“May I have a Black Forest Danish!” – that is what’s most often heard at Bakehouse lately!
With Christmas approaching, Bakehouse has launched a series of special Christmas desserts created by Swiss owner Gregoire Michaud (Greg) to blend a taste of European Christmas into the community. The Black Forest Danish is exclusive at the Causeway Bay shop. As a testament to Greg’s community roots, Bakehouse always offers a special baked item for each shop.
“As each shop is unique, I want to offer something different to customers in each area.” After 23 years in Hong Kong, from hotel chef to bakery supplier to popular bakery owner, Greg has never stopped researching new recipes to bring the best breads and desserts to the community and customers. “I don’t like gimmicks or tricks. I just want to make good bread so that our customers will remember our brand especially in a competitive environment like Hong Kong.”
“Our sourdough bread is a perfect example. It only has four ingredients – flour, water, salt, and sourdough. However, there are many things that go into making a great sourdough. There’s a lot of science involved, and I’m still learning and experimenting.” Apart from making good bread, Greg’s business model is also ‘local’, with ingredients sourced in Hong Kong added to new recipes. For example, the Golden Dirty Coffee in Causeway Bay uses local turmeric powder to offer a connection and collective memory to customers.
Having worked in Hong Kong for many years, Greg was able to fulfil his childhood dream of setting up his own bakery brand and shop. Of course, while things may seem to be going well, there are in fact a lot to overcome such as the tight supply of ingredients and rising transportation costs. Facing these challenges, Greg has still managed to keep his head above water. “The food industry is dealing with tremendous pressure. You need to stay alert and find ways to deal with them or you can easily lose your foothold.” The pursuit of his dream, along with his strong mental qualities and adaptability, has enabled Greg to stand firm when facing adversity and bring Bakehouse to more areas. His greatest hope is to connect with everyone in this community in Causeway Bay. “I’m driven by the fact that I can feel the satisfaction of office people coming in for their morning bread and passers-by coming in for their afternoon tea and desserts. I want Bakehouse to be more than just a bakery here. It’s a place that connects people and brings fond memories.”
In Greg’s view, Causeway Bay is like Tokyo’s Shibuya district which is why he chose to open his shop here. “It’s a vibrant community with lots of high-rises and people coming and going. It’s the perfect place to open a bakery. We want to be a bakery that keeps pace with Hong Kong people and enriches daily lives.”
Bakehouse
Address: 16 Kai Chiu Road, Causeway Bay
