Wild Flour Bakery + Café Corp. was established in 2012 to offer delicious premium-priced food and efficient service married with the perfect ambiance at prime highly accessible locations.
In five years, the company has grown from a lone store in BGC with Php 6M starting capital to one of the most successful food groups in the country, encompassing 3 powerhouse brands across 9 consistently packed restaurants and counting, with the best kitchens in each business district in the Metro serving thousands of happy customers daily.
Wildflour’s strong brand equity is anchored on creative menu options, high quality offerings paired with superior service, and a homey yet energetic vibe unlike any other.
Ana Marie Lorenzana de Ocampo is the mastermind behind Wildflour Café + Bakery and The Farmacy, and is the co-owner, President and CEO of the Wildflour Café + Bakery Corp. She grew up in the kitchens of her family’s White Rock Resort in Subic Bay, finished college at the University of the Philippines-Diliman with a degree in Hotel and Restaurant Management, then went to the Le Cordon Blue in London where she earned her degree in culinary arts. After working for corporate and her family’s business for a few years, Ana continued to dream of putting up her own restaurant. In 2012, this dream became a reality when she founded the first Wildflour Café + Bakery in the then up-and-coming Bonifacio Global City, and the restaurant has since evolved into one of the most successful restaurants in Metro Manila, with an unparalleled brand of quality and service that stands at the forefront of the Philippine brunch resto scene. From being the trendsetting pastry chef that cracked the cronut puzzle before anyone else, Ana has helped Wildflour to evolve and grow at an awe-inspiring pace, now with three brands across nine branches which are go-to destinations in the Metro’s business districts.
Margarita Lorenzana-Manzke is a James Beard-finalist pastry chef and entrepreneur. She was born and raised in the Philippines, studied pastry at Le Cordon Blue in London, then enrolled in the Culinary Institute of America in New York where she earned her degree in Culinary Arts. Upon graduation Margarita moved to Los Angeles, and worked in the city’s most celebrated restaurants, including Spago and Patina, where she met her future husband and business partner, Walter.
Walter Manzke is a three Michelin-star chef and entrepreneur. He grew up in San Diego, Calfiornia, where he graduated in 1992 with a degree in Business and Restaurant Management from Mesa College. Upon graduation, Manzke moved to Los Angeles to work with Joachim Splichal in his now- defunct Pinot Bistro, where he began to develop his signature style. Manzke soon left Los Angeles to work in some of the most renowned kitchens in Europe, including three Michelin-star Alain Ducasse and El Bulli. In 1996, Manzke returned to Los Angeles and spent six and a half years at Patina where he received a three-star review from the Los Angeles Times and met his future wife Margarita.
In 2012, together with Margarita’s sister Ana, they opened the first branch of Wildflour Café + Bakery. The couple also opened their own French-leaning restaurant République in December 2013, which has grown to be one of the most visited food destinations in the area, awarded Los Angeles Magazine’s ‘Best New Restaurant of 2014’. Soon after, Walter also opened the semi-authenRc Mexican-style Pedy Cash Taqueria in Beverly in LA. In 2017, Margarita and Walter opened Sari Sari Store, a Filipino Rice Bowl Stall, in Grand Central Market in Downtown Los Angeles, with plans to open more of the pop-ups across the city.
Allen Buhay is the Chef de Cuisine of Wildflour Café + Bakery and a partner at the Wildflour Group of Companies. He was born in the Philippines but grew up in California, where he earned his degree in Culinary Arts from the Le Cordon Blue College of Culinary Arts in 2005. He then honed his craft at Jean-Georges in New York and LA-based Church & State, where he met power couple Margarita and Walter Mankze. In 2012, he returned to his home country to start Wildflour Café + Bakery, together with the Manzkes and Margarita’s sister Ana, in the then up-and-coming Bonifacio Global City. He only planned to stay for a short five month stint, but five years later, Allen is both Chef de Cuisine and managing partner, and he oversees the day-to-day operations of all the Wildflour group of restaurants’ branches and kitchens.