{"id":72421,"date":"2025-12-02T15:39:29","date_gmt":"2025-12-02T07:39:29","guid":{"rendered":"https:\/\/primer.com.ph\/blog\/?p=72421"},"modified":"2025-12-02T16:31:32","modified_gmt":"2025-12-02T08:31:32","slug":"list-8-must-try-new-wave-of-bakeries-redefining-metro-manilas-bread-scene","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/list-8-must-try-new-wave-of-bakeries-redefining-metro-manilas-bread-scene\/","title":{"rendered":"LIST: 8 Must-Try New Wave of Bakeries Redefining Metro Manila\u2019s Bread Scene"},"content":{"rendered":"

Metro Manila\u2019s bakery scene is undergoing a fresh wave of creativity, with new artisans crafting breads and pastries that blend global techniques with local flavors. From modern sourdough workshops to elegant viennoiserie boutiques, these new wave bakeries are redefining how Filipinos enjoy their daily bread. Here are eight must-visit spots for your next carb-filled adventure.<\/p>\n

Maker and Made<\/strong><\/span><\/p>\n

Maker and Made in BGC reimagines Australia\u2019s beloved brunch culture through a Filipino lens, offering a caf\u00e9\u2013bakery built on craftsmanship and quality. Their sourdough is baked in-house using a 160-year-old French heritage starter, resulting in deeply aromatic, flavorful loaves.<\/p>\n

IMAGE from Maker and Made<\/em><\/span><\/p>\n

Signature items include the chewy Sourdough Pandesal<\/strong> (Php 40), Sourdough Ad-Rye Loaf<\/strong> (Php 410) made with adlai, and the Croix Ensaymada<\/strong> (Php 260) crafted with fermented butter and white cheddar. It\u2019s a standout spot for brunch or takeout.<\/p>\n

Sourdough Pan de Sal (Php 40) \/ IMAGE from Maker and Made<\/em><\/span><\/p>\n

Maker and Made prioritize sustainability by working closely with local farmers and using Filipino ingredients whenever possible. Fermentation, marination, and other artisanal techniques bring out the natural flavors of their breads and deli offerings.<\/p>\n

\"\"Sourdough Ad-Rye Loaf (Php 410) \/ IMAGE from Maker and Made<\/em><\/span><\/p>\n

Also Read:<\/strong> Maker and Made in BGC: Home of Artisanal Sourdough and Thoughtful, All-Day Dining<\/a><\/em><\/p>\n

The Tattooed Baker<\/span><\/strong><\/p>\n

The Tattooed Baker<\/strong> located in Legazpi Village, Makati<\/strong>, is a sleek and stylish bakery led by Chef John Lees<\/strong>. Inside its minimalist space are finely crafted pastries and breads.<\/p>\n

IMAGE from Philippine Primer<\/span><\/em><\/p>\n

Among their standout favorites is the Plain Croissant<\/strong> (Php 140) and Almond Croissant<\/strong> (Php 180)\u2014both fragrant, flaky, and richly layered.<\/p>\n

IMAGE from The Tattooed Baker\u2019s Facebook page<\/em><\/span><\/p>\n

Also Read:<\/strong> The Tattooed Baker in Makati: Your Cozy Bread and Brunch Corner in Legazpi Village<\/a><\/em><\/p>\n

Masa Madre Bakehouse<\/span><\/strong><\/p>\n

Situated in BGC<\/strong>, Masa Madre Bakehouse<\/strong> is a viennoiserie shop<\/strong> by Chef Kris Edison Tan<\/strong>, a holder of the prestigious Ambassadeur du Pain title. Inspired by the caf\u00e9 culture of Lyon, the bakery highlights the art of fermentation through freshly baked pastries served daily.<\/p>\n

\"\"IMAGE from Masa Madre Bakehouse<\/em><\/span><\/p>\n

Bestsellers include the Croissant<\/strong> (Php 115), the gooey four-cheese Cheese Puff<\/strong> (Php 165), and the savory Mentaiko<\/strong> (Php 195).<\/p>\n

\"\"Croissant (Php 115\/pc) \/ IMAGE from Masa Madre Bakehouse<\/em><\/span><\/p>\n

\"\"Mentaiko (Php 195\/pc) \/ IMAGE from Masa Madre Bakehouse<\/em><\/span><\/p>\n

Also Read:<\/strong> Masa Madre Bakehouse in Makati: An Artisanal Pastry Destination Led by Ambassadeur du Pain Chef Kris Tan<\/a><\/em><\/p>\n

KIJI Bakehouse<\/strong><\/p>\n

Opened in 2022 by Charyn Lim\u2014who trained at Ferrandi Paris and at the acclaimed P\u00e2tisserie Carl Marletti\u2014KIJI Bakehouse<\/strong> offers a calm, white-toned interior and a lineup of small-batch, handmade pastries.<\/p>\n

\"\"IMAGE from KIJI Bakehouse<\/em><\/span><\/p>\n

French ingredients such as Elle & Vire butter are used to ensure exceptional quality. Recommended picks include the French Butter Croissant<\/strong> (Php 110), Milk Cube<\/strong> (Php 120), and Wholewheat Sourdough<\/strong> (Php 380).<\/p>\n

