(SPOT.ph) In 2013, Wildflour introduced Filipinos to the famous Cronut—the croissant-doughnut hybrid pastry invented by Dominique Ansel, which took New York by storm in the same year. Wildflour's Cronuts come in no-fail flavors like Vanilla and Hazelnut, but if you're a fan of Filipino food, you're in luck: The restaurant-slash-bakery is expanding their range to include new flavors with distinctly Filipino flair. Say hello to the new Calamansi, Guava, and Ube Cheese Cronuts!
The Calamansi and Guava have vibrant and fruity profiles made decadent by the pastry cream within, while the Ube Cheese features the winning pairing of nutty purple yam and cheese. As with all of their Cronuts, these pastries have a light and crisp pastry and billowy, not-too-sweet fillings that makes it all too easy to polish off a piece (or two or three).
All variants go for P155 each and are currently available at the BGC branch, but will also be available at all other branches starting October 21. Can't head out? You can also place your orders through Wildflour To-Go's website.
Wildflour is a bakery and restaurant that first opened in 2012. They’re known for their pastries, as well as their brunch and dinner specials that take inspiration from cuisines all over the world. Many of their baked goods and savory meals have made it to our Top 10 lists—some of which are their chocolate cake, ensaymada, and fried chicken.
Still hungry for doughnuts? We're also huge fans of the soft and fluffy filled doughnuts by Bungalow Café, as well as the one-of-a-kind flavors you can get at Poison Doughnuts. Be sure to add them to your must-try list!
Wildflour has branches at is at G/F Six/NEO Building, 5th Avenue corner 26th Street, Bonifacio Global City and G/F V-Corp Tower, 125 LP Leviste St., Salcedo Village, Makati City. See a list of Wildflour branches. For delivery orders, visit Wildflour To-Go's website. For more information, check out Wildflour Restaurant's Facebook page.
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