Restaurants

Wildflour Café + Bakery

By Anonymous Paul on 5 August, 2012

When you’ve got a few food lovers in your network posting food porn in your Facebook newsfeed everyday you tend to find out more quickly of the newer places out there. But the stars sort of aligned at one point last week in that pictures from this just-opened place called Wildflour kept popping up.  And with said friends going back several times within the week I figured it was worth a visit to see what all the fuss was about.

This place is built around the breads that they bake on-site. You get a loaf of baguette once you sit down and the ciabattas, baguettes and brioches are also used in their massive sandwiches. The menu is very straightforward; filled with solid, hearty food. Consisting of only a handful of quality ingredients at most. (And I have to say one of the few places in Manila that has quite a limited but well thought-off breakfast menu. At least on paper.) Did I mention the bread being divine? The complimentary baguette was served warm; the crust was nutty, crunchy and a gorgeous golden brown.

I had lunch with the wife and Sanju’s better half, C, and we had decided to order a few things on the menu to share. We had the tempura of mixed vegetables (asparagus, zuchini, oyster mushrooms) as a starter. Flavor-wise it was good but overall I found it too greasy. It’s obviously deep fried but it was more that batter soaking up too much of the frying oil that tends to get you.

The wife had ordered a croque madame; basically a ham and cheese sandwich topped with egg. However it didn’t look so basic when it arrived. It was a beautiful hulking gooey mass. Thick cut, milky brioche loaded with layers of ham, melted gruyere and with a perfect sunny side up sitting on top. Quite overwhelming.

I had ordered that particular day’s special, which was the porchetta sandwich. Again, the menu just states pork belly, arugula and bread but what arrives is something really impressive. Two six inch ciabattas generously stuffed with slices of the most tender, aromatic, fatty roasted pork; it’s richness counterpointed by the fresh bitter greens. The bread was firm enough to absorb the juices from the roast without turning soggy.

C’s order was quite the dark horse. She had ordered the “soup, salad, sandwich”. And what arrived was really the most awesome cheddar and emmenthal grilled cheese sandwich; with thick brioche slices buttered on the outsides and then pan fried. Decadent is an understatement as it not only drew sighs but expletives upon first bite. The thick tomato soup and the acid from the green salad just makes for a really balanced meal.

For dessert we had ordered the Wildflour Sundae; made with home-made ice cream, bananas, nuts and brownie squares. C commented that it’s profile was similar to a Ben and Jerry’s Chunky Monkey. It was not my favorite thing, though. I had originally wanted to order the passion fruit cream pie but had no space left in my stomach.

But what worked for me was the chocolate pot de creme; a smooth pudding made with lots of eggs and cream. Their version is topped with a layer of sea salt caramel and chopped nuts. It’s really so sinful and addictive; the texture so silky. The touch of salt just gives that additional depth and roundness. It’s something to come back for.

What I concluded on this first visit is that there is a need for more visits. Despite all the food we had on the table, we kept on looking at all the food coming out of the kitchen and on the surrounding tables: the thick burgers, the huge 800g dry aged cote de beouf with all the trimmings, meatball and smoked salmon sandwiches. But what I like about this place most is that it makes good on the basics and builds up on those to create simple, satisfying, unpretentious food. Of course I can’t expect everything on the menu to be stellar; but this early on I can tell this place will have a lot of regulars. Oh wait… it already does.

 

Wildflour Café + Bakery
G/F, Net Lima Bldg,
4th Ave. corner 26th Street,
Bonifacio Global City, Taguig

Tel. (+632) 856-7600

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  • AUGUST 7, 2012 8:08 PM

    grace said...

    i wanna try this place!

  • AUGUST 8, 2012 2:11 PM

    Anonymous Paul said...

    Hi Grace, I think it's worth a shot :)

  • AUGUST 14, 2012 7:16 PM

    lori said...

    The owners texted me when I was in Italy recently and since then, I've been meaning to try their place out. Come across many blog posts about Wildflour but this is the best one I've read so far. It makes me want to drop this alfalfa and watercress pita I'm eating.

  • AUGUST 14, 2012 9:51 PM

    Anonymous Paul said...

    Welcome back, Lori! Your Italy series kills me. Most especially the lardo bruschetta!

  • AUGUST 17, 2012 11:08 AM

    anonymous said...

    it's hard to call your restu!! I suggest you add some contact numbers.

  • AUGUST 25, 2012 1:11 AM

    JB said...

    I've heard a lot of good things about this place and your post makes my wife and I want to try it even more. The bread and sandwiches look amazing!

  • AUGUST 27, 2012 8:44 PM

    Anonymous Paul said...

    Hi JB was there last Saturday again; got to try more items and was still a good experience.

  • AUGUST 30, 2012 11:44 AM

    passive observer said...

    tried it already. very good! although a bit pricey. service was good, they are very attentive even though the resto was packed. i love the baguette and those pizza-like appetizers. yummy! must try the desserts when we go back!

  • AUGUST 30, 2012 8:36 PM

    Anonymous Paul said...

    good to know! btw, burgers (done to medium rare, served in brioche) are awesome as well.

  • OCTOBER 2, 2012 1:24 PM

    Nena said...

    Currently my favorite restaurant. You hit the nail on the head about its menu sounding unpretentious almost understated, but dishes arrive and impress. It's one of those rare place where they just do things right. They don't try too hard, but they get it right. In one week I went three times! And that's a lot for me. I dream of their hazelnut hot choco everyday. :)

  • DECEMBER 7, 2012 12:20 AM

    A quick review of Wildflour Cafe + Bakery | Dementia Foodista said...

    [...] ordered the Soup, Salad, Sandwich because of Table For Three’s review about it. The salad is dressed with citrus juice, I think tangerine, so it’s sweet and much to my [...]

