Wildflour Bakery and Cafe has kept a good reputation with quality products.
One good reason is their dedication to making most (if not all) of their products from scratch. A good example is their salted egg croissant.
Salted Egg Croissant (Php140)
A huge croissant with a burnt sugar coating on top, filled with salted egg custard.
The pastry is a typical good quality croissant with a nice flaky texture, but the filling is what sets it apart. It has real chopped up salted eggs mixed in a vanilla bean pastry cream.
How to Eat Wildflour’s Salted Egg Croissant:
When dining in, simply have the server heat up the croissant for you. If taking the pastry home, heat it in an oven toaster at 150 degrees Celsius for 8 to 10 minutes (fan off). A low heat is best since the croissant’s height may cause the top portion to burn quickly in small ovens. After toasting, leave it in room temperature for a minute and cut it up into manageable pieces with a serrated knife and fork from top to bottom.