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The egg tart here splits the difference between Hong Kong classic and Portuguese pastel de nata, which tells you a lot about how this bakery thinks. Grégoire Michaud spent years running pastry teams at the Four Seasons before going it alone, and Bakehouse has since grown into a small local chain. Croissants, hojicha doughnuts, and location-exclusive items fill the cases, making each outpost worth a separate visit.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Egg tart
“Bakehouse is now a small but mighty local chain, with its own version of the egg tart, which incorporates elements of a Portuguese pastel de nata, as well as items ranging from classic croissants to maple hojicha doughnuts.”
Eater -
Croissants
“Bakehouse is now a small but mighty local chain, with its own version of the egg tart, which incorporates elements of a Portuguese pastel de nata, as well as items ranging from classic croissants to maple hojicha doughnuts.”
Eater -
Maple hojicha doughnuts
“Bakehouse is now a small but mighty local chain, with its own version of the egg tart, which incorporates elements of a Portuguese pastel de nata, as well as items ranging from classic croissants to maple hojicha doughnuts.”
Eater
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