(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.
Get a pastry board on us when you swipe your VISA credit, debit, or prepaid card for every minimum purchase of Php 3000 at Wildflour and wildflourtogo.com, and Php 2500 at Little Flour. Applicable for dine-in, take-out, and deliveries via @wildflourtogo at any of our Wildflour and Little Flour branches.
A treat you can’t beat only until September 30, 2020.
While the return to quarantine is hard to stomach, we’re here to keep filling your bellies. Continue to get your #WildFlour favorites for take-out, delivery, pick-up, and drive-by at your preferred branch—or food-app it via LalaFood, Grab Food, or Food Panda. Click to view our menu.
Our doors are open, and we’re ready to serve you! 💪🏼
We accept customers for dine-in at a 30% capacity, following directives mandated by the government. We have established a new set of health and safety protocols, and we ask that all customers comply as we head to a new frontier of restaurant dining.
We appreciate your continued support, and your cooperation as the situation continues to evolve. We will continue to monitor it closely, and adjust our operations as we see fit.
Scroll through this post to see the measures we’ve taken to ensure the health and well-being of both our guests and staff.
If you’re not quite ready to dine-in, you can still order for curbside pick-up, takeout, and deliveries via Food Panda, GrabFood, and wildflourtogo.com ⚡️
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.
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.”
(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 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.
(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.
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).
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.