This Ube Custard Cake Is Available For Delivery!

You can pre-order your favorite ube desserts through Wildflour To-Go.

By Bea Faicol

On its own, ube and leche flan are good desserts, but when you combine these two classics, it becomes a wonderful dessert. Not fully convinced? Wildflour To-Go just brought back its Ube Custard Cake on the delivery menu so you can enjoy it right at home.

The Ube Custard cake has a layer of soft ube cake topped with a layer of rich custard. If you need more ube desserts, Wildlour To-Go’s menu also includes the classic Ube Cake, Ube Tres Leches,  and the Ube Bomboloni.

If you want to place an order, you have to do so in advance as these items are only available for pre-order. You can contact these Wildflour branches: Bonifacio Global City at 8856-7600(0917) 852-0950(0917) 624-9006; Rockwell at 8850-5503 or (0917) 705-3329; Salcedo Makati at 8808-7072 or (0917) 328-5915; Podium Mall at 8571-8588 or (0917) 628-9572. You can also call Wildflour Italian using this number 8244-3930 or (0917) 632-9384.

Chocolate Lovers, You’ll Want to Check Out These Places That Deliver

by Patricia Baes
Spot.ph

(SPOT.ph) Call it a non-essential, if you will. But you can’t blame a chocolate lover for yearning for a good chocolate dessert these days—perhaps it’s their deep, dark character that gives us just enough momentary pleasure to keep going, or their sweetness that reminds us that better days are coming. If the chocolate hankerings are getting intense, you’ve come to the right place. We’ve rounded up a few chocolatey treats to check out—and yep, they can be delivered.

Check out these chocolate desserts that are available for delivery:

ROYCE’ Chocolates’ Nama Chocolate Au Lait (P630)

PHOTO BY ROYCE’ CHOCOLATE

ROYCE’ makes some of the creamiest, dreamiest milk chocolate around—and the best way to experience it is in nama form, where it’s blended with fresh cream and a touch of liquor and dusted with cocoa powder. You can order from their Rockwell outpost and pay via BPI bank transfer, then book your courier of choice (such as Grab or Lalamove).

For orders, contact 8984-4698 or send a message to their Facebook or Instagram pages.

Mo Cookies’ South Cotabato Chocolate Fudge (P160)

PHOTO BY MO’ COOKIES

This larger-than-palm sized cookie is for those who like it deep and dark. You get a double dose of chocolate here, with a chocolate cookie base and chunks of 60% South Cotabato chocolate that contribute an earthy, bittersweet note. These cookies are available at The Moment Group’s delivery website, as well as selected Moment Group restaurants that you can call directly or order from via Foodpanda, GrabFood, or Lalafood.

For orders, visit The Moment Group’s delivery website, or contact 7728-2735 (Manam Rockwell), 8400-4453 (8Cuts Greenbelt), 7720-5980 (8Cuts Rockwell), 7576-8446 (Ooma Greenbelt), 7958-6712 (Ooma Rockwell), 0919-084-5719 or 0919-084-5483 (The Mess Hall), 8362-0618 (Manam Robinsons Ermita), 8332-9390 (Manam Netpark), 8550-1964 (8Cuts Serendra), 7621-4052 (Ooma BGC), 0919-084-5729 (Manam Greenhills), 0919-084-5729 (Ooma Greenhills), 8631-4388 (8Cuts SM Megamall), or 7900-5750 (Manam Trinoma). You can also find these restaurants on Foodpanda, GrabFood, or LalaFood.

Auro Chocolate’s Vegan Chocolate Gelato (P480/pint)

PHOTO BY AURO CHOCOLATE

There’s nothing like a cool, creamy scoop of gelato on a hot summer day—especially when it’s made with Auro Chocolate’s distinctly robust-tasting dark chocolate. You can get this cold, creamy treat by ordering from their website, which lets you pay via BDO bank transfer or Paypal.

For orders, check out Auro Chocolate’s delivery website.

Wildflour’s Salted Chocolate Cake (P2,000/two layers, P3,000/three layers)

PHOTO BY MIA RODRIGUEZ

One of our favorite chocolate cakes in the Metro, this is a hefty creation has layers of cake, chocolate ganache, and caramel—plus pops of salt for balance. It’s available for preorders from Wildflour’s delivery leg, Wildflour To-Go, which caters to the Makati, Mandaluyong, Manila, Taguig, Dasmarinas, and Forbes areas—just send them a message on Instagram to order.

