In 1987, a group of bakery professionals met at the Haking Wong Institute. The purpose has to discuss the development and technical future of professional patisserie and bakery in Hong Kong. It has decided that a formal institution, association be set up and a formal system was organized to elect its first members. From these first members, Mr. Ho King Sheng has elected as its first chairman. Through the dedication of its members, the Hong Kong Bakery and confectionery Association Ltd. was recognized in a short period of time by the industry and society. During the second election, the chairman retired and emigrated to Australia, Sydney. In this place, Mr. Peter Suter was elected as the new chairman. His initiatives brought further recognition to the Hong Kong Bakery Association. One of the major achievements has to transform the Association to a Limited Company. By creating a limited company, the association's reach and reputation extended even forth because its members and volunteers were no longer personally viable. Each year, "Today's Baking" were published irregularly to inform its readers and by 1992, a regular bi-monthly magazine has been launched. Apart from being reached in Hong Kong, the readership includes Chinese mainland, Taiwan and other countries.