Bakehouse by Grégoire Michaud
Gregoire Michaud has a solid work experience in the pastry and baking industry. Gregoire founded Bakehouse by Gregoire Michaud and Bread Elements in 2013, where they served as the founder. Prior to that, they worked at the Four Seasons Hotel as the Executive Pastry Chef from 2005 to 2013. Before that, they held various roles at the Four Seasons Hotels and Resorts, including Assistant F&B Manager in Dublin from 2003 to 2004, Pastry Chef in Maldives from 2001 to 2002, and Pastry Chef at the Regent Hong Kong from 1999 to 2001.
Gregoire Michaud attended the Professional Pastry School of Sion from 1992 to 1995, where they obtained a Technical Matura in Pastry, Bakery, and Confectionary. Gregoire later studied Hotel, Motel, and Restaurant Management at EHL from 2002 to 2003, earning an Associate of Science (A.S.) degree.
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Bakehouse by Grégoire Michaud
Started with an aspiration to redefine and elevate the bakery landscape, Bakehouse by Grégoire Michaud is home to the city’s finest European-style baked goods and sourdough bread, all handmade on-site every day with the finest ingredients. Founded in 2013 by Chef Grégoire Michaud, it started as a wholesale bakery specialised in supplying handcrafted sourdough and fine pastries to kitchens in town. This humble wholesale bakery has quickly shaken up the industry and received overwhelming support from esteemed players, including Michelin-starred restaurants, luxury 5-star hotels and prestigious airlines. The success shed light on Hong Kong’s unfulfilled desire for quality bread. Chef Michaud felt the call to make artisanal bread more accessible to Hongkongers and nurture the city’s appreciation of artisanal baked goods. In 2018, the critically acclaimed neighbourhood bakery Bakehouse opened its door in Wanchai and took the bakery scene by storm in no time. Now with five shops and wholesale available, Bakehouse has set the standard for artisanal bakeries and built a strong community bonded over the finest baked goods. We create naturally leavened sourdough breads, danish and fine pastries using time-honoured artisanal traditions and methods. All our baked goods are handmade every day with fine flour from the traditional Suire Mill in France and the best premium and seasonal ingredients, by a team of passionate and highly skilled bakers and pastry chefs led by Grégoire.