With a little over a month before Christmas, I’m sure you are poring over ideas for what to give to friends, family, and co-workers. Food is predictable but always welcome (unless it’s the much-maligned fruit cake). Which brings us to these three edible arrangements that are anything but forgettable.
Apart from offering buttery and soft bread, these pastry boxes also come in adorable packaging. They would make you want to buy two of each: one for your monito/monita and one for you, jolly good fellow.
The Daily Knead
If you love this commissary’s chocolate babka or buttery Danishes, you might want to consider their latest collaboration with designer Gabbie Sarenas.
The Binibini pastry box (P3,500) has a peach vatrushka, two kinds of croissant, pain au chocolat and coffee cardamom, plus a slice of their best-selling babka—all wrapped in a hand-embroidered soft ramie linen cover.
Use it to keep your bread warm, to let your sourdough rise or you know, as a scarf, as one does.
Order here.
Owa Sylvia
Our favorite baker, seamstress, and breakout Instagram star Owa Sylvia has a gift for us naughty children. No, it’s not the dreamy daster dresses but it’s something just as delightful: a bread basket.
The limited edition of 100 rattan baskets fitted with a red gingham closure (P1,250) comes with a sampler of Owa’s pandesal (exclusive to Metro Manila orders).
As always, it’s lovingly made in Owa’s little workshop in Marikina.
Order via Instagram.
Panaderya Toyo
Toyo’s bakery uses special woven plant fiber boxes for its selection of pastries. The taklob boxes more than fit up to six of their in-house creations that include pan de coco buns, mango pagong, pan de regla, and more.
You can also send it back to them if you find yourself a repeat customer.
Panaderya Toyo at The Alley at Karrivin is open for dine-in and takeout from Tuesday to Saturday
Carmen and Consorcia
For a side of heritage to go with your sweet cravings, Pampanga-based community Carmen and Consorcia’s holiday gift baskets come filled with locally-made goodies including Atching Lillian’s heirloom cookies Panecillos de San Nicolas and @liquidomaestro’s Ube Cream liqueur.
[READ: She may be the last maker of this traditional Kapampangan pastry. Here’s how she does it]
