Founded by Swiss chef Grégoire Michaud who was previously the Executive Pastry Chef at Four Seasons Hong Kong, Bakehouse is one of the most popular bakeries in Hong Kong and there’s always a long queue for their baked goods, especially their Egg Tarts which are made of a sourdough croissant crust.
Their famous egg tarts sell out very quickly but you can pay for them to place an order first and come back later at the assigned timing to collect them.
We reached the bakery at 10am and the first batch of egg tarts were already gone. We were told that the next batch of egg tarts would be available at 12.30pm. The good news is you can come back anytime (in our case, it was between 12.30pm to 9pm) to collect the egg tarts once you have placed an order.
Made of sourdough crust, the egg tarts come with silky egg filling and they remind us of Portuguese egg tarts. They are not too bad, but to be honest, we don’t get the hype over them.
Bakehouse has lots of beautiful pastries and baked goods which are equally good, but their egg tarts get the most attention on social media. We won’t mind eating it, but we won’t queue up again specially for them.
Bakehouse has five outlets in Hong Kong, but only the original outlet in Wan Chai is a cafe where you can dine in and enjoy their bakes alongside other dishes. The other locations are all grab-and-go bakeries serving their bakes and coffee.
