Bakehouse by Grégoire Michaud

Founded in 2013 by celebrated Chef Grégoire Michaud, Bakehouse began as a humble wholesale bakery specialising in handcrafted sourdough and fine pastries. It quickly earned the trust of Michelin-starred restaurants, luxury hotels, and prestigious airlines, redefining Hong Kong’s bakery scene. In 2018, Chef Michaud brought artisanal bread closer to the community by opening the first Bakehouse in Wanchai. Today, with seven locations and a thriving wholesale presence, Bakehouse has set the standard for European-style baked goods in Hong Kong. Using time-honored techniques and the finest ingredients—such as premium flour from France’s traditional Suire Mill—Bakehouse proudly creates naturally leavened sourdough breads, pastries, and of course, our signature egg tarts. Every item is handmade daily by a passionate team of bakers and pastry chefs, united under Chef Michaud’s vision to elevate the city’s appreciation for artisanal baking and bring joy to each neighbourhood, one loaf at a time.