Michael Dubois Bakery brings authentic French technique together with healthier ingredients, Asian balance and the warmth of the Philippines.
Chef Michael Dubois was born in Lille, in the north of France. He trained in pastry, bakery, chocolate, ice cream and cuisine before building an international career across France and Asia.
Eight years in Hong Kong expanded his palate. French technique gave him structure; Asia brought freshness, fragrance, acidity and balance. In the Philippines, those influences became one clear idea: food can be both deeply pleasurable and better suited to modern health goals.
Michael Dubois Bakery was created because eating better should not feel like losing joy. Bread should still feel comforting. Cake should still feel like celebration. A croissant should still flake, perfume the room and make breakfast feel special.
Removing sugar, gluten or traditional flour is the easy part. Rebuilding texture, structure and pleasure is the difficult work. That is where Chef Michael's technique, research and obsession with detail matter.
“I cannot believe it is low-carb.”
The customer reaction that tells us the method has worked.
Food must be beautiful, generous and worth remembering.
French technique guides texture, balance, structure and finish.
Every order should make one better choice feel easier and more enjoyable.
A premium food ecosystem: bakery, chef-crafted healthy food and structured meal plans.
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