For orders, send a message to Wildflour To-Go’s Instagram page.

How to make sourdough, focaccia, no-knead bread at home

By Cheche V. Moral | Inquirer Philippines

Making my own bread at home is a level of self-sufficiency I wasn’t quite willing to breach, however desperate the times.

However, I was pleased to see photos of glorious, crusty boules of golden brown artisanal breads on my social media feed, made by everyone, from rookie home bakers to Martha Stewart. Everyone seems to be baking bread, perhaps out of need or just to fill the gaps in their days, cooped up at home.

Ana Lorenzana de Ocampo, founder, co-owner and CEO of Wildflour Café + Bakery (@wildflourmanila, @wildflourtogo for takeout/delivery), advises wannabe bread bakers to have the basic tools, including a stand mixer with dough hook attachment, a weighing scale for precise measuring, and bowls to keep ingredients for prepping and mixing.

In place of electric mixer, you can use your hands to knead dough, as long as you’re making only small batches, says De Ocampo, who has degrees in hotel and restaurant management from the University of the Philippines Diliman and culinary arts from Le Cordon Bleu in London. It’s the kneading part in bread making that many bakers claim to be therapeutic.

“Also, it would be nice to have a Dutch oven because it creates a temperature-stable baking environment,” she adds.

(A Dutch oven or a Pyrex bowl is the equipment required for the no-knead bread that everyone seems to be making. Adapted recipe below.)
“Being able to create proper steam in your technique is key, and also having good quality ingredients,” she says.

Science

Beyond chocolate chip cookies, muffins and the imperishable banana bread, I’ve always found the fundamentals of baking fastidious and a tad intimidating.

I learned the hard way one time too many what they say about baking as an exact science. It requires following steps to the letter. Variables must be right for the product to come out great. Following the exact recipe twice doesn’t always yield similar results, because maybe the yeast is fickle, or the room temperature isn’t right, etc.

When you’re used to taking liberties with recipes of dishes, unconcerned with exact measurements and such, you set yourself up for disappointment if you apply the same in baking.

There’s also the wait. Some of us are just not wired for the long wait of “feeding” a sourdough starter for days until it’s ready for use, then waiting for hours more for the dough to proof.

Fickle yeast

That changed when I found a forgotten Ziploc bag of active dry yeast in my freezer, from an abandoned attempt to make bread in late 2016. I made garlic and rosemary focaccia, which seemed easy enough and didn’t require long hours of proofing.

While the focaccia tasted good, it lacked bulk and structure. (A friend who asked for the recipe had better results, judging from her photos.) I surmised there was an issue with the yeast.

Active dry yeast, I learned, stays good when kept in the freezer. To test, combine 2 tsp of it with 1 tsp sugar in ½ c of lukewarm water and leave it for 10 minutes. If it “blooms” or bubbles and expands, it’s still active. A commercial baker told me that you could compensate for old yeast, like the one from my freezer, by using more than what the recipe calls for.

There was no way to try making focaccia again, since flour is in short supply. When I was able to restock, I made pan de sal instead, which required only about an hour overall to make. Beginner’s luck—it came out quite decent, and I set out to make some again the next day. Same recipe, same conditions, but it came out a dud. The dough just wouldn’t rise and it was a warm and humid day, perfect for proofing dough. Beats me.

Make your own ‘Levain’

Unlike this failed baker, De Ocampo prefers to make her own levain or sourdough starter to leaven her bread. (She shares a recipe below for both levain and a big batch of sourdough bread. Just do the math when making a smaller batch.)

“For first-time bakers, if you have the luxury of time, try to make your own levain. It will make a world of difference. Using levain or natural yeast instead of commercial yeast will make a huge difference in the flavor and structure of your bread.”

Starter yeast, she explains, “is your levain, a natural yeast that gives bread a natural sour flavor due to the fermentation.” Starter yeasts are nonpackaged yeasts you can make. It’s typically a combination of flour, water and active dry yeast. (Many home bakers during lockdown are using packaged instant and active dry yeasts.)

