Manila officially welcomes Tiong Bahru Bakery to its new neighborhood!
A cult favorite among Singaporeans, Tiong Bahru Bakery (TBB) finally opened its doors in the Philippines last January 14, with its first-ever branch located at Verve Residences Tower 2, Bonifacio Global City, Taguig.
The much-awaited opening event was hosted by Nicole Andersson and was attended by the media, chefs, baristas, store managers, and renowned influencers such as Vernience Enciso, Bea Fabregas, and Andi Manzano, among others.
With twenty-one branches already established in Singapore, the Jollibee Foods Corporation perfectly found a new home for TBB in a place where breads and pastries are just as well loved.
“Manila, with its vibrant culinary scene and deep appreciation for food that brings people together, felt like the perfect first home for Tiong Bahru overseas,” Matt McLauchlan, General Manager of Tiong Bahru Bakery, stated.
As Singapore’s leading French artisanal bakery, Tiong Bahru Bakery is best known for its ‘handmade croissants and pastries only made with the finest fresh ingredients and techniques.’ With the Philippines being its first international branch, locals can now get a first-hand taste of these meticulously crafted pastries.
During the ‘Question and Answer Product Talk,’ Tiong Bahru Bakery’s Chef Jean-Marc Bernelin took the time to discuss what makes the bakery’s offerings a “cut above the rest.”
He went straight to the point by stating the quality of the ingredients. “Butter is from France, milk is from France. It’s very critical to use very good quality ingredients,” he stated.
Moreover, Chef Bernelin also emphasized the techniques that TBB has developed over the years. “The techniques are critical. If you don’t have the right techniques, you fail,” he added.
Their top three bestsellers—Croissants, Kouign-amann, and Pain Au Chocolat—exude the refined craftsmanship of Tiong Bahru Bakery, melded seamlessly within the flaky and buttery layers of these delicate pastries.
Preliminary data from the BSP showed that net income rose to P95.2 billion as of end-July, up by 414 percent from the P18.5 billion in the same period last year.
The iconic croissant known for its intricate layers and honeycomb-like interior takes three whole days to make and is baked in-store every two hours to maintain its excellent quality.
spy77 slotGuests also had the chance to learn how to enjoy it the “TBB way,” the secret to fully savoring the TBB croissant.
They were first given a cup of coffee, and then guided through the following steps:
Kouign-amann, which means ‘butter cake’ in the Breton language, undoubtedly takes the bestseller spot where its intricate butter layers are brought up a notch with caramelized sugar sheathing its laminated rings.
Every chocolate lover’s dream comes true in the form of TBB’s pain au chocolat. This traditional viennoiserie with the same golden and flaky layers hugs within a premium dark chocolate from France.
Simply, Tiong Bahru’s philosophy ‘combines the warmth of traditional craft with modern multicultural Singapore,’ solidified the bakery’s recipe for success.
As TBB has made its way to Manila, Filipinos can now savor the best handmade pastries and croissants in ‘Singapore’s best French bakery.’
Follow Tiong Bahru Bakery’s official social media accounts: Tiong Bahru Bakery Philippines on Facebook and @tiongbahrubakeryph on Instagram.goc (game of chance)
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