There’s no place like home. This still holds true for Rebel Bakehouse’s Donna Aldana who was born and raised in Baguio. She was prepped to be a doctor, having finished her studies in medicine. But the stress from med school derailed her into dabbling with baking, which provided much needed therapy. Consequently, her newfound refuge led to her very own viennoiserie, which she opened with business partner Danica Santos during the pandemic.
In 2023, seeing the demand and the prominence of laminated dough products in the metro, they decided to open a commissary in Quezon City, which not only supplies cafes and restaurants but also their eventual pop-ups. Due to this, she has been shuttling back and forth to make sure that both Baguio and Manila operations are running smoothly and the quality of their flavorful flakies is on point.
Rebel Bakehouse isn’t such a far-fetched idea for the doctor-to-be as kneading dough runs in the family. Her mom has been running a low-key bread manufacturing business that’s been supplying baked products like pandesal and cinnamon twist not just in the Pine City but also La Union and Pangasinan, for 30 years and running. It used to be called Dane’s (after Donna; that’s her second name) but now goes by The Good Baker.
Usually, a lot of people decide to leave Baguio and venture into the city or abroad for studies or “greener pastures.” Not Aldana though. “I’m so in love with the city. The slow pace. Everywhere you go, you see someone you know. Plus, the sense of community here is strong.” Living up in the mountains is a most welcome respite for the busy baker. That’s why she always feels giddy driving back home—and eating in these spots, a handful of her favorit.
Lemon and Olives
Located along the Outlook Drive (an obvious hint of the kind of serene scenery you get to enjoy with your meal) is a Greek taverna people head to for their bestselling lamb chops. That’s what initially lures people in, while the rest of the items are bound for discovery. Other notable baits include the moussaka and the pastries like baklava.
Aldana says, “It has been around for a long while now. The owner is my friend. And I love it there because you get a nice view of Baguio. It’s so breezy and the food is really good. ”
What to order: “Of course, the special lamb chops that already comes with pilaf and a salad too.”
Hatch Coffee
“For a cafe with good food, I go to Hatch.” Baguio has seen an emergence of hip cafes in the past few years and among the ones that got a loyal following is Hatch. Donna adds, “What I really love about this spot is it’s super inviting and it feels like you’re stepping into a bubble when you go inside because it’s a garden cafe. And it takes me back to a time of what Baguio was like when I was five years old.”
What to order: Ube grilled sandwich and the orange coffee.
Baguio Mountain Man
This private dining space, located on the rooftop of a three-floor residential low-rise, may be a bit tricky to find. But don’t worry as your patience will surely be rewarded with an immersive experience.
Chavi Romawac, a former musician and whom the moniker is named after, lords over the kitchen operations while his wife and even the kids partake of front-of-house and entertainment.
“It’s not easy to get seats there. And so it’s not part of my rotation but whenever I have visitors, I usually bring them there. His story is inspiring and it translates to how he does his food. It’s just very hearty for me.”
What to order: There’s only one set meal, some dishes of which change every now and then.
The Farmer’s Daughter
It gained massive attention back in 2021 when it was cited by an international award-giving body. Since then, it has become the detour of many who are looking for authentic Cordillera food. They usually run out of dishes by 5PM and so it’s advisable to go early.
“Pil-od Ano is so passionate with what he does,” says Aldana. “In Baguio, it’s so common for your neighbors to smoke their own meats. And more often than not, they learned how from Pil-od.”
What to order: dinakdakan, kinuday and pinikipikan
Chaya
This Japanese restaurant has always been a favorite of Donna’s. “I just love going there.” Owned by Sonoko, a Japanese lady who flew in from Japan to marry a Filipino, Chaya makes good use of Baguio’s fresh produce to come up with traditional home-cooked dishes from her country.
“She’s always there and I usually tend to over order. She’s like my mom who reminds me that I order too much.”
What to order: “I always get the sukiyaki, mixed tempura and crispy salmon roe.”
Frequently Asked Questions
To achieve authentic Kinuday, meat must be preserved through a traditional slow-smoking process using specific wood types like pine or guava to impart a deep, resinous aroma. This indigenous technique acts as both a flavor enhancer and a preservative, resulting in a firm but pliable texture. Unlike commercial smoked meats, true Kinuday relies on ambient mountain temperatures and extended hanging time to develop its signature concentrated beef or pork flavor.
To prevent a soggy Ube Grilled Cheese, use a thick-cut sourdough or sturdy white bread and ensure the ube halaya (purple yam jam) is chilled and firm before spreading. Sauté the sandwich over medium-low heat with a generous amount of butter to create a protective golden crust that seals in the moisture. This technique ensures the vibrant purple hue remains distinct from the melted white cheese while providing a necessary textural contrast between the crunch and the creamy filling.
The most common mistake in preparing Pinikpikan is skipping the essential charring of the chicken feathers, which provides the soup’s necessary smoky undertone. You must also include étag (salted, cured pork) to provide the savory depth and saltiness required to balance the light ginger-based broth. Without the combination of charred skin and cured pork, the dish lacks the complex, layered profile that defines this ritualistic Igorot delicacy.
If traditional tapuey is unavailable, the best substitute is a mixture of dry sherry and a teaspoon of honey to mimic the fermented rice wine’s sweet and slightly acidic profile. While apple cider vinegar provides acidity, it lacks the earthy, floral notes inherent to Cordilleran rice wine used in Baguio Mountain Man’s signature dressings. Using a fermented substitute is critical for achieving the authentic “spirit” of Highland cuisine when tossing fresh Baguio greens.
Store Sukiyaki in an airtight container for up to two days, keeping the beef and noodles separate from the broth if possible to prevent over-softening. Reheat by gently simmering the broth first, then adding the solids just until warmed through to prevent the thinly sliced beef from turning tough and rubbery. This staged reheating method preserves the fresh texture of Baguio’s produce, such as the cabbage and mushrooms, which are central to the dish’s appeal.
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