Pastry Chef Gregoire Michaud Launches Bakehouse
Update (January 5, 2018): Bakehouse is now officially open, after a brief delay. The attractive, split storey space on Tai Wong Street East is serving breakfast and lunch. The below text is from our exclusive story in October 2017.
Gregoire Michaud is no stranger to baking. With 25 years of experience, including an eight-year stint as the executive pastry chef of Four Seasons Hong Kong, Michaud has also written five cookbooks and won our Best Pastry Chef award in 2013. That same year, he set up Bread Elements, a wholesale bakery business that now supplies the majority of Hong Kong’s best restaurants. After years of preparation, Michaud will finally be taking the next step to open what his fans have all been waiting for: his first bakery café, set to debut in Wan Chai.
Born and raised in the Valais region, south of Switzerland, Michaud’s passion for baking has taken him on an extensive journey through the United States, Ireland and The Maldives. His tenure at the Four Seasons Hong Kong expanded his experience into the development and production of bread and pastries on a larger scale.
The new bakery café concept is a highly personal project for Michaud, who travelled extensively through Europe in search of the best raw materials for his baked creations, including organic flour from Suire Mill in Loire-Atlantique in France.
He tells us that the café will serve baked goods, from his famed croissants to artisanal sourdough loaves, as well as sandwiches and drinks. Guests can also opt for dine-in options in the sit-down area where a selection of breakfast, lunch and tea-time treats will be served. The establishment will also be home to collaborations with local artisans such as Monde Chocolate, a local bean-to-bar chocolate brand, as well as Urban Coffee Roasters, a local coffee roaster supplying a selection of coffees and beverages.
Bakehouse, 14 Tai Wong Street East, Wan Chai, Hong Kong