Wildflour Cafe + Bakery

Wildflour Bakery + Café Corp. is a world-class restaurant business established in 2012 in Manila, Philippines, offering premium-priced food and efficient service at prime locations. With over 10 years of experience, 16 branch locations, and five main restaurant concept brands, Wildflour has become a popular name in the Philippine restaurant industry. The company's management team, including Ana Marie Lorenzana de Ocampo and Margarita Manzke, has an unparalleled eye for detail and hands-on approach to leadership. Ana graduated from the University of the Philippines-Diliman with a degree in Hotel and Restaurant Administration and later studied at the Le Cordon Bleu School in London. Together, they founded the first Wildflour Café + Bakery in 2012 in Bonifacio Global City. The group has amassed several brands, including Little Flour, Wildflour Italian, Pink’s, and Farmacy Ice Cream across 15 prime locations, all go-to destinations in Metro Manila’s business districts. Margarita Lorenzana-Manzke is a multi-awarded pastry chef and entrepreneur who was born and raised in the Philippines and attended the Culinary Institute of America in New York. She moved to Los Angeles, California, where she worked in celebrated restaurants like Spago and Patina. Margarita was awarded LA Weekly's "Best Pastry Chef" in 2014 for her work at her own restaurant République and has been a finalist in the James Beard Awards for four consecutive years from 2017-2020 in the Outstanding Pastry Chef category. Her unique recipes are immortalized in her cookbook, Baking at Republique, launched in 2020, available both in the restaurant and through multiple online and offline bookstores.

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