Pan de Cretos

A classic Filipino bread roll, soft and fluffy with a light breadcrumb coating.

Lami: Mildly sweet, gently yeasty, more comforting than salty.

Texture: Soft interior, lightly browned outside, delicate crumb.

Angay para sa: Breakfast, coffee, butter, cheese, jam, or a quick snack.

Katam-is: Low to medium

Kasagarang allergens: Wheat/gluten; may contain dairy or egg depending on recipe. Pangutana sa staff kung dili sigurado.

Soft pandesal filled with pork asado, a sweet-savoury Filipino-style filling.

Lami: Sweet-salty, savoury, saucy, with Asian-style seasoning.

Texture: Fluffy bread outside, tender savoury filling inside.

Angay para sa: A filling snack, light lunch, or merienda.

Katam-is: Medium savoury-sweet

Kasagarang allergens: Wheat/gluten; pork; may contain soy, dairy, egg. Pangutana sa staff kung dili sigurado.

Soft pandesal filled with chicken asado, a sweet-savoury chicken filling.

Lami: Sweet-salty, savoury, gentle umami flavour.

Texture: Fluffy bread with a moist chicken filling.

Angay para sa: A portable snack, lunch bite, or savoury bakery treat.

Katam-is: Medium savoury-sweet

Kasagarang allergens: Wheat/gluten; chicken; may contain soy, dairy, egg. Pangutana sa staff kung dili sigurado.

A purple yam pandesal filled with ube flavour and cheese.

Lami: Sweet ube with a creamy, slightly salty cheese contrast.

Texture: Very soft bread, rich filling, melty centre when warm.

Angay para sa: Breakfast, dessert, coffee, or anyone curious about ube.

Katam-is: Medium to high

Kasagarang allergens: Wheat/gluten, dairy; may contain egg. Pangutana sa staff kung dili sigurado.

A soft bakery bread with a sweet-cheesy topping or filling, depending on the batch.

Lami: Sweet, buttery, cheesy, slightly salty.

Texture: Soft bread with a richer top or centre.

Angay para sa: Coffee, tea, breakfast, or a soft afternoon snack.

Katam-is: Medium

Kasagarang allergens: Wheat/gluten, dairy; may contain egg. Pangutana sa staff kung dili sigurado.

A soft, sweet Filipino brioche-style pastry often topped with butter, sugar, and cheese.

Lami: Sweet, buttery, slightly salty from the cheese, rich but not usually heavy.

Texture: Soft, airy, fluffy bread with a creamy topping.

Angay para sa: Coffee, merienda, dessert, or a sweet afternoon snack.

Katam-is: Medium to high

Kasagarang allergens: Wheat/gluten, dairy, egg. Pangutana sa staff kung dili sigurado.

A soft ensaymada-style roll with ube flavour, usually paired with sweet topping.

Lami: Sweet, buttery, purple-yam flavour, sometimes creamy.

Texture: Soft and fluffy, with a rich topping or filling.

Angay para sa: Coffee, dessert, merienda, or ube lovers.

Katam-is: Medium to high

Kasagarang allergens: Wheat/gluten, dairy, egg. Pangutana sa staff kung dili sigurado.

A Filipino bakery roll filled with sweet buttery paste and dusted with breadcrumbs.

Lami: Sweet, buttery, lightly caramel-like, cosy and familiar.

Texture: Soft outside with a moist sweet filling.

Angay para sa: Coffee, breakfast, merienda, or first-time Filipino bakery tasting.

Katam-is: Medium

Kasagarang allergens: Wheat/gluten, dairy; may contain egg. Pangutana sa staff kung dili sigurado.

A variation of Spanish bread with purple ube or taro-style flavour.

Lami: Sweet, buttery, earthy-vanilla ube/taro notes.

Texture: Soft roll with a moist sweet filling.

Angay para sa: Dessert, coffee, or anyone who likes purple yam flavours.

Katam-is: Medium to high

Kasagarang allergens: Wheat/gluten, dairy; may contain egg. Pangutana sa staff kung dili sigurado.

A small Filipino muffin-like bread, simple, nostalgic, and lightly sweet.

Lami: Mildly sweet, buttery, simple, comforting.

Texture: Muffin-dense but still soft and cakey.

Angay para sa: Coffee, tea, lunchbox snacks, or a mild sweet bite.

Katam-is: Low to medium

Kasagarang allergens: Wheat/gluten, dairy, egg may be present. Pangutana sa staff kung dili sigurado.

A Filipino bread known for its turtle-shell-like shape and firmer bite.

Lami: Mildly sweet, bready, simple.

Texture: Denser and chewier than soft rolls.

Angay para sa: Coffee, breakfast, or dipping in a warm drink.

Katam-is: Low to medium

Kasagarang allergens: Wheat/gluten; may contain dairy or egg. Pangutana sa staff kung dili sigurado.

A firm Filipino bread with a cracked top, sometimes called star bread.

Lami: Mildly sweet, bready, slightly dense.

Texture: Firm crust, dense crumb, satisfying chew.

Angay para sa: Coffee, hot chocolate, or a filling bakery snack.

Katam-is: Low to medium

Kasagarang allergens: Wheat/gluten; may contain dairy or egg. Pangutana sa staff kung dili sigurado.

A soft Filipino bun filled with sweet coconut.

Lami: Sweet, coconut-rich, warm and tropical.

Texture: Soft bread outside with chewy-sweet coconut filling.

Angay para sa: Dessert, coffee, tea, or coconut fans.

Katam-is: Medium to high

Kasagarang allergens: Wheat/gluten, coconut; may contain dairy or egg. Pangutana sa staff kung dili sigurado.

A soft bun filled with sweet mung bean or red bean-style paste.

Lami: Sweet, earthy, mellow bean flavour.

Texture: Soft bread with a smooth dense filling.

Angay para sa: Coffee, tea, or a less sugary sweet snack.

Katam-is: Medium

Kasagarang allergens: Wheat/gluten; may contain dairy, egg. Pangutana sa staff kung dili sigurado.

A loaf-style bread with sweet mung bean or red bean-style filling.

Lami: Sweet, earthy, mellow, not overly sharp.

Texture: Soft loaf with a denser sweet filling.

Angay para sa: Sharing, slicing, coffee, or breakfast.

Katam-is: Medium

Kasagarang allergens: Wheat/gluten; may contain dairy, egg. Pangutana sa staff kung dili sigurado.

A fried Filipino-style dough treat with a cheesy or milky coating.

Lami: Sweet, creamy, cheesy, rich.

Texture: Golden outside, soft and chewy inside.

Angay para sa: Snack, dessert, sharing, or sweet cravings.

Katam-is: Medium to high

Kasagarang allergens: Wheat/gluten, dairy; may contain egg. Pangutana sa staff kung dili sigurado.

A fried dough treat coated with sugar.

Lami: Sweet, simple, doughnut-like.

Texture: Lightly crisp outside, soft and chewy inside.

Angay para sa: Dessert, snack, coffee, or sharing.

Katam-is: High

Kasagarang allergens: Wheat/gluten; may contain dairy or egg. Pangutana sa staff kung dili sigurado.

A pastry pocket filled with savoury chicken filling.

Lami: Savoury, lightly sweet pastry, seasoned chicken centre.

Texture: Flaky or tender pastry with moist filling.

Angay para sa: Snack, lunch, picnic food, or savoury choice.

Katam-is: Low sweetness, savoury

Kasagarang allergens: Wheat/gluten, chicken; may contain dairy, egg. Pangutana sa staff kung dili sigurado.

A pastry pocket filled with savoury pork filling.

Lami: Savoury, slightly sweet pastry, seasoned pork centre.

Texture: Tender or flaky pastry with moist filling.

Angay para sa: Snack, lunch, or a more filling bakery item.

Katam-is: Low sweetness, savoury

Kasagarang allergens: Wheat/gluten, pork; may contain dairy, egg. Pangutana sa staff kung dili sigurado.

A flaky Filipino pastry traditionally filled with a sweet-savoury filling.

Lami: Sweet-savoury, rich, sometimes oniony depending on recipe.

Texture: Flaky outside with dense filling.

Angay para sa: Tea, coffee, merienda, or adventurous snackers.

Katam-is: Medium

Kasagarang allergens: Wheat/gluten; may contain pork/fat, dairy, egg. Pangutana sa staff kung dili sigurado.

A flaky pastry filled with sweet mung bean paste.

Lami: Sweet, earthy, mellow bean flavour.

Texture: Flaky shell with smooth dense filling.

Angay para sa: Coffee, tea, merienda, or a less creamy dessert.

Katam-is: Medium

Kasagarang allergens: Wheat/gluten; may contain dairy, egg. Pangutana sa staff kung dili sigurado.

A flaky pastry filled with purple yam ube paste.

Lami: Sweet, creamy, earthy-vanilla ube flavour.

Texture: Flaky shell with dense purple filling.

Angay para sa: Dessert, coffee, tea, or ube lovers.

Katam-is: Medium to high

Kasagarang allergens: Wheat/gluten; may contain dairy, egg. Pangutana sa staff kung dili sigurado.

A Filipino coconut pie made with young coconut-style filling and pastry crust.

Lami: Sweet, creamy, coconut-rich, gentle and tropical.

Texture: Flaky crust with soft creamy coconut filling.

Angay para sa: Dessert, sharing, parties, coffee, or family gatherings.

Katam-is: Medium to high

Kasagarang allergens: Wheat/gluten, coconut, dairy/egg may be present. Pangutana sa staff kung dili sigurado.

A Filipino-style custard pie with a smooth egg custard filling.

Lami: Sweet, creamy, custardy, lightly caramel-like.

Texture: Flaky crust with smooth dense custard.

Angay para sa: Dessert, coffee, tea, or sharing.

Katam-is: Medium to high

Kasagarang allergens: Wheat/gluten, egg, dairy. Pangutana sa staff kung dili sigurado.

Soft chocolate cookies with powdered sugar and a cracked surface.

Lami: Chocolatey, sweet, cocoa-rich.

Texture: Soft, cakey, slightly chewy, powdered outside.

Angay para sa: Dessert, coffee, kids, chocolate fans.

Katam-is: High

Kasagarang allergens: Wheat/gluten, egg, dairy may be present. Pangutana sa staff kung dili sigurado.

Purple crinkle cookies inspired by ube or taro flavours.

Lami: Sweet, earthy, vanilla-like, purple yam/taro style.

Texture: Soft, cakey, chewy, sugar-dusted cracks.

Angay para sa: Dessert, coffee, colour-loving snackers, ube fans.

Katam-is: High

Kasagarang allergens: Wheat/gluten, egg, dairy may be present. Pangutana sa staff kung dili sigurado.

A Filipino fried spring-roll dessert usually filled with banana and jackfruit.

Lami: Sweet, caramelized banana, fruity jackfruit, crisp sugar notes.

Texture: Crispy wrapper with soft warm fruit filling.

Angay para sa: Dessert, snack, sharing, or a crispy sweet treat.

Katam-is: High

Kasagarang allergens: Wheat/gluten wrapper; banana/jackfruit; frying cross-contact possible. Pangutana sa staff kung dili sigurado.