From a small corner shop café to one of the biggest restaurant groups in the country, Wildflour has truly made its impact on the Manila dining scene. Since it opened its doors back in 2012, the Wildflour group has only been consistent in providing the most authentic dining experiences to foodies, both local and foreign. Spreading like wildfire across the Metro, Wildflour currently runs 5 main restaurant concept brands across 15 different locations; and, coupled together with their in-house online brand Wildflour To-Go, the past 10 years are indeed a testament to Wildflour’s resilience.
It’s been a wild journey full of good times – from indulging in decadent cakes, cronuts, and cremadettes to dancing and singing in the crowd-favorite retro nights – Wildflour is here to stay and will surely wow Manila (and the world, *hint*) with what they have baking in the oven for everyone next.
Wildflour To-Go Exclusive Promos
BPI Dining Deals
Indulge in premium and quality cuisines at half the price with your BPI Credit Card. Click hereto book a table!
Celebrate #WildflourAt10 with the Top Shelf Treats Box – filled with Wildflour Manila’s best-selling pantry items! Pre-order starts on Monday July 25, 2022 at Wildflour BGC! Be quick to grab a box, as there are limited stocks only.
Free Pastries for Wildflour Loyalty Members
Some things have changed in the past 10 years. What won’t ever change? How sweet we can be. Just be sweet back?
Get a FREE pastry from #Wildflour by greeting us “Happy Wildflour at 10” when you visit any Wildflour Restaurant from July 22-24.
*Minimum spend of Php 1,000
*Loyalty card must be presented to avail of the promo
40% for BPI Platinum Rewards and Amore Platinum Cashback Cardholders
30% for Gold Mastercard Cardholders
Valid from Monday to Sunday
Minimum spend Php 5,000 at Wildflour and Wildflour Italian Minimum spend Php 3,000 at Little Flour and Pink’s Maximum spend Php 10,000 at all stores
4. To qualify for the discount/offer, the Cardholder must use his or her Participating BPI Credit Card to pay for his or her purchases at Merchant.
5. The offer is not convertible to cash or credit. It may not be exchanged with any other product.
6. The Cardholder shall review and agree to be bound by the terms and conditions of the Merchant.
Terms and Conditions
a. Promo is valid for a minimum single receipt spend of Php 5,000 (Wildflour & Wildflour Italian) and Php 3,000 (Little Flour & Pink’s).
b. BPI Credit Cardholders are entitled to a maximum discount of Php 5,000 (or maximum single receipt spend of Php 10,000 exclusive of VAT, service charge, and all prevailing local taxes) for every single-receipt transaction at Merchant;
c. The offer is valid for dine-in only and take-out from Monday to Sunday;
d. Only one (1) transaction per cardholder per table;
e. The Cardholder must present a qualified BPI Credit Card before ordering in the restaurant;
f. Discount/offer should be given instantly where the purchase was made.
g. Splitting a single transaction to avail of multiple discounts is prohibited. Splitting is defined as an intentional act of dividing transactions in to multiple transactions to avail of multiple discounts.
7. The Cardholder agrees that should his or her purchase be found fraudulent, BPI shall have the right to charge the value of the discount/offer to his or her card.
8. The Promo is not valid in conjunction with any ongoing promos of Merchant. In the purchase of goods and services which are on promotional discount, in compliance to the Expanded Senior Citizen Act of 2010 (R.A. 9994) an Act Expanding Benefits and Privileges of Persons with Disability (PWD) (R.A. 10754), the senior citizen or PWD can avail of the promotional discount or the discount provided under the said laws, whichever is higher, if applicable.
9. Any dispute concerning the products and/or services related to the promo offer shall be settled directly between the Cardholder and Merchant with the concurrence of DTI.
10. In case of dispute in respect of BPI only and the customers’ availment of the promo, the decision of BPI with the concurrence of DTI shall be considered final. However, if the dispute involves participating Merchant and its performance and/or delivery of products to customers, subject to the General Provisions set out above, the decision of BPI and participating Merchant with the concurrence of DTI shall be considered final.
