Bakery Felt's "Imperfect" New Cookie Is Perfect for the Chocolate-Obsessed

(SPOT.ph) Felt (a.k.a. Bakery Felt) has one of the best pastries available in the market—plus points for creativity, another point for supporting local, and another plus point for having approachable price points. It’s a you-get-more-than-what-you-pay-for kind of pastry at Felt.

While we love and are willing to pay for their croissant-meets-danish with uber witty names, our favorites being the MOMOL and SL Flan, we're adding one more to our favorites list. Not a pastry, but the Perfectly Imperfect Cookie. So relatable, so inspirational, this cookie.

Also read: -1 Good Croissant: Elyu's Masa Bakehouse to Close All Metro Manila Branches

Bakery Felt launches the perfect cookie for the chocolate-obsessed

Imperfect just because of its irregular circular shape, what makes the Perfectly Imperfect Cookie actually “perfect” is what’s inside, as the adage goes. This cookie is thin, almost a quarter of an inch, but even so, it’s not fragile enough that it crumbles to the touch. It holds its structure if you hold it with enough support, and is baked to have a crunchy bottom while the rest is soft, easy to bite.

It may be one of its "imperfections" for some, but a chocolate lover would definitely disagree. The Perfectly Imperfect Cookie has a generous amount of South Cotabato and Milk Chocolate pieces—some melted into the cookie, some more like a bark or a chip that lends a satisfying snap. This is finished with artisanal Tibuok from Bohol to balance and bring out the sweetness with its saltiness.

Oh, did we not mention the cookie is bigger than a palm-sized cookie? Priced at P199 per gigantic piece, the Perfectly Imperfect Cookie is almost as big as a hand, including the fingers. It’s the kind you can share if you’re in a good mood, maybe, but it’s also the kind that we won’t question should you want it all for yourself.

Know what's also good for sharing—or not sharing? Felt's new Buttery Caramel Bites (P280). Think pastry scraps that look intentionally made into crunchy, puffed-up squares that look similar to napoleones, but are smaller and toasted, and minus the custard. What gives it its sweetness is the homemade caramel panocha, a blend of coconut sugar and milk.

Felt also launched two other snacks, the “Salu-Salo” Banana Chicharon (P350), which are crispied, puffed sweet plantains dusted with salted egg powder (sourced from a small farm), and the Cocoa Bark Recess Time (P550), which makes use of local chocolate barks. These use dark chocolate from South Cotabato, cacao nibs, and Tibuok salt shavings.

Felt is at 2/F The Mega Atrium, SM Megamall, Mandaluyong City. For more information, check out Felt PH - Bakery’s Facebook page. Hey, Spotters! Check us out on Viber to join our Community and subscribe to our Chatbot.