Grégoire Michaud

Bakehouse

Chef Grégoire Michaud is the founder of Bakehouse in Hong Kong. The award-winning Swiss pastry chef discovered his passion for baking at 15. He spent eight years as Executive Pastry Chef at Four Seasons Hotel Hong Kong, overseeing programmes for three-Michelin-starred Caprice and Lung King Heen, and was named Best Pastry Chef by Tatler Asia in 2013.

In 2013, he founded Bakehouse to make artisanal bread accessible to everyone — which has since grown into multiple beloved locations across the city. He has also written five books on pastry and bread.

Local talents should be promoted. We've got great craftsmen and artists in Hong Kong delivering world-class products without even realising it. Realising that simplicity is at the centre of mastering a craft is the start of celebrating culture and discipline

Restaurant
Ratings

Dinner Bakery / Сafe Casual Dining Bars

Lai Ching Heen

VEA

Whey

King’s Dynasty

Tate

Amber

LALA

MONO

Sushi Kuu

Bakehouse