Egg tarts beside the seaside.
Bakehouse is hitting the beach this summer.
The smash hit bakery currently has three outlets on Hong Kong Island and in Tsim Sha Tsui and has now soft-opened in Stanley.
Bakehouse originally launched in Wan Chai in 2018 and its handcrafted artisanal breads immediately caused queues down the street. It has since opened outlets in Central and Tsim Sha Tsui.
The new Bakehouse store will be located on Stanley Market Street and will be serving all of its crowd-pleasing menu favourites, from its signature sourdough egg tarts, to pastries, European-style sourdough bread, and viennoiseries like pains au chocolat and croissants, all freshly baked on-site.
Founder Grégoire Michaud has more than 30 years of experience as a pastry chef and master baker, with eight years under his belt as executive pastry chef at Four Seasons Hotel Hong Kong.
He imports organic flour from France, grass-fed butter from New Zealand and Guérande sea salt from the famed Guérande salt marshes in northern France.
“Our new opening represents our ongoing commitment to bringing high-quality baked goods to more neighbourhoods around Hong Kong,” he said. “We look forward to serving the Stanley community with our handmade artisanal products very soon.”
Bakehouse, 116 Stanley Market Street, Stanley, Hong Kong; soft opening hours 8am to 6pm, Tuesday to Sunday. Closed on Monday.
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