11. Terms and conditions governing the issuance and use of BPI Credit Cards and reminders and other provisions contained in the card carrier, statement of account, charge slips, and other documents or instruments, which are made an integral part hereof by reference, shall likewise be resorted to in instances where they are applicable to this Promo.
Wildflour Bonifacio Global City
Six / Neo 4th Ave. cor. 26th St. Bonifacio Global City, Taguig
If you’re from the south and you frequent establishments like Alabang Town Center, Molito Lifestyle Center, Festival Mall, and Commerce Center looking for a place to eat, you might have, at one point, wondered: “Why isn’t there a Wildflour here?”
This question may or may not be followed by: “Alabang is the perfect place to open Wildflour!” and “The Titas of Alabang will surely love having a Wildflour nearby!”
Well, your prayers to be in close proximity with the restaurant’s delicious dishes such as the Kimchi Fried Rice & Steak (and their other bestsellers) are at long last, answered: Wildflour is opening its first-ever store in the southern part of Metro Manila, specifically at Westgate Center in Filinvest, Alabang.
Ana Lorenzana de Ocampo, the co-founder and CEO of Wildflour, posted a photo of the signage of the Wildflour Café + Bakery with a text that reads “We hear that appetites grow wilder in the south.” It came with the hashtags #soon, #herewecome, #wildflour, #alabang, and #westgate.
(SPOT.ph) We’re willing to bet that when brunch hankerings strike, one of the first spots that comes to mind is Wildflour—but with their existing branches being in the BGC, Makati, Mandaluyong, and San Juan, it hasn’t been as easy for folks in the South to get their fix. But that might be changing soon. The restaurant published a post on social media hinting at how they’re posed to open up its new branch in Alabang—so folks in the area won’t have to venture too far out of the city. No more adjusting, Alabang peeps!
Just wait a liiiitle bit longer, Wildflour is about to come in Alabang:
“You ask, we deliver. See you soon at #WildflourAlabang,” reads a photo post by Wildflour on Facebook published today, June 24. The picture in question shows a huge tarpaulin with the words “We hear that appetites grow wilder in the South.” Well, if that isn’t a red, blaring neon sign, then we don’t know what is.
A Tiktok video from Wildflour also shows us the big picture—which is the surrounding area of the said tarpaulin in the Facebook post. The area, which has been barricaded by temporary blue walls, is by the road and beside the Westgate pillar.
Even though it’s always a delight to embark on a road trip to the Wildflour branches scattered around the middle of the metro (who isn’t up for a joy ride?)—nothing beats having one closer to home. It’s also a struggle to have to drive far due to the gas prices, too.
There are no additional details as of yet, other than what you’ll find on Wildflour’s posts—but it’d be best to keep your eyes peeled for updates and information on the restaurant’s new branch and whereabouts.
It was more than a decade ago when Wildflour took everyone’s appetite—no matter where you live—by storm with the establishment of its first branch in Bonifacio Global City, courtesy of Ana Marie Lorenzana de Ocampo along with her sister Margarita Lorenzana-Manzke and brother-in-law Walter Manzke. Wildflour offers a wide array of filling snacks and meals—from freshly-baked pastries to savory dishes, whether you want to grab something brunch or for dinner, you name it, they’ve got it.
While waiting, you can order for delivery through GrabFood, Foodpanda, or Pickaroo.
UPDATE (June 24, 7:57 p.m.): A Tiktok video from Wildflour also shows us the big picture—which is the surrounding area of the said tarpaulin in the Facebook post. The area, which has been barricaded by temporary blue walls, is by the road and beside the Westgate pillar. The article has been updated to reflect this development.
Meet the 14 restaurants we are awarding as the most resilient in the industry.
