**Hong Kong Baking Light｜Bakehouse French soul meets Hong Kong style feelings. Must try "molten caramel egg tart"**

It is a must-have in Hong Kong. Whether you are a foreign tourist or a Hongkonger, you must buy it and eat it Walking into the streets of Hong Kong, you can always smell a mixture of butter and sweetness of flour at the corner - this magic that makes people stop most likely comes from **Bakehouse**, which has become popular all over the city in recent years. This bakery, founded by French baking genius ** Gregory Mathieu **, not only allows Hong Kongers to queue for half an hour just for a box of egg tarts, but also attracted the New York Times to praise it as "a new landmark in Hong Kong's baking industry". How does this small shop redefine the taste of "Made in Hong Kong" with its French soul and Hong Kong-style heart? --- ### **Hong Kong Love Letters from French Chefs** The owner, Gregory, has a good background. He has worked in Michelin-starred kitchens such as **Maison Kayser** in Paris and **Hakkasan** in London, but in 2018 he chose to open his first Bakehouse in Hong Kong. “I want to prove that top-notch baking is not only available in high-end hotels, but also world-class around the corner,” Gregory said in an interview. This French uncle also incorporates Hong Kong feelings into his products: replacing European cream with local fresh milk, selecting Yuen Long Farm eggs, and even improving Hong Kong-style pineapple buns into "sour caramel pineapple buns". --- ### **Town shop three things to conquer the taste buds** 1️⃣ **Melted Caramel Egg Tart** ($12/pc) A masterpiece that subverts the traditional Portuguese tart! Using French mille-feuille pastry technology, 144 layers of crispy crust are wrapped in slow-baked caramelized egg batter, with a lava-like mottled burnt black texture on the surface. The secret lies in precisely controlling the oven temperature at 218°C and sprinkling coarse sugar 30 seconds before baking to create a crispy shell. 2️⃣ **Sour Seed Croissant** ($28/pc) Made with 72-hour naturally fermented sourdough dough, the outer shell is crisp and hard like glass sugar flakes, but the inside is honeycomb-like moist pores. Gregory also created a unique “Hong Kong Limited Edition”, injecting homemade ginger custard at the center of the custard, giving the French classic an oriental soul. 3️⃣ **Black Beer Barley Bread** ($58/piece) In collaboration with a local craft brewery, Hong Kong-brewed Shitao dark beer is kneaded into German bare wheat, and the finished product has a deep flavor of coffee and chocolate. Even Cai Lan calls it "the red wine of the bakery". --- ### **Neighborhood Price Star Craftsmanship** The rarest thing about Bakehouse is that it civilianizes fine dining-grade technology. The signature sourdough bread, for example, uses the same Lupine variety as the famous Paris store **Du Pain et des Idées** and is sold at an affordable price of $38 per day. The store also offers a “sunset offer” where all breads are half price after 7pm, in line with Gregory’s philosophy of “good bread should not be wasted”. --- ### **Hong Kong Baking New Force** From its first Wanchai store in 2019, Bakehouse has now expanded to six branches including Central and Tsim Sha Tsui, attracting buyers from Singapore and Tokyo to negotiate overseas branches. Gregory insists: "All products must be made in Hong Kong's central kitchen. This is a commitment to 'Made in Hong Kong'. **📍Store Exploration Guide** - Tsim Sha Tsui Store: 44 Hankow Road (Exit D2, Tsim Sha Tsui Station) - Best time: No queues before 8am on weekdays - Must-buy combo: 4 pieces of egg tart + 1 sourdough baguette (under $100) Next time you pass by the Tiffany Blue sign, you might as well buy an egg tart to taste - this crispy bite is the inclusive soul of Hong Kong's food.