Our Story

Our first sourdough loaves and pastries were conceived in the spring of 2013 with a distinctive vision and approach. Based on a solid foundation of culinary expertise harvested along a 30-year career, our founder Grégoire Michaud created a line of breads that would redefine and elevate the bakery landscape for Hong Kong and Macau’s food and beverage industry.

The brand’s reputation as a reliable and consistent bakery supplier quickly grew when industry players sought to upgrade their bread standards. Along the way, Bread Elements has continued to invest efforts into developing great breads and superior conditioning, providing excellent service to our clients at every step of their journey. 

Our large-scale application of artisanal expertise means we’re well-placed to respond to ever-evolving market demand.

craft with love
EST. 2013
Made in Hong Kong

Milestones

Bowl of mini sourdough boules
Blueberry danish pastry
Grégoire Michaud rolling pastry dough

2013

Our first sourdough loaves were baked and delivered

2015

We doubled our production and logistical surface

2017

Import of exclusive stone-milled and organic flour from France

2019

The launch of our dedicated croissants and viennoiserie facility

Our first cross-border deliveries to Macau

2020

Import of exclusive artisan cultured butter from Australia