In the past, Tatler Dining has released an annual top 20 list of the best restaurants in the Philippines. However since the past two years were challenging to say the least, instead of a top list of the best restaurants we wanted to honour establishments that impressed us and braved the odds.
This year we reveal the Most Resilient awards and present restaurants that rose to the challenge, innovated, and pushed onwards–those that really went above and beyond.
Here are the 14 award winners:
1 / 14
Beaming with a familial charm, Bamba Bistro is home to chef Tina Legarda’s inspired array of comfort food and the precious memories that have formed within its walls. Beyond its delicious food, Bamba Bistro is well-loved for its heartfelt service and care for its loyal customers. Over the pandemic, the quaint restaurant introduced drive-in dining complete with a steering wheel tray, a curated playlist, and even a tent to shield diners from the heat as they enjoy a meal in the comforts of their own cars. When the city fell back into Enhanced Community Quarantine (ECQ), Legarda quickly got to work on a secret ECQ menu to bring some excitement in such a dispirited time. All this, while successfully moving to a second location—one much larger, rich with the same neighbourly allure.
2 / 14
As the Italian casual outlet of culinary icon chef Margarita Forés, Cibo has long been a natural go-to for reliable comfort food. With diners trapped at home and unable to visit the vibrant restaurants, Cibo introduced in-house delivery services, integrating front of house and kitchen staff to minimise layoffs and meet the intensified demand. Additionally, chef Forés launched Cibo’s frozen pizza line, now stocked in countless supermarkets around the country (albeit, often sold-out). To celebrate its 24th birthday, the brand also introduced festive EATalian boxes filled with Cibo’s greatest hits.
3 / 14
Gallery by Chele
Gallery by Chele is no stranger to innovation. Lauded for their creative approach to celebrating quality local ingredients with world-class techniques, the eccentric team continued to apply their out-of-the-box thinking throughout the pandemic. Through Gallery by Chele | At Home, the restaurant brought fine dining to the homes of discerning foodies while championing sustainable and biodegradable food containers. True to its ethos, Gallery by Chele also launched Deli by Chele, a sustainable artisanal delicatessen that has made its way into numerous pop-up markets throughout the metro.
4 / 14
First making its mark in the local food scene as a private dining concept, Hapag has quickly accelerated into one of the country’s most talked-about destinations. Midway through 2020, the homegrown restaurant introduced Hapag Family Meals—an earnest invitation for their beloved diners to be a part of the kitchen’s daily staff meals, inducting us into the Hapag family. Although lauded for their Filipino fare, these family meals spanned from Korean to South American cuisines, including collaborations with other chefs.
5 / 14
Since first opening its doors in 1974, Korea Garden has welcomed families with its warm hospitality and comforting yet spirited Korean-Filipino dishes. Thus, when they rebranded halfway through 2020, the fresh, youthful appeal was somewhat surprising but undeniably brilliant, to say the least. Apart from launching their direct ordering website, the brand encouraged takeaway orders by enlisting young creatives to participate in a takeout photo series on Instagram. Korea Garden also piggybacked on the success of Korean pop culture in the Philippines by introducing meal sets inspired by popular Korean dramas, complete with promotional videos and photoshoots in the style and costume of the shows.
6 / 14
Operating in what was recently the metro’s busiest and perhaps most competitive drinking and dining district, Lampara continued to draw an audience with its inspired neo-Filipino dishes and unique cocktails. Poblacion was among the hardest-hit areas in the dawn of the pandemic, and Lampara was certainly not immune from its consequences. However, as establishments old and new shut their doors, Lampara boldly continued their operations and even launched a weekly meal subscription service called Lite by Lampara, as well as bottled cocktails to enjoy at home.
7 / 14
Manam Comfort Filipino
Manam Comfort Filipino, The Moment Group’s biggest restaurant brand, is well-loved for its reliable local fare whether served in traditional fashions or with a creative twist. The culinary titan was among the first organisations to pivot its services with Mo’Go, an in-house delivery service and Moment The Grocer, an online shop with ready-to-cook meals from its portfolio of restaurants—strategies that soon inspired many others to follow suit. The Moment Group also launched a delivery-only concept Papa Pancitan, collaborated with 7-Eleven to offer microwavable Manam meals, and joined the online-to-offline gift voucher platform ShareTreats.
