CHILL.
Cereal milkshake – Cereal milk, cereal, cornflake meringue – P200
Chocolate – Soft serve cereal milk ice cream, Malagos 65% Magic Shell, Cornflakes – P175
There is nothing like good dessert to finish a hearty meal. The two desserts shown above were just perfect to cap the night. I love cereals and having them in another part of the day other than breakfast is a welcome treat. Even if I think the dessert could stand on its own, the meringue was an interesting add-on. The chocolate was a delight to the kid in us – sweet, and then before it got too sweet, it was complemented by the crispy, plain cornflakes.
The first thing that attracted me to Bread and Botany was the ambiance – the whole vibe. Tucked away in this low-key building of establishments, it felt like a safe space from all of the hustle and bustle. It felt like it provided a good space to think. To just be. It was a good spot to dream, which is what I believe the owners and the amazing, friendly crew behind them envision it to be.
Their manager, Bea Roxas, visited our table more than once to chat with us and asked about our experience. We could feel that they really care about their customers and this wasn’t just a part of the SOP for them.
It’s no secret that putting up, let alone running, a restaurant business is tough. When Jonathan and Kristine dreamed of having Bread and Botany after opening an equally successful coffee shop a few steps away, they knew that it wasn’t going to be a walk in the park.
I asked them what the most challenging part of the whole process was.
“Everything! From permits, to construction, to building a team who shares your ideals. When people say opening a restaurant is the hardest thing you’ll ever do, they’re underselling it,” Kristine stated.
When I asked what advice or lesson they can share with people out there who dream of joining the food industry, here’s what they had to say: “Your own business does not mean you’re free from the clutches of long office hours! Sometimes it’s even worse. Also, opening a restaurant is the hardest thing you’ll ever do. But we’re still probably underselling it.”
Looking to the future, this duo has nothing less of a bright one. They still want to so much more.
“A lot of things! We did a pop-up recently where we released a Taco and Tostada menu, so there’s that. We plan to put up a specials board where the experimental, off-kilter, and off-concept ideas can find a home. And since we make a lot of our own stuff, we plan to expand the retail aspect of B&B,” Kristine said.
Even if putting up your own restaurant (or business) were the hardest thing you’ll probably ever do, don’t give up. You have different kinds of resources and information easily available, testimonies of people who are making it like Jonathan and Kristine and a spot like Bread and Botany to give you some of the best fusion dishes in the metro to get you going.
Bread and Botany
2F Prime Bldg, 115 Aguirre Ave, BF Homes, Parañaque City
