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French Baker at 25–success in taking risks

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TACO pizza

He won rice-eating Filipinos over with his European breads. Entrepreneur Johnlu Koa’s French Baker is turning 25—currently with 52 outlets, two upscale boulangerie-bistros called Lartizan, and two other brands that serve different markets.

Posted: September 4th, 2014 in Featured Gallery,Food,Headlines,Lifestyle Stories | Read More »

Bread is the latest ‘it’ food in Metro Manila

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HOMEMADE sourdough bread

Bread has become the latest obsession in Manila, which can only be a good thing. Pan de sal was recently featured in Saveur, described as “pillowy-soft,” though it needn’t be; the best has the merest semblance of a crust and a mature, slightly fermented, decidedly non-industrial interior.

Posted: January 23rd, 2014 in Food,Headlines | Read More »

New branch, new pastries at French Baker

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AT THE ribbon-cutting ceremony to mark the opening of The French Baker in Davao are Tourism regional director Art Boncato, Amylou Aarts, Matthew Aarts, Go Chui Ai and founder and CEO of The French Baker Johnlu Koa.

I can hardly pass by a French Baker store without feeling lured inside. The aroma of freshly baked bread, the cracked pan de sal, and the golden brown raisin bonnets glistening behind the glass counters; the pillows of soft rolls encasing morsels of sweet asado or savory corned beef; and the flaky, buttery croissants are all much too tempting to resist.

Posted: September 26th, 2013 in Food,Headlines | Read More »

Why this ‘pan de sal’ stands out


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Balai bread basket

Balai Pan de Sal owners Angelo Yaneza, Dwight Cham and Jonathan Go were college buddies who loved to eat.

Posted: August 29th, 2013 in Columns,Featured Gallery,Food | Read More »

You can ‘loaf’ during the holidays


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If you are worried about gaining weight this holiday season and have prepared a must-not-have list, you can safely take bread out of your roster.

Posted: December 25th, 2012 in Columns,Editor's Pick,Home and Entertaining | Read More »

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