Bakehouse continues its path towards world domination with the announcement of a fourth branch in sunny Stanley, set to welcome the public this month. Best known for its sourdough egg tarts and the ability to continuously attract long lines to its bakeries months—and even years—after opening, Bakehouse is expected to do much the same at its first Southside location, adding to other branches in Wan Chai, Central, and Tsim Sha Tsui.
With a full range of artisanal breads and pastries baked fresh on-site in typical Bakehouse fashion, fans can expect offerings like the signature sourdough bread, viennoiseries like pain au chocolat and croissants, danishes, doughnuts and more. Common to all the baked goods is the use of organic flour from the Girardeau Family’s Suire Mill in Boussay, France; grass-fed Canary butter from Waikato, New Zealand; and Guérande sea salt.
“Even in the most trying of times, bread brings people together," says founder Grégoire Michaud. "Our new opening represents our ongoing commitment to bringing high-quality baked goods to more neighbourhoods around Hong Kong. We look forward to serving the Stanley community with our handmade artisanal breads very soon.”
Bakehouse is also due to open a fifth location in Causeway Bay's Lee Gardens this summer, in a high traffic corner opposite Hysan Place. Set to feature a three-storey outside mural, the ambitious project will also have other "milestone features", Michaud tells Tatler Dining. Watch this space for more news in the coming weeks.
Bakehouse, G/F, 116 Stanley Market Street, Stanley, Hong Kong
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