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This review is for the TST location. Bakehouse is all over the influencer sphere, so we decided to go try it out. My fault for believing the hype because I thought it was incredibly mediocre. The hype is surrounding the egg tart, which wasn't bad by any means, but I think there's similar, if not better ones in the Bay Area. The line was around 40 minutes long on a weekday morning, so not worth the wait at all. We tried the egg tarts, apple pie cookie, and some other pastries. Nothing stood out to me.. surprisingly the apple pie cookie was pretty good, crisp on the outside, chewy on the inside. I'd consider getting it again if there was no line, but there's always a massive line so the point is moot.
"I love, I-I get scared... that is being human, and that's my greatest strength." -- Superman Bakehouse became a top priority when I found out my home base would be Causeway Bay in Hong Kong. If you're a bakery aficionado like me, you should know about the awards and accolades of this Chef Grégoire Michaud bakery. Just two blocks from the mansion I stayed, I ended up visiting three times in a week. On my first visit I headed over knowing Bakehouse was ten minutes from opening and as I arrived I noticed the line already formed. Not bad, as only a handful of bakery fiends were in front of me. It gave me time to decide on Seasonal Kouign-amann, Curry Pot Pie, and of course the Sourdough Crust Egg Tarts. The signature Sourdough Crust Egg Tarts is the star of the show as it is considered by many the best ever! Upon entering, English is spoken freely, employees are bilingual with some even trilingual in languages, so ordering a breeze. I paid via credit card (also accepted Octopus card and Hong Kong currency). My baked goodies packed up safely in box and shopping bag. In the end, I highly recommend Bakehouse as it lived up to its hype and the Sourdough Crust Egg Tarts was definitely one of the best I've ever devoured. Calling something "the best" is subjective, but since I tried many egg tarts from about ten different bakeries across Hong Kong and Macau, hey I know a thing or two about what should be considered the best. And let me end by just saying... Bakehouse Sourdough Crust Egg Tarts in Hong Kong is a must on your bucket list! Pls follow my IG travel adventures: @eric_travel_guru
We went to Bakehouse (Wan Chai) twice. I believe there are 9 or 10 locations and I had mapped out at least two locations near my hotel prior to our trip to Hong Kong. Thanks to social media and reels. These tiny egg tarts were constantly calling my name! We had to wait in line the first visit and it wasn't too bad. Maybe 10 minutes. Not as exaggerated as the video posted on IG. It was definitely worth the wait. We ate the egg tarts in front of the shop while it's still warm. It was incredible! The outer shell was flaky with layers of goodness. The custard is perfectly sweeten with a nice texture. I personally love egg tarts, so this was special and fulfilled my dreams. LOL. I think we also got a fruit tart and a cookie. They were very good too but my heart was with egg tarts. I just can't see anything else when the egg tarts are displayed. Besides the pastries, they also have sandwiches, bread and coffee. Highly recommended.
Believe the hype about the egg tarts!!! As a first-time tourist in Hong Kong, I was told I had to try the city's iconic pastry, and more specifically, that I needed to go to Bakehouse for the egg tarts. I honestly didn't know what to expect because I was thinking, "Egg tart... yuck." But to my surprise, it was so good that I went back multiple times during my trip. The egg tart is lightly sweetened egg custard inside a flaky, buttery crust, served fresh and warm. Simple, but absolutely delicious. I also tried a few other items, including a croissant and the sea salt chocolate chip cookie, and everything was good. If you ever visit Hong Kong, Bakehouse is a must-stop. I just wish they had a location in the States!
I can't find the listing for the Staunton Street location, or any other locations for that matter so this will have to do. We had some time before our flight, and were in the area. Luckily the line wasn't too long. We got some egg tarts, pretzel and some bread since I've been hearing people rave about this place. The egg tarts were good. I thought they pastry was laminated well. The filling was just a tad sweet for me. The pretzel was decent and the baguette was very good. I think if you've never been here before (as a tourist with access to excellent baked goods) you should try it out. In future, would I stand in line for longer than 10-15 minutes? I'm still debating.
