Baguettes, rye bread, pastries, honey cake – three artisan bakers in Hong Kong whose loaves and Viennoiserie fly off the shelves Artisan baker Alex Strelits-Strele with the gift that started him baking. Photo: courtesy of Mayse Bakery Understandably, after a year of staying at home, baking has never been more popular. Instagram and other social media feeds are filled with pictures of sourdough starters, twisted babkas and iced cupcakes. But even with so many people baking at home, commercial bakeries are still busy. Swiss baker Gregoire Michaud, who spent 15 years leading the pastry team at the Four Seasons Hotel in Central, Hong Kong, recently opened a second outlet of his hugely popular Bakehouse. The queues at the SoHo branch are as long as those at the original Wan Chai location, and are testament to his beautiful breads and pastries.