European style baked bread Bakeahouse opens in Wan Chai
Hong Kong’s much-loved Bakehouse by Grégoire Michaud opens its second outlet in Hong Kong, in the form of a takeaway bakery counter located in Soho, Central this early November.
Its flagship store in Wan Chai draws long queues and a cult following for its handcrafted artisanal breads and pastries since it opened in 2018.
“It has been a real joy to see Hong Kong’s growing appreciation for artisanal bread. Especially in the last few months with the pandemic, bread has become an enduring symbol of comfort and sustenance,” says founder Michaud.
From its signature sourdough bread—crafted over 36 hours through a long, slow fermentation process; viennoiseries such as pain au chocolat and croissants; to its signature sourdough tarts and other pastries—all made using time-honoured traditions and methods. A selection of made-to-order items will also be exclusively offered at Bakehouse Soho.
A veteran pastry chef and master baker, Bakehouse founder Grégoire Michaud has over 30 years of experience under his belt, eight of which was spent as the Executive Pastry Chef at Four Seasons Hong Kong. Known to use ingredients of only the highest quality, Michaud has worked with organic flour from the Girardeau Family’s Suire Mill in Boussay, France; Pepe Saya small-batch creamery butter from Caringbah, Australia; and Guérande sea salt, among other artisanal ingredients, since Bakehouse’s conception.
Bakehouse Soho will operate slightly longer hours than its Wan Chai location, from 7 a.m. to 7 p.m., embedding itself into the live-work-play lifestyle of the neighbourhood’s residents.
Bakehouse Soho is located at G/F 5 Staunton Street, Central, with hours open from 7 a.m. to 7 p.m. daily.
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