Viral video meant I needed to try..delish and worth the small wait. Went on a rainy day so line was minimal. No frills bakery ..walk up only as there is no seating inside. Lovely staff and wonderful choices. Must try the Portuguese sourdough egg tarts. Petite, light and crispy. Salted Bolo was limited edition and worth getting 3! Loved the chicken curry pie: full of huge chicken bites.
Bakehouse is a very viral and well known Portuguese egg tart institution in Hong Kong, with several branches across Kowloon and Hong Kong Island. Given the hype surrounding Bakehouse, I decided to visit the Central location and give it a try. The Bakehouse is very small, with a line that moves quickly. The inside is very clean but the space is quite small. The staff are quick and efficient. I ordered two egg tarts, one for myself and one for my family. I ate one right in front of the store so I could try a fresh egg tart and give an honest opinion. The crust of the egg tart was quite mushy and had no real flakiness or texture to it. The custard itself was fairly standard. For being so hyped I was expecting an amazing egg tart, but to be honest it was fairly mediocre.
Some of the best egg tarts you'll ever eat! We came back to bakehouse multiple times during our trip and even brought some to my aunt who is a Hong Kong local and she was impressed as well. We also stopped by to sit down for brunch one day and try some of their other baked items and their mala chicken and waffles. Luckily we didn't have to wait at all for a table and the food came out pretty quickly. Everything was so delicious, I can't wait to come back to Hong Kong just for their egg tarts!
I recently visited Bakehouse in Hong Kong, and it absolutely lived up to the hype. From the moment I walked in, the space felt lively but welcoming -- the aroma of fresh pastry and butter immediately set the tone for what turned out to be a memorable stop. Egg Tarts: The highlight for me was the egg tart. The crust was beautifully laminated -- flaky, crisp, and shattering with each bite -- while the custard filling was silky, lightly sweet, and deeply eggy without being heavy. It tasted incredibly fresh, with that warm-from-the-oven comfort that makes you slow down and savor every bite. Sausage Roll: The sausage roll was another standout. The pastry was golden and buttery with distinct layers, wrapping a juicy, well-seasoned sausage filling. It struck a great balance between savory richness and lightness, and it didn't feel greasy at all. This is the kind of grab-and-go item that still feels thoughtfully crafted. Apple Strudel: The apple strudel leaned more delicate than overly sweet, which I appreciated. The apples were tender with just enough cinnamon warmth, and the pastry stayed crisp instead of soggy. Each bite had a comforting, homestyle quality but with a polished bakery execution. Service & Atmosphere: Service was friendly, efficient, and patient despite the constant line. The staff moved quickly but still made the experience feel personal, answering questions and keeping things organized. Even during peak hours, everything felt smooth and well-managed. I left impressed by how Bakehouse combines technique, flavor, and consistency. Every pastry tasted intentional and fresh, and the service elevated the visit even further. If you're in Hong Kong and enjoy well-executed pastries, this spot is absolutely worth the wait -- I'd return without hesitation just for another egg tart alone.
Came to Hong Kong for the first time and we heard a lot of hype about Bakehouse so of course we had to try it. We had to make 2 attempts to come to this place because first time we came, they ran out of egg tarts. We did come at night an hour before they closed. I tried their parmesan roll and that was really good! I love the taste of the cheese melted in there and sprinkled on top as well. They also warmed it up for me so that even made it better as well. If you love cheese flavor, highly recommend!! Our second visit we finally got the chance to try their famous sourdough egg tarts. Each bite was delicious and not so sweet that is in a lot of asian desserts. The crust was a little too thick for me. I was expecting the crust to be more flaky and light. I did enjoy it but I have had egg tarts at other places that had lighter crust. I would come back and try them again plus their other pastries. We waited about 15 min in the afternoon to snag their egg tarts. It does smell amazing inside and they do make everything fresh!
