Englishman, Andrew Stow opened Lord Stow’s Bakery on Coloane Island, Macau on 15th September 1989. It was a modest affair, in a small village shop, in ... More
Englishman, Andrew Stow opened Lord Stow’s Bakery on Coloane Island, Macau on 15th September 1989. It was a modest affair, in a small village shop, in an area he loved. Local people quickly took to his European produce – a phenomenon in an area with no strong tradition of bread eating.
During a trip to Portugal in the late-80s, Andrew had become familiar with their popular Pasteis de Nata – a kind of egg tart, which had its origins in Belem, Lisbon in 1837. Andrew wanted to produce Pasteis de Nata for his customers, but had no recipe. His Pharmaceutical background made him no stranger to experimentation and Andrew set forth, experimenting with his own version. He dispensed with some conventional methods & ingredients, and introduced an English touch. By doing so, Andrew created his own specialty and introduced the “Portuguese” Egg Tart to Asia in the form they are now recognized and known.
Lord Stow’s Bakery suddenly became famous for one item – Andrew’s Egg Tart. Journalists started writing about Andrew and his little bakery found itself on Macau’s list of tourist attractions. Andrew’s original recipe Egg Tarts became well known beyond their territorial confines, attracting a faithful following and becoming a visible export, almost a trademark of Macau.
Demand for Andrew’s creation spread and Lord Stow’s first franchise outlet opened its doors in Hong Kong in 1997. It was the first specialist Egg Tart shop in Asia, generating snake-like queues of people eager to sample this “little piece of heaven”.
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