The new Bakehouse bakery is started by French bakery veterans, with locations in a high Hong Kong hotel and with Pierre Hermé. It delivers fresh French traditional goods with a twist on its pastries and bread to correlate with the Hong Kong taste palette. Michaud has been baking for over 25 years, with experience as an executive pastry chef and as a wholesale bakery owner. Bakehouse offers baked goods that range from baguettes, seeded sourdough bread, brioche, cruffins, pain de campagne, fruit and cheese danishes, and matcha cream Hokkaido milk buns.
Additionally, there are also selections of soups, salads, and sandwiches as well. At the counter, there are artisanal selections including Andy Tsang's Monde Chocolates and Urban Coffee Roasters. Michaud has resided in Hong Kong for 18 years and learned the cater his baking expertise to correlate to the Hong Kong taste palette. A technique that Michaud has tweaked to suit the local taste is to bake bread for a lower amount of time as soft bread is more preferable in Hong Kong, whilst thick hard bread is preferable in France.