Had the sourdough egg tarts from Bakehouse and they are delicious. I was able to get it early in the morning. They are silky with an exterior that's flaky. I don't really get any sourdough taste on it though. I've also tried their lava custard bun and they are so rich and it is so delicious. Service will definitely take its time as there's a long line, but as you get to the front excitement will fill.
If you love egg tarts like I do, you should definitely add this your list of egg tarts to try in HK. They are known for their spin on the egg tart, but they also have other kinds of pastries. There are eight stores across HK. Depending on when you go, there may be a line. Sourdough Egg Tart: This is like the Portuguese variety, with a silky rich custard that is very creamy. The top is caramelized for more flavor. For something really different, the buttery crust is made of sourdough, which provides a super crispy crunch.
19 days ago
Loved the sourdough egg tart & sausage roll! The egg tart filling was super thick and creamy and I did taste sourdough flavor in the crust. The sausage roll meat filling was excellent and would have tasted even better warmed up. The strawberry danish looked beautiful but tasted like a normal strawberry danish. The custard filling was a bit too thick for me but pastry itself was sweet and pretty good, and the strawberries tasted very fresh! read more
If you're looking for delicious egg tarts in Hong Kong, Bakehouse is a must-visit. The egg tarts were fantastic. The pastry was flaky and buttery, while the filling was rich, creamy, and perfectly balanced. It's easy to see why people are willing to wait in line for them. I've only tried the egg tarts, but they were good enough to make me a fan of the entire chain. If you see a Bakehouse nearby, stop in and grab a few. You won't regret it. read more
2 months ago
3 months ago
This review is for the TST location. Bakehouse is all over the influencer sphere, so we decided to go try it out. My fault for believing the hype because I thought it was incredibly mediocre. The hype is surrounding the egg tart, which wasn't bad by any means, but I think there's similar, if not better ones in the Bay Area. The line was around 40 minutes long on a weekday morning, so not worth the wait at all. We tried the egg tarts, apple pie cookie, and some other pastries. Nothing stood out to me.. surprisingly the apple pie cookie was pretty good, crisp on the outside, chewy on the inside. I'd consider getting it again if there was no line, but there's always a massive line so the point is moot. read more
"I love, I-I get scared... that is being human, and that's my greatest strength." -- Superman Bakehouse became a top priority when I found out my home base would be Causeway Bay in Hong Kong. If you're a bakery aficionado like me, you should know about the awards and accolades of this Chef Grégoire Michaud bakery. Just two blocks from the mansion I stayed, I ended up visiting three times in a week. On my first visit I headed over knowing Bakehouse was ten minutes from opening and as I arrived I noticed the line already formed. Not bad, as only a handful of bakery fiends were in front of me. It gave me time to decide on Seasonal Kouign-amann, Curry Pot Pie, and of course the Sourdough Crust Egg Tarts. The signature Sourdough Crust Egg Tarts is the star of the show as it is considered by many the best ever! Upon entering, English is spoken freely, employees are bilingual with some even trilingual in languages, so ordering a breeze. I paid via credit card (also accepted Octopus card and Hong Kong currency). My baked goodies packed up safely in box and shopping bag. In the end, I highly recommend Bakehouse as it lived up to its hype and the Sourdough Crust Egg Tarts was definitely one of the best I've ever devoured. Calling something "the best" is subjective, but since I tried many egg tarts from about ten different bakeries across Hong Kong and Macau, hey I know a thing or two about what should be considered the best. And let me end by just saying... Bakehouse Sourdough Crust Egg Tarts in Hong Kong is a must on your bucket list! Pls follow my IG travel adventures: @eric_travel_guru read more
