April 02, 2019

Boulangerie22 in Mckinley Hill Bakes Sweet French Treats for All Occasions

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  • Boulangerie22 in Mckinley Hill Bakes Sweet French Treats for All Occasions
  • Updated October 2, 2019

    Craving for dessert after a hearty meal? Boulangerie22 in Venice Grand Canal Mall, Taguig City got you covered with its baked goods! 

    Boulangerie22 is inspired by French countryside baking, catering to both European and Asian palates. The name is derived from the French word for bakery, followed by the number 22 that is perhaps a lucky number for its owner.

    Also read: Boulangerie22

    This one-of-a-kind bakery boasts of its traditional concept of baking, honoring the old-age baking techniques used in France.

    In making their baked goodies, Boulangerie22 uses the 140-year old heirloom sourdough—a cross-processed dough fermented for about 24 hours, making the bread soft and full of moist texture.

    A must-try from their bread selection is their Holy Cheesus! (Php 149) loaf, which is a three-cheese bread that’s oozing with flavor. It also poses a milky and buttery taste that, in all, makes the bread more divine.

    If you’re up for a sweeter taste, try the Korean Sweet Red Bean Bread (Php 59) and Japanese Custard Cream Cheese Bread (Php 59)

    Korean Sweet Red Bean Bread (Php 59)

    Japanese Custard Cream Cheese Bread (Php 59)

    Also read: Boulangerie22 in One Legazpi Park, Makati

    A trip to Boulangerie22 is guaranteed to be a sure-fire treat!

    Also read: Boulangerie22 opens in Gateway Mall, Araneta Center Cubao

    How to get here

    • By car: From Market! Market!, drive along the McKinley Parkway then make a left turn onto Bonifacio Avenue towards 21st Drive. Exit at 5th Avenue and drive straight to Lawton Avenue. Turn left onto Upper McKinley Road towards South Road. Make a left turn at Service Road and another left at Venezia Drive entrance of Venice Grand Canal Mall.
    • Parking is available at the mall.

    A version of this appeared in Philippine Primer Japanese Magazine’s April and September 2019 issue.

                 
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