New eats: From salted breads to Korean-inspired comfort food, Standard Bread has plenty to offer

For its Manila debut, Korean bakery Standard Bread goes back to basics.

According to TasteLab partner Alex Yu, whose group brought the concept to the Philippines, the inspiration comes from a time before café bakeries became commonplace. Fresh bread once came directly from bakers working at farms, using flour milled from harvested grain. 

That story is reflected throughout the rustic space. Guests step into a farm homestead, complete with pockets of wheat, a working mill wheel, and an overhead conveyor carrying flour sacks and farm implements, with only the industrial stainless steel proofers and ovens adding a modern touch to the space.

Fresh loaves come out of the ovens every half an hour. Made with French butter and flour sourced from Korea, the breads are difficult to resist. It’s tempting to bring home more than a few loaves, but because they are made with no preservatives, they are best stored in the freezer, which may be a challenge for those with limited space.

A good starting point is the bakery’s signature salted breads. Flavorful enough to eat on their own, they don’t need anything else to make a tasty snack.

In keeping with the bakery’s rustic philosophy, Standard Bread does not offer sliced bread. Loaves are sold whole to encourage what they call “bread pulling” or breaking bread by hand rather than cutting it with a knife.

Among the standouts are the salted butter bread and buns, which have become unexpected crowd favorites. The bakery’s chocolate bread is another highlight. Filled with Belgian chocolate, it transforms when heated, becoming something close to a lava cake in loaf form with molten chocolate flowing from the center.

Check out the chiller before the cashier. One of the signature features of is its jam and spread buffet, which currently includes options such as matcha custard and chewy strawberry jam. The truffle butter is particularly worth picking up and pairs well with almost any loaf in the bakery. They will be adding more options to pair with your breads soon.

In the restaurant area, start out with a cup of coffee. Beyond the standard lineup of Americanos and lattes, Standard Bread offers a selection of signature beverages. The Standard Spanner is a sweet, indulgent drink topped with frothed espresso, while the Standard Mocha is a rich, dense coffee blended with chocolate massé.

Both pair well with one of the bakery’s most popular menu items: the Crème Brûlée French Toast. Made with a thick slice of brioche, it’s topped with rosemary butter, with a base of milk custard sauce, and a side of the chewy strawberry jam.

Those looking for something savory can opt for the Ricotta Cream Cheese Tomato Salad, which works particularly well spooned over freshly baked bread.

The main dishes, meanwhile, reveal a more unexpected side of Standard Bread, blending Korean flavors with European café fare.

The Spinach Cream with Jambon Cream Pasta is a good example. A drizzle of spicy chorizo oil cuts through the richness of the cream sauce, adding just enough heat to balance the dish.

That same chