Bakehouse Chef Grégoire Michaud Learns How to Make Traditional Mooncakes 瑞士烘焙大師學整月餅

The Mid-Autumn Festival is fast approaching! Get ready for some special festive treats – how about an 18-yolk mooncake?

Let’s follow Grégoire Michaud, founder of local artisanal bakery Bakehouse, to learn to make an 18-yolk mooncake from the traditional bakery Mei Ki Heung Bakery! This signature mooncake symbolises reunion, and the size is excellent for sharing. Watch the video to discover the process of making traditional mooncakes and see how Grégoire creates his own mooncake.

📍 Mei Ki Heung Bakery (G/F, 27E Hing Wah Street, Cheung Sha Wan)
⏰ Mon to Sat: 9am to 7:30pm
⏰ Sun: 9am to 2pm

月餅就見得多，十八個蛋黃嘅月餅你又見過未？

今次搵嚟人氣麵包店Bakehouse創辦人Grégoire Michaud，去老店美其香餅家學整十八黃白蓮蓉月餅！呢個招牌月餅啱晒一家人分享，寓意中秋團團圓圓！想知整傳統月餅嘅步驟，再睇埋Grégoire自創嘅月餅，就要立即睇片啦！

📍 美其香餅家（長沙灣興華街27E號地下）
⏰ 星期一至六：早上9時至晚上7時30分
⏰ 星期日：早上9時至下午2時

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