8 / 14
Without an outdoor dining area for their acclaimed restaurant, Metronome was forced to shut its dine-in operations on numerous occasions. But as fans of the gourmet takeaway brand Lazy Oeuf will know, this did not stop the Metronome team from serving its loyal patrons some exquisite gourmet fare. Since launching this sister brand in April of 2020, Lazy Oeuf has rolled out French onion burgers with foie gras, croissant sandwiches, and many more sinful savoury creations, alongside decadent desserts to boot.
9 / 14
Mijo Comfort Food
Whether you’ve come for the good music, killer cocktails, or creative yet familiar comforts, you can never go wrong with Mijo Comfort Food. Its inviting, make-yourself at-home atmosphere earned loyal stalwarts, most especially among the Poblacion crowd. When pandemic restrictions halted the district’s hustle-and-bustle, chef Enrique Moreno took the opportunity to prepare thoughtful meals for our essential frontliners thanks to donations from the Mijo community. The kitchen then launched at-home pasta kits, deli and pantry items, and ready-to-cook meats, plus a meal plan subscription programme called Mijo Express.
10 / 14
Helmed by Tatler Philippines’ 2020 Local Champion, Sarsa continues to be a proud proponent of Filipino cuisine and Filipino spirit. Amidst the pandemic, chef JP Anglo and his team at Sarsa prepared meals to thank and support the courageous health workers at Makati Medical Center, sold merchandise to raise funds for the victims of Typhoon Ulysees, and even offered free water and canned foods for the delivery couriers stopping by the restaurant. To top it off, Sarsa even collaborated with fellow Filipino establishment Hapag for a family meal set and launched ready-to-cook kits with seafood purveyor Marv’s Boqueria while offering a range of inspired meals-to-go from their own kitchen.
11 / 14
The Test Kitchen by Josh Boutwood
True to its name, The Test Kitchen by Josh Boutwood features an ever-changing yet consistently reliable menu that exemplifies the chef’s boundless talents. While many establishments opted for a leaner menu of time-tested dishes, Boutwood explored sourdough pizzas, brunch specials, micro-batch ice creams, and even sous vide kits for home cooking. The restaurant’s new bakeshop, Test Kitchen Bakery, is emboldened with the same curiosity and fearlessness, leading to creations like a naturally fermented ale sourdough and a hybrid croissant-cardamom loaf.
12 / 14
Internationally praised for its thought-provoking renditions of Filipino food, it comes as no surprise that Toyo Eatery’s innovative flair persisted through these challenging times. Together with its sister bakeshop brand Panaderya Toyo, Toyo Eatery crafted whimsical bilao sets with lip-smacking barbecue skewers, the restaurant’s signature silog fried rice, and other festive staples. Chef Jordy Navarra captured the attention of foodies once more in July of 2021, set to host the Philippine leg of the global food event Gelinaz! with other top chefs featured in the ensemble. Confronted with yet another round of lockdown and unable to provide the dine-in service they had planned, Navarra and the team devised a safe drive-through alternative, oft considered to be among the most innovative dining experiences to date.
13 / 14
After making its much-awaited debut in October of 2020—a bold move, but certainly the right one—Wagyu Studio continued to entice indulgent carnivores with luxurious takeaway creations. Showcasing the luxurious beef it’s known for, the modern Japanese steak house offered a Kobe chirashi with uni, caviar, ikura, and edible gold; and a Kobe pastrami burger showcasing 10-day homemade pastrami made with 100 per cent A5 Kobe, among others. In addition, executive chef Yoji Kitayama collaborated with chefs Josh Boutwood, Margarita Forés, Miko Calo, and Chele González on four separate four-hands dinner degustations, breathing invigorating life into the restaurant scene at a time it was most welcome.
