Three years since its flourishing establishment in Wan Chai. Bakehouse is blissfully preparing to break bread with its fellow sourdough egg tarts lovers across Victoria Harbour. Tucked in the corner of Hankow Road – Bakehouse TST opposite Kowloon Park and close proximity to iSquare. Master baker Grégoire Michaud is set to open doors for its third outlet in mid-December, just in time for Christmas.
Unlike the previous branches on the island, Bakehouse TST will be a take-away only bakery, deliberately drawing local workers and residents to grab-and-go. The new venue is a one-stop-shop for locally roasted coffee for a swift pre-work refreshment, daily fresh-baked loaves for a fulfilling breakfast, light artisanal pastries for the lunch break, or several sweet tea time bites for an afternoon pick-me-up. Bakehouse TST will be serving a multitude of indulgent treats from 7am early in the morning to 9pm in the evening. Bakehouse’s never-ending queues along the busy streets will be the norm, overflowing with their signature illustrations on the royal blue paper bags.
Trained and taught by experts from the acclaimed Richemont Fachschule in Switzerland. Chef Grégoire has reached the pinnacle of time-honoured techniques and making methods. Following his glorious career as executive pastry chef of Four Season Hong Kong and three-Michelin-starred restaurants, he took in the Hong Kong spirit for the Bakehouse’ trios and plotted his master plan to bring the finest European-style bakes to all communities in Hong Kong.
In his latest venture, not only will he present the prominent cult favourites – the yolky and airy sourdough egg tarts, and quality staples like croissants, pretzels, and danishes. Also, selections of exclusive assortments – exploring more reasons for you to queue for.
Bakehouse T.S.T., 44 Hankow Rd, Tsim Sha Tsui
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