A few readers from Hong Kong told me about Bakehouse at Wan Chai, in which its Egg Tarts have been selling like hot cakes.
Born and bred (or should I say, bread?) in Hong Kong, Bakehouse is an artisan bakery & café that creates naturally leavened sourdough bread and Danish pastries.
It is founded by Swiss chef Grégoire Michaud, recognised by Tatler in 2013 as the Best Pastry Chef for Hong Kong and Macau. He was the Executive Pastry Chef from Four Seasons Hong Kong, so quality can be assured.
What’s so special about this Bakehouse Egg Tart (HKD12), is the sourdough croissant crust.
That means the outer layer is made with the same dough as what they use for croissants.
A pop in the mouth would reveal that fragrant, buttery AND flaky shell, with warm, eggy and smooth custard fillings that would just slide down you throat.
This is really good stuff.
Chef Grégoire Michaud’s inspiration plus availability of seasonal ingredients have also created an ever-changing selection of baked products.
Needless to say, buying a loaf of sourdough here is a must.
Bakehouse sources the best ingredients, ie artisanal flour from Suire Mill in France, and doesn’t take shortcuts when making it, using a long and slow fermentation process and a high hydration level.
It takes 48 hours to craft each one of their loaves, baking them in a stone-deck oven to produce that distinct sourdough flavour.
The same kind of devotion is applied to crafting their pastries. Viennoiseries like pain au chocolat and croissants are baked fresh daily, and scoot out of the oven by 8am.
The sweet Danish pastries come out a little later, around 11am. And in the afternoon, the fresh scones and tarts make their entrance to join you during tea time.
Another item I thought worth mentioning was its Matcha Cream Bun (HKD28), with a little surprise coming from the azuki red beans.
In case your taste buds have a penchant for savouries, check out their savoury tarts and pastries available all day long.
Breakfast is available on weekdays (excluding public holidays) from 8am to 11am.
Fuel up with the Big Breakfast (HKD138) which comes with two fried eggs, streaky bacon, Toulouse sausage, Portobello mushroom, tomatoes and toasted sourdough, or make it a Breakfast Sandwich (HKD68), made with streaky bacon or sausage, fried egg, aged Cheddar, house sauce, and a toasted milk bun.
Lunch options include soup, salad, and sandwiches and offered as a la carte or as a set (HKD108, 2 courses; HKD138, 3 courses). Brunch is available on weekends and public holidays (9am-5pm).
This local bakery also serves coffee and cocktails.
There is always a line here, especially if you come during brunch hours of the weekends.
Put this on your list if sour dough breads and croissants are your thing. If you are in a rush and can’t spare time for a meal, at least do a takeaway of the egg tart.
Bakehouse Hong Kong
14 Tai Wong St E, Wan Chai, Hong Kong (Wan Chai MTR Station Exit B2)
Opening Hours: 8am – 5pm (Mon – Fri), 9am – 5pm (Sat, Sun, PH)
Google Maps – Bakehouse Hong Kong
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