\"\"French Butter Croissant (Php 110) \/ IMAGE from KIJI Bakehouse<\/em><\/span><\/p>\n

\"\"Milk Cube (Php 120) \/ IMAGE from KIJI Bakehouse<\/em><\/span><\/p>\n

Also Read:<\/strong> KIJI Bakehouse in BGC: The Perfect Breakfast Grab-and-Go for Croissants and Sourdough<\/a><\/em><\/p>\n

Moment Coffee<\/span><\/strong><\/p>\n

Found along Ayala Avenue in Makati, Moment Coffee combines industrial aesthetics with inventive pastries.<\/p>\n

\"\"<\/p>\n

IMAGE from Moment Coffee<\/em><\/span><\/p>\n

Their must-try includes\u00a0the indulgent Chocolate Croissant<\/strong> (Php 220) is coated in chocolate and filled with a rich chocolate cream\u2014perfect for serious chocoholics and \u00c9pic\u00e9 Floss<\/strong> (Php 160) which features a croissant loaded with pork floss and cheese, blending sweet, savory, and spicy notes.<\/p>\n

\"\"IMAGE from Moment Coffee<\/em><\/span><\/p>\n

Also Read:<\/strong> Moment Coffee in Makati: A Stylish Stop for Comforting Pastries and Drinks<\/a><\/em><\/p>\n

5G Coffee House\u00a0<\/strong><\/span><\/p>\n

5G Coffee House<\/strong> in Makati<\/strong> is a croissant-focused workshop founded in 2019 by Richard Guinto. The space mainly operates as a production kitchen, with only a few seats available.<\/p>\n

\"\"IMAGE from Philippine Primer\u00a0<\/em><\/span><\/p>\n

Their signature Classic Croissant<\/strong> (Php 140) is mild in butter flavor, airy, and exceptionally easy to enjoy.<\/p>\n

\"\"IMAGE from Philippine Primer\u00a0<\/em><\/span><\/p>\n

Bea & Bianca: Bakery-Cafe & Deli<\/span><\/strong><\/p>\n

Set in a converted residential home just outside BGC<\/strong>, Bea & Bianca: Bakery-Cafe & Deli<\/strong> offers a cozy caf\u00e9 space where guests can enjoy sliced bread straight from the counter.<\/p>\n

\"\"IMAGE from Bea & Bianca: Bakery-Cafe & Deli<\/em><\/span><\/p>\n

Favorites include the fragrant Olive Garlic Focaccia<\/strong> (Php 250)\u2014soft bread infused with whole garlic and olives\u2014and the chewy Olive Fougasse<\/strong> (Php 180), dotted with olives throughout the dough.<\/p>\n

\"\"Olive Garlic Focaccia<\/strong> (Php 250)\/IMAGE from Philippine Primer<\/span><\/em><\/p>\n

Also Read:<\/strong> Bea & Bianca: Bakery-Cafe & Deli in Taguig: A Community Bakehouse Inspired by Family and Craft<\/a><\/em><\/p>\n

Scratch<\/span><\/strong><\/p>\n

A rising favorite among bread enthusiasts, Scratch<\/strong> in Makati<\/strong> is a bakery\u2013caf\u00e9 established by baker Ralph Sy during the pandemic.<\/p>\n

Demand quickly grew through Instagram, especially for their Seeded Sourdough<\/strong> (Php 420), a hearty loaf packed with texture and flavor. Orders are placed online for Wednesday or Friday pick-ups, while their caf\u00e9 space opens exclusively on weekends.<\/p>\n

\"\"Seeded Sourdough (Php 420)\/IMAGE from Scratch\u2019s Website<\/em><\/span><\/p>\n

Also Read:<\/strong> Scratch in Makati: Redefining Artisan Baking Through Craft and Community<\/a><\/em><\/p>\n

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Whether you\u2019re in search of heritage sourdough, inventive pastries, or small-batch artisan loaves, these bakeries showcase the best of today\u2019s evolving bread culture. Explore them one by one and discover your new favorite treat along the way.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n","protected":false},"excerpt":{"rendered":"

Discover Metro Manila\u2019s new generation of bakeries where sourdough craftsmanship, French-style viennoiserie, and innovative Filipino flavors come together. From small-batch workshops to stylish pastry boutiques, this list highlights eight trendsetting spots every bread lover should try now.<\/p>\n","protected":false},"author":3,"featured_media":72429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96],"tags":[16730,16731,16728,16725,16727,16729,16732,16726],"class_list":["post-72421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-listicle","tag-5g-coffee-house","tag-bea-bianca-bakery-cafe-deli","tag-kiji-bakehouse","tag-maker-and-made","tag-masa-madres-bakehouse","tag-moment-coffee","tag-scratch","tag-the-tattooed-baker"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2025\/12\/Feature-Image-Template.png","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/72421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=72421"}],"version-history":[{"count":3,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/72421\/revisions"}],"predecessor-version":[{"id":72440,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/72421\/revisions\/72440"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/72429"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=72421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=72421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=72421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}