A typical levain is a mixture of flour and water that’s kept at room temperature to ferment and is “fed” for several days. Some add fruit or dried fruit to this mixture. “I like using grapes because there is natural yeast on the skin of grapes,” says De Ocampo. “It’s good to have the right room temperature so the yeast ferments naturally. It’s also important to use filtered water so that your starter stays as healthy as possible.”

She also recommends Chad Robertson’s “Tartine Bread” book for those who want to learn how to make a starter from scratch and how to bake sourdough using a Dutch oven.

“Aside from this,” she adds, “patience and practice are essential to baking bread at home.”

I think that means I will have to keep paying for good bread.

Wildflour’s Sourdough Bread

For the levain:

298 g bread flour
15 g rye flour
199 ml water
251 g starter yeast

For the dough:

1,881 g bread flour
1,317 ml water
48 g salt
1.5 g yeast

Mix all the ingredients for the levain together and transfer to a container. Cover and let sit for 10-12 hours.

Add the levain and the rest of the ingredients to create the dough. Put in the mixer at speed 1 for five minutes, then speed 2 for four minutes. Set aside covered for 90 minutes.

Transfer the dough to a wooden or stainless table. Be sure to dust your table with flour lightly.

Divide and weigh your dough in 800 g portions and shape into boules. Preheat oven to 450F at this point.

Let balls rise until about double in size. Bake for 40 minutes or until golden brown and delicious.

No-Knead Bread

3 c bread or all-purpose flour, plus more for dusting
1½ c water
¼ tsp instant yeast
1¼ tsp salt

Combine flour, yeast and salt in a bowl. Add the water and stir until it becomes a shaggy dough. Cover with plastic wrap and let sit overnight, from 10-12 hours, at room temperature.

Dust your kneading board with flour and transfer dough on it. Fold over a couple of times. Shape dough into a ball and place on a piece of parchment paper, seam side down. Cover with plastic wrap or tea towel for one hour.

Place your Dutch oven or Pyrex dish in the center of your oven and preheat to 450F.

Once dough is ready, lift parchment paper with dough and place in the Dutch oven or Pyrex dish. Bake for 30 minutes with the lid on, then 15 minutes more uncovered to get a golden crust. Let cool before slicing.

Focaccia

2½ c all-purpose flour, more for dusting
1 c lukewarm water
2 ¼ tsp active dry yeast
1 tsp salt
½ c extra virgin olive oil
¼ tsp fresh ground pepper
2 Tbsp each or a combination of chopped fresh rosemary, minced garlic, chopped olives, sundried tomatoes (optional)
Flaky sea salt

In a saucepan, combine oil, black pepper, garlic and rosemary (if using). Heat for five minutes over low heat to infuse flavors. Let cool.

In a mixing bowl, combine lukewarm water with yeast and sugar. Let stand for 10 minutes. Add one cup of flour and combine until flour is wet. Let stand for five minutes. Add the remaining flour, salt and half of the olive oil mixture and mix.

On a floured surface, knead dough for 10 minutes until it forms a smooth ball.

Lightly oil the dough and place in the center of a big bowl. Cover with plastic or tea towel and let rise for one hour at room temperature.

Preheat oven to 450F.

Grease the bottom and sides of a low-rimmed cookie sheet. Lay the dough on the center and spread to cover the bottom of the cookie sheet. Use the tips of your fingers to make indentations. Pour the remaining oil mixture, and garnish with the olives and tomatoes (if using). Sprinkle with sea salt.

Bake for 15 minutes. Cool on a wire rack before slicing.

Abba Napa and Ana De Ocampo Talk About Running F&B Operations During Quarantine in Metro Manila

During the Philippine enhanced community quarantine, food and beverage establishments can only do delivery and pick-up but absolutely no dine-in. As time went on more and more restaurants started to figure out how to best their logistical hurdles and began joining in feeding the Filipino people. From the start however, Wildflour and The Moment Group (TMG) were amongst the few who had kept their F&B operations alive —their kitchens were revved and ready for action.

The back-end operations to me, seem quite intense and difficult from transportation to purchasing logistics and let us not forget the fact that these restaurants were not set up to work as take-out facilities. They must now get used to a large influx of unprecedented customer service engagement. Aside from understanding the dynamics, more importantly, this article serves to highlight the hard work that every F&B establishment has been putting in day in and day out in order to give us all delicious food. Thank you for feeling many homes during this trying time! 

