Originally from Verbier, an Alpine village in Switzerland, chef Gregoire Michaud has now spent more than 20 years living in Hong Kong.

Together with his business partner Frederic Koerckel, he founded Bakehouse in 2013. It began as a wholesale bakery in industrial and residential district Chai Wan before opening its first storefront in the central Wan Chai area five years later.

Today, Bakehouse is an institution that draws snaking queues for its famed sourdough egg tart – a flaky, croissant-like crust cradling silky custard – which has achieved a cult-like following. 

Though his work keeps him busy, Michaud, 49, carves out time to enjoy the more peaceful side of Hong Kong.

“I like to go cycling in Sai Kung and then take a boat to the beach. I spend the day at the beach, near the sea. It’s very beautiful and quiet,” he says. “You don’t feel like you’re in bustling Hong Kong. I think very few people know this experience – and maybe I shouldn’t be telling you about it – but I really enjoy it.”