The best bakeries in Manila

For bread to take home

Scratch is Ralph Sy and Charlene Ng's small-batch sourdough bakery, with a following that has lasted since the pandemic. It started as a counter in Comuna and in 2026 moved its cafe to a bright room on Aguirre Street with a communal table and an open kitchen. The seeded sourdough is the loaf to buy, and you can pre-order loaves, focaccia and cardamom buns for a set date online. At the tables, the French toast soaked in cardamom custard is built on that same bread. 106 Aguirre Street, Legazpi Village. ₱. Wednesday to Sunday, 9am to 4pm. Good to know: walk-ins only, and the seeded sourdough is ₱420 on the online shop.

Likhang Harina has been baking naturally leavened sourdough in Pasig since 2020, and its shop opens at 6:30am every day. The range is wider than anywhere else on this list: country, rye, jalapeño cheddar, cranberry walnut, double dark chocolate and a rosemary focaccia. Pick up a cinnamon-orange morning bun while you are there. JG Building, C. Raymundo Avenue, Pasig. ₱₱. Daily, 6:30am to 8pm. Tip: go early for the full choice of loaves.

Maker and Made bakes its sourdough in house from a 160-year-old French starter, and sells it as loaves to take home as well as on the brunch plates. The sourdough pandesal is ₱40 and worth buying by the bag. Milestone at Fifth Avenue, BGC. ₱. Sunday to Wednesday 7am to 7pm, Thursday to Saturday 7am to 9pm. Good to know: it also runs sourdough workshops.

For croissants and pastry

KIJI Bakehouse is Charyn Lim's croissant bakery in a yellow shopfront on 26th Street. Lim trained at Ferrandi Paris, everything is baked in small batches with French butter, and the plain croissant is the one to judge it by. There are pavement tables for a coffee and pastry, and you can order ahead online and collect. Ground floor, Verve Residences One, 26th Street, BGC. ₱₱. Daily, 7am to 8pm. Good to know: the French butter croissant is ₱140, and there is a second branch at Glorietta 3 in Makati.

Masa Madre Bakehouse is pastry chef Kris Edison Tan's viennoiserie, and Tan holds the French title of Ambassadeur du Pain. Every loaf and pastry starts with his levain. Order the croissant at ₱115, the cheese puff, or the Croloaf, a loaf made from croissant dough. Ground floor, Cocolight Building, 11th Avenue, BGC. ₱₱. Daily, 8am to 8pm. Tip: it is quiet on weekday mornings, and there is a pre-order pick-up point in Quezon City.

The Tattooed Baker is chef John Lees's bakery and patisserie on the corner of Salcedo and Dela Rosa, open since February 2023. It bakes every day: croissants, pain suisse, pain au chocolat, macarons and ciabatta. The plain croissant (₱140) and the almond croissant (₱180) are the reason to come, and the sandwiches are made on the house bread. Ground floor, Kalayaan Building, 164 Salcedo Street corner Dela Rosa, Legazpi Village. ₱₱. Monday to Saturday 7am to 8pm, Sunday 8am to 5pm. Good to know: it is open on Sundays, when much of Legazpi is closed.

For Filipino classics

Kamuning Bakery Cafe opened in 1939 and was Quezon City's first bakery. It still bakes in a pugon, and the oven floor is swept clean every day so the pan de suelo can be baked directly on it, which gives the crust its crack. Buy pandesal and pan de suelo, egg pie, cheese rolls and hopia, or sit down for pancit. Every 16 October it gives away pandesal for World Pandesal Day. 43 Judge Jimenez Street corner K-1st Street, Kamuning, Quezon City. ₱. Daily, 6am to 8pm. Tip: go early, while the pandesal is warm.

Panaderia Dimas-Alang has baked on Mabini Street in old Pasig since 1919, and it still fires its century-old pugon with logs. The pandesal has a light, crisp crust and a slightly smoky taste. Take home Spanish bread, pan de coco, egg pie and a bag of the square biscuits called Hindi Ko Akalain. 52 A. Mabini Street, Kapasigan, Pasig. ₱. Daily, 5am to 9pm. Good to know: it opens at 5am, which is when to go.