We went to Bakehouse (Wan Chai) twice. I believe there are 9 or 10 locations and I had mapped out at least two locations near my hotel prior to our trip to Hong Kong. Thanks to social media and reels. These tiny egg tarts were constantly calling my name! We had to wait in line the first visit and it wasn't too bad. Maybe 10 minutes. Not as exaggerated as the video posted on IG. It was definitely worth the wait. We ate the egg tarts in front of the shop while it's still warm. It was incredible! The outer shell was flaky with layers of goodness. The custard is perfectly sweeten with a nice texture. I personally love egg tarts, so this was special and fulfilled my dreams. LOL. I think we also got a fruit tart and a cookie. They were very good too but my heart was with egg tarts. I just can't see anything else when the egg tarts are displayed. Besides the pastries, they also have sandwiches, bread and coffee. Highly recommended. read more
Believe the hype about the egg tarts!!! As a first-time tourist in Hong Kong, I was told I had to try the city's iconic pastry, and more specifically, that I needed to go to Bakehouse for the egg tarts. I honestly didn't know what to expect because I was thinking, "Egg tart... yuck." But to my surprise, it was so good that I went back multiple times during my trip. The egg tart is lightly sweetened egg custard inside a flaky, buttery crust, served fresh and warm. Simple, but absolutely delicious. I also tried a few other items, including a croissant and the sea salt chocolate chip cookie, and everything was good. If you ever visit Hong Kong, Bakehouse is a must-stop. I just wish they had a location in the States! read more
I can't find the listing for the Staunton Street location, or any other locations for that matter so this will have to do. We had some time before our flight, and were in the area. Luckily the line wasn't too long. We got some egg tarts, pretzel and some bread since I've been hearing people rave about this place. The egg tarts were good. I thought they pastry was laminated well. The filling was just a tad sweet for me. The pretzel was decent and the baguette was very good. I think if you've never been here before (as a tourist with access to excellent baked goods) you should try it out. In future, would I stand in line for longer than 10-15 minutes? I'm still debating. read more
2 months ago
Viral video meant I needed to try..delish and worth the small wait. Went on a rainy day so line was minimal. No frills bakery ..walk up only as there is no seating inside. Lovely staff and wonderful choices. Must try the Portuguese sourdough egg tarts. Petite, light and crispy. Salted Bolo was limited edition and worth getting 3! Loved the chicken curry pie: full of huge chicken bites. read more
Bakehouse is a very viral and well known Portuguese egg tart institution in Hong Kong, with several branches across Kowloon and Hong Kong Island. Given the hype surrounding Bakehouse, I decided to visit the Central location and give it a try. The Bakehouse is very small, with a line that moves quickly. The inside is very clean but the space is quite small. The staff are quick and efficient. I ordered two egg tarts, one for myself and one for my family. I ate one right in front of the store so I could try a fresh egg tart and give an honest opinion. The crust of the egg tart was quite mushy and had no real flakiness or texture to it. The custard itself was fairly standard. For being so hyped I was expecting an amazing egg tart, but to be honest it was fairly mediocre. read more
Some of the best egg tarts you'll ever eat! We came back to bakehouse multiple times during our trip and even brought some to my aunt who is a Hong Kong local and she was impressed as well. We also stopped by to sit down for brunch one day and try some of their other baked items and their mala chicken and waffles. Luckily we didn't have to wait at all for a table and the food came out pretty quickly. Everything was so delicious, I can't wait to come back to Hong Kong just for their egg tarts! read more
I recently visited Bakehouse in Hong Kong, and it absolutely lived up to the hype. From the moment I walked in, the space felt lively but welcoming -- the aroma of fresh pastry and butter immediately set the tone for what turned out to be a memorable stop. Egg Tarts: The highlight for me was the egg tart. The crust was beautifully laminated -- flaky, crisp, and shattering with each bite -- while the custard filling was silky, lightly sweet, and deeply eggy without being heavy. It tasted incredibly fresh, with that warm-from-the-oven comfort that makes you slow down and savor every bite. Sausage Roll: The sausage roll was another standout. The pastry was golden and buttery with distinct layers, wrapping a juicy, well-seasoned sausage filling. It struck a great balance between savory richness and lightness, and it didn't