14 / 14
At this point, is there anything that Wildflour cannot do? Since opening its doors in 2012, the restaurateurs kept themselves busy launching original concepts Farmacy, Little Flour Café, and Wild Flour Italian plus bringing Pink’s famed American staples to the Philippines, all within 2014 to 2019. This vivacious drive remained relentless over the past two years as they introduced delivery-only concepts Wildflour Pizza, Wildflour Burger, Wildflour Rotisserie Chicken & Wings, and Wildflour Pantry as they expanded their delivery services throughout the metro with Wildflour To- Go and the Wildflour mobile app.
Meet the 8 recipients of Tatler Dining’s Special Awards for 2022, including Restaurateur of the Year, Chef of the Year, and Best New Restaurant
Every year, Tatler Dining spotlights the achievements, talent and finesse from certain people and establishments in the industry. These eight awards were voted on by our Tatler Dining panel which is comprised of industry leaders and esteemed foodies. After months of deliberation and vetting, the final award winners were whittled down by our editorial team and we couldn’t be happier with our final eight winners.
Read on to find out who has won: Restaurateur of the Year; Chef of the Year; Best New Restaurant; Local Champion; Impact Award; Rising Star; Best Service; and Best Interior Design.
1 / 8
Restaurateur of the Year: Ana Lorenzana de Ocampo
As co-founder and CEO of The Wildflour Group, Ana de Ocampo does not shy away from a challenge but instead stares it straight in the face–with optimism, class and curiosity. During the pandemic, the group has grown to tremendous new heights by establishing new spin-off brands, embracing e-commerce, and even opened their largest location to date. What was once your charming neighbourhood café and bakery has become an F&B empire that keeps customers craving for yet another bite. While successfully maintaining the brand’s much-admired cosy ambience and lip-smacking quality, each new location and development has widened their reach and brought their darn good comfort food to a larger demographic.
2 / 8
Chef of the Year: Miko Calo
To truly grasp flavours and masterfully conduct a symphony of ingredients, or for that matter, coax out bold expressions from just a few elements is a feat that is meant to be celebrated. Chef Miko Calo of Metronome is a woman who does not settle for less than excellence. She lives in the nuances of her craft, constantly finessing her every move until the menu, and every plate meets her highest of standards. Not a woman to rush, chef Calo takes her time to indulge in the beauty of cuisine, and bask in the hectic nature of her craft. Trained in classic French techniques under the mentorship of the legendary chef Joël Robuchon, this gourmand is a force to be reckoned with.
3 / 8
Best New Restaurant: Txoko Asador
Located in the quaint streets of the Legazpi village locale is an asador bursting with flavours so delightful, one can’t help but feel as if they are in Donostia. This establishment spearheaded by restaurateurs Carlo Calma Lorenzana, Miguel Vecin, Tinchu Gonzalez, Magsy Concepcion, Randy Libre, and Bobby Tenchavez proudly opened its doors on March 15, 2020, a mere day or two before restaurants were told to cease operations due to the pandemic. Despite major setbacks, these seasoned industry veterans charged forward armed with a deep-rooted passion for food and sheer culinary talent, both of which has fueled Txoko’s continued success.
4 / 8
Local Champion: Jordy Navarra
Tatler Dining’s Local Champion award celebrates a chef who has helped to elevate, promote and celebrate all that the Philippines has to offer. This year, the award goes to Jordy Navarra of Toyo Eatery.
A meal at Toyo Eatery is never just a meal. It is at once a history lesson, a cultural excursion through our abundant archipelago, and an invitation to engage in the dialogue that pervades chef Jordy Navarra’s restless mind. Their approach to modernising Filipino cuisine was not immediately comprehended nor appreciated, but such is the story of trailblazers like himself. Unshaken by a hesitant market, and empowered by his love for food and country, Navarra continued to realise his vision–one that would later earn the restaurant global acclaim. Today, the chef is highly regarded as an expert in Filipino gastronomy and culinary cultures, but his unquenchable thirst for knowledge remains.
