Wildflour Hospitality Group
Inspired food, warm hospitality and a place for every occasion.
Book a tableIn 2012, Ana Lorenzana de Ocampo and her sister Margarita Manzke opened the first Wildflour Café + Bakery on a corner in Bonifacio Global City. Chef Allen Buhay has run the kitchens since that first day.
Wildflour’s restaurants are built around the belief that every win deserves to be celebrated, whether it’s an intimate gathering, a casual meal or a grand milestone. Menus crafted with care and the warmth of the hospitality make every occasion special.
Meet the eight concepts in the family
It began as one corner café in Bonifacio Global City in 2012, opened by Ana Lorenzana de Ocampo with her sister Margarita Manzke. The bakery still runs through the night: croissants, kouign amann, the cinnamon bake and sourdough are laminated, proved and baked from scratch before the doors open.
Executive Chef Allen Buhay has run the kitchens since day one, after Le Cordon Bleu in California and stints at Jean-Georges in New York and Church and State in Los Angeles. The menus are engineered in-house and change with what the season gives them.
Twelve Wildflour rooms across Metro Manila, from the BGC flagship to Rockwell, Greenbelt, Podium, Alabang and Opus. All-day brunch means the room turns over from a first coffee at seven to a table that stays until closing.
Filipino-American comfort: kare-kare, chicken and pork adobo, kurobuta sinigang, brioche French toast, the fried chicken sandwich. Timeless dishes next to new ones, so a plate you love is always on the menu.