Pâtissier extraordinaire Grégoire Michaud graced Hong Kong with his sublime European bakery, Bakehouse, in 2018, with the first location landing on Tai Wong Street East in Wachai. The bakery has since expanded around town, and there are now a further four branches in Causeway Bay, Soho, Stanley, and Tsim Sha Tsui.
Neighbourhood bakery Bakehouse is beloved by Hong Kongers for Grégoire and team’s handcrafted sourdough loaves, egg tarts made with a sourdough croissant crust, chewy-crispy cookies, pillowy filled doughnuts, and lots more pristine pâtissierie.
This month, in celebration of the opening of the OG location in Wan Chai six years ago, Grégoire has launched a limited-time baked beauty known as the mango brûlée cheesecake danish (HKD88), and just 50 are available from 2pm onwards each day, at a max of two per guest. This cheesy, brûléed, mango-flavoured anniversary pastry is yours for the savouring only until the end of January.
Bakehouse, 14 Tai Wong Street East, Wanchai
