{"id":63136,"date":"2025-11-25T10:21:10","date_gmt":"2025-11-25T02:21:10","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=63136"},"modified":"2026-06-09T16:54:33","modified_gmt":"2026-06-09T08:54:33","slug":"maker-and-made","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/taguig\/maker-and-made\/","title":{"rendered":"Maker and Made in BGC: Home of Artisanal Sourdough and Thoughtful All-Day Dining"},"content":{"rendered":"
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Maker & Made<\/strong> is a caf\u00e9-bakery in BGC, Taguig<\/strong> that blends the Australian culinary tradition of brunch with Filipino sensibilities<\/strong>.Founded by Chef Rue Ribon<\/strong> and Elaine Figueroa<\/strong>, the restaurant draws inspiration from Australia\u2019s caf\u00e9 culture while highlighting Philippine-grown ingredients, artisan baking, and local craftsmanship.<\/p>\n

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More than a caf\u00e9, Maker & Made works closely with Filipino farmers, growers, roasters, and artisans<\/strong>, incorporating their products into both its menu and curated offerings. This dedication begins with their sourdough. Each loaf is baked using a French starter with 160 years of history<\/strong>, giving the breads their distinct aroma, depth, and flavor.<\/p>\n

Among its bakery highlights is the Sourdough Pan de Sal (Php 40)<\/strong>, a chewy and crusty take on the Filipino staple.<\/p>\n

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

Another standout is the Sourdough Ad-Rye Loaf (Php 410)<\/strong>, which combines rye and sourdough for a hearty flavor profile.<\/p>\n

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

For something richer, the Croix Ensaymada (Php 260)<\/strong> combines fermented butter and white cheddar<\/strong>, bringing together Filipino flavors and artisan baking techniques.<\/p>\n

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Croix Ensaymada (Php 260) \/ IMAGE from Maker and Made<\/em><\/span><\/p>\n

Beyond its breads and pastries, Maker & Made also offers a selection of brunch favorites. The Tapa Benedict (Php 690)<\/strong> features locally sourced braised brisket tapa, poached eggs, and house-made hollandaise on freshly baked pan de sal toast.<\/p>\n

\"\"Tapa Benedict (Php 690)\/IMAGE from Maker and Made<\/em><\/p>\n

Another signature dish is the Mushroom Scotch Egg with Eggplant and Mung Bean Hummus (Php 460)<\/strong>, a vegetarian-forward plate served with sourdough chips made from day-old bread.<\/p>\n

\"\"Mushroom Scotch Egg with Eggplant and Mung Bean Hummus (Php 460)\/IMAGE from Maker and Made<\/em><\/p>\n

For a heartier option, the Beef & Marrow Burger (Php 710)<\/strong> combines beef and bone marrow in a juicy patty served on house-made buns.<\/p>\n

\"\"Beef & Marrow Burger (Php 710)\/IMAGE from Maker and Made<\/em><\/p>\n

To complement the menu, guests can enjoy Natural Craft Sodas (starts at Php 250)<\/strong>. Available in rotating kombucha-, ginger bug-, and tepache-based varieties, these naturally fermented beverages are lightly sparkling and refreshing.<\/p>\n

Maker & Made also serves specialty coffee, matcha, fresh juices, cocktails, beer, and wine<\/strong>, alongside its all-day brunch menu and house-made baked goods. Bread orders are available for gatherings and special occasions.<\/p>\n

\"\"Natural Craft Sodas (starts at Php 250)\/IMAGE from Maker and Made<\/em><\/p>\n

Leading the kitchen is Chef Rue Ribon<\/strong>, the restaurant\u2019s Founding Owner, CEO, and Executive Chef<\/strong>. Her culinary career spans the Philippines, Qatar, Singapore, and Malaysia, where she developed expertise in Australian brunch cuisine, menu development, and caf\u00e9 operations<\/strong>. Her approach combines Australian caf\u00e9 culture with Filipino ingredients and a focus on sustainability.<\/p>\n

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

Supporting the bakery program is Chef Paulo Galang<\/strong>, Maker & Made\u2019s Executive Sous Chef and Head Baker<\/strong>. He oversees the restaurant\u2019s artisan breads, pastries, and sourdough program, which has become central to the restaurant\u2019s identity.<\/p>\n

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

The restaurant can accommodate 30 to 40 guests indoors<\/strong> and 20 to 25 guests outdoors<\/strong>. They also accept group bookings and events. <\/strong>For private events <\/strong>with a minimum of 30 guests<\/strong>, consumable packages start at Php 2,000 per person<\/strong>, while set menu packages start at Php 2,500 per person<\/strong>.\u00a0 For non-private gatherings<\/strong>, minimum spending starts at Php 15,000 for 12 to 15 guests<\/strong>, Php 20,000 for 16 to 20 guests<\/strong>, Php 25,000 for 21 to 25 guests<\/strong>, and Php 48,000 for 26 to 30 guests<\/strong>.<\/p>\n

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Ultimately, Maker & Made brings together Australian-inspired brunch, artisan baking, and locally sourced ingredients to create a distinctly Filipino dining experience in BGC.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Maker & Made is a caf\u00e9-bakery in BGC, Taguig that combines Australian-style brunch with Filipino flavors. Founded by returning Overseas Filipino Workers, the restaurant showcases artisan sourdough, locally sourced ingredients, house-made beverages, and a community-driven approach that supports Filipino farmers, growers, roasters, and artisans.<\/p>\n","protected":false},"author":3,"featured_media":67542,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,74,14],"tags":[7829,7826,4236,7828,7827],"class_list":["post-63136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-taguig","category-bakery-and-sweets","category-bonifacio-global-city","tag-croix-ensaymada","tag-maker-and-made","tag-sourdough","tag-sourdough-ad-rye-loaf","tag-sourdough-pandesal"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/63136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=63136"}],"version-history":[{"count":8,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/63136\/revisions"}],"predecessor-version":[{"id":67548,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/63136\/revisions\/67548"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/67542"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=63136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=63136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=63136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}