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The Best Of Hong Kong
Lifestyle News
By Yannie Chan | November 11th, 2020

Bakehouse by Grégoire Michaud has opened its second outlet in Soho, Central! Beloved for its signature sourdough bakes, Bakehouse’s Wan Chai store draws long queues most of the time. Unlike the Wan Chai store, the new Central location will be takeaway only with no sit-down dining area, but will operate longer hours from 7am to 7pm.

There is a lot to look forward to on top of crowd favorites such as sourdough croissants and egg tarts — you will find many new bakes on the counters at the new Soho shop! Here are some of the most exciting new items on the menu at Bakehouse Soho.

Matcha Cream Doughnut

Bakehouse’s fluffy brioche doughtnuts now come in this new matcha cream flavor! Filled with rich and silky-smooth Kyoto matcha cream, this sweet treat is the perfect balance of sweetness and pleasant bitter undertones.

 

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Tomato Herb Foccacia

We love the olive-oil heavy Italian bread for its lighter, brighter flavors and soft, chewy texture. Bakehouse’s version uses extra virgin olive oil, confit garlic, slow-roasted tomato and fresh herbs. The result is delightfully flavorful and refreshing. Another variation available is the potato garlic focaccia.

 

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Tropezienne

A classic sweet treat originating from the South of France, Bakehouse’s brand new Tropezienne consists of an olive oil brioche bun filled with luscious Tahitian vanilla cream in the middle. It’s a simple yet satisfying dessert.

 

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Tomato Mozzarella Pesto Sandwich

A Bakehouse Soho exclusive, the sandwich is created specifically for the lunch crowds. The gourmet sandwich is made with focaccia bread slathered with homemade pesto, topped with tomato slices, mozzarella cheese, fresh herbs and greens.

Hidden item: Beef Brisket Sandwich with Beef Broth

You can’t find this sandwich on the counter, but if you ask for it, the staff will put this together for you. Inspired by Gregoire’s love for beef brisket noodles, the special sandwich is made with a lot of love. The beef brisket is first salt-cured for five days, then braised in a beef bone broth. The tender beef is sandwiched between focaccia with Dijon mustard and gherkins, and served with beef bone broth on the side!

 

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Bakehouse Soho, daily from 7am to 7pm
5 Staunton Street, Central