Without any fanfare, The French Baker, the 33-year-old bakery-café chain, has become the go-to place for coffee, while Lartizan, the high-end brand, is for the sourdough breads. Founder and chief
Even if all you have is a kawali or wok with a cover, you can make your own bread at home. This is according to Johnlu Koa, founder and
French Baker, the local chain that pioneered in bakery-cafés and affordable European-style breads, is still going strong after 30 years. Amid competition from a multinational giant, two French franchises
The soft tortilla made by The French Baker will not break upon handling
‘Paté lasts for at least a month. Keep it chilled and make sure you don’t dip your finger in it otherwise it will spoil and produce molds,’ says The French Baker founder
Chatime has inaugurated its 42nd branch, which can be found near the cool blue waters of the island paradise.
From ‘kamias’ to coconut–we asked Johnlu Koa, Amy Besa and other chefs for their personal, innovative mixes
Summer’s almost here, and one of the coolest ways to beat the heat is a scoop or two of the creamiest, tastiest ice cream. We asked our local chefs to tell us their Top 3 favorite ice creams, either local or international. What do you think they crave?
Go Negosyo, the campaign that aims to fight poverty through entrepreneurship, marked its ninth anniversary recently at the Manila Polo Club. It also celebrated a number of milestones: the ratification of the Go Negosyo Law; the recent success of the First AgriNegosyo Summit; and a sharing of insights from big-time entrepreneurs.
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.
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