Raised in Switzerland and trained in the art of baking from the age of 15, Michaud has worked in the kitchens of some of the world’s most celebrated hotels and restaurants. Having lived in Hong Kong for over 20 years, Michaud’s connection to the city inspired him to open Bakehouse in his favourite neighbourhood, Wanchai, in 2018.
Come break bread with us!
Inspired by artisanal neighbourhood shops in Europe, Bakehouse is built on our passion for craftsmanship and a sense of community.
Our bakers and chefs balance tradition and a contemporary approach using only quality ingredients: 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.
Serving fresh sourdough, fine pastries and friendly smiles, we’re here to brighten up every part of your day.