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

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

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

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,

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

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

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

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