La Dolce Vita: This summer, the Italian Riviera comes to Hong Kong’s Stanley seaside with the arrival of Pane e Latte, a panetteria and gelateria bursting with scrumptious artisanal bakes and indulgent goodies. With a name that literally translates to bread and milk in English, Pane e Latte evokes the romance of the Italian seaside with its pastel, candy-striped decor and serves up an all-day menu starting from breakfast and wrapping up with aperitivo. The newest addition to Pirata Group’s extensive F&B portfolio, the restaurant opened its doors for soft opening on July 12th, and will unveil the gelateria at a later date this August.
Look & Feel: Inspired by the effortless elegance of the Amalfi coast, Pane e Latte is dressed in soft pastel hues accented with marble counters and candy-striped textiles. Domed striped awnings and beach parasols evoke the feeling of a beach holiday, while Italian terracotta tiled floors, antique furnishings and eclectic collections of old family photos and art add a touch of warm coziness. The unhurried, hypnotic sway of fans hanging from the rattan-clad ceiling further adds to the easygoing vacation ambiance. Head downstairs to the “panetteria theatre”, where a massive clear glass window showcases the chefs at work crafting fresh batches of artisanal breads. A gelato bar flanks the other half of the downstairs space, offering traditional Italian flavours alongside soft-serves and a bevy of tempting toppings. The downstairs ceiling is painted with a lofty mural of blue skies with white clouds, because it’s always clear skies when one can enjoy an abundance of good food.
On The Menu: Judging by the menu, there’s no danger of anyone going hungry at Pane e Latte. The all-day menu features artisanal breads, pastries, cakes, pizza al taglio, focaccia sandwiches, as well as salads, steak and eggs and an irresistibly indulgent croissant sandwich stuffed with velvety truffled scrambled eggs. Nine different types of Italian flours are used to create the most authentic flavours. A highlight is the bomboloni, an Italian doughnut filled with crema pasticcera, with our favourites being the the hazelnut gianduja and salted caramel flavours. The specialty croissant bomboloni, a marriage between buttery layers of laminated dough and pillowy soft orange blossom cream, is an exclusive Pane e Latte creation. Other highlights include the signature crispy brioche, focaccia Pugliese, double mascarpone cheesecake, and of course the soon-to-open gelato experience with whimsical toppings like cotton candy and chocolate shards.
Jeng: The relaxing Italian seaside ambiance and the delectable treats make Pane e Latte the new darling of Stanley.
Not So Jeng: Unless you live nearby, it’s a bit far to indulge here on a regular basis. Also, this will likely be the most popular spot over the weekend, so expect long queues.
Meet the Chef: With almost two decades of experience in the world of patisserie, Chef Stephane Vieux began his career in the esteemed kitchen of Restaurant Guy Savoy before moving to Pierre Hermé Paris, where he was commissioned to open new stores under the brand in Tokyo. After more than a decade in Tokyo, he relocated to the Maldives with Cheval Blanc before making the move to Hong Kong with Pirata Group. The chef takes no shortcuts and uses all raw ingredients to craft his creations from scratch.
Great For: A perfect spot to indulge at any time of the day. Great for breakfast to apertivo, and also a place to visit for tasty takeaways.