Breads have come a long way from being just a source of sustenance as people today crave it even for pleasure and recreation.
The same can be said for desserts, which used to be saved for post-meal indulgence. Now, desserts can be had anytime of the day, with or without reason to treat oneself.
Some pastry chefs specialize in breads, others in desserts, but if one wants both without having to order from two different shops, Farine is a call or text away.
The brainchild of Nevi Fabular Rivera, Farine—which means “flour” in French—has it all, from pan de sal and croissants to cheesecakes and cookies.
The 40-year-old bakes all these at home, on top of being a wife and a mom to three kids. Her interest in baking was sparked when she was in high school, playing assistant to her aunt who would put her in charge of the mise en place.
She earned her diploma for bread and pastry at the Academy for International Culinary Arts after six months of rigid theoretical and on-the-job training, but the learning didn’t stop there. She would do her own research and development, create recipes through trial and error, read books on baking and attend workshops and online classes.
Anyone who has tried Nevi’s creations would tell you she has the softest dough for her breads and the most balanced flavors for her sweets. Premium taste without the steep price is what the brand Farine is most known for.
“I strive for consistency in the ingredients to use, especially the brands. I don’t substitute a brand for another, even if it’s unavailable. There are no preservatives added, and freshly baked breads are delivered to customers within six hours,” said Nevi.
“We use the best brands for our ingredients. I am an extravagant person when it comes to baking, and my products benefit a lot from it because I refuse to use anything less. I am generous with the ingredients, especially the star ingredient of that product,” she said.
As someone who grew up on an island with no electricity then, her first baked product was a chiffon cake, whose meringue she had to do by hand. It’s still her favorite chiffon cake to this day, but her baking repertoire has since expanded.
Farine’s best-selling breads include the ube double cheese pan de sal, an ultra soft bread filled with real ube halaya and cream cheese; the Korean garlic bread which is sweet, garlicky and a bit tangy; the pork floss bun which comes in regular and spicy variants; and the ensaymada that’s loaded with one’s topping of choice—from roasted almonds to chocolate and walnuts.
For its desserts, the customer favorites are the bomboloni, donuts with Italian pastry cream; the chocolate mousse cake in a can, a Best of Cebu winner; red velvet cheesecake topped with white chocolate curls; the carrot cake which has three moist layers of cake with walnuts and cream cheese; and the banana cake, chock-full of banana flavor and can be ordered plain or with chocolate chips and walnuts or cream cheese.
There are a lot more on the menu, which keeps growing by the month as Nevi never stops experimenting and challenging herself. She’s also working on recipes for sugar-free products for a healthier treat without compromising on taste.
Orders should be placed at least two days ahead through Farine’s Facebook page (@farinebreadscakespastries) or Instagram (@farinecakesandpastries).