LOOK: Starbucks' upcoming pastries co-created with Pinay chefs
Starbucks Philippines is bringing three pastries from trailblazing Filipina chefs from their tables to coffeehouses in the metro.
On Feb. 27, the coffee chain unveiled the limited edition menu, which features creations from Michelin-recognized chefs Miko Calo of Tanquería Franco, Cara Davis of Halong, and Amanda Hao of Seva.
For the collaboration, Calo cooked up a Miso Coconut Torsade, which is inspired by her love for French Viennoiseries and Filipino panaderias. The pastry layers miso and coconut over a flaky croissant dough.
"I'm trained in classic French, so a lot of the things that I do lean toward the French technique, but my DNA is Filipino. What I do is try to seamlessly put it together without pomp and circumstance," the chef shared during the launch attended by PhilSTAR L!fe.
Although Davis doesn't have a sweet tooth, she went for something that would delight those who love their dose of sugar: the Salted Egg Yema Chocolate Cookie.
"I tried to pick something that I would like, so it's kind of a sweet and salty take on a pastry, that's why I decided to add the red egg: to give it a salty caramel filling," she said.
Hao, meanwhile, went back to her roots with her Longganisa and Ricotta Calzone, which is inspired by her upbringing in Tuguegarao.
"I grew up knowing and loving good longganisa. I wanted to honor that by creating a familiar Filipino flavor that is both comforting and elevated," she said.
The dish is paired with paratha, tomato jam, hot honey, and basil.
The limited-edition menu will be available from March 16 to April 13 at all Starbucks coffeehouses in Metro Manila.
Proceeds will also support nonprofit partners AHA Learning Center, Mano Amiga, and Young Focus.