I talk to Ana De Ocampo, CEO and president of the Wildflour Group and Abba Nppa, Creative Director of The Moment Group to learn more about what it takes to run multiple restaurants during this time with unprecedented challenges.

I’m confident Wildflour will survive this ordeal, and once we do, our restaurant and the hardworking team behind it will come out stronger and able to handle anything that comes our way.

Ana De Ocampo

A Responsibility To Nourish

This is an incredibly difficult time, so why go through the trouble and extra expenses or headaches in order to stay open? 

Wildflour, a personal favourite, has kept key locations operational in order to service both bakery and savory meal orders. “We decided to continue service because we thought it best to use whatever means we had to serve the community that has been so good and loyal to us, all these years” shares Ana. 

The group had also recently launched Wildflour To-Go, their first in-house online delivery platform, just a month before the lockdown commenced – and now it has certainly been tested through trial by fire! Ana elaborates by telling me that she saw this as an opportunity to serve the community in these trying times by making it as convenient as possible for people to have quality food delivered. One of her goals is to offer substantial, well-balanced options as opposed to fast or canned food that many are reliant on now that it can be quite difficult to go to the supermarket to find fresh produce. “So far it’s been a great learning experience for the business, and has pushed us to expand beyond what we are used to” Ana adds.

Enhanced Sanitation

Now that social distancing is the norm and isolation has become commonplace, I wondered how food is being prepared at restaurants and what the sanitation process is like. At both Wildflour and TMG restaurants, they have imposed stricter sanitation guidelines than usual in addition to social distancing measures and the mandate of frequent hand-washing and disinfecting.

For Ana’s team at Wildflour, the wearing of face masks at all times is a must as well body temperature checks, three times a day. Over at TMG, Abba says that everybody must complete a daily health check before coming into work and that there are food safety and sanitation policies in place that are meticulously followed from the time a team member enters their shops.

Every transaction at both restaurant groups is now as contactless as possible, from ordering to payment to hand-off with delivery partners.The goal is no-touch interactions between staff and delivery couriers. There is extra effort placed in disinfecting every item that is used too—from menus, trays, to cash registers—so that the food prepared stays as clean as can be. What used to be second nature and a down-pat easy skill, is now cumbersome and significantly more tedious, but Wildflour and TMG alike understand that it matters and it will make all the difference.

How Are Staff Getting To Work?

Wildflour has assembled a team of staff that live closer to BGC and Makati for ease of mobility to their open branches. Ana provides transportation by personally picking up employees from where they live, or by organising a meeting point every morning for a carpool and the same is done when it’s time to go home. “I’m confident Wildflour will survive this ordeal, and once we do, our restaurant and the hardworking team behind it will come out stronger and able to handle anything that comes our way” Ana proclaims. 

A Learning Experience

Ana tells me that this situation has further emphasised the importance of adapting, communicating and coordinating. She expounds saying their teams work from different locations but continue to collaborate to make sure everything from management, purchasing, production, and deliveries continue to work like a well-oiled machine. Wildflour takes Mondays to meet and assemble a plan of action for the week via Zoom. They push each other to exchange ideas, troubleshoot, and discuss all aspects of operations in order to improve. “As we monitor the situation, we continue to take things day-by-day given the very unique situation we are all experiencing” Ana comments.

How Long Can This Be Sustained?

Both these ultra successful restaurant groups face the hurdles of sourcing their needed ingredients amidst a lockdown and protecting their staff. Ana believes that Wildflour will be able to continue with the current scaled back operations for a month or more and says: “I’m confident Wildflour will survive this ordeal, and once we do, our restaurant and the hardworking team behind it will come out stronger and able to handle anything that comes our way.” 

Source: The Philippine Tatler

10 Places to Call for Fried Chicken Delivery

(SPOT.ph) Fried chicken is one of those things we could have almost every day. While all our plans to go out may be on hold for the time being, what’s great is that you can still find it at a number of places and get it delivered straight to your doorstep. Here, we round up establishments to check out to help you deal with those fried-chicken hankerings.