feel greasy at all. This is the kind of grab-and-go item that still feels thoughtfully crafted. Apple Strudel: The apple strudel leaned more delicate than overly sweet, which I appreciated. The apples were tender with just enough cinnamon warmth, and the pastry stayed crisp instead of soggy. Each bite had a comforting, homestyle quality but with a polished bakery execution. Service & Atmosphere: Service was friendly, efficient, and patient despite the constant line. The staff moved quickly but still made the experience feel personal, answering questions and keeping things organized. Even during peak hours, everything felt smooth and well-managed. I left impressed by how Bakehouse combines technique, flavor, and consistency. Every pastry tasted intentional and fresh, and the service elevated the visit even further. If you're in Hong Kong and enjoy well-executed pastries, this spot is absolutely worth the wait -- I'd return without hesitation just for another egg tart alone. read more
5 months ago
Came to Hong Kong for the first time and we heard a lot of hype about Bakehouse so of course we had to try it. We had to make 2 attempts to come to this place because first time we came, they ran out of egg tarts. We did come at night an hour before they closed. I tried their parmesan roll and that was really good! I love the taste of the cheese melted in there and sprinkled on top as well. They also warmed it up for me so that even made it better as well. If you love cheese flavor, highly recommend!! Our second visit we finally got the chance to try their famous sourdough egg tarts. Each bite was delicious and not so sweet that is in a lot of asian desserts. The crust was a little too thick for me. I was expecting the crust to be more flaky and light. I did enjoy it but I have had egg tarts at other places that had lighter crust. I would come back and try them again plus their other pastries. We waited about 15 min in the afternoon to snag their egg tarts. It does smell amazing inside and they do make everything fresh! read more
7 months ago
Had the sourdough egg tarts from Bakehouse and they are delicious. I was able to get it early in the morning. They are silky with an exterior that's flaky. I don't really get any sourdough taste on it though. I've also tried their lava custard bun and they are so rich and it is so delicious. Service will definitely take its time as there's a long line, but as you get to the front excitement will fill. read more
If you love egg tarts like I do, you should definitely add this your list of egg tarts to try in HK. They are known for their spin on the egg tart, but they also have other kinds of pastries. There are eight stores across HK. Depending on when you go, there may be a line. Sourdough Egg Tart: This is like the Portuguese variety, with a silky rich custard that is very creamy. The top is caramelized for more flavor. For something really different, the buttery crust is made of sourdough, which provides a super crispy crunch. read more
6 months ago
Absolutely delicious. The strawberry cheesecake tart was a highlight. The iced latte was also delicious. Service was rapid - The line was long, but it went quick. Outdoor seating was clean and cute. I would happily come back. read more
8 months ago
Good egg tarts, and probably the most famous across HK. We waited in line for about 20-30 minutes, before we knew that there are MANY bakehouse locations around the city. We got an order egg tarts for us to all try, and they were still slightly warm when we ate them. The crust was flaky while the filling was soft and creamy, though I did think it was a tad too sweet. Across all the egg tarts we tried, these were good but I don't think they were anything too special tbh! read more
Bakehouse is a pretty popular local bakery chain (currently with 8 locations) in Hong Kong, and on our list to try for my cousins and I's "egg tart crawl." Many TikTok/IG influencers hyped up the "sourdough dan tat" (each one costs 14 HKD) from Bakehouse, saying it's one of the best modern takes on egg tart. I've had the sourdough egg tart twice while we were in Hong Kong a few weeks ago, one from Causeway Bay and the second from Tsim Sha Tsui. While it was good and diverged a bit from the Portuguese egg tart with a skin-like layer that folded over crust and the custard. It tasted more like a creme brûlée since it was quite caramelized. The crust was incredibly greasy, and I thought it was too sweet. Unfortunately, my cousins and I didn't really get the hype. Again, it was fine, but nothing to write home about. read more
