Every bakery in Hong Kong sells egg tarts. Most of them are fine. Bakehouse is the one that made people queue around the block for a pastry that costs HK$14. We have been eating our way through every Bakehouse branch since the Wan Chai original opened in 2018, and the sourdough egg tart is still the best thing we have found in a Hong Kong bakery case. For a luxury dining experience in Causeway Bay, see our guide to the Tiffany Blue Box Café.
The Story Behind Bakehouse
Bakehouse is the creation of Gregoire Michaud, a Swiss chef who started baking at 15 and trained in some of Europe’s best hotel kitchens before landing in Hong Kong. He launched a wholesale bakery in 2013, supplying handcrafted sourdough and pastries to restaurants and hotels across the city. Five years later, he opened his first retail shop on a quiet street in Wan Chai, and it took off immediately.
The concept is simple: an artisanal neighbourhood bakery inspired by the kind you find in small European towns. Everything is made from scratch using long fermentation sourdough techniques. There are no shortcuts, no premixes, and no frozen dough. The difference shows up in the texture and flavour of every item in the case.
What started as a single Wan Chai shopfront has grown into a chain with branches across Hong Kong Island, Kowloon, the New Territories, and even The Peak. Despite the expansion, the quality has stayed consistent, which is rare for any bakery growing this fast.
What to Order
The sourdough egg tart (HK$14) is the item that built the reputation, and it deserves every bit of the hype. The shell is made from laminated sourdough rather than the shortcrust or puff pastry used in traditional Hong Kong egg tarts. The result is a flaky, buttery crust with a slight tang from the fermentation, filled with a silky custard that wobbles when you pick it up. It is best eaten warm, straight from the display. If you are buying to take away, reheat in an oven at 200 degrees for three to five minutes. Do not microwave it.
The almond croissant is the second most popular item and for good reason. It is dense with almond cream, topped with sliced almonds and a dusting of icing sugar, with a shatteringly crisp exterior. The plain croissant is equally good if you prefer something less sweet, with visible layers and a deep golden colour that comes from proper butter and long proofing.
The strawberry danish is a seasonal favourite that appears regularly. Fresh strawberries sit on a bed of pastry cream inside a sourdough danish shell. The raspberry tart is another standout, with a buttery tart shell, smooth pastry cream, and fresh raspberries arranged on top.
For something savoury, the croque monsieur and the sausage roll are both excellent. The croque uses thick-cut sourdough bread, bechamel, and gruyere, grilled until the cheese bubbles and browns. The sausage roll has a proper pork filling wrapped in flaky pastry.
Beyond the bakery counter, the Wan Chai flagship and Sha Tin branches offer full dine-in menus. The brunch menu includes French toast made with Bakehouse sourdough, steak sandwiches, eggs Benedict on house-baked English muffins, and smoked salmon croissant plates. A dinner menu launched in late 2025 with set menus starting at HK$680 for two.
Every Bakehouse Location in Hong Kong
Bakehouse now has eight branches across Hong Kong, each with a slightly different character. Here is the full list as of 2026.
The Wan Chai flagship at G/F, 14 Tai Wong Street East is the original and still the best branch for the full experience. It is a bakery and restaurant with sit-down seating for brunch and dinner. Open Monday to Thursday 8am to 9pm, Friday to Sunday and public holidays 8am to 9:30pm. MTR Wan Chai Station, Exit A3, about a five-minute walk.
The SoHo branch at G/F, 5 Staunton Street, Central is takeaway only. The queue is shorter here because foot traffic on Staunton Street is lighter than the main shopping districts. A good branch to pair with a walk through the Mid-Levels escalator area. Open daily 8am to 9pm. MTR Central Station, Exit C, about a ten-minute walk uphill.
The Causeway Bay branch at 16 Kai Chiu Road is takeaway only, a small corner shop right outside MTR Causeway Bay Station Exit F1. The most photogenic location with a compact storefront. Open daily 8am to 9pm.
The Tsim Sha Tsui branch at G/F, 44 Hankow Road is the queue king. Peak wait times can hit 30 minutes during lunch. The trick is to arrive before 10am or after 3pm when the crowd thins out. Takeaway only. Open daily 8am to 9pm. MTR TST Station, Exit E, two-minute walk.
The Stanley branch at 116 Stanley Main Street is takeaway only with shorter hours: daily 8am to 6pm. A quieter option if you are visiting Stanley Market on a weekend.
The Tung Chung branch at Shop G19, Citygate Outlets, 20 Tat Tung Road is convenient for airport travellers. Takeaway only, open daily 8am to 9pm. MTR Tung Chung Station, connected to Citygate.
The Peak branch at G08, The Peak Tower, 128 Peak Road is a bakery and cafe with dine-in seating and an outdoor terrace with views over the city. It carries exclusive items including a char siu croissant and a spicy scallion danish. Open Monday to Friday 9am to 9pm, weekends and public holidays 8am to 9pm.
The Sha Tin branch at New Town Plaza Phase 1, 18-19 Sha Tin Centre Street, 2/F unit 247, has a full restaurant with dine-in seating. You can order the smoked salmon Benedict croissant and other plated dishes here. Open daily 8am to 9pm. MTR Sha Tin Station, connected to the mall.
Tips for Beating the Queue
The number one mistake visitors make is showing up at lunchtime. The queues between 12pm and 2pm are brutal at every branch. Arrive when the doors open at 8am or go in the mid-afternoon after 3pm. The egg tarts come out of the oven in batches throughout the day, so you are not sacrificing freshness by going later.
If your only goal is to buy egg tarts and pastries to take away, the Central branch on Staunton Street has the shortest wait. If you want to sit down and eat, the Wan Chai flagship or Sha Tin branch are your only options.
Egg tarts keep for one day at room temperature, up to three days refrigerated. Always reheat in a conventional oven or toaster oven, never the microwave, which turns the sourdough shell soggy. A few minutes at 200 degrees brings back the flaky crunch.
For more Hong Kong food recommendations, check our best dim sum for beginners guide or browse our full list of fun things to do in Hong Kong.
Quick Info
| Name | Bakehouse by Gregoire Michaud |
| Signature Item | Sourdough Egg Tart (HK$14) |
| Branches | Wan Chai, SoHo, Causeway Bay, TST, Stanley, Tung Chung, The Peak, Sha Tin |
| Hours | Most branches 8:00am to 9:00pm daily (varies by location) |
| Dine-In | Wan Chai (brunch and dinner), The Peak (cafe), Sha Tin (restaurant) |
| Payment | Cash, Octopus, Credit Cards, Apple Pay |
| Website | bakehouse.hk |
| @bakehousehk |
