Words by Aude Camus
Central’s Tai Kwun has a new reason to steal your sweet-toothed heart, and its name? TOZZO. It’s bold, it’s fun, and oh-so-satisfying, much like its namesake - the Italian maritozzo. Think olive oil-based soft brioche buns overflowing with clouds of whipped cream, with a look so irresistible you’ll want to skip straight to dessert (and I won’t judge you).
The latest creation from pastry mastermind Fabio Bardi - crowned Tatler Dining’s Pastry Chef of the Year 2024 - TOZZO is a playful marriage of Italian classics and Japanese flair. It’s the kind of spot where you plan for a quick coffee but end up lingering over just one more sweet treat. Perched on the 2nd floor of JC Contemporary, it’s also a beautiful excuse to explore Tai Kwun’s cultural charm.
Let Them Eat Maritozzi
Central’s Tai Kwun has a new reason to steal your sweet-toothed heart, and its name? TOZZO. It’s bold, it’s fun, and oh-so-satisfying, much like its namesake - the Italian maritozzo. Think olive oil-based soft brioche buns overflowing with clouds of whipped cream, with a look so irresistible you’ll want to skip straight to dessert (and I won’t judge you).
The latest creation from pastry mastermind Fabio Bardi - crowned Tatler Dining’s Pastry Chef of the Year 2024 - TOZZO is a playful marriage of Italian classics and Japanese flair. It’s the kind of spot where you plan for a quick coffee but end up lingering over just one more sweet treat. Perched on the 2nd floor of JC Contemporary, it’s also a beautiful excuse to explore Tai Kwun’s cultural charm.
Let Them Eat Maritozzi
Let’s talk about these buns. TOZZO’s maritozzi are as indulgent as they sound: light-as-air brioche cradling whipped cream in all its glory, with flavours that strike the perfect balance between classic and creative. The Signature is a must (creamy simplicity at its finest), but there’s other options as well including matcha, chocolate, and seasonal creations … at HK$40 a pop, it’s dangerously easy to justify trying them all.
Sweet, savoury, and everything in between
Sweet, savoury, and everything in between
TOZZO isn’t just about the maritozzi, though they’re reason enough to visit. Fabio has brought gelato into the mix - freshly churned, seasonally inspired, and utterly divine. The Montblanc Chestnut? A dreamy nod to winter. The Black Sesame? Smooth and oh-so-sophisticated. You can take it to go, but I recommend sitting down with an savouring the moment.
Feeling peckish for something savoury? TOZZO’s got you covered. There are maritozzi with scrambled eggs (yes, savoury brioche is a thing now, and it’s glorious) or lobster salad, buttermilk pancakes for those who like to DIY, and playful small plates like Arancini reimagined as Japanese takoyaki.
A vibe to match the treats
Feeling peckish for something savoury? TOZZO’s got you covered. There are maritozzi with scrambled eggs (yes, savoury brioche is a thing now, and it’s glorious) or lobster salad, buttermilk pancakes for those who like to DIY, and playful small plates like Arancini reimagined as Japanese takoyaki.
A vibe to match the treats
With its laid-back, contemporary aesthetic and fun pops of red courtesy of TOZZO’s chubby mascot, the space strikes the perfect note of casual cool. It’s the kind of café where friends catch up over gelato-topped coffees, families bond over brunch, and foodies (like me) hover indecisively at the pastry counter, plotting their next treat.
Come for the maritozzi, stay for the gelato, and leave with a sugar-induced smile that lasts all day. Whether you’re a Tai Kwun regular or just passing through, Fabio Bardi’s little corner of sweetness is a treat you won’t want to miss. Go on, indulge - life’s too short to skip dessert.
Come for the maritozzi, stay for the gelato, and leave with a sugar-induced smile that lasts all day. Whether you’re a Tai Kwun regular or just passing through, Fabio Bardi’s little corner of sweetness is a treat you won’t want to miss. Go on, indulge - life’s too short to skip dessert.
This article is based on a complimentary tasting hosted by TOZZO. No money has been paid to publish this review which is entirely based on the genuine opinion of its author.