Founded in 2013 by Grégoire Michaud, Bakehouse started with a wholesale bakery specialised in supplying handcrafted sourdough and a selection of house specials to the finest kitchens in town. This humble wholesale bakery has quickly shaken up the industry and received overwhelming support from esteemed players. We’re now proudly baking for many clients, including Michelin-starred restaurants, luxury 5-star hotels and airways.
We are committed to offering quality products and impeccable service to our clients. With a dedicated Quality Assurance team and a trusted logistics partner, we deliver consistently-made artisan baked goods across Hong Kong and Macau.
In addition to our responsive Customer Service team, our own ordering platform allows clients to place and modify orders, and see their historical orders at any given time, making business planning and auditing as efficient as possible.
Part of our vision is to pass the traditional art of natural sourdough baking to our team, building a resilient and productive community around us. We thrive on doing our part and delivering better bread for all.
Our breads are freshly made daily in Hong Kong. We proof our breads on linen and in wooden bannetons for 18 hours; we bake our breads in stone-deck ovens to ensure the best quality and incomparable taste profiles.
The result? Breads of character with balanced acidity and bold flavors, thanks to our 18-year-old sourdough culture Roger, and premium ingredients sourced from around the globe.
