“Sourdough & Sunshine: Artisanal Moments at Bakehouse”

#hkwatersports Bakehouse Hong Kong is a beloved artisan bakery chain founded by Swiss pastry chef Grégoire Michaud—formerly Executive Pastry Chef at the Four Seasons Hong Kong—who launched the brand in 2013 and opened the first bakery in Wan Chai in 2018 . Since then, it has expanded to several key locations: Soho (takeaway), Causeway Bay, Tsim Sha Tsui, Stanley, Tung Chung, and most recently, Sha Tin as a restaurant-style venue . Bakehouse has garnered a cult following thanks to its meticulous craftsmanship, European-style charm, and high-quality ingredients like organic French flour, grass-fed New Zealand butter, and Guérande sea salt . What Makes Bakehouse Special? Iconic Sourdough Egg Tarts: Its signature sourdough croissant–style crust egg tart has become legendary in Hong Kong. The flaky, buttery pastry shell filled with silky custard is a must-try . Many visitors report the smell of fresh tarts drawing them in—even when it means queuing . One Redditor exclaimed they were “a bomb … even better than Macau’s!” . Artisanal Bread & Viennoiseries: Whether it’s their 48-hour fermented sourdough loaves, pain au chocolat, croissants, or danishes, each is crafted with precision and baked fresh daily . Welcoming Atmosphere & Community: Inspired by neighborhood European bakeries, Bakehouse emphasizes warmth, community, and a personal touch in every store . Strategic Growth: Despite challenging retail conditions, Bakehouse continues to expand across Hong Kong, including into the New Territories, reaching new neighborhoods like Tung Chung and Sha Tin . Nestled in vibrant neighborhoods across Hong Kong, Bakehouse is an artisanal bakery born from the vision of Swiss pastry chef Grégoire Michaud, who brought his elite Four Seasons pedigree to begin a dining revolution in 2018. Today, his bakeries—from cozy café dining in Wan Chai to chic takeaway counters in Soho, Causeway Bay, Tsim Sha Tsui, Stanley, and beyond—are pilgrimage sites for lovers of great bread and sweets. Their legendary sourdough egg tart is an unforgettable treat: a croissant-like, multilayered shell that shatters into buttery flakes, cradling velvety egg custard that melts in your mouth. It’s an irresistible ritual, with devotees saying it outweighs even Macau’s famed tarts. Alongside, Bakehouse crafts refined sourdough loaves, airy croissants, Apple crumble danishes, and savory tarts—each baked fresh from morning’s first light using only premium ingredients like French flour and New Zealand butter. Every outlet radiates friendly charm, inspired by European neighborhood bakeries and underpinned by a love of community. As Bakehouse continues its thoughtful expansion—now reaching into the New Territories—it brings artisanal delight to every corner of the city, one masterful bake at a time.