Quarantine life and social distancing has given rise to the art of home-baked bread, but for those of us unwilling to nurture a temperamental sourdough starter, wait hours for dough to proof, or simply don’t have the luxury of an oven can always rely on the experts for a decent loaf.
In Hong Kong, we’re fortunate to see more exceptional Western-style bakeries opening over the last five years, joining the throng of beloved local Chinese-style bakeries that churn out favourites such as egg tarts, pineapple buns and sausage rolls (stay tuned for our picks of the finest in this category!). Below are the places we’ll turn to for a proper sourdough loaf, crisp croissant or indulgent tart any day of the week.
Gregoire Michaud’s Wan Chai bakery has a fiercely loyal following, with many fans (including ourselves) following the chef’s journey since his early days as the Four Seasons Hong Kong’s pastry chef. At Bakehouse, the range of baked goods runs the gamut from signature items such as the airy croissants and sourdough egg tarts to underrated gems such as the black fig and walnut rye sourdough and milk tea brioche buns. You can also dine in, and enjoy the breads directly with dishes such as shakshuka or as a beef shortrib sandwich.
Bakehouse,14 Tai Wong Street East, Wan Chai, Hong Kong