At first glance, Wildflour Café + Bakery serves what seems like simple comfort food—French toast, adobo, clam chowder. But what sets it apart? An obsession with quality and attention to detail.
“We pride ourselves in the fact that we do very simple food, simple comfort food, but done well,” says Ana Lorenzana De Ocampo, founder and CEO of Wildflour.
From the start, Wildflour refused to take shortcuts. When sourcing ingredients, they didn’t just pick what was available—they picked the best.
“We don’t just buy margarine, we buy the best butter. When we use syrup, we don’t just use whatever syrup is available, we use pure maple syrup,” she explains.
Even their adobo, a staple Filipino dish, follows the same philosophy. “It’s not just whatever; our adobo takes hours to make, to get the right consistency and quality.”
This dedication to craftsmanship extends to every item on the menu. If Wildflour serves a tomato-based dish, the tomatoes must be the best-looking and best-tasting ones available.
“It has to be a good tomato. It can’t just be cheap tomato and whatever,” De Ocampo says.
Beyond ingredients, consistency is key. Wildflour ensures that across all its branches, every dish meets the same high standards.
“We make sure that among all of our chefs, there is consistency and quality across all branches. We want to make sure that we are united in this objective—that we’re always doing the best we can do every day.”
But Wildflour’s philosophy doesn’t stop at maintaining quality—it’s about continuous improvement.
“We want daily improvement in everything that we do. If we started something, it has to not end there,” De Ocampo explains.
This relentless pursuit of excellence has turned Wildflour from a café into a leading food brand—proving that sometimes, the secret to success is simply doing things right.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
