Butterboy Bakeshop
1448 Prudencio Street, Sampaloc, Manila
Contact: 0977-707-1252
Facebook: www.facebook.com/butterboyph
(SPOT.ph) We've waxed poetic about croissants, a.k.a. the classic French bread (with possible Austrian origins!) known for its flaky consistency and buttery profile. With its high butter content—not to mention the skill it takes to make good versions of it—croissants don't typically come cheap. Many versions are priced close to the P100 mark a piece, with some brands even selling it at triple-digit rates (which we totally understand, for the record!). But we recently came across a brand that makes relatively more affordable croissants that don't skimp on quality—talk about a win-win. Check out Butterboy Bakeshop and their swoon-worthy croissants that start at P54!
Here's why we think Butterboy's croissants are among the best in Manila:
Butterboy Bakehouse claims to not be owned by a pastry chef; “just a pastry gay,” they write on their profile. But their croissants are truly swoon-worthy stuff. Coming at around 90 to 100 grams a piece, they tick the boxes for good croissants, given how they exhibit the so-called honeycomb interior and deliver a light, flaky bite with the rich flavor of real butter. If anything, they err on the airier, more pillowy side compared to higher-end croissants we've tried—but this isn't a bad thing in our book, as it makes for a melt-in-the-mouth sensation especially when heated.
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We're suckers for the Plain version (P54/piece, P315/box of six)—it's rich and buttery enough that we'd gladly take it sans any accompaniments—but Butterboy Bakehouse also makes other versions that are well worth adding to your order. For a sweet and buttery fix, go for the classic Pain au Chocolat (P64.50/piece, P480/box of six) that's rolled with dark chocolate, the fruity Strawberry Cheesecake Croissant (P130/piece) with strawberries and a cheesecake pastry cream, the tropical-leaning Mango Cashew Croissant (P120/piece, P675/box of six) filled with cashew frangipane and mango compote and topped with chopped cashews, or the Japanese-esque White Chocolate Matcha Croissants (P230/two pieces, P430/four pieces) that's got a lush white-chocolate matcha mousseline inside.
If you're more for savory pastries, don't miss the one-of-a-kind Caldereta Croissant (P140/piece, P390/three pieces) that's stuffed with beef meatballs and a cheese-caldereta sauce, or the vibrant and spiced Tom Yum Goong Croissant Sandwich (P140) filled with a coconut-tom yum sauce, shrimp, shitake mushrooms, mayonnaise, and cilantro.
The Story of Butterboy Bakeshop
"I'm not a pastry chef in that I have no formal training," shares head baker and owner Hildebrand Demeterio (who runs the brand with his boyfriend) in an exchange with SPOT.ph. He admits he only learned from a three-day workshop with a chef-friend of his mom, but he experimented from there until they got to their current recipe.
"Butterboy Bakeshop began in 2018," Demetrio explains, as he started dabbling in all sorts of cooking experiments that year. Prior to that, he admits he could "barely fry an egg"—but he was inspired to start cooking thanks to his cooking-inclined partner. "[He] showed me the true joy of cooking, tapos since then I tried everything I could look up on Youtube."
"Siyempre bilang bakla gusto ko subukan yung mahihirap kaagad bilang ilusyonada," says Demetrio—and with that, he decided to challenge himself and try his hand at croissants. Demetrio shares how he's always loved croissants for its flaky, rich, crisp-on-the-outside and soft-on-the-inside character. "I think sobrang swak din niya sa panlasa ng Pinoy," he shares. He told his mom about his croissant-making goals, and asked to get her friend to teach him more about the craft. Not long after, he "fell in love with the science and art" of laminated bread. "Soon, kami ni boyfriend gumagawa batch after batch ng croissants, tweaking this and that until we saw the changes in formula and technique na nag-cocorrespond to the final product." It took them about a yearto get to the croissants they have today, and they're still working on improving the recipe—"alongside expanding our operations kasi thankfully our customers are continuously supporting [us] as well."
Given his love of croissants and belief that it matches the Filipino palate, Demetrio was also determined to make croissants more accessible. "[This is] to take it off the pedestal ng sosyal na food item and make it something to be enjoyed by more people kasi croissants are really fucking masarap," says Demetrio. "So we decided to stick with local and accessible suppliers [for] ingredients, and streamline everything in such a way na we can make great croissants at prices na hindi steep. This meant focusing [on the] process and understanding how the ingredients work, and how to make them work better." It's safe to say they've succeeded.
How to Order From Butterboy Bakeshop
Butterboy Bakehouse takes orders from their easy-to-access website and accepts payments made via debit or credit card, GCash, and BPI bank deposit. You can then opt to pick it up or get it delivered; deliveries are made from Tuesdays to Saturdays, 2 p.m. onwards.
Main image from Lowbrow Casual Restaurants and Butterboy Bakeshop.
For orders, visit Butterboy Bakeshop’s website. You can also check out their Facebook page.
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Source: Spot PH
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