The bakery that makes former governor Chris Patten's favourite egg tarts will close tonight after more than half a century - forced out by soaring rent - but its operators are confident of reopening in a cheaper location. Meanwhile, owners of the Tai Cheong Bakery in Central have vowed they will keep selling their famed tarts and doughnuts throughout the day until the last bag of flour is finished. Owner Au Yeung Tin-yun, whose uncle baked the first tray of pastries at the Lyndhurst Terrace shop in 1954, was sad but looking towards the future. 'I am feeling very sad and I will miss the time here. But there is hope. After we take a break, we will start looking for a new site and hopefully we can reopen soon. 'We hope to reopen in time for Chris Patten to taste our good egg tarts when he returns to Hong Kong in November,' Mr Au Yeung said. Lord Patten, who once said Tai Cheong made 'the best egg tarts in the world', was sad to hear of its closing, and hoped to revisit the bakery when he returns in November to promote his new book. Liberal Party legislators Selina Chow Liang Shuk-yee and Tommy Cheung Yu-yan, who started helping the bakery find a new home after its plight was publicised, had found several potential sites. The bakery is closing rather than pay a rent increase from $38,000 to $80,000 per month. Mr Au Yeung said staff would mark their last day with a marathon baking session, and customers would be limited to half a dozen egg tarts and doughnuts. 'Everything must go. We will keep on selling all day long until we have used up everything,' he said.