French Baker goes high end with Lartizan


Posted at Apr 01 2014 04:31 PM | Updated as of Apr 02 2014 11:25 PM

Inside Lartizan. Photo: Handout

MANILA – The homegrown bakery-café chain French Baker has gone high end with its newest concept at Serendra in Bonifacio Global City.

French Baker owner Johnlu Koa led last week’s formal launch of Lartizan, which offers French pastries and baked products, as well as an extensive selection of teas. It faces competition from Paul and Eric Kayser, two well-known French brands that have made their way to Manila.

According to Koa, Lartizan marks the 25th year of the French Baker chain.

Afternoon tea set. Photo: Handout

“It’s a recipe of our ambitions to build a spot where the crème de la crème of our products can be presented, ranging from the pastries, breads, sourdough and other culinary masterpieces. It couldn’t have come at a better time since we are also celebrating our 25th year, and given that kind of track record, we are ready to take this to the next level. We want the Filipino consumer to love French cuisine,” he said.

Like Paul’s branch at SM Aura, Lartizan offers a variety of breakfast items, appetizers, salads and main dishes on top of the bread and pastry offerings.

Some of the items on the menu include the Organic Eggs Benedict on Toasted English Muffin (P275), Shaved Jamon Iberico de Bellota with bread (P795), Special King Crab Meat Salad (P450), 3-Cheese Stuffed Ravioli (P365), Grilled Lamb Chops (P1,250) and Mushroom Melt on Brioche (P325).

Organic Eggs Benedict on Toasted English Muffin. Photo: Handout

For dessert, there are treats such as Crème Brulee (P165) and Tiramisu (P185).

Koa is particularly proud of the mixture of sourdough in Lartizan’s products, saying that this took years of training and experience in French Baker.

Sourdough Boule. Photo: Handout

“Sourdough production is very distinctive from normal French baking, and that kind of product is not available in the market ‘til now,” he said.

Aside from tea and coffee, Lartizan also offers a variety of wines and champagne to complement the restaurant’s dishes.

Koa believes that the public will embrace his new concept, the same way French Baker has been supported in the past decades.

“Asking myself on what I wanted Lartizan to be like, the basis would have to be what I experienced myself in my travels, the same treatment and class is what we try to show to our customers. And if I am satisfied with how it makes me feel, then I know our customers will like it as well,” he said.