Since 2010, we’ve come to know Theo & Philo as a bar of chocolate and a homegrown brand that has been championing Philippine cacao and Filipino flavors. Now, as it marks its 16th anniversary, its founder Philo Chua gives us another image to associate and remember the brand by—this time, as a chocolate café.
Why Theo & Philo Decided to Open a Physical Café
“It was never the plan [to open a cafe] naman talaga. When we started, I wasn’t even thinking of opening a shop. As the brand evolved and as the years passed by, we needed to be more visible to other customers. I’m kind of traditional, I do not do a lot of digital so physical presence was more apt to my personality,” says Chua. “At the same time, we can be more in touch with our customers and develop a better relationship with them. Plus, it’s nice to have one place where we can showcase everything that we have.”
Having a sister who is an interior designer also played a part. She had clients who were opening establishments at Mitsukoshi Mall, which gave her the opportunity to speak with the leasing department. They mentioned that a space was becoming available. “It’s a nice, intimate space,” he says. That got the ball rolling. A few months later, the shop, located on the second floor of Mitsukoshi Mall in Bonifacio Global City, was up and running.
A New Space for Chocolate
The opening of Theo & Philo Chocolate Café gives the brand a dedicated space to explore what Philippine cacao can do beyond the chocolate bar. Here, its signature chocolates take on new forms, appearing in drinks, pastries, cakes, ice cream, and other sweet creations that invite customers to experience familiar flavors in different ways.
And though tight at 40 sqm, toying with the possibilities isn’t restrained at all. The team prepares its offerings in-house, using ingredients such as fresh milk and European butter rather than relying on premixes. The brand’s own chocolates are also incorporated into its baked goods such as brownies, tarts and cookies and frozen treats like soft serve ice cream and chocolate affogato, extending its bean-to-bar philosophy across the menu.
Hot chocolate is among the café’s best-selling offerings, joined by the Theo Cake and a selection of cookies. Together, they reflect the brand’s approach to making chocolate an experience in itself, whether enjoyed as a comforting drink or incorporated into a more elaborate dessert.
“We developed everything and we’re proud of it. We’re not experts at it but we did pretty well. Pretty much everything has chocolate or can be paired with it,” says Philo. They envision the place as a sandbox where they can play around more with chocolates, be it through products or workshops.
“We see the café as an opportunity to explore new ideas, experiment with different flavors, and create new chocolate experiences that people can enjoy,” Chua says.
Celebrating Philippine Cacao, One Creation at a Time
Theo & Philo’s commitment to sourcing locally also keeps the story connected to the ingredients and communities behind every bar. From the cacao farms that provide the beans to the producers whose ingredients help shape each finished product, the process reflects a larger appreciation for Philippine agriculture and Filipino craftsmanship.
Sixteen years after its founding, Theo & Philo continues to make the case for homegrown chocolate—not just as a product to bring home or give as a gift, but as an ingredient with room to grow, evolve, and inspire. With its first café now open in BGC, the brand is inviting chocolate lovers to discover just how many ways Philippine cacao can be enjoyed.
Theo and Philo Cafe is located on the second floor of the Mitsukoshi Mall in BGC, Taguig.
Frequently Asked Questions
The brand and its new café were created by founder Philo Chua.
Opening a physical location was driven by the need to be more visible to customers, build better relationships with them through a traditional approach, and have a single place to showcase everything the brand offers.
The café is situated on the second floor of Mitsukoshi Mall in Bonifacio Global City (BGC), Taguig.
The menu features handcrafted chocolate drinks, pastries, cakes, cookies, brownies, tarts, and frozen treats like soft-serve ice cream and chocolate affogato.
The team prepares offerings in-house using quality ingredients like fresh milk and European butter rather than relying on premixes, incorporating the brand’s own chocolates into the baked goods and frozen treats.
Theo & Philo stays connected to the ingredients and communities behind every bar by sourcing locally from cacao farms and producers whose ingredients help shape each finished product.
