Event 出差

Pass event and activity

搵食啫。可可豆殼與酸刀脆片 / Earn a crust, a bit of grit, with Sourdough Chip & Cacao Husk.

今年丙午赤馬年，火勢極盛。我哋都係呢個城市裡日日跑數搵食，周圍捐窿捐罅, 繼續為咗腸道裡的微生物提供養分。喺呢個無休止嘅輪迴中，偶爾遇到一個同樣固執、拒絕向工業速食妥協的同道中人。喺呢個高度工業化、追求量產嘅朱古力世界，SLOKCHOCOLATE 是一個好有型的異類。100% 香港本土的 Bean-to-Bar 匠人品牌，他們不僅玩到去國際巧克力大獎 (ICA) 嘅金牌，更好似一群味覺的煉金術。佢哋堅持從原豆 (Single Origin) 開始

「可可豆殼 (Cacao Husk)」。呢啲唔係廢料佢哋營養學裏面嘅微觀寶藏——含有高達 50% 以上的膳食纖維與極豐富的抗氧化多酚, 當遇着哨牙刀我哋加入黑麥. 經過漫長的低溫冷藏發酵，讓「哨牙種」在黑暗中緩慢地分解澱粉。出爐後，這顆充滿微酸香氣與土地粗糙感的黑麥酸種麵包，被切成極薄的薄片，低溫烘乾化身為脆口無比的 Sourdough Chips。

這不是速成的零食，100% 香港製造的靈魂搞埋一齊。你食落去嘅係極低的 GI 值與真正的腸道飽足感，而不是血糖暴衝後的疲憊。

在這四天的 PMQ Coffee Agenda 2026，因為雙重發酵與低溫烘乾極度耗時，這款 Cocoa Husk Chocolate Sauce + Sourdough Chips 每日僅能提供非常有限的數量。

今年哨牙刀(長洲) 出爐咗好多麵包，歡迎來 2/F 上嚟搵食。

☕ PMQ Coffee Agenda 2026 ☕

日期：2026.10.16-19
時間：10.16 (3:00pm - 7:00pm) | 10.17 - 10.19 (11:00am - 7:00pm)

• • 地點：PMQ 元創方 2/F (35 Aberdeen Street, Central)

This is the Year of the Fire Horse, and the fire energy is burning intensely. We are all just rushing around every day in this city to hit targets and "earn a crust," squeezing through every crack and crevice, simply continuing to provide nutrients for the microbiome in our guts. In this endless cycle, occasionally we meet a fellow artisan who is equally stubborn and refuses to compromise with industrial fast food.

In this highly industrialised chocolate world that chases mass production, SLOK CHOCOLATE is a very stylish anomaly. A 100% local Hong Kong Bean-to-Bar artisan brand, they haven't just swept Gold medals at the International Chocolate Awards (ICA); they operate like a group of flavor alchemists. They insist on starting strictly from single-origin beans.

"Cacao Husks". These are not waste. In the reality of nutrition, they are microscopic treasure troves—containing over 50% dietary fiber and extremely rich antioxidant polyphenols. When these meet Cheung Chau Sourdough we add Dark Rye into the mix. Through a long, cold retardation, we let our "Sour Tooth" starter slowly break down the starches in the darkness. After baking, this dark rye sourdough loaf—full of mild tartness and the coarse texture of the earth—is sliced ultra-thin and dehydrated at a low temperature to transform into incredibly crunchy Sourdough Chips.

This is no instant snack; it is the collision of 100% Hong Kong-made souls. What you swallow is an extremely low GI value and genuine gut satiety, not the exhaustion that follows a blood sugar spike.

During the four days of PMQ Coffee Agenda 2026, because the dual fermentation and low-temperature dehydration processes are extremely time-consuming, this Cocoa Husk Chocolate Sauce + Sourdough Chips pairing is available in very limited quantities daily.

This year, Cheung Chau Sourdough (WakinBakin) has baked a lot of bread. Welcome to the 2/F to come up and "earn a crust."

☕ PMQ Coffee Agenda 2026 ☕

- Date: 2026.10.16-19

- Time: 10.16 (3:00pm - 7:00pm) | 10.17 - 10.19 (11:00am - 7:00pm)

- Venue: PMQ 2/F (35 Aberdeen Street, Central)

German Business and Career Expo 2026

日期： 2026 年 4 月 22 日 地點： 香港浸會大學 (HKBU) 合作方： 德國駐港總領事館 (German Consulate General Hong Kong) 與 HKBU 聯合主辦

「那天早上，帶了一整車前一晚剛出爐的黑麥酸種，塞滿了 GogoVan。切片、包裝、裝車，動作快到像是在執行某種儀式。除了麵包，我還準備了黑菲爾乳酪醬、橄欖油和脆片，甚至搬來了整罐朋友親手做的德國酸菜和新鮮酵母。現場大家吃得很開心，最後整堆麵包全部清空。看著大家滿足的表情，這比什麼數據回饋都來得真實。」

Recap of the sharing day.