  • FEBRUARY 28, 2013 11:41 PM

    grace said...

    Really one of the best restaurants we have now! Definitely, a favorite of mine!

  • APRIL 14, 2013 3:50 PM

    Melanie said...

    Manage your expectations on the service. They have bad service. We reserved in advanced, but were not given the appropriate table for the number of people we were. Serving takes long and the staff is not respectful at all.

  • JULY 24, 2013 5:30 PM

    jon said...

    GF is requesting that I date her to a nice restaurant. Officemates recommended this so I checked the Tripadvisor site (I thought this is a credible rating site!) they have good reviews as well. GMA7 featured it other blogs and instagram (check Gretchen Barreto instagram saying the food is delish)… This is what happened to me: July 5, 2013 Friday after lunch time I phoned the Wild flour that I would like to make a reservation for 8PM 2 pax. They only allow reservation on the alfresco side (outside)–and they will only hold it for 10 minutes- wow! They must be good so I said ok. 8:05 PM we arrived at the wild flour after hurrying up and beating the traffic going there (it’s raining that night). We are not even greeted at the door I have to look for the manager to ask for the reservation. Someone told me I’ll just wait… then they ushered us to a table outside of the store with one chair no set up at all beside a seemingly waiter’s station with all the dirty plates and all. I gave the regular chair (wooden chair) to my lady they have to pull up a white collapsible mono block (plastic chair) from the rubble beside us. The mono block is so uncomfortable that I opted to sit in the high chair even if the table top is now leveled to my knee. Utensil (in a tin can) was delivered to our table sparsely whenever the waitress had time. The only consolation is they pour the water in our glass not in our head. Then came the menu… It’s printed in a paper with stains of food in it not even a mediocre effort to make it look good. The food we want to try is not available (their tarte flambée) I was told. Their serving was so small there is this pasta pillows that only have 10 pcs in it and the rest are few leaves (Php 400++). The steak and egg which is supposed to be the grand slam is a so-so. If u tried eating fried rice and mix it with lots of kimchi and a fried meat with a raw egg as a toppings in it that’s how it taste (Php500++). . . and the bread? They gave us this slab of hardened thing which gave us a clue that its a bread when they gave us a butter. They have a good marketing for generating this kind of attention (social media and mainstream at that) but they are con artist with a thick face.

  • JULY 25, 2013 9:59 PM

    admin said...

    @Jon, pity to hear of your unfortunate, and confusing, ordeal. But just want to point out that we're in no way connected with any of the establishments we visit and feature. Thanks anyway for taking the time to share your experience.

  • AUGUST 17, 2013 9:44 PM

    chizcake said...

    just want to shate with you that we had the most frustrating experience in this restaurant. we went to the bgc outlet at 220pm to ask if the Cronuts are available. we were advised it will be ready fr 230 to 330 pm. we decided then to just wait and have coffee while waiting. we parked our car and stayed. while we were ordering our coffee from Airen/May, we also asked for 3pcs. of Cronuts as there were 3 of us. we were told that max. of 2 can be served per table, and the other one can be ordered for take out and we will actually have to fall in line. this was really absurd and nobody can explain clearly the reason. anyways, we agreed and we just waited for the cronuts to be served. we made a follow up for our order at 310pm as our coffee was getting colder and it was past 3pm already. server named Ruth said that there were no more Cronuts available for Dine in. this really pissed us off because we waited for more than 30minutes, ordered coffee and then we woulde be told that what we initially ordered were not available? we called tthe attention of the manager on duty and aftter several minutes, He showed up and claimed he is just new and started only 5 days ago. he couldn't explain either what happened as he said he just arrived. server Airen/May had a different statement and said only 1 pc. can be served to us. when the manager left us to check for the other manager, server Ruth approached us and gave us the boxed cronuts and said "sir, ito na, wag lang kayong maingay". that was very rude and uncalled for. they caused us inconvenience and ruined our supposedly fun and relaxed afternoon. we were embarrassed and felt we were fooled. i asked for the name of the Manpower agency of Ruth Fresnedi and Airen Floreneses so we can report to their employer their bad manners and inefficient service. Since I could not get information from the manager (he kept on stressing he is just new and AM shift manager was already on break), i just opted to get the Agency's name to raise my concern. The manager said he is not aware where your head office is as he was interviewed in the store by the owner, Anna De Ocampo. we returned the box of cronuts and asked for our bill. and to make matters worse, they erroneously billed us, twice. we hope they will take action on this unfortunate incident. this restaurant seemed to be a place where customers can enjoy the food and have a good dining experience. but what just happened was unacceptable and definitely gave a bad image to your business. the customer service was really bad.we don't have any plans of coming back. sharing this so it will reach mgt. i am certain this is not the level of service they plan to provide their guests. i

  • AUGUST 22, 2013 3:50 PM

    Wildflour BGC Management said...

    Hi Chizcake, This is to let you know that your comment has reached us and we apologize for your unsatisfactory experience. Because we are still adamant about the quality of our products, we've found it difficult to match our croissant-doughnut supply to customer demand. Due to the limited number of croissant-doughnuts we produce in a day, we've tried to establish a system so that both our dine-in customers and cronut customers can leave with at least two croissant-doughnuts. This is why we've separated dine-in customers from croissant-doughnut customers and why it's necessary for the latter to queue. The croissant-doughnuts have been such an anomaly to our business and with your comment, we are working toward improving this system. Please bear with us. We also deeply apologize for our server, Ruth, whose actions were totally uncalled for. What she said does not reflect the values we wish for our employees to live by. We have dealt with her in a manner fitting. Again, we thank you for sharing your experience because this only helps us improve our service. Both quality of food and the satisfaction of our customers are of utmost priority to us and we will continue to achieve the latter thanks to you.

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