Little Flour Cafe

Little Flour Café is an all-day brunch café and Wildflour’s little sister. They offer pastries, desserts, breakfast meals, coffee, wine Lit, and drinks together with some locally-inspired favorites. It first opened in 2017 and is the perfect place to hold dinner meetings with colleagues after work, take a post-drinking nightcap with friends, grabs a cup of coffee and a pastry after an early morning jog or spend Sunday brunch with your family.

Little Flour is a spin on the classic Wildflour concept–offering brunch best-sellers, Filipino rice bowls, and other exciting inventions all day long.

Our Story Wild Flour Bakery Caf Corp. was established in Manila in 2012. It offers delicious, high-quality food in a relaxed atmosphere in prime locations. Wildflour is a well-known name in Metro Manila's restaurant scene. With 15 branches, five main brand restaurants and many sub-brands, Wildflour continues to be a popular choice. It has been around for more than eight years and still enjoys high-quality, innovative food and excellent service.

Meet the WILD FLOUR BAKING CAF CORP. The company's management team is still small and tight knit. They have an exceptional eye for detail, and a relentless hands-on leadership approach that allow them to stay at the forefront of their industry and overcome any challenges they face. With more than 100 years of combined experience from top restaurants and culinary schools around the world, as well as multiple awards and honors, Wildflour's highly-skilled management team are able to create great food and manage successful restaurant companies better than anyone else, both locally and internationally.

Ana Lorenzana de Ocampo, CEO Ana Marie Lorenzana de Ocampo has been the President of Wild Flour Bakery Caf Corp since the beginning. Ana graduated from the University of the Philippines, Diliman with a degree as a Hotel and Restaurant Administrator. She then studied at the Le Cordon Bleu School of London to earn her culinary arts degree. Ana Manzke and Margarita, her sister, opened the Wildflour Caf Bakery, in Bonifacio Global City in 2012.

Since then, this corner cafe has grown into one of Metro Manila's most popular restaurant groups. It is known for its quality food and outstanding service, which makes it a leader in the Philippine restaurant industry. Wildflour has several brands including Little Flour and Wildflour Italian. Pink s, Farmacy Ice Cream and Wildflour Italian are all available in 15 locations.

These places have become the most popular destinations for business people in Metro Manila. The company also boasts an online presence that is highly relevant and a rapidly growing delivery service. It's poised to continue its growth. Margarita Lorenzana Manzke, a pastry chef and entrepreneur is multi-awarded.

Born and raised in Philippines, she enrolled in Culinary Institute of America (New York) where she received her Culinary Arts degree in 1998. Margarita moved to Los Angeles in California, and began working at some of the most renowned restaurants there, such as Patina and Spago. This is where she met Walter, her husband and future business partner. She is well-known for her baking skills and was named Best Pastry chef by LA Weekly in 2014.

In addition, she has also been nominated in the James Beard Awards, also known as The Oscars of Food, for the Outstanding Pastry category for the past four years. Margarita's unique recipes were immortalized in Baking at Republique in 2020. It is available in the restaurant as well as through many online and offline bookstores. Margie Lorenzana Manzke Founding Partner Walter Manzke, a chef with three Michelin stars and an entrepreneur.

His family was raised in San Diego. He graduated from Mesa College in 1992, with a degree that combines business and restaurant management. Walter graduated from San Diego College in 1992. He moved to Los Angeles where he worked with Joachim Splichal at his no longer-existent Pinot Bistro.

This is where he developed his distinctive style. Walter quickly left L. A. and went to Europe where he worked in three Michelin star restaurants, Alain Ducasse (Michelin Star) and El Bulli. Manzke spent six and a half years in Los Angeles, where he was awarded a three star review by the Los Angeles Times.

He also met Margarita. Together with Margarita's sister Ana in 2012, Manzke opened their first Wildflour Caf Bakery branch in Manila. They continue to be strategic advisers and managing partners to this rapidly expanding Philippine restaurant industry. The couple opened R publique, a French-inspired restaurant, in South La Brea Avenue in L.

A. shortly after. This restaurant has been a hit and was awarded Los Angeles Magazine's Best New Restaurant in 2014, and The Los Angeles Times 2nd Best Restaurant in 2019. It also received glowing reviews from numerous publications. Walter opened the semi-authentic Mexican style Petty Cash Taqueria, which they expanded their menu beyond R publique.

Margarita and Walter opened Sari Sari Store in Downtown L. A. in 2017. They also launched Bicyclette in 2020, another Bistro, and plans to expand the range of restaurants in Los Angeles in the future. Since 2012, Allen Buhay has been the Executive Chef de Cuisine for all Wild Flour Bakery Caf Corp restaurants.

Born and raised in Philippines, he studied in California where he received his Culinary Arts degree from Le Cordon Bleu California College of Culinary Arts. After graduating from high school, he worked as a sous chef at the L. A.-based Church and State Bistro, and then at Jean-Georges Restaurant, New York City. He also spent time at Chicago's Paris Club, Malibu Summit Centers and Chicago's Paris Club.

He returned home in 2012 to open Wildflour Caf Bakery with Margarita and the Manzkes. Although he only intended to remain for five months, Allen has been a Wildflour Caf Bakery executive chef since 2012. He also serves as a managing partner. BJ Mantuano, Allen Buhay Executive chef, is currently the Executive Sous-Chef of Wild Flour Bakery Caf Corp.

He is a Filipino-American and grew up in California. His passion for food ignited when he worked as a server at restaurants while completing his education. In 2008, he graduated San Diego State University with a marketing degree. He then went on to work in Los Angeles in the marketing and communications field.

He eventually moved to the Philippines where he continued his passion for food and earned his culinary arts degree at the Academy for International Culinary Arts in 2009. He was briefly a Pantry Chef at Cicou Restaurant before he moved to the Philippines in 2009 to pursue his passion for food at the Academy of International Culinary Arts. In 2011, he earned his degree in culinary arts. Wildflour has overcome the enormous challenges of the COVID-19 epidemic and is poised for continued growth with an expanded portfolio of products and brands.

Wildflour is determined to expand its reach, first through the opening of new cloud kitchen and restaurant locations in prime areas in Metro Manila, as well as efficient long-distance deliveries across multiple channels. It also plans on expanding beyond Manila, expanding internationally and exploring overseas markets in the future. SIGN UP FOR OUR MAILED LIST