“Global Baker” Dean Brettschneider introduces his New World Baking style with a delightful selection of handcrafted artisan breads, pastries, and sourdough pizzas through his two restaurant concepts, Baker & Cook and Plank Sourdough Pizza.
New World Baking is the compilation of Dean’s travels and experiences, bringing a little of bit of Germany, Italy, France, America, Denmark, Australia, New Zealand, and other places to his store. It is a modern, multi-dimensional style of baking with different breads, pastries, ingredients, and desserts from around the world.
Here’s what we liked at the two newly opened restaurants…
Baker & Cook and Plank Sourdough are located at the Ground level of S Maison of The Conrad Hotel.
Baker & Cook carries the same quality of products as their flagship store in Singapore.
They stay true to being artisanal, baking their quality bread, pastries, and cakes only by hand.
They offer all-day breakfast from 7:00 am. It’s not your typical bakery with just bread and cakes. They also have a diverse menu of coffee, quiche, egg’s benedict, scrambled eggs, salads, and pies throughout the day.
Baker & Cook is more stylish with a casual and cozy neighborhood vibe. The two restaurants are connected to each other, so it’s not a problem ordering from both sides.
The first thing you’ll see when you enter the store are their breads.
Their breads are the signature product. They have breads from all over the world, like Germany, France, and Italy.
I also loved their sourdough bread. It’s tastier and softer with a spongy texture. The fermentation of the dough also gives you that sweet-sour taste.
Plain Croissant (P85)
Their bestseller is their perfectly buttery, light, and flaky croissant. What makes their croissant special is the New Zealand butter they use, which makes a huge difference in the flavor.
Farmhouse Carrot Cake (Slice P150) (Whole P525)
For the cakes, I suggest the farmhouse carrot cake, which is Dean’s all-time favorite. The cake is very wholesome and moist, with walnuts, crushed pineapple, Chinese five spice, and cream cheese icing on top that’s smooth and creamy. Yummy!
Lemon Tart (P85)
Their lemon tart isn’t too sour because it was tailored to our local palate. The creamy lemon curd is a perfect combination of sweet and sour.
Pavlova is a traditional dessert in New Zealand. It has a meringue base topped with whipped cream and fruit. I liked their mini pavlova for its crisp outside and marshmallowy inside.
Vanilla Bambolini (P80)
I also liked the Italian Bombolini Doughnuts. Very light and fluffy doughnuts filled with vanilla.
Pair their pastries with a freshly brewed cup of Americano or a Latte.
Plank Sourdough started when Dean was looking for something to compliment Baker & Cook, and since pizza is really good bread with toppings on top, he felt it was right to combine their DNA of breadmaking and create a different kind of pizza, which is 100% sourdough.
Plank Sourdough is very fun, colorful, and casual–also like the flagship store in Singapore. It’s a great place to bring your kids to and have fun, or to just grab a beer and a slice of pizza with friends.
Dean points out that his pizzas are not Italian but have flavors that work. The only thing Italian here is their “Valoriani” brick oven.
Plank uses their signature sourdough bread with natural yeast. They ferment it up to 48 hours at 8 degrees, using a slow fermentation process. Then they knead the dough by hand (no rolling pins) and add fresh quality toppings.
They have an open kitchen where you can get a first-hand look at how the chefs prepare the pizzas.
Plank has a more simple menu offering only seven handcrafted pizza flavors, starters, salads, desserts, and drinks.
Their pizzas are playfully called #1, #2, #3, and #4.
Check out: Plank Sour Dough Pizza Menu
Pizza #4 (P610)
Their most popular is Pizza #4. It’s BBQ pulled chicken on a cheesy tomato base with camembert and cranberry compote sprinkled with olive oil and rocket for that peppery taste.
The best part about the pizza is their crust. It’s tangy, light, and pillowy soft with a touch of Christmas. The gas and wood fire driven oven adds some smokiness to the pizza.
The Pizza #4 was my favorite. It’s super savory. You’ll get sweet and sour flavors from the tomato and cranberry, a very creamy cheese base, tender and moist chicken, and fresh arugula for that peppery taste and extra oomph.
Pizza #3 (P580)
Another bestseller is their Pizza #3 with cream cheese, dill, capers, wild mushrooms, shrimp, tomato sauce, and smoked salmon on top.
Personally, I liked it because I’m a huge fan of smoked salmon. But I find the toppings too intense that the taste of the crust is lost.
Pizza #2 (P560)
Tomato, Mozzarella, Eggplant, Kalamata Olives, Chili, and Chorizo Sausage.
Good pizza with smoky, savory flavors from the eggplant and spicy kick from the sausage.
House Blend Iced Tea (P95)
I find storing their drinks in milk bottles to be cute. 🙂
We suggest ordering their New Zealand Sauvignon Blanc, which goes very well with their pizzas.
Congratulations The Bistro Group for bring Baker & Cook and Plank Sourdough to the Philippines!
Overall, tasting Baker & Cook’s heavenly bread and pastries from around the world really made our dining experience memorable. So make sure to try something different every time you visit! Order their signature croissant, sourdough, and carrot cake.
For Plank Sourdough order Pizza #4, #3, and #2. I loved that their pizzas here are slightly enhanced to fit the Pinoy taste with saucier, cheesier, and creamier flavors. I also recommend trying their signature garlic bread, affogato for dessert, and NZ beers that were unfortunately not available on our visit. 🙁
Live an Awesome Life,
Abi of Team Our Awesome Planet
Disclosure: We were Media guests for the media launch of Baker & Cook. We wrote this article with our biases, opinions, and insights.
P.S. Baker and Cook’s global baking style is forever changing so expect something different every time.