Grégoire Michaud

Founder

Bakehouse

Born and raised in Verbier, Switzerland, veteran pastry chef and master baker Grégoire Michaud cut his culinary teeth with an apprenticeship at a local bakery at the age of 15. Today, he helms an expanding enterprise feeding Asia’s love affair with artisanal breads. After concluding an eight-year tenure as the Executive Pastry Chef at The Four Seasons Hong Kong, Michaud decided to scale up his expertise in artisan production by opening Bread Elements in 2013, a centralised bakery providing sourdough breads and pastries to some of Hong Kong’s finest kitchens. 

With artisanal breads growing in popularity, he opened Bakehouse by Gregoire Michaud in Wanchai in 2018. A vibrant gathering space that champions craftsmanship and quality, the beloved neighbourhood bakery is credited for nurturing the city’s appreciation of artisanal baked goods and sourdough loaves. Following the success of its first location, Bakehouse opened its second location in Soho, Central in 2020, its third location in Tsim Sha Tsui in 2021, and its fourth and fifth location in Stanley and Causeway Bay in 2022. 

Having been in Hong Kong for over 20 years, Michaud has forged a deep connection with the city’s community and culture. In addition to speaking Cantonese, Michaud generously shares recipes and expertise, often acting as a mentor to young local bakers and pastry chefs.