These Metro Manila restaurants can deliver fried chicken to your doorstep:

Wildflour

PHOTO BY TOTO LABRADOR

Wildflour has proven they’ve got a good hand on a lot of things: pastries, kimchi fried rice, and even fried chicken. It offers a hearty crunch that’s perfect paired with their flaky biscuits. Dining solo? They offer an à la carte version (P730) that you can get for takeout or delivered (you’ll have to book your own Grab or Lalamove) from their BGC branch. But if you’d rather share the fun with your family, you can opt to get a bigger tray of the dish (P2,780) from their delivery service, Wildflour To-Go.

For à la carte orders, contact (02) 8856-7600, 0917-852-0950, or 0917-626-2058. For tray orders, send a message to Wildflour To-Go on Instagram.

Wildflour Still Delivers Pastries + More

(SPOT.ph) It’s a tough time for everyone. We’re thanking our lucky stars we have the option to stay home in relative comfort, but we’d also completely get it if you find yourself starting to daydream about where you’ll eat as soon as the quarantine is lifted. Thankfully, Wildflour’s still open at its BGC and Rockwell branches. If you’re hankering for their famous Kimchi Fried Rice (P630), Croque Madame (P495), or Squid Ink Mafaldine (P650), you can order their specialties for pick-up, takeout, or even for delivery on FoodPanda and Grabfood.

PHOTO BY WILDFLOUR RESTAURANT

Meanwhile, they also deliver bigger batches of their pastries and food trays to Taguig, Makati, Mandaluyong, and Manila through Wildflour To-Go, perfect for big families. You can place your orders from 8 a.m. to 3 p.m. daily, and there’s a lead time of three hours for the pastries on demand (a limited selection of pastries that change every day), three hours or less for the party trays, four to six hours for cakes, 24 to 48 hours for other pastries, and 24 hours for holiday ham and lasagna. Just some of the treats you can get delivered are the Brownies (P550/six pieces, P1,050/12 pieces), which got the top spot in our 2019 Top 10 Brownies in Manila list, and Kouign Amann (P360/four pieces, P530/six pieces), as well as food trays like the Chorizo and Gambas (P3,310/serves five to six), Mac n’ Cheese (P2,000/serves five to six), and Akaroa Salmon (P3,410/serves four to five).

PHOTO BY PATRICIA BAES

Wildflour is a bakery and restaurant that opened back in 2012. They’re heralded for their winning pastries and eclec

For orders, contact (02) 8856-7600 or 0917-852-0950 (BGC), (02) 8850-5503 or 0917-705-3329 (Rockwell), or find Wildflour on Foodpanda and Grabfood. For orders from Wildflour To-Go, send a message to Wildflour To-Go’s Instagram page. For more information, check out Wildflour Restaurant’s Facebook page.tic selection of brunch and dinner specials inspired by local and global cuisines.

Wild Flour Cancellation Policies

In line with the holiday season, Wild Flour would like to share our cancellation policies for all orders or reservations requiring advanced payment below.

For same day cancellation:

Depending on the situation, Wildflour reserves the right to charge the guest the full amount of the deposit in case the product or reservation can no longer be used or sold or given to another guest.

For cancellation within 24 hours:

Wildflour may charge the guest up to 50% of the deposit for cancellations made within 24 hours of pick up or reservation.

Cancellation over 48 hours:

Wildflour will refund any deposit made by the guest in case an order or reservation is cancelled unless otherwise agreed upon by the management and the guest.

Wild Flour Events this December!

It’s going to be a fun-filled month at Wild Flour this December! Check out our list of events lined up this month because you’re in for some nights to remember.

Sunset Sessions at Wild Flour Rockwell – December 4, 2019

Wind down in the middle of a long week and wait out post-work traffic with a drink and chill vibes at Wild Flour Rockwell’s Sunset Sessions! DJ Manolet Dario and Bombie Balquiedra will be playing easy-going tunes to enjoy at sundown next Wednesday from 5pm onwards!

Happy hour on beers and cocktails ’til 10pm
For inquiries or reservations, call 8-850-5503 / 09177053329. Free entrance!

Chill Out Thursdays at The Podium – December 5, 2019

Relax after a long day and wait out post-work traffic as Wildflour brings its first ever event to The Podium branch! Enjoy a pleasant evening over food and drink as DJ WILKXX plays easy-going tunes this Thursday from 5PM onwards!

Happy hour on beers and cocktails ’til 10pm
For inquiries or reservations, call 8-571-8588 / 09176289572. Free entrance!

