Bakehouse
Sourdough Egg Tart
Apple Pie Cookie
Irish Coffee Mont Blanc
Salted Caramel Gingerbread Donut
Should one ever wonder what happens when a classically trained Swiss Baker settles down in Hong Kong the ideal outcome is that of Grégoire Michaud whose blue bags hang as proudly from the arms of tourists as those from Chanel or Hermes.
Trained in the Michelin starred kitchens of five-star hotels, his Sourdough operation turned Brick & Mortar in Wan Chai mid-2018, Michaud’s rise to fame can largely be attributable to rethinking the Macau-style Egg Tart with laminated Sourdough and an intensely eggy-center that is just barely set when warm.
Known for lengthy queues and copious selfies at the threshold, Christmas Day additionally found the team hawking Seasonal specials including soft Apple Pie Cookies, a punchy Irish Coffee Mont Blanc and sticky-sweet Salted Caramel Gingerbread Donuts best enjoyed while seated lest one fancy wearing it.
www.bakehouse.hk