"From the oven to the GogoVan. That morning was a blur of slicing, packing, and prepping—a ritual of preparation. With my rye sourdough, house-made Kefir cream, and a batch of my friend’s sauerkraut, we were ready. Seeing everything get cleared out by the crowd was the ultimate validation. No metrics can match the look of genuine satisfaction on a person’s face."

出差回顧: 大館裡的非常香港：空間是麵團，我們是野生酵母

2024 年 7 月，我暫離長洲的麵粉糊，來到中環大館，參與由「非常香港」（Very Hong Kong）主辦的「將空間變成辦法」亞洲地方營造交流大會（Everything's in PLACE Asia Placemaking Convention）。

這場活動匯聚了一群在城市夾縫中尋找可能性的「空間」。現場除了我們，還有許多各路好手與參展單位，包括我的老朋友, 窗口巷 Window Alley

空間與酸種的玄學：大館石階上的微氣候

一個烤麵包的，為何跑去聽城市空間改造？

因為做酸種麵包（Sourdough）和地方營造（Placemaking）本質上是同一門玄學。沒有酵母的麵團只是死氣沉沉的死麵；沒有人互動的鋼筋水泥，也只不過是巨型墳場。

( IMAGE )

看看大館的洗衣場石階。主辦方沒有砸重金裝潢，僅用回收木箱、坐墊與幾盆植物，就像撒下了一把高活性的酵母，瞬間改變了這冰冷過道的「微氣候」。原本匆忙的香港人竟然願意停下腳步，讓「過道」發酵成了「聚腳點」。

把荒廢角落轉化為社區心臟，就像我們在處理高水合（High Hydration）麵團——你不能硬碰硬，你得順著它的筋性去折疊它、引導它。

結語：長洲島上的野生酵母

大館的實驗讓我反思「長洲哨牙刀」的存在意義。我們賣的從來不只碳水化合物，而是用麵包微酸的香氣，把長洲街坊與島外的靈魂，通通揉進我們這個小空間裡。

我們試圖在香港這塊巨大、有點乾硬的麵團中，注入一點不安分的野生酵母，讓它重新產生呼吸的氣孔。

(下次來長洲，別只拿了麵包就走。留下來坐坐，你可能就是我們下一個空間實驗的關鍵成分。)

SourPost - Very Hong Kong at Tai Kwun: Space is the Dough, We are the Wild Yeast

[Prologue: The Gathering of Space Hackers]

In July 2024, I stepped away from the floury mess in Cheung Chau and headed to Tai Kwun in Central for the "Everything's in PLACE Asia Placemaking Convention" organized by Very Hong Kong.

This event gathered a group of "space hackers" looking for possibilities in the city's crevices. Besides us, there were many other experts and exhibitors, including my old friend Window Alley

The Metaphysics of Space and Sourdough: The Microclimate on Tai Kwun's Steps

Why would a baker attend a convention on urban space transformation?

Because making sourdough and placemaking are essentially the same metaphysics. Dough without yeast is just a lifeless lump; concrete without human interaction is merely a giant graveyard.

Look at the laundry steps at Tai Kwun. The organizers didn't spend a fortune on decoration. Using just recycled wooden crates, cushions, and a few potted plants—like sprinkling highly active yeast—they instantly changed the "microclimate" of this cold corridor. Hurried Hong Kongers were actually willing to stop, allowing the "passageway" to ferment into a "gathering spot."

Transforming an abandoned corner into the heart of a community is like handling high-hydration dough—you can't force it; you have to fold and guide it according to its gluten structure.

Epilogue: The Wild Yeast on Cheung Chau Island

The experiment at Tai Kwun made me reflect on the existence of "Cheung Chau Sourdough" (Wakin Bakin). We never just sell carbohydrates; we use the slightly sour aroma of bread to knead the souls of Cheung Chau neighbors and outsiders into our small space.

We are trying to inject a bit of restless wild yeast into this massive, somewhat dry and hard dough of Hong Kong, allowing it to regenerate breathing pores.

(Next time you visit Cheung Chau, don't just grab your bread and leave. Stay and sit for a while; you might just be the key ingredient in our next spatial experiment.)