Throwback Thursdays at Pink’s Hotel Bar – December 5, 2019

Kick off the last month of the year with the classics of hip-hop and R&B at Pink’s Hotel Bar this Thursday, 9pm onwards! DJ Dave Hahn from Hawaii shows us how Throwback goodness to start the weekend should be done!

Happy hour on beers and cocktails ’til 10pm
For inquiries or reservations, call 8-772-1147 / 09171622848. Free entrance!

Retro Night at Wild Flour Rockwell – December 6, 2019

Get down on the dance floor as live DJs Boyet Sison and Gerard Henson play your favorites from across the decades this Friday from 9pm onwards at Wild Flour 8 Rockwell!

Happy hour on beers and cocktails ’til 10pm
For inquiries or reservations, call 8-850-5503 / 09177053329. Free entrance!

Saturday Dance Fever at Wild Flour Rockwell – December 9, 2019

Can’t get a table at our Friday Retro Nights? Look no further as we bring you a night to remember at our new Saturday Dance Fever event at 8 Rockwell! Get down on the dance floor as DJs Arnel Genterone, Raulin Cayado, and Alvin Enriquez bring you the best hits from yesteryear every Saturday from 9pm onwards.

Happy hour on beers and cocktails ’til 10pm
For inquiries or reservations, call 8-850-5503 / 09177053329. Free entrance!

Trivia Night at Pink’s – December 10, 2019

Close out the year and the decade as we celebrate all things 2010s at Hotel Bar at Pink’s last Tuesday Trivia Night of the year! Bring your friends and reminisce on the past 10 years’ worth of music, movies, TV shows and pop culture, over Pink’s solid bar chow and alcohol of course!

Hosted by Vani Altomonte and DJ Tom Suplico. Prizes are sponsored by Chivas Regal and Jameson! 🍾
Call +63 917 838 3309 or sign-up at tinyurl.com/hbtrivianight to register!

Wednesday Sunset Sessions at Wild Flour Rockwell – December 11, 2019

Wind down in the middle of a long week and wait out post-work traffic with a drink and chill vibes at Wild Flour Rockwell’s Sunset Sessions! DJs Bombie Balquiedra and John Monreal will be playing easy-going tunes to enjoy at sundown this Wednesday from 5pm onwards!

Happy hour on beers and cocktails ’til 10pm
For inquiries or reservations, call 8-850-5503 / 09177053329. Free entrance!

Retro Night at Wild Flour Rockwell – December 20, 2019

Get down on the dance floor as industry legends DJs Gerard Henson and John-C Syquia play your favorites from across the decades this Friday from 9pm onwards at Wild Flour 8 Rockwell!

Happy hour on beers and cocktails ’til 10pm
For inquiries or reservations, call 8-850-5503 / 09177053329. Free entrance!

Saturday Dance Fever at Wild Flour Rockwell – December 21, 2019

Can’t get a table at our Friday Retro Nights? Look no further as we bring you a night to remember at our Saturday Dance Fever event at 8 Rockwell! Get down on the dance floor as DJs Garet Santayana and Ivan Constantino bring you the best hits from yesteryear every Saturday from 9pm onwards. Featuring Ms. Lala Dinglasan leading the crowd on the dance floor!

Happy hour on beers and cocktails ’til 10pm
For inquiries or reservations, call 8-850-5503 / 09177053329. Free entrance!

New Year’s Eve Party at Wild Flour Rockwell – December 31, 2019

End the year and decade with a bang and start 2020 right by dancing your pants off at Wild Flour’s New Year’s Eve party at our 8 Rockwell branch from 9pm onwards! The best DJs in the business ring in the new decade with sounds to relive the best of the past decades to.

Happy hour on beers and cocktails all night!
For inquiries or reservations, call 8-850-5503 / 09177053329. Free entrance!

New Year’s Eve Party at Pink’s – December 31, 2019

Look back on the best moments of the last 10 years as we celebrate the end of 2019 and ring in 2020 at Pink’s Hotel Bar’s annual New Year’s Eve Party! Sing your heart out and dance your pants off as DJs David Hahn and Tom Suplico play only hits from the past decade! Come in your best costume referencing the 2010s and you may be in for a special prize from us!

Happy hour on beers and cocktails ’til 10pm
For inquiries or reservations, call 8-772-1147 / 09171622848. Free entrance!