[Sourdough Egg Tart] Bakehouse by Grégoire Michaud

thermostat

[Sourdough Egg Tart] Bakehouse by Grégoire Michaud, mhp1043, Jan 2021

cucumber

人氣長龍餅店 bakehouse, mhp1153, March 2021

thermostat

買了蛋撻（＄12）和朱古力曲奇（＄20），食後才知道為甚麼每日都有人龍。蛋撻的味道跟傳統香港的蛋撻有不同，蛋漿味道都不同，皮有一種特別的燒烤糖味，只嫌蛋撻小了一點，大百份之50便完美，可以賣＄15。

thermostat

bakehouse 03 灣仔五星級糕餅店, mhp1972, Dec 2021 #bakehouse #Grégoire_Michaud #fresh_sourdough #pastries

cheungchunto

甚麼叫做產品質量控制 what is product quality control mhp3309 oct2023
(https://www.youtube.com/watch?v=zJBil9iRYPk&t=4s)

cheungchunto

With an aspiration to redefine and elevate Hong Kong's bakery landscape, Chef Grégoire started a wholesale bakery specialised in supplying handcrafted sourdough and fine pastries in 2013 and, five years down the line, opened his first neighbourhood shop in Wanchai.
懷著重新定義和提升香港烘焙業格局的願望，主廚Grégoire 於2013 年開設了一家批發麵包店，專門供應手工製作的酵母和精美糕點，五年後，他在灣仔開設了第一家鄰裡店。

cucumber

Bakehouse以港為基地 打造亞太「烘焙王國」

原文網址: 香港投資推廣署｜Bakehouse以港為基地 打造亞太「烘焙王國」 | 香港01 https://www.hk01.com/article/106 ... utm_medium=referral