Bakehouse

The sourdough egg tart, first

The Sourdough Egg Tart is the order this bakery is read by: a croissant-style sourdough crust holding a creamy custard, less sweet than the classic Cantonese version and closer in spirit to a pastel de nata, but with a chewy, flaky structure that only comes from naturally leavened dough. It is the clearest expression of what Grégoire Michaud, the Swiss baker who founded Bakehouse, has been doing since he began supplying city kitchens in 2013 and opened the first Wan Chai storefront five years later. The bakery was ranked 48th on Opinionated About Dining's 2025 Casual in Asia list.

Bread, lamination and the rest of the case

Behind the tart sits a European artisan bakery: naturally leavened sourdough loaves, croissants, danishes, scones, cookies and sausage rolls, built on French flour from the Suire mill and high-fat butter. Michaud came to it from a pastry career that included the executive pastry chef post at Four Seasons Hong Kong and a 2013 Tatler award as best pastry chef for Hong Kong and Macau. The Cinnamon Pecan Roll shows the richer viennoiserie side, flaky rather than doughy. Others worth knowing: the Apple Crumble Danish, with tart apple, custard and a thicker crust; the Vanilla Custard Doughnut; the Beef Rendang Pie, Indonesian-spiced brisket in buttery layers; the Onion Cheese Scone; the Matcha Cream Bun with azuki; and the Apple Pie Cookie. The display shifts through the day, from loaves and morning pastries toward danishes, scones, tarts and pies.

Which branch, and what to eat there

Formats differ across the group. Wan Chai is the original and the fullest sit-down expression, pairing the bakery counter with plates: scrambled eggs on baguette with spicy ketchup, a breakfast sandwich of bacon or sausage with egg and cheddar, and lunch sets of soup, salad and sandwich. Later branches in Soho, Tsim Sha Tsui, Stanley, Causeway Bay, Tung Chung, Sha Tin and The Peak are mostly takeaway counters, where the queue moves through warm tarts, bread and pastry and the staff keep the bagging brisk. Sha Tin runs a second restaurant format with a longer savoury list, including a Crispy Chicken Sandwich, the Bakehouse Cubano on focaccia, and a Wagyu Cottage Pie made with slow-cooked Australian wagyu cheek, roast potatoes and grilled broccolini. Take the tart wherever you are; take the cottage pie only where they cook.