5 / 8
Impact Award: Gallery by Chele
Our Impact Award recognises an establishment that has made an indelible mark on the country through its innovations and culinary creations. Whether it’s through his bold, flavourful dishes or his penchant for spinning the DJ decks, chef Chele Gonzalez has proved that he is not of a shy breed. This drive has emboldened the team at Gallery by Chele with courage, faith, and determination during a time when these were sorely needed, but hard to find. On top of pivoting their existing dishes for delivery, the kitchen also introduced take-out gastronomic feasts. Amidst the mayhem, they also launched Deli by Chele, a sustainability-focused online delicatessen with their signature knack for the whimsical and imaginative. A sense of normalcy may creep back into the scene, but these innovations are here to stay– indeed, Gallery by Chele illustrates that fortune continues to favour the bold.
6 / 8
To say this French-Filipino talent marches to the beat of his own drum would be an understatement. Chef Stephan Duhesme’s restaurant Metiz is etymologically and philosophically inspired by his heritage, reminiscent of the concept mestizo – an identity that is unequivocally Filipino, though perhaps in a way less familiar. He dons the executive chef and co-founder titles at one of the metro’s most talked-about destinations, where he explores the vast possibilities of fermentation. Embark on a head-spinning journey with every picturesque dish across his ever-changing six-course menu, as Duhesme disputes the boundaries of Filipino cuisine. This chef approaches every situation as an opportunity to inspire a sense of pride, curiosity, and an exclaimed “Eureka!” moment through damn good food.
7 / 8
Best Service: Blackbird at The Nielson Tower
The allure of the dine-in experience comes with the desire to feel pampered. To be seated at a table with crisp white linens, elegant stemware, dim lighting, and soothing music all while being catered to by attentive yet non-intrusive servers is all that we ask for after a long day at work. This is a task not achieved by most but is one that Blackbird accomplishes effortlessly. To say that the devil in the details could not be more true, and is a sentiment that chef Colin Mackay takes to heart in each one of his endeavours. From decor, ambience, to table-side manner, etiquette, and menu knowledge, the team at Blackbird takes pride in their ability to foster an ambience that simply, keeps us coming back for more.
8 / 8
Best Interior Design: Metronome
In this high-ceilinged expanse, guests are welcomed into a world of class with its marble-top bar, encircled by teal stools that encourage early-comers and post-meal lingerers to scan through their selection of top-shelf tipples. From the golden lights that dangle from above to the illuminated mirrors that line the dining room, the space glows with a sophistication that draws your eyes through the textured white walls, streaked indigo panels, and velvety green booths. Exuding French flair, these chic elements are harmoniously married with familiar touches of fawn wood and solihiya weaves. Designed by Noel Bernardo, the restaurant beams an intoxicating aura that sets the mood for the Metronome experience helmed by chef Miko Calo: meticulously refined, not a note out of tune, nor a beat out of rhythm.
Source: The Tatler Dining Guide is Co-Presented by HSBC. Supported by Santa Ana Gin.
(SPOT.ph) We know, we know, we’re still in the midst of the ‘Ber months, and the desserts that usually come to mind this time of the year are those of the cozy, warming sort—though really, does the appeal of fresh, juicy fruits ever go away? We think not. One of the best ways to showcase them is through the dessert known as a pavlova! Combining meringue, cream, and fruit, it’s especially popular in New Zealand and Australia—and its sweet and lush, crisp-meets-creamy profile makes for a great pair to just about any fruit. That includes everything from tangy strawberries to our naturally sweet and lush mangoes, and if this idea gets your mouth watering, guess what. You can get exactly that at Wildflour as they’ve introduced a new dessert: The Strawberry Mango Pavlova!
