Our Story

Founded in 2013 by Grégoire Michaud, Bakehouse started with a wholesale bakery specialised in supplying handcrafted sourdough and a selection of house specials to the finest kitchens in town. This humble wholesale bakery has quickly shaken up the industry and received overwhelming support from esteemed players. We’re now proudly baking for many clients, including Michelin-starred restaurants, luxury 5-star hotels and airways. 

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Quality and Service

We are committed to offering quality products and impeccable service to our clients. With a dedicated Quality Assurance team and a trusted logistics partner, we deliver consistently-made artisan baked goods across Hong Kong and Macau.

In addition to our responsive Customer Service team, our own ordering platform allows clients to place and modify orders, and see their historical orders at any given time, making business planning and auditing as efficient as possible.

sourdough and tradition

Part of our vision is to pass the traditional art of natural sourdough baking to our team, building a resilient and productive community around us. We thrive on doing our part and delivering better bread for all.

Our breads are freshly made daily in Hong Kong. We proof our breads on linen and in wooden bannetons for 18 hours; we bake our breads in stone-deck ovens to ensure the best quality and incomparable taste profiles.

The result? Breads of character with balanced acidity and bold flavors, thanks to our 18-year-old sourdough culture Roger, and premium ingredients sourced from around the globe.



Made with milk of grass-fed cows grazed on the lush pastures of Belgium.


Our flours are milled by the Girardeau Family’s Suire Mill in Boussay, France. From organic stone-milled flours to the exacting Label Rouge standards, we simply use better flour.


Well known for its culinary virtues, our sea salt comes from the marshes of French Atlantic Coast, where nature’s salt has been harvested using the same traditional techniques since the ninth century.