Like Wildfire: How This Small Corner Bakery Grew Into One Of The Biggest Restaurant Groups In The Philippines - The Scene

It’s about to get wilder as Wildflour celebrates 10 years this 2022.

What began as a small corner shop cafe in Bonifacio Global City has grown into one of the country’s largest restaurant groups, making an undeniable impact on the Manila dining scene since the first Wildflour Bakery + Café opened its doors in 2012. No doubt, it has become the foodie’s favorite with concept brands spreading like wildfire across the Metro. The group currently boasts five main restaurant concept brands including Wildflour, Little Flour, Wildflour Italian, Pink’s, and Farmacy Ice Cream across 15 locations, on top of their in-house online brand, Wildflour To-Go.

The last 10 years have seen a wild journey of good times and good eats, from decadent cakes, cronuts, and cremadettes to dancing and singing in the crowd favorite retro nights.

READ ALSO: Homegrown Pizzerias A Mano, Crosta, And Wildflour Are Part Of Asia’s Top 50 Awards 2022

A breakfast indulgence: Berries and Waffle

CEO and president Ana Lorenzana de Ocampo founded the company 10 years ago with her sister Margarita Lorenzana Manzke and Walter Manzke. They lead the restaurant group together with executive chefs Allen Buhay and Jarret “BJ” Mantuano IV.

When asked what she’s most proud of over the last decade, Lorenzano de Ocampo says, “I’m not just proud but grateful that I get to feed my passion each and every day and in the process, serve our patrons a memorable dining experience.”

The Opera Cake in all its silky sinful glory

What is she looking forward to in the coming years? “I’m simply along for the wild ride of running a restaurant in these crazy times,” says the CEO and president.

She was quick to add, “However, we do have places we’d like to go. That could be beyond Metro Manila. We go great lengths to give people a quality bite to eat each day, we want to see how much further we can take that.”

Banner photo courtesy of Wildflour.

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