5 months ago
Honestly I don't understand the hype for Bakehouse. I know there's some controversy regarding a Swiss pastry chef taking traditional Hong Kong egg tarts and changing it up with non traditional edits, but that doesn't matter to me if it's delicious. Culinary arts is all about taking foods to the next level and sometimes that means playing around with traditional recipes, which is okay. However what does matter to me is taste and quality, and I can't say I'd choose these tarts over other mom and pop shops throughout the island or Macau. I'm glad we got to try them, but none of my family were impressed. My husband, kids, and I tried them fresh over at Kowloon Park but we weren't blown away. We brought back another dozen for local relatives, and no one cared for them either. They wound up not even getting finished until days later even though the gathering had 14 guests at the time. read more
The hype surrounding this bakery is valid. They have amazing amazing baked goods and a sit down restaurant from where you can order the baked goods. The wait staff is friendly snd the place is very chill. There wasn't a line when we went. Ok the egg tarts. They are on a different level and are to die for. Very flaky. Hot, custard is perfect. Not too sweet but flavourful. Amazing consistency and texture. Everything else was amazing too. - danishes - apple crumble was great mix of texture and flavour. Almond was good too. - strawberry tartine was amazing. I hadn't had something like that before. - portabello fries are really well done. - focaccia bread is slightly sweet and crispy on outside and very fluffy. Easily one of the best food destinations in this part of HK. read more
There are multiple locations throughout Hong Kong, and we didn't have to wait in line, so try visiting a different location if you don't want to wait in line!! BUT if you don't mind a line, keep in mind that it will be worth it in the end. The egg tarts are worth the hype. Not quite the traditional HK egg tart, but it is really good. Other pastries are delicious as well. Staff sort of rushes you to decide, but that's because there's a long line usually and they're trying to get customers in and out. read more
This is easily one of the best bakeries in Hong Kong - their croissants are insanely flaky and buttery, and those sourdough egg tarts? Absolute game-changers with that croissant-like puff pastry and silky, not-too-sweet filling. It's like a fancy twist on Portuguese egg tarts that just hits different! It's been featured in tons of TV shows and interviews, and now with branches all over HK, it's become a real chain (totally deserved!). Every time I'm in town, I make a beeline for the original Causeway Bay location - gotta get my egg tart and croissant fix. There's usually a long line out the door, but it moves super quick, and the staff are friendly and efficient. Worth every minute! If you're in HK, this is a must-visit - I always come back to the original spot for more. read more
Finally made it to Bakehouse since I got sick last November and boy did the egg tarts live up to the hype! Had a strong feeling I'd love the egg tarts after seeing a college friend go back a few times during her trip last year. We came early on Wednesday and was able to beat the morning rush. There was only 1 patron dining when we arrived but filled up shortly after we ordered bfast. Started off with a flat white which was perfect and the wife enjoyed her matcha latte. The egg tarts were fresh outta the oven and it only took us a bite to realize we would be buying more to take back to the hotel. The tater tots were the first to come out and they were fresh outta the fryer. They were hot and perfectly fried to a light golden brown. The chutney sauce was good but prefer dipping mine into ranch. The wife and I shared both the mushroom tartine and the chili folded eggs. Both were outstanding and we left hella full. Will be back the next time we are back in HK and need to find a way to brings these back home to consume. read more
6 months ago
