Masa Madre Bakehouse in Makati: An Artisanal Pastry Destination Led by Ambassadeur du Pain Chef Kris Tan
Masa Madre Bakehouse is built upon a legacy, one that begins with a 59-year-old levain, a natural sourdough starter gifted to Chef Kris Edison Tan by his Japanese mentor, Chef Nogami.
Sourdough (Php 299/pc) / IMAGE from Masa Madre Bakehouse
Meaning “mother dough,” masa madre is the living heart of the bakehouse, enriching every loaf and pastry with depth, character, and unmistakable flavor. Much like the fermentation process in kimchi, this levain naturally leavens dough, enhances digestibility, and serves as a natural preservative. It represents tradition, continuity, and the transfer of artisanal knowledge from one baker to another.
IMAGE from Masa Madre Bakehouse
From this cherished levain grew Chef Kris’s vision. A distinguished, award-winning Filipino chef, he is the third in the Philippines to earn the prestigious title of Ambassadeur du Pain (Bread Ambassador), a global honor granted by a renowned French organization dedicated to artisanal bread-making. His lifelong mission has been to champion Filipino bakers on the world stage, particularly in the intricate craft of viennoiserie.
IMAGE from Masa Madre Bakehouse
The beginnings of Masa Madre Bakehouse were humble. In 2021, at the height of the pandemic, Chef Kris established a small test kitchen, a creative haven where he could experiment and refine recipes while continuing his consultancy work.
When a friend requested handcrafted viennoiserie as gifts, it sparked the idea of selling his creations online. With only a second-hand mixer, a small sheeter, and a deck oven, he launched Masa Madre Bakehouse, a testament to perseverance, skill, and entrepreneurial spirit.
IMAGE from Masa Madre Bakehouse
By August 2023, the bakehouse opened its first café in Bonifacio Global City, inspired by Chef Kris’s memorable visit to Lyon. The cozy 50-seat café blends Parisian elegance with Filipino warmth and features a dedicated demo area where he conducts specialized classes, including his well-loved Ensaymada Workshop. Alongside handcrafted coffee, fresh pastas, gourmet sandwiches, and indulgent cakes, the café highlights an array of signature breads and pastries.
IMAGE from Masa Madre Bakehouse
Among the recommended viennoiserie are the classic Croissant, known for its flaky, buttery layers; the Cheese Puff, a sweet-salty indulgence filled with four kinds of cheese; and the Mentaiko Croissant, a Japanese-inspired treat filled with savory mentaiko cream and topped with tobiko, seaweed, and bonito flakes for a burst of umami.
Croissant (Php 115/pc) / IMAGE from Masa Madre Bakehouse
Cheese Puff (Php 165/pc) / IMAGE from Masa Madre Bakehouse
Mentaiko (Php 195/pc) / IMAGE from Masa Madre Bakehouse
For those seeking hearty, wholesome breads, the bakehouse offers a naturally leavened Sourdough with a crisp crust and tangy interior, a classic Baguette with an airy crumb, and a soft Focaccia brushed with olive oil and sea salt.
Baguette (Php 180/pc) / IMAGE from Masa Madre Bakehouse
Focaccia (Php 180/pc) / IMAGE from Masa Madre Bakehouse
Filipino-inspired creations also shine, such as the Turon Croissant (Php 195/pc), a playful take on the beloved snack featuring banana purée, latik, and torched sugar, and the Ube Cheese Puff (Php 185/pc), which elevates the bestselling Cheese Puff with rich ube halaya and cheese.
Turon Croissant (Php 195/pc) / IMAGE from Masa Madre Bakehouse
Ube Cheese Puff (Php 185/pc) / IMAGE from Masa Madre Bakehouse
Every creation at Masa Madre Bakehouse reflects tradition, passion, and the timeless artistry of its 59-year-old mother dough, proof that world-class craftsmanship thrives in Filipino hands.
