef. Maritozzi, cornetti, and gelato — handcrafted daily with clean-label ingredients and a touch of Asian soul.

Explore the menu→Pre-order

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✦Crafted Daily✦Clean-Label Ingredients✦Italian Soul · Hong Kong Heart✦Tatler Best Pastry Chef 2024✦Opening 2026 in Wanchai✦Crafted Daily✦Clean-Label Ingredients✦Italian Soul · Hong Kong Heart✦Tatler Best Pastry Chef 2024✦Opening 2026 in Wanchai

01 — La Pasticceria

Crafted daily.

Every product is shaped, proofed, and finished in-house — no shortcuts, no preservatives. The menu shifts with the seasons and the markets.

Maritozzo alla Panna — Pillowy brioche bun split with whipped Hokkaido cream — our hero, by request of Hong Kong.

Signature

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Pastry

Maritozzo alla Panna

Classic

Pillowy brioche bun split with whipped Hokkaido cream — our hero, by request of Hong Kong.

HK$58

Maritozzo Pistacchio — Brioche, sweet cream, and a generous lid of slivered Bronte pistachios.

Bestseller

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Pastry

Maritozzo Pistacchio

Sicilian

Brioche, sweet cream, and a generous lid of slivered Bronte pistachios.

HK$72

Cornetto al Burro — 72-hour cold-laminated dough, AOP Normandy butter, baked until amber.

Daily Bake

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Viennoiserie

Cornetto al Burro

Butter

72-hour cold-laminated dough, AOP Normandy butter, baked until amber.

HK$42

Cornetto al Cioccolato — Two batons of 70% Valrhona chocolate inside our signature laminated dough.

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Viennoiserie

Cornetto al Cioccolato

Dark Chocolate

Two batons of 70% Valrhona chocolate inside our signature laminated dough.

HK$48

Crostata di Frutta — Pâte sucrée shell, vanilla diplomat cream, cherries and strawberries from the wet market.

Seasonal

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Tart

Crostata di Frutta

Stone-fruit Tart

Pâte sucrée shell, vanilla diplomat cream, cherries and strawberries from the wet market.

HK$88

Mille-Feuille al Pistacchio — Caramelised puff pastry layered with vanilla, pistachio, or strawberry crémeux.

Atelier

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Cake

Mille-Feuille al Pistacchio

Three Ways

Caramelised puff pastry layered with vanilla, pistachio, or strawberry crémeux.

HK$98

Pastel de Nata — Blistered top, set custard, hand-rolled puff. Best eaten warm at the counter.

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Pastry

Pastel de Nata

Lisbon Style

Blistered top, set custard, hand-rolled puff. Best eaten warm at the counter.

HK$32

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Tart

Tartelletta al Cioccolato

Orange & Cocoa

Dark chocolate ganache on a crisp shell, candied Sicilian orange peel.

HK$78

Gelato Artigianale — Eight rotating flavours made fresh each morning. Clean-label, no preservatives.

House

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Gelato

Gelato Artigianale

Daily Selection

Eight rotating flavours made fresh each morning. Clean-label, no preservatives.

from HK$58

02 — La Stagione

Estate
in Hong Kong.

Each season we walk the wet markets at dawn. The fruit decides what we bake. This summer, expect cherries, yuzu, and a little Sicilian pistachio.

01
Crostata di Ciliegie
Cherries from Yamagata, almond cream
02
Maritozzo al Yuzu
Sicilian lemon meets Japanese yuzu curd
03
Gelato al Pistacchio di Bronte
Single-origin Sicilian pistachio

Reserve seasonal box→

Stone fruit tart with cherries and strawberries

Estate

Summer · 2026

03 — L'Atelier

20+

Years in pastry

Tatler

Best Pastry Chef HK

72h

Cold-laminated dough

100%

Made daily, in-house

Fabio Bardi

Founder · Head Pâtissier

We don't just bake.
We design.

Born from twenty years across kitchens in Italy, Hong Kong, and beyond, Sugar Daddy is the second act of a chef who's already built a cult following once.

At Tozzo, Fabio brought maritozzi from niche novelty to daily indulgence — drawing features from Tatler, La Liste, and the local press. Sugar Daddy is the same conviction, distilled.

“Every hydration level, every degree, every gram is curated. We embrace the imperfections of nature and the raw beauty of simple ingredients.”