A French Night to remember-A A +A
Wednesday, September 25, 2013
THE French Baker's Media Launch held last September 19 at SM Lanang Premiere, Fountain Court was a genuine gastronomic experience.
Apparently, I was also excited to be a part of the launch because I was eagerly anticipating to see the French Baker's new concept store, its 51st branch, and hoping to get a glimpse of the man, French Baker's Founder & CEO Johnlu Koa, who is widely known for his passion, innovation and optimism or at best, a chance to say hello.
I remember some interviews he did in the past including the recent one with notable broadcaster Mel Tiangco, that made me admire and respect the man all the more.
Alas, we just didn't get a glimpse of him, he also was very casual and down to earth giving the attendees a preview demo of French Baker's three new products including the famous cronuts, the pliable, chewy, and crunchy outside (50 percent made out of almond flour) macarons and the decoratively formed Swan Puffs, which I have to say I'd rather order than bake myself.
But it was a learning experience to get a free demo of the Swan puff's baking and pressure technique, demonstrating how to make the body and neck of the Swan puff, the jovial Koa discussed his methods and techniques in whipping up myriad different desserts. And yes, he made it looked easy.
And when the dessert made was passed to the tables directly from the patisserie, you'd think they were giving away winning lottery tickets by the reaction of hopeful would-be tasters including myself. Everything about the food emphasized lightness and I loved the small portions. Everything was so exquisite so you know there was a lot of passion and love in the food.
Sitting down to eat at the newest French Baker outlet feels like in France, like alfresco dining in the garden, or a hotel lobby, can be a most pleasurable experience.
The French Baker which is located at The Fountain Court, SM Lanang Premiere looks very modern and uptown.
Interiors aren't the only thing at the French Baker. Customers can also enjoy a Family Menu set composed of Chicken Platter, Squid Ink Pasta and Herb Rice. Also available are the roasted Spanish garlic chicken, beef burgundy and French classical chicken fricassee. Plus an all-day breakfast of fluff pancakes, croquet madams and French toasts.
Highly recommended, the Charlotte (a lady finger sponge cake made into a cake wall, filled with diplomat cream, strawberry coulis and fruits in season), also the Chocolate Concorde (combination of chocolate meringue wafers sandwiched with Concorde cream made with chocolate ganache), and of course perhaps it's the rainbow of cheerful hues, the adorable two-bite size, or most likely, the perfect crisp-chewy texture, but I just can't get enough of French Baker's macaron, displayed elegantly in a macaron holder which according to Johnlu Koa he purchased from Paris, holding 252 colored macarons perfect for weddings, birthday and Christmas.
Even when I'm stuffed to the gills, I can always make room for these tiny, delicate pastries. And yes, I promised I wasn't eating any sugar for three days. Well that was plan crazy talk, simply irrational. I must have just eaten the last Le Gateau Sans Rival (crunchy meringue discs sandwiched with pure traditional butter cream icing and topped with toasted cashew nuts) when I said that. I was obviously on a delirious sugar buzz -sugar does that to me, makes me say crazy things.
Davao has always been elusive for French Baker, and it took 24 years to set up in Mindanao, and he has his reasons why French Baker is quite ready now to take on the Mindanao market.
"Under the new administration of Pres. Noy, with the Philippine's more fun theme, and also with the fact that our group, our team, our management team is so much more experienced now, and plus the fact that we are more mature. We would like to create and present the new face of French Baker all over the Philippines soon. Many of our shops are being remodeled; this (Davao Branch) is going to be what the French Baker of the future will look like," Koa said.
There are two new exciting features to French Baker's store concept: The Patisserie and the Salon de The (tea salon). The Patisserie is capable of producing delectable pastries anytime of the day. At the tea Salon, they have a gold-plated Samovar where fresh water is warmed to its ideal temperature before infusing the tea leaves.
French Baker source their tea leaves from one of the best estate in the world including China, India, Sri Lanka, Taiwan, they also use blended tea leaves from the famous tea houses in France who also source their leaves from the best in the world.
I had two rounds of Moroccan Mint and for a reasonable price of P105 to P125 along with a complimentary hot water pot refill and a selection of brown, white sugar and honey as sweeteners is certainly a great way to enjoy the afternoon meal.
Presented with a giant-sized horse shoe made of bread to symbolize good luck, DOT XI regional director Art Boncato officially welcomed the French Baker candid about his experience and how it becomes part of his student life.
"I was a young student of UP at that time, and discovered the French Baker, that became our secret to our savings. We always wait for the midnight sale of the French Baker, wait in line until the sale starts then we buy all the bread we could buy that will nourish us for a week That was the French Baker nourishing our bodies in UP and 24 years later we see you in Davao, how happy we are to see you in Davao, in a new environment, a new scenario. You come at a very interesting time in the city because Mindanao as a whole is slowly revealing itself, these wonderful destinations beyond Davao Region," he said.
Feel Free to email firstname.lastname@example.org for comments and suggestions. For previous Celebdom articles visit and add us on FB CelebdomSunstar Davao. Hope to hear from you soon.
Published in the Sun.Star Davao newspaper on September 25, 2013.