Bakehouse is highly recommended by my relatives. I also seen a lot of IG reels of their sourdough egg tart which they famous for. I woke up early at 9:00am and decided to walk to the nearest Bakehouse for breakfast. I expected a line but there was a couple of people ahead of me. There's a good variety of pastries and bake goods readily available. Sourdough egg tart: The egg tart was good. The crust was flakey and the custard was soft and creamy. It wasn't too sweet. I don't know the difference between the sourdough crust and the regular crust. Beef rendang pie: I requested for this to be heated up. The beef rendang was dry and flavorless. The pastry was flakey and buttery. I was not a fan of this. Couldn't finish it since the beef filling wasn't good. Also, even after being re-heated, the pie was not at all warm nor hot Quiche lorraine: I also requested this to be heated up. Again, it wasn't warm or hot even after being heated. The quiche included bacon, eggs, and caramelized onions. The flavor was pretty good and savory. Overall, the bakery was alright. They have very good selection of sweet or savory bake goods. They also sell coffee and drinks. The only issue I have was that their pastries were not hot even after being reheated. Even Starbucks heat up their foods at a hot temperature. The location and time I went wasn't too busy. The line did get a little longer after I left. The bakery is very small but organized and clean, I don't believe they have any seatings. I saw people just grab and go like we did. Honestly, yes I think the Bakehouse is overhyped. I recommend to try their egg tart if you want to try it out. There are plenty of other bakeries in HK to try. read more
Came by early morning on a Tuesday and there wasn't a queue. Ordered the chicken curry biscuit (?) and the egg tart- big fan of the curry biscuit and the egg tart was just just alright to me. However, the croissants look absolutely delicious! read more
Came here early morning and there was already a line. This place must be good as there were people with suitcases waiting in line. Fortunately, the line moved quickly and we got to order within 20 minutes. They were famous for their egg tarts, which is what we got. Upon first bite, the crusty was so flaky and and the middle was so creamy. I had to get another. Definitely worth trying when in Hong Kong read more
1 year ago
Too long a wait. After about an hour, they sold out and said we can continue waiting for new batch, but must stay in line to pre order and pay. We continued waiting and finally got our tarts after about another 45 minutes. The famous egg tarts are quite tasty. Apparently this is a Korean bakery but made famous on Instagram and Little Red Book. They claim the crust uses sourdough but I can't truly tell the difference. It is very buttery for sure and the tarts are baked similar to Portuguese style egg tarts. read more
7 months ago
I checked out this famous Portuguese tarts and baguettes bakery yesterday and it sure didn't disappoint. The fluffy little tartlets were heavenly! One of the best I have tasted. It was worth the long wait. The only thing to note is that because of the tight side walk, lots of pedestrians complained about being blocked and were quite rude to the customers in line. Just be cautious about that. read more
1 year ago
Bakehouse definitely lives up to its hype... at least their egg tarts do! Especially fresh out of the oven! Their egg tarts are Portuguese style, with a crispy shell and creamy custardy center. They're a little on the smaller side so you don't feel toooo guilty for eating more than one. I'll admit I had a few in one sitting. This location is busy but not as busy as their TST location. If you want to avoid long lines, I'd recommend their Shatin location. Another option that I fully enjoyed was their oatmeal raisin cookie, even when I had a few days later haha read more
8 months ago
super indulgent, a little soggy (bc we didn't eat them till a few hours later), def worth the hype which SUCKS bc they're always sold out. we literally went around 12pm and the next order we could place was pick up at 4:30pm service was fine! couldnt really see the inside but its small. we just picked up our order from the guy at the door read more
4 months ago
1 year ago
Bakehouse is a highly recommended spot in HK, with locations in many popular districts. They sell a very unique take of the Portuguese-style egg tart, their version made with sourdough and it is therefore puffier, less flaky. Many a tourist will often queue up, with locals usually opting for pickup. We arrived 15 minutes before opening (8am) and waited nearly an hour before making it to the front. We missed the first wave of egg tarts and were given the option to order a box of 6 at 75 HKD (about 10 USD) with pickup for later in the afternoon. The egg tarts were fluffy but lacked crunch and were a bit dry, though the caramelized egg custard filling was delicious. Also ordered was the pineapple bun with caramel filling but this was also a bit dry despite its sweet crust and enjoyable filling. The egg tarts are a safer choice due to their well-developed custard filling which distracts one from the consistently dry sourdough breading. Overall, Bakehouse might be over-hyped, but it's an iconic HK brand. It worked out for us as it was close to our hotel which allowed for the easy pickup later in the afternoon, but your experience may vary. read more
