Steaming hot Hong Kong-style bread is among Hongkongers' top choices for breakfast. The buns, priced at just around ten dollars, may not be world-class gourmet items, but the time and effort involved in creating their spongy, delicate texture, rich aroma, and filling content without the use of preservatives are often overlooked. Jerry Man, who started as an apprentice in his teenage years, has accumulated 20 years of experience in the industry. A few years ago, he learned that a bakery in a housing estate was about to close down. Feeling saddened and concerned that Hong Kong-style breads might one day disappear, he made the decision to open a new bakery at the same location, where he could apply his experience and ideas. The ingredients for the bread are simple, but to produce high-quality products, Jerry pays attention to the finest details, such as fermentation, time, texture, and seasonings used in the fillings. He also hires experienced bakers to enhance traditional products, such as the 'dark malt raisin bun without a tray.' His goal is for people to rediscover the value of Hong Kong-style bread through his craftsmanship and creativity.