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CHECK IT OUT: Wildflour Café + Bakery at Bonifacio Global City, Taguig
It’s the newest carb and sugar dispensary that will rock your world.

by Published on: Aug 2, 2012 - 7:00am

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Wildflour Café + Bakery
Ground Floor, Net Lima Building, 4th Ave. corner  26th Street, Bonifacio Global City, Taguig
Tel. no. 856-7600
Open from 8 a.m. to 10 p.m. (Friday to Saturday)

 

A place we can enjoy any time, any day. Click for more.

 

(SPOT.ph) They say that good things happen to those who wait and in the case of Wildflour Café+Bakery we now understand exactly why. The rumor mill had been on overdrive since late last year about a new café concept opening in Fort Bonifacio. The much-anticipated eatery finally opened its doors last week to a very happy  food-following community.  Serving simple, elegant boulangerie and modern bistro fare from breakfast through late night, in a relaxed high-ceilinged space, Wildflour is the newest carb and sugar dispensary that will rock your world.

Drawing upon a wealth of culinary experiences and references, executive chef Walter Manzke leads the kitchen and offers a simple and concise menu that is a broad blend of western and continental cuisines.  The former Executive Chef at Church & State Bistro (in downtown Los Angeles), together with his wife and pastry chef, Margarita Manzke, and fellow baker Ana de Ocampo, offer an interesting menu with unique items and  a few familiar favorites.
"Wildflour reflects all three of our personalities," says  de Ocampo. "It is the type of place that we ourselves would like to go to; [it's] inviting, unpretentious, and fun. It's a place that you can enjoy anytime of the day, for any reason."

The handcrafted dishes feature an abundance of fresh produce and make use of the delicious house-made breads, while delightful home-style sweets, like Sticky Buns (P130) , Nutella or jam-filled Bombolini (P65), and Banana Streusel Muffins (P120), are beautifully displayed are available for takeaway.

Start your meal here by choosing from delectable appetizers such as Tempura Asparagus, Zucchini, and Oyster Mushrooms, battered, lightly fried and served with a refreshing yuzu aioli (P230); Baked Escargot  flavored with garlic butter and set in a golden puff pastry (P400) ;or the house specialty, Tarte Flambe (P325),  a crisp  and buttery flatbread topped with caramelized onions, smoked bacon, and gruyere or the equally delicious and fresh combination of mango, Malagos goat cheese, and arugula.

Other not-to-be missed starter items include the Macaroni and Cheese (P240),  made with mature cheddar and sharp gruyere cheese and the Roasted Bone Marrow (P350) served with toast and green mango salsa.

Pork reigns supreme with entrees such as the Bahn-Mi Sliders(P295), three small brioche stuffed with crispy pork, chili, and a simple slaw; and the Porchetta Sandwich (P380), slices of Italian-style braised pork belly and arugula on a crunchy ciabatta. For those  who prefer their beef,  Steak frites (P780) and a California Burger (P390) with cheddar and onions are also available.

Another sure favorite is the Croque Madame (P380), Ham, gruyere cheese and a touch of béchamel are wedged between two thick slices of toasted and buttered brioche and topped with a fried egg. It is  definitely the best "grilled ham and cheese" sandwich this side of Paris.

One cannot leave Wildflour without indulging in something sweet and for that, the choices abound. Choose from the Chocolate Pot de Crème, Pastel de Tres Leches,  Yuzu Cheescake, Peanut Butter Banana Cream Pie,  Wildflour Sundae, or the Frozen  Affogato with Espresso Granita and Caramel Ice Cream (P150)- and that's just the selection for today.

With a restaurant that has been packed solid, at all hours since the day it opened, the owners can't help but be pleased. " A restaurant and its menu have a life of its own and has to change as it grows, so our menu will be evolving too, "shares de Ocampo, "We took some risks by doing something a little different than other places here in Manila, and we are very proud when our customers walk away happy and content."

Photos by Aldwin Aspillera

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