Manila’s bakeries are making pastries designed for the counter, the takeaway box, and the trip home.
A good pastry run rarely involves sitting down. Across Metro Manila, bakeries with croissants, laminated dough, and Filipino-inflected fillings have grown a following through takeout, boxed sets, and pre-orders picked up on the way home. French technique shows up often, but so does heirloom rice, ube, and coconut cream, folded into pastries that borrow from Paris without staying loyal to it. This list moves from the polished and hotel-backed to the scrappy and self-taught. Grab a coffee before reading further—the cravings arrive fast!
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Bake House Manila
Tucked into the lobby of Shangri-La The Fort in BGC, Bake House proves hotel bakeries don’t have to feel corporate. Executive Pastry Chef Anthony Collar insists on all-natural ingredients, refuses trans fats and artificial dyes, and even repurposes kitchen scraps into new items rather than discarding them. The Pasteis de Nata and Nutella Croissant draw regulars in, but the warm lighting and wood detailing give the space a neighborhood feel despite its five-star address.
Wildflour Café & Bakery
Wildflour has served as Manila’s croissant benchmark since opening in BGC in 2012, built around French-American cuisine with a serious bakery counter attached. The visible honeycomb interior and shattering crust set the standard other bakeries get measured against. Sticky buns and bomboloni round out a pastry case that stretches well beyond the classics. Their 13 core branches now span across Metro Manila, from Salcedo Village to Power Plant Mall.
Panaderya Toyo
Chef Jordy Navarra of Toyo Eatery created this Makati bakery with head baker Richie Manapat, with a focus on Filipino-inspired baking executed with European technique. The Cruasan de Masa Madre exhibits the milky flavor of heirloom red rice from Ifugao, milled in-house, while pork-lard Bollos and a filling-forward Pan de Coco complete the lineup. The bakery recently returned to Karrivin Plaza as a takeaway window modeled after old-school Filipino panaderyas.
Ijo Bakery
Ijo Bakery finally opened its first Metro Manila branch at Molito Lifestyle Center in Alabang in June 2026. So now, you don’t have to make a trip all the way to Lipa, Batangas for your croissant fix. Chef Joaquin Katigbak, who trained in Michelin-starred kitchens in Spain and Thailand, started the brand as a solo pandemic project before it grew into one of Southern Luzon’s most sought-after bakeries. The Flan Brûlée Croissant anchors the Alabang menu, while chocolate croissants and the Filipino-leaning dulce banana keep regulars in queue. Boxed purchases and long lines have already become part of the ritual, with bestsellers routinely selling out by afternoon.
Tiong Bahru Bakery
Singapore import Tiong Bahru Bakery opened its first international branch in BGC in early 2025. Founded in 2012, the bakery made a name for itself through French ingredients and rigorous technique. It’s known for their croissants, but the kouign amann–a Breton butter cake with caramelized layers–often steals the spotlight, paired with beans from Common Man Coffee Roasters.
Butterboy Bakehouse
Based in Quezon City with kiosks at SM Mall of Asia and SM North EDSA, Butterboy pairs weekend drag performances with a menu made up nearly entirely of croissants. The dough runs slightly airier and more pillowy than higher-end competitors, giving it a melt-in-the-mouth quality fans love. Besides the classic and almond versions, the shop offers Filipino flavors with a caldereta croissant and rotating seasonal sets.
Rebel Bakehouse
Rebel Bakehouse was founded by Donna Aldana, a licensed doctor by training who started baking croissants and cheesecakes from home in Baguio during the pandemic. The bakery’s signature number four Chocolate Croissant went through several iterations before settling into its current form: a milk chocolate ganache dough filled with dark chocolate batons and dipped in chocolate. The Baguio flagship still runs out of a converted warehouse, while the newer Quezon City branch sells out its almond croissants fast.
Half Saints
Half Saints opened in 2018 on Sgt. Esguerra Avenue in Quezon City as a female-owned bakery and café inspired by childhood memories and travel. The concept later expanded to BGC and Japan. The Merci Buko, a choux au craquelin filled with coconut cream custard, proved so popular that the team designed their bake studio’s interior around it. The Earl Grey Cream Croissant has since become another signature, joined by playful items like the Ube Overload Babka and a curry-bread-inspired Subarashii Kare Pan. Items are all made from scratch without artificial preservatives.
Frequently Asked Questions
Some popular options include The Bake House at Shangri-La The Fort, Wildflour Café & Bakery, Panaderya Toyo, and Ijo Bakery at Molito Lifestyle Center.
Panaderya Toyo offers pastries that feature heirloom red rice, pork lard, and coconut, while Butterboy Bakehouse offers a caldereta croissant and Half Saints makes ube, buko, and curry-inspired pastries.
Ijo Bakery puts a Filipino spin on its croissants with dulce banana, while Butterboy Bakehouse offers flavors like caldereta alongside its classic and almond croissants.
Wildflour Café & Bakery is known for its French-American bakery selection, while Tiong Bahru Bakery focuses on French ingredients and technique with croissants and kouign amann.
Panaderya Toyo puts Filipino ingredients into European-style baking, while Half Saints offers creations such as Merci Buko, Ube Overload Babka, and Subarashii Kare Pan.