You’ll fall in love with the new pavlova at Wildflour:
The Strawberry Mango Pavlova (P950/mini, P1,960/whole) is a vibrant dessert with a meringue base that’s light and airy, making for a crisp and delicate bite that melts in the mouth. It’s then topped with whipped cream and fresh fruit, namely strawberries, mangoes and blueberries—each of which contribute their own telltale taste and bursts of juiciness, not to mention a pop of color against the pale-white cream and meringue! Yup, consider it a fête of varying flavors and textures as all parts come together.
Wildflour’s got other new additions to their dessert line, too. The Birthday Cake (P1,450) is a colorful treat of vanilla sponge layers, custard, a dulce de leche filling, and pastel-hued rosettes of Italian meringue frosting swirled all around the cake—definitely worth adding to your weekend spread, whether or not it’s your birthday! The Pistachio Tres Leches (P1,895), on the other hand, upgrades Wildflour’s bestselling tres leches with a shower of crunchy green pistachios on top. And for a tropical bite, try the Mango Passion Fruit Pie (P2,450)—it’ll take you straight to the islands by taste with its mango-passionfruit filling, whipped cream, and nutty almond crust.
These desserts are all available for orders via Wildflour’s delivery website, Wildflour To-Go. You can also opt to message their Instagram page or give the branch nearest you a call for same-day deliveries.
Wildflour is a homegrown bakery and restaurant that first opened in 2012. They’re known for their pastries as well as their brunch and dinner specials that take inspiration from cuisines all over the world. Wildflour was also among the first to bring the Cronut—the trendy croissant-doughnut hybrid pastry created by pastry chef Dominique Ansel—to our shores.
Megaworld, leads the way in helping revive the economy, welcomes Wildflour Cafe at Uptown Bonifactio, Mary Grace at Newport City and McDonald’s at Capital Town in the City of Pampanga, with safety protocols in place.
While most restaurants are still hurting due to the pandemic, it’s business as usual for three of the biggest players in retail dining. Wildflour, Mary Grace and McDonald’s open their biggest branches in the country – at Megaworld townships to be exact – amid the pandemic.
Megaworld, which leads the way in helping revive the economy, welcomes Wildflour Cafe at Uptown Bonifacio in Taguig City, Mary Grace at Newport City in Pasay City, and Mcdonald’s at Capital Town in the City of San Fernando Pampanga, with safety protocols in place.
You can succumb to fear and let it drive you into hiding, or you can work smartly with it
Wildflour chief executive office and president, Ana Lorenzana de Ocampo
Ocampo when asked why they remain keen to open one of their biggest branches in a Megaworld township in the middle of a pandemic.
With a floor area of almost 500 square meters that can host up to 115 diners, the soon-to-open branch in Uptown Bonifacio offers a log of al fresco or outdoor seating. Here, diners will have excellent views of the greenery and picturesque spots in the township. The store will feature Wildflour’s first “Grab-and-Go” concept, while also flaunting the brand’s widest bakery and pastries selection.
Recent interview feature on Wildflour and its activities during the pandemic by one of the country’s most prestigious news channels. It is available exclusively on ANC’s mobile app and thus we have not been able to repost it on our own channels, but they have allowed us to share the raw file with partners interested in knowing more about the growth and initiatives we’ve had throughout the pandemic
Go wild with your cravings! Enjoy 10% OFF with your Wildflour Loyalty Card, only from September 8 to 10, 2020.
Apply 10% OFF to take-out, online purchases via wildflourtogo.com, or dine-in at all branches of Wildflour, Little Flour, Wildflour Italian, Pink’s, and Farmacy.
To avail, simply present your loyalty card or card number to staff, or share a photo of your card if for delivery.
This promo is not valid in conjunction with other promotions or discounts and not applicable to members who have signed up on the same day. Loyalty cardholders cannot earn points when this promo is availed. Not valid for pre orders for future claims for delivery or pick up after Thursday, September 10, 2020.