Taking Hong Kong by storm one made-from-scratch treat at a time, the little bake shop that could launches its freshly baked, classic all-American cookies at Pacific Place.
Butter is built on nostalgia, and its ethos is simple: all-American classics, using technical baking principles and executed with a lot of love, and butter, of course. From a baked-to-order online store that started with 10 items; to the brick-and-mortar cake shop on Staunton Street; an extended pop-up in one of Central’s luxury shopping meccas; and most recently, planting the Butter flag across the harbour in Hong Kong’s first culture-meets-retail concept K11 MUSEA, Butter has come further than ever imagined, with an archive of 70-plus creations over the span of three years.
Juggling multiple outlets, overseeing our pastry programme, baking up a constant cycle of new and beloved creations is all in a day’s work for our Pastry Chef Karys Plaxe. The Arizona-native has worked under industry heavyweights like Francisco Miyoga, a mentor and friend who exposed pastry as an art, a science and an aesthetic all rolled into one. Later, while working at New York culinary iconoclast, Daniel Boulud, Karys worked under Noah Carroll, who later became her co-chef at Dominique Ansel Bakery, best known for the invention of the cronut. Karys has married the skills from running top-level international bakeries and MICHELIN-starred pastry programmes with a creative finesse. The queen of Butter and its nostalgic, diner-inspired sweet treats has been at the forefront of Butter’s evolution, leading the charge one made-from-scratch slice at a time.
Butter stems from the memories of childhoods spent sunk comfortably in the booth of neighbourhood diners of retro America, where the waitresses called you darlin’, and the home-made treats were delicious and unfussy. Whether celebrating a birthday, promotion or simply putting a smile on someone’s face, Butter wants to be part of making it that much more special. Having warmed hearts and satisfied sweet tooths all over Hong Kong, Butter launches its next venture and product category of freshly baked cookies, available only at Pacific Place, along with an exciting pop-up at luxury boutique hotel The Upper House later this spring.
Butter Cookies Pacific Place is now serving three signature cookie flavours, with the whole range set to arrive at a later date, including Ginger Molasses, Butter’s Classic, M&M, and Chewy Oatmeal Raisin.
Chocolate Chunk
This recipe is inspired by the memories of a young Karys, licking the remains of cookie batter while watching her mother lovingly bake chocolate chip cookies. A classic for a reason, Butter’s Chocolate Chunk Cookie is made with milk and dark chocolate, and a touch of caramel, for golden, chewy and chocolate chunk-filled nostalgic goodness.
Peanut Butter
A chunky and rich melt-in-your-mouth treat, this perfectly salty and sweet cookie is chock full of peanut butter flavour, chopped and roasted hazelnuts, with just a hint of cinnamon for a bit of extra pizzazz.
Lemon Crinkle
Rolled in icing sugar before baking to create the crinkle effect, this soft cookie has a slight crunch on the outside and a super moist inside. Summertime in a bite, its sweet and tart lemony flavour is guaranteed to brighten up anyone’s day.
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Visit Butter’s website here.
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