A cake shop of baked-to-order nostalgic delights. Whether you are celebrating a birthday, promotion or simply making it through the week, Butter wants to be part of it because life deserves cake. Lots of cake.
Chef Karys Logue 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. Having lived in Hong Kong for over three years, Karys has married the skills from running top-level international bakeries and MICHELIN-starred pastry programmes with a creative finesse. She now oversees the dessert programmes across the portfolio as well as heading up Butter.