[Video/Hi New Horizon]

A Hong Kong-style bakery in Ningbo has become a local favorite, known for its limited opening hours and strictly controlled daily output.

PP+ Corgi Bakery, founded by Hong Kong native Ho Wai Long, only produces around 600 pineapple buns each day. Once they are sold out, the shop closes — no matter the time.

Despite its small 7-square-meter space and unpredictable schedule, the bakery regularly draws long queues whenever it opens. Many customers travel across the city just to get a taste, attracted by what they describe as an authentic Hong Kong-style flavor.

Ho, who comes from a family with a culinary background, grew up inspired by his grandmother's baking. After starting his business in Hangzhou, he later brought the concept to Ningbo, where he says he was drawn to the city's relaxed pace and youthful energy.

To maintain a high quality, the bakery follows a strict production process. The dough is prepared fresh daily and fermented for 18 hours at low temperatures to achieve a soft texture. Traditional lard has been replaced with imported butter to enhance both flavor and quality.

Freshly baked pineapple buns are best enjoyed warm with a slice of cold butter, creating a contrast of textures and temperature. Beyond its signature product, the bakery also offers Hong Kong-style milk tea and a selection of creative baked goods, blending classic flavors with modern variations.