Looking for a cafe in BGC that serves more than dessert? Chef Rhea SyCip’s Flour Pot Bistro and Bakery pairs locally sourced ingredients with standout cakes, comforting pasta dishes, and an inviting all-day dining experience.

In Bonifacio Global City, Flour Pot Bistro and Bakery makes a compelling case for lingering over more than coffee and cake. Located at Verve Tower, the bright, pastel-toned cafe brings together a bakery and a full-service kitchen, with a farm-to-table philosophy that informs everything from its savory dishes to its signature sweets.
At the helm is Chef Rhea SyCip, whose nearly two decades of experience span restaurant kitchens, hospitality, and culinary education. Also known for her work at The Fatted Calf Farmhouse Kitchen in Tagaytay, SyCip has long championed local producers, making ingredient sourcing central to Flour Pot’s approach to cooking.

Vegetables arrive from Benguet several times a week, while river prawns are sourced through fisherfolk and aquaculturists across Mindanao, the Sulu Peninsula, and Palawan. The kitchen also works with free-range chicken, organic pork, duck from Tarlac, and kiniing, or smoked pork, from the Mountain Province. Even its tomatoes are grown and canned locally at peak ripeness.
“Our food tells the stories of the farmers who grow it,” SyCip says. “Supporting them by sourcing locally is one of the most meaningful parts of what we do.”
<h3>Beyond the Cakes</h3>

Flour Pot’s cakes remain a major draw. The Ube Coconut combines ube and coconut chiffon with coconut meringue, buttercream, and ube halaya, while the Strawberry Shortcake features strawberries from Kibungan, Benguet. The Tableya Chocolate Cake, meanwhile, highlights single-origin Mindanao chocolate, giving a familiar dessert a distinctly local character.
But the savory menu deserves equal attention. The Clams and Kiniing Pasta pairs Manila clams with smoked pork from the Mountain Province, while the Pomodoro and Basil With Burratina brings together locally grown tomatoes, basil pesto, and creamy burratina. For a more substantial meal, the Chicken and Biscuits combines buttermilk-fried chicken with freshly baked honey biscuits and herbed gravy. The Pan-Seared Local Seabass, served with adlai, Benguet fennel, kiniing, and mushrooms, further showcases the kitchen’s commitment to Philippine ingredients.

These dishes reflect SyCip’s approach to comfort food: familiar flavors elevated by thoughtful sourcing and careful preparation. At Flour Pot, the farm-to-table concept extends beyond a few featured ingredients to shape the broader dining experience.
<h3>A Cafe for Any Time of Day</h3>

Soft pastels and warm textures give Flour Pot a relaxed atmosphere suited to everything from morning coffee and pastries to leisurely lunches and dinners with friends. Its all-day format makes it an appealing addition to BGC’s dining scene, particularly for diners looking for a cafe that can satisfy both sweet and savory cravings.
Ultimately, Flour Pot BGC stands out for bringing together two strengths often treated separately: a serious pastry program and a kitchen grounded in local sourcing. Under Chef Rhea SyCip’s direction, its cakes may bring you through the door, but the pasta, comfort food, and farm-to-table philosophy give you reasons to return.
Visit Flour Pot Bistro and Bakery at Units 3 and 4, Verve Tower, 27th Street corner 7th Avenue, Bonifacio Global City, Taguig. It is open Sunday to Thursday, from 7 a.m. to 11 p.m., and Friday to Saturday, from 7 a.m. to midnight.

Flour Pot BGC: A Farm-to-Table Cafe for Cakes, Pasta, and Comfort Food

Recommended posts for you

Culture