Omg! Best bakery ever!!! Definitely have to try the custard tart sooooooo good! Best I've ever had. I ordered 4 ate all asap. Cookies are really good. I ordered the oatmeal raisin and the apple pie. The apple pie was by far the best. It was chewy and had little apple bites, which was perfect. I also ordered the custard. Donut which was amazing. Also tried the pumpkin pecan tart and that was so delicious. Honestly, I think everything here is good. Staff were super friendly. It's a small shop so I ordered and took it to go. read more
1 year ago
Let me tell you... it took me 4 tries to finally get my hands on Bakehouse's famous sourdough egg tarts -- but it was so worth it. First attempt? Totally my fault. I arrived right at closing time after getting lost. Oops. Second and third attempts? Sold out. Brutal. But on the 4th and 5th visits, I finally cracked the code: go early. Like, opening!time early. I showed up around 9 a.m., and while there was already a line, it moved fast. I waited maybe 10 minutes. And when I finally took that first bite of a warm, flaky, creamy, golden egg tart... pure bliss. The layers, the flavor, the slight tang from the sourdough; it lived up to the hype and more. I loved it so much I came back the very next day for seconds (and grabbed some for my family too!). Staff was kind, the bakery was spotless, and I left feeling like I conquered a delicious little quest. Totally recommend, just don't show up late! read more
The Founder: Gregoire Michaud · Nationality & Training: Gregoire Michaud is a Swiss-trained pastry chef. He moved to Hong Kong in 2002. · Prestigious Background: Before starting Bakehouse, he had a highly respected career as the Executive Pastry Chef for the Four Seasons Hotel Hong Kong for over 15 years. In this role, he was responsible for the pastry and bakery operations for the hotel's entire collection of restaurants, including the three-Michelin-starred Lung King Heen. This gave him an impeccable reputation in the city's culinary scene. The Inception of Bakehouse The idea for Bakehouse was born from a combination of passion, observation, and a specific market gap. 1. Identifying a Gap: During his time at the Four Seasons, Michaud noticed a lack of high-quality, artisanal European-style bakeries in Hong Kong that used genuine, long-fermentation sourdough techniques. There was a demand for authentic, crusty bread and perfectly executed viennoiserie (croissants, danishes, etc.) that wasn't being fully met. 2. A Passion Project: Driven by his love for traditional baking methods, he wanted to create a place that focused on the fundamentals. He started small, almost as a "test kitchen," by supplying his sourdough bread to a few select restaurants from a small, hidden location in Wong Chuk Hang. This initial, wholesale-only operation was the true, humble beginning of the Bakehouse concept. 3. The First Retail Shop: The success and positive feedback from the restaurant industry encouraged him to launch a public-facing bakery. The first official Bakehouse retail store opened in Wan Chai in 2018. read more
9 months ago
Lovely pastry shop with amazing selection of breads.. tried the sourdough egg tart and strawberry Danish - both were delish and tasty.. I have heard that their coffee is amazing too. Next time I shall get that and update this review again! read more
Always a line, even in the rain - definitely do to-go if you're in a hurry or just don't feel like waiting in line. Inside is like modern brick, quite a friendly vibe. Not quite sure what the hype is for the sourdough dan tat, it's good and a slightly different (but not too different) take on the traditional dan tat, with a slightly heavier crust than normal without actually being thicker. Too is just a bit caramelized and the end result is quite tasty, but it's not anything crazy like some of its newer competitors. read more
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More info about Bakehouse
14 Tai Wong Street East
大王東街14號
Hong Kong
Wan Chai, Hong Kong Island
Directions
Visit Website
https://bakehouse.hk
Hours
Indoor Amenities
Outdoor Amenities
