Wildflour Café + Bakery

Wildflour Café + Bakery at the Fort Bonifacio Global City's Net Lima Building has already garnered much acclaim in the local dining scene. The fennel bulbs would like to start off this entry by confirming the fact that yes, it rightfully deserves the acclaim.

The restaurant opens its doors from 0800h and this time, we decided to have brunch. The place was already full when we arrived, so we were given outdoor seats. It was okay, as it turned out to be quieter than indoors. The place is more like a bistro that bakes pastries and bread. From the outside, the restaurant, with its glass walls, its staff busily attending to the customers, a view of the kitchen where one can watch bread being kneaded, and freshly baked produce on display conjures scenes of a restaurant in some New York City neighbourhood, say, Tribeca.

For brunch, the Wildflour Breakfast (Php390) was ordered. This was a set comprised of two eggs, crispy potatoes, and homemade pork belly sausage. Some toast bread was served as accompaniment. Noteworthy was the sausage, which tasted very good. One could just imagine which herbs were mixed with the minced pork. And the taste of the meat did not have any of the occasional unpleasantness that comes with pork. Good quality pork belly was definitely used. The toasted breads were of course delightful. A very hearty meal indeed!

For vegetables, an arugula salad with bacon vinaigrette and parmesan was ordered. An egg, fried sunny-side up was placed on top. The parmesan and the bacon added the overall salty nature of the flavour of this dish. However, the vinaigrette complimented the saltiness. The vegetables were crisp and it could very well do as a light meal.

 

Fried Chicken Sandwich (Php390) was also ordered. Buttermilk buns were used for the bread. The chicken was golden brown, and had that perfect crisp to its breading, which tasted really good. The chicken was of the right texture and it was juicy. The jalapeno slaw was also very good, with sweet hints of the mayonnaise and the heat and acidity of the jalapeno peppers blending pleasantly well. This was a comforting sandwich, indeed. Fries came with the sandwich, with aioli dip.

Lastly, the pumpkin pecan pie (Php170) was ordered. This was a very good pie. The pumpkins were mashed and turned into a thick mixture of custard-like consistency. The pecans added another dimension in terms of texture and flavour. [A scoop of vanilla ice cream on top is sure to turn around the worst of moods.]

With great food and friendly and efficient staff, definitely, more will be tried out at Wildflour Café + Bakery.