Because life's too short for ordinary pastries, dive back into our croissants' madness. A simple egg wash gives them an extra crispy crunch and an extra vibrance in its luscious golden color. Score 20% OFF - Butter Croissants, Mini Butter Croissants, Chocolate Croissants, and Mini Chocolate Croissants, and bite into the flaky, buttery artisanal croissants that melt in your mouth and warm your soul.

Butter Croissants  ₱390 / 6 pcs  NOW  ₱312 / 6 pcs Mini Butter Croissants  ₱399 / 12 pcs  NOW  ₱319 / 12 pcs

Chocolate Croissants  ₱390 / 6 pcs  NOW  ₱312 / 6 pcs Mini Chocolate Croissants  ₱399 / 12 pcs  NOW  ₱319 / 12 pcs

Perfect for your morning pick-me-up, a sweet treat, a buttery delight for every occasion.

The offer is good while it lasts.

Level up your croissant indulgence in a hearty breakfast featuring buttery croissants topped with crispy bacon, fresh tomatoes, and a perfectly runny egg. Start your day right with fresh ingredients, crafting a wholesome and satisfying meal.

Ingredients

2 Butter Croissants
3 eggs
1 tbsp milk
6 slices Bacon
2 tomato, sliced
Salt and ground pepper

Directions

Allow the frozen butter croissant to defrost for 40-50 minutes at room temperature.
Beat one egg with a spoonful of milk in a small bowl to create an egg wash.
Gently brush the egg wash over the surface of the defrosted croissant using a pastry brush.
Preheat your oven to 160-170°C (320-338°F).
Place the prepared croissant on a baking sheet and bake for 18-20 minutes or until golden brown and puffed up.
While waiting, fry the other two eggs sunny-side up, and add salt & pepper to taste.
Then, fry the bacon slices.
Take out the baked croissant from the oven.
Cool slightly for about 10 minutes before slicing.
Cut the croissant in half lengthwise.
Place the fried bacon, sliced tomatoes, and sunny-side-up egg on one half of the croissant.
Top with the other half of the croissant to complete the sandwich.

Time's running out! Don't miss your chance to enjoy the exquisite flavors of Tenderloin Steak and Porcini mushrooms at 20% OFF. This limited-time offer ends this week, so order now and indulge in a culinary masterpiece.

Australian Tenderloin Steaks  ₱960 / 3-4 pcs  NOW   ₱768 / 3-4 pcs Frozen French Ceps (Porcini Mushrooms)  ₱1195 / 500 g  NOW   ₱956 / 500 g

Juicy, tender steaks paired with the rich, earthy flavors of French porcini mushrooms - perfect for crafting a gourmet meal right at home.

The promo runs until September 14 only.

Serve the timeless elegance of French cuisine with juicy tenderloin steaks and earthy porcini mushrooms, now at a delicious deal! Get 20% Off Tenderloin Steaks & Frozen French Ceps (Porcini Mushrooms). Savor the rich flavors and exquisite textures of this traditional pairing that have captivated palates for generations.

Australian Tenderloin Steaks  ₱960 / 3-4 pcs  NOW   ₱768 / 3-4 pcs Frozen French Ceps (Porcini Mushrooms)  ₱1195 / 500 g  NOW   ₱956 / 500 g

Our premium Australian tenderloin steaks are sourced for their exceptional tenderness and flavor, complemented by earthy, fragrant mushrooms – a taste sensation that's simply irresistible.

Offer is good until September 14 only.

Ingredients

2 Tenderloin steaks, thawed
1 pack Frozen French Ceps (Porcini Mushrooms)
5 tsp dried thyme
4 garlic cloves, peeled and thinly sliced
1 tsp parsley, chopped
1 tsp Extra Virgin Olive Oil
1 tbsp butter
Boursin (Garlic & Herbs)
Salt and ground black pepper


Directions

Preheat the oven to 245°C.
Immerse the mushrooms in a saucepan of lightly salted boiling water.
Cook for 30 seconds after resuming simmering, then drain.
Pour the mushrooms into a hot pan with a little butter.
Cook over medium heat for 4.5 minutes, stirring occasionally.
Add a teaspoon of garlic and a teaspoon of chopped parsley.
Continue cooking for 2 minutes over medium heat.
Remove from heat and set aside.
Rub the salt and ground pepper onto the steaks to season.
Heat the cast iron pan over high heat.
Add the olive oil and then the butter.

Cook each side of the steaks - top, bottom, and sides:
- for rare: cook over high heat for 1-2 minutes on each side
- for medium rare: cook over high heat for 1 minute on each side, then cook over medium heat for 2-3 minutes on each side.

Remove from the stovetop.
Add the sliced garlic and dried thyme.
Place in the oven and cook until the internal temperature reaches 60-62°C for medium rare.
Once cooked, remove from the oven with the juices spooned over the steaks.
Place the cooked porcini along the sides.
Top the steaks with a teaspoon or so of Boursin.