Hong Kong · Wan Chai, Tai Wong Street
Bakehouse
The egg tart queue
Bakehouse in Wan Chai, opened by a former palace pastry chef, is the bakery Hong Kong queues for at eight in the morning: sourdough egg tarts, cruffins, croissants and breads from a small shop with a bench outside.
Grégoire Michaud, formerly the executive pastry chef of the Four Seasons Hong Kong, opened Bakehouse in 2018 with the idea of a neighbourhood bakery done at palace level: sourdough bread, croissants, cruffins and the sourdough egg tart, a Hong Kong classic with a laminated crust and a barely set custard, which became the city’s best-known pastry. Further shops opened across the city; Wan Chai is the original.
The egg tart is best within the hour; buy two and eat one on the pavement.
The signature
The sourdough egg tart
What to buy
- Two sourdough egg tarts
- A cruffin
- A croissant
- A sourdough loaf
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