Staple and Perk Bakery: Baking Up Comfort
Nothing starts my day better than a great breakfast. To me, a great breakfast is made up of only two things: good food and great company. So, on the day of my scheduled shoot at Staple and Perk Bakery, I made sure I had the latter. Gladly, Staple and Perk Bakery took care of the rest.
Owned by Chef Aldrin and two of his friends, Staple and Perk Bakery lends a cozy space to its patrons to dine in with family and friends. With floor-to-ceiling windows,white-brick walls, and a spacious high-ceiling sitting area; you’ll feel like you’ve been whisked away from the hustle and bustle of the city and relocated into the outskirts of Manila. Nothing could be farther from the truth.
Photo Courtesy of Staple and Perk Bakery
The abundant space between tables and chairs allows diners to enjoy the company of friends without causing a distraction to other tables. The wall decorations and elaborate poster that reads “Nanay, Tatay, Gusto Ko Tinapay. Ate, Kuya, Gusto Ko Kape” further adds to the homey ambiance.
Aldrin doesn’t describe his bakery as avant-garde or posh; he sees it more as a place to enjoy an honest-to-goodness meal. And that starts with his bread. “My bread is not life-changing; it’s honest. It’s supposed to be eaten everyday. It’s tender and rich. It’s my interpretation of what pandesal is,” says Aldrin.
Staple and Perk Bakery’s breads are as authentic as they can get. Photo courtesy of Staple and Perk Bakery.
Before opening Staple and Perk Bakery in August 2014, Aldrin worked in the kitchen at Au Moulin de la Gorce, a bistro in Limousin, France awarded with Bib Gourmand by Michelin. His experience and learning in that kitchen have been influential in the dishes he serves every table.
Clockwise from left to right: Three Cheese (P160), Sweet Potato (P99), Chocolate Chunks (P130), and Dayap (P110)
Early favourites at the bakery are his cheesecakes that come in four flavors: Sweet Potato, Dayap, Three Cheese, and Chocolate Chunks. Three Cheese and Chocolate Chunks are my personal favorites, but I strongly recommend you try out all of the four flavors to figure out which one will please your palate the most.
Apple-Pili Salad (P49)
His salad is also phenomenal – take this from someone who normally wouldn’t eat vegetables to save her life. I’ve finally found a plate of salad I can finish and actually enjoy, and it only costs P49.
Chocolate & Cream Cheese Toast (P100)
If you want a different take on toast, Staple and Perk Bakery has combined two all-time favorite flavors to create a dish that is truly unique. I had the Chocolate and Cream Cheese Toast and it clearly had everything I want on a piece of bread. They also have other combinations such as Banana and Peanut Butter, Bacon and Cheese, and Strawberry and Cream Cheese.
Bacon Flat Bread (P180)
For a more filling meal, take your pick from their hearty meals. Flat breads are best for sharing. Choose from Bacon, Cheese and TPK (Tomato, Pesto, Kesong Puti). If you’re looking for protein, order a plate of their braises. The meat is tender and bursting with flavor.
Aside from the dishes being delicious, they are also remarkably affordable – a price point you won’t expect from a well-decorated bakery that offers sinfully good dishes. The most expensive items on the menu are the Red Wine Braised Beef and Soy Butter Braised Pork, both at P200.
This goes back to Aldrin’s vision of making food that anyone can afford. “Food is such a regular item that people are really picky about it. They have to see value before they buy. That’s why it’s pretty hard. It’s hitting the sweet spot.”
Staple and Perk Bakery
GF Ecoplaza Building, Chino Roces Avenue, Makati City
02 925 11 22
Operating Hours: 24 hours on Mondays to Saturdays, 6am-10pm on Sundays