WILD FOR WILDFLOUR CAFE + BAKERY
It’s 9:30 am and the place is almost full. It seems that every time I go to Wildflour Café and Bakery, the place gets busier and busier. I look around and see that early risers are already jumpstarting their day in both the main dining hall and in the alfresco (read:sidewalk) section. Pretty good Tuesday morning turnout at the Net Lima BLdg., Bonifacio Global City branch .
CRONUTS AND THEN SOME
The brainchild of sisters and pastry chefs Ana Ocampo ancd Marge Manzke, WF started in 2012 as a rustic french bistro which specialized in making its own pasta and breads. Soon after, its cronuts (that delicious hybrid of a croissant and a donut) sent the whole of Manila into a sweet-craving frenzy. Lines formed outside the stores at particular hours of the day just to purchase a limited quantity of the mouthwatering pastries.
What’s next after cronuts? “We are always trying to innovate. Our loyal clientele have their particular favorites and we’re constantly creating new flavors to add to the menu, “ says Chef Allen Buhay.
SPOONFULS OF GOODNESS
Here are some dishes I’ve tried from the Café’s breakfast and lunch/dinner menu.
A SWEET ENDING
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1. Which dish from Wildlfour would you like to try and why ?
THE BQP HIGHLY RECOMMENDS WILFLOUR CAFE + BAKERY (BGC)
This cafe has many stars on its roster of offerings. The menu is also kept fresh and updated. No wonder the place is always full! Wildflour’s winsome cuisine keeps its customers coming back for more. This just proves that people are willing to pay for good food — and in this case good service and an energy-filled yet relaxing ambience. Whether it’s to meet a friend, have a business meeting, or share a meal with your family, this is the perfect place for you. Hope to bump into you at the Wildflour Cafe+Bakery !