The smell of a housewarming is afoot as guests are welcomed to step into the rustic, robust, and contemporary Bake House, Shangri-La at the Fort’s newest dining destination.
Located at the lobby, this neighborhood cake and pastry shop holds a sweet and savory collection of delights that are all-natural, trans-fat free and refrains from using artificial dyes and flavorings. The menu items are perfect for any time of the day, whether for breakfast, lunch, dinner or a quick afternoon break.
Guests can look forward to Bake House’s sourdough breads freshly baked in intervals, beginning as early as 6AM. The shop’s sourdough recipe is an original and is part of the World Sourdough Library of Recipes by Puratos of Belgium.
A beverage line-up complements the menu, including Hey, Brew! Bake House’s homemade Kombucha that comes in three flavors, a curated coffee collection in partnership with Toby’s Estate, specialty teas and cold-pressed juices. A unique take on native tsokolate rounds up the list for Bake House’s signature hot chocolate, available both in milk and dark options.
Take a piece of Bake House home with the shop’s retail merchandise selection, which includes some of Shangri-La at the Fort’s dining signatures like the Raging Bull Burgers sauces, Samba’s Andean potato chips, Canton Road’s cashew nuts and the like. A canvas eco bag is available for purchase and is ideal for takeaway orders, and even has a special pocket to tuck sourdough bread loaves in.
Bake House’s restaurant philosophy is grounded on a commitment to reduce waste and its carbon footprint, and focuses its efforts specifically on reducing food waste and single-use plastic packaging. This can be seen in the shop’s packaging, which are made out of biodegradable, compostable and recyclable materials such as Kraft paper and boxes. Guests who purchase Bake House’s KeepCup™ and bamboo (kawayan) tumbler are entitled to special rates on their coffee orders.
To know more, call (63 2) 820 0888, email email@example.com, and follow Bake House Manila (@bakehousemnl) on Facebook and Instagram.
Nathaniel C. Uy