「CEO 123 Tell Me More 系列」Bakehouse創辦人Grégoire Michaud：香港品牌的崛起之路

Chef Grégoire Michaud, Founder, Bakehouse

Award-winning Swiss pastry chef Grégoire Michaud discovered his passion for baking at age 15 during an apprenticeship in his hometown of Verbier, Switzerland. His illustrious culinary journey has taken him from Switzerland to the U.S., the Maldives, Dublin, and finally to Hong Kong, which he has called home for over two decades.

For 14 years, Michaud was a key figure in Hong Kong's fine-dining scene, including eight years as the Executive Pastry Chef at the prestigious Four Seasons Hotel Hong Kong. During his tenure, he oversaw the pastry programmes for its six restaurants, including the Michelin-starred Caprice (3 stars) and Lung King Heen (3 stars). His excellence was recognised when he was named Best Pastry Chef by Tatler Asia in 2013.

That same year, driven by a vision to democratise artisanal bread, Michaud founded Bakehouse with a simple yet revolutionary idea: that everyone deserves access to quality bread. What began as a single location has flourished into a Hong Kong success story, with beloved stores now spanning across the city. Each location champions Michaud's unwavering commitment to craftsmanship and quality, offering handcrafted sourdough breads and pastries that have become synonymous with artisanal excellence in Hong Kong.

Michaud's influence extends far beyond his bakeries. As a respected voice in the culinary industry, he is frequently called upon to represent Hong Kong's food scene at keynote speeches, industry panels, and international conferences. His expertise and leadership have made him a sought-after speaker on topics ranging from artisanal baking techniques to the evolution of Hong Kong's culinary landscape.  Whether addressing fellow professionals about the future of artisanal baking or sharing insights on Hong Kong's evolving food culture, Michaud has become a respected ambassador for the city's culinary excellence.

Michaud's philosophy is built on two pillars: uncompromising craftsmanship and responsible sourcing. His belief that exceptional bread requires exceptional ingredients has led him to work exclusively with heritage producers like the Suire Mill in Boussay, a fourth-generation operation that stone-grinds Bakehouse's flour using traditional methods. The same exacting standards apply to his team, whom he guides in classical techniques whilst encouraging creative innovation.

Beyond his commercial success, Michaud maintains a quiet dedication to social responsibility. He regularly supports local food security initiatives, provides mentorship to young bakers and champions sustainable practices within the industry. His approach to business reflects a deep understanding that true success encompasses not just profit, but in positive impact on people and place.

A respected author, Michaud has also penned five books on the art of pastry and bread, cementing his role as both practitioner and teacher in the world of artisanal baking.