In this episode, Andrew and guest, Gregoire Michaud of beloved Hong Kong bakery, Bakehouse discuss Bakehouse’s beginnings and its rise to become a presence not just in its inaugural Wan Chai outlet, but in Soho, Causeway Bay, TST, Stanley, Tung Chung, Sha Tin and, most recently, the Peak. 

Gregoire talks about how it all started and how his successful business journey continues to evolve, across Hong Kong, buoyed by Hong Kong and Mainland visitors in search of their signature breads and fan favourite egg tarts and Beef Rendang pies. He also talks about their Madeleine lin go, which was artfully created for travellers and is stocked exclusively at Hong Kong International Airport.

Gregoire also shares about his less well-known wholesale business that has long supplied his baking creations to hotels and restaurants across Hong Kong and the charity work he participates in. 

A behind-the-scenes conversation that Bakehouse fans and food related businesses in Hong Kong will want to listen in on.