For many, The Manila Baker is synonymous with two things: a creamy Basque Burnt cheesecake and cookies that earned the internet’s tongue-in-cheek label of being “criminally good” after a viral shoplifting incident at their The Podium kiosk in 2023.
Chef and owner Chad Ayson, however, hopes diners leave talking about something else entirely. “We’re known for cakes and desserts, but we want to push ourselves to show people that we can also do savory,” he said.
The Manila Baker’s New Savory Dishes Are Just as Good as Its Desserts
That ambition shows in their refreshed menu at the TMBrew+Bistro in Pasig’s Capitol Commons, where the philosophy that made their desserts stand out—familiar flavors elevated through technique and quality ingredients—finds its way onto every plate.
Among the highlights is a rich, creamy pasta dish that uses chewy strands of linguine for the foundation of a pairing that brings together the savory spice of nduja with the smooth and subtle sweetness of mascarpone. When topped with tidbits of guanciale and roasted cherry tomatoes, you get bright but indulgent bites that’ll leave you wanting more.
While waiting for the next dish, I found it hard to resist their homemade potato chips. Like the ones you’d find on grocery store shelves, they were crisp and golden—but unlike their mass-produced relatives, these weren’t drowning in oil or salt. Instead, these were more neutral in flavor, allowing the thick and creamy sweet caramelized onion dip to shine.
Similarly hard to resist was their salmon crudo, a dish that’s as delicious as it is beautiful. With an ajo blanco base, grapes, raisins, pickled onions, and raw salmon, it’s a lighter, more refreshing dish that’s savory, sweet, and tangy all at once. Compared to their more hearty options, this (and their wide variety of salads), gives diners a modest, yet satisfying option.
Speaking of hearty, you can’t go wrong with the classic pairing of mashed potatoes and steak. The Manila Baker’s iteration, however, makes the bold decision of choosing iberico pork over tried-and-true beef. Sometimes referred to as the ‘wagyu of pork’, the soft and tender slabs are served in a puddle of brown butter honey jus, further thrusting the meat’s flavor into the spotlight.
To wash everything down, the menu offers an exciting lineup of drinks, from local craft beers to mocktails and cocktails. If you’re in the mood for drinks and dessert, try A Bit of Basque on the Side, a rum-based cocktail infused with a cheesecake liqueur that captures the caramelized and creamy spirit of their signature Burnt Basque Cheesecake. And if alcohol isn’t an option, then go for Orange You Glad You’re Here, a beautifully vibrant mocktail that arrives in a striking sunset gradient. With hibiscus, cinnamon, star anise, fennel, and rosemary, it delivers a refreshing citrusy experience that lives up to its cheeky name.
Chef Chad Ayson Wants You to Look Beyond the Cheesecake
Although these dishes and drinks may come as a surprise to diners who know The Manila Baker for their cakes and cookies, Ayson actually feels perfectly at home with the shift to savory.
As a graduate of the Culinary Institute of America in New York, he spent years working in professional kitchens before launching The Manila Baker with his wife as a side hustle pre-pandemic. When COVID-19 flipped the hospitality industry on its head, the couple lost their jobs, so they turned the business into a full-time venture. Pretty soon their online store grew into what it is today. Despite building a reputation for desserts, however, Ayson says that savory cooking remains his bread and butter. Still, it’s hard to argue with the success of The Manila Baker’s sweeter creations.
They first introduced the bakery’s Burnt Basque Cheesecake in 2019, well before it became a nationwide craze, because they wanted to create something people would crave time and time again. This is the same philosophy behind some of their other favorites like the chocolate mascarpone cloud cake, olive oil cake, and sour cream apple crumble pie.
“We never skip on quality,” Ayson said. “Everything is natural. We make everything fresh in small batches every day.”
That same commitment to quality helped turn The Manila Baker’s cookies into an unlikely viral sensation. Following the now-famous “criminally good” incident, curious customers flocked to the bakery to find out if the cookies really lived up to the buzz. In 2026, though, Ayson hopes diners bring that same curiosity to the rest of their menu.
Why The Manila Baker’s Next Chapter Goes Beyond Cakes and Cookies
When asked which dishes deserve the same “criminally good” reputation as the bakery’s famous cookies, he didn’t hesitate. “Everything,” he said with a laugh. “We’re very meticulous about everything we serve.”
Judging by their new menu, he’s not exaggerating. The cookies may have earned the “criminally good” reputation first, but they’re no longer the only ones guilty of the title on The Manila Baker’s menu.
The Manila Baker has multiple branches acroess Metro Manila, including the TMBrew+Bistro concept located at G/F Imperium Condominium, Capitol Commons, Pasig.
Frequently Asked Questions
The Manila Baker is best known for its Burnt Basque Cheesecake and the viral cookies that earned the nickname “criminally good.”
The new menu includes nduja mascarpone linguine, salmon crudo, Iberico pork with mashed potatoes, house-made potato chips with caramelized onion dip, cocktails, and mocktails.
The Manila Baker is owned by chef Chad Ayson and his wife, who started the business before the pandemic and later expanded it into a full-time venture.
Yes. Beyond its cakes and pastries, The Manila Baker now offers a full savory menu featuring pasta, meat dishes, appetizers, salads, and beverages.
The Manila Baker has multiple branches acroess Metro Manila, including the TMBrew+Bistro concept located at G/F Imperium Condominium, Capitol Commons, Pasig.