Panaderya Toyo is the bakery of Toyo Eatery, back since June 2026 as a takeaway window on the Karrivin Plaza driveway. The Potpot Pandesal, Leche Pan and bicho are wrapped in paper to carry off, and there is no dining room. The Alley at Karrivin, 2316 Chino Roces Avenue Extension, Makati. ₱₱₱. Tuesday to Saturday from 8:30am, until 2pm or until it sells out. Tip: the schedule can change month to month, so check its Instagram before you go.

For a sit-down bakery cafe

Flour Pot is chef Rhea SyCip's bakery and bistro, with a glass cake counter at the door and a full dining room behind it. It opens for breakfast at 7am and serves into the night, so it is the bakery on this list for a proper meal or a birthday cake. Units 3 and 4, Verve Tower 2, 27th Street corner 7th Avenue, BGC. ₱₱₱. Sunday to Thursday 7am to 10pm, Friday and Saturday 7am to 11pm. Good to know: book a table on 0917 315 2130.

Maker and Made, above, is the other good choice for a long breakfast in BGC. For more places to eat in the morning, see our guide to brunch in BGC and Makati. If you want to stay and work, see the best cafes to work from in Manila and quiet cafes to work from in BGC. In Pasig, pair a bread run with cafes and food in Kapitolyo. Browse more on our eat and drink hub and the BGC and Legazpi Village neighbourhood pages.

Before you go

• When to go. Bakeries are a morning thing. The panaderias open at 5am and 6am, Likhang Harina at 6:30am, KIJI and The Tattooed Baker at 7am. Popular loaves and pastries can sell out by midday, and Panaderya Toyo closes when the trays are empty.
• Ordering ahead. Scratch sells loaves for a chosen date on its online shop, and KIJI takes pastry orders online for pick-up. Whole cakes at KIJI need a day's notice.
• Booking. All of these are walk-in except Flour Pot, which takes table bookings by phone. Scratch is walk-in only.
• Getting there. Scratch and The Tattooed Baker are both in Legazpi Village, a short walk apart. KIJI, Flour Pot and Maker and Made are all near the middle of BGC; Masa Madre is on 11th Avenue. Kamuning Bakery is in Quezon City, and Likhang Harina and Dimas-Alang are both in Pasig.
• Payment. Bring some cash for the old panaderias in Quezon City and Pasig.

Questions people ask

What is the best bakery in Manila?

For sourdough, Scratch in Legazpi Village. For croissants, KIJI Bakehouse and Masa Madre in BGC. For pandesal, Kamuning Bakery Cafe in Quezon City and Panaderia Dimas-Alang in Pasig, both of which still bake in a wood-fired pugon.

Where can I buy sourdough bread in Manila?

Scratch on Aguirre Street in Legazpi Village (walk in Wednesday to Sunday, or pre-order loaves online), Likhang Harina in Pasig (open daily from 6:30am), and Maker and Made in BGC. KIJI and Masa Madre also bake sourdough beside their croissants.

Is there a good French bakery in Makati?

The Tattooed Baker in Legazpi Village bakes croissants, pain au chocolat, pain suisse and macarons every day; the plain croissant is ₱140. Scratch, a few streets away, is the place for bread rather than pastry.

What is the best bakery in BGC?

KIJI Bakehouse on 26th Street for croissants, Masa Madre on 11th Avenue for viennoiserie and sourdough, Maker and Made at Milestone for sourdough and brunch, and Flour Pot on 27th Street for cakes and a full meal.

Where are the best pastries in Manila?

For French pastry, the croissants at KIJI, Masa Madre and The Tattooed Baker. For something Filipino, the egg pie at Kamuning Bakery and the Spanish bread at Dimas-Alang.