Bakehouse | Gregoire Michaud | Bakery Restaurant | Wan Chai | Hong Kong

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Review
 
Bakehouse HeartHeart
Restaurants and bars
Hong Kong
Open: Tue - Sun, breakfast, lunch and snacks
Price: Moderate

Reviewed By

Sue Dyson and Roger McShane
Address: 14 Tai Wong Street East
Wan Chai
Country: Hong Kong

Bakehouse is the retail outlet for the amazing pastries and breads (naturally leavened, of course) created by Swiss chef Gregoire Michaud (from the town of Valais) who formerly worked at the Four Seasons in Hong Kong and prior to that at a number of 3 star Michelin restaurants in Europe. We visited just a few days after it had opened and had to wait in line for a table - however it was certainly worth it. Great unflustered and incredibly respectful service, very good coffee and excellent pastries (with the croissants being worth a journey) made this one of the best breakfasts we have had in Hong Kong.
Gregoire Michaud is also the author of a number of recipe books including Artisan Bread, Never Skip Dessert and La Boulangerie.
The flour for their breads and pastries is sourced from the famous Minoterie Suire, an organic flour mill in the Loire Valley in France, just south of the city of Nantes.
 
     
 

La Boulangerie by Gregoire Michaud

Never Miss Dessert by Gregoire Michaud

Artisan Bread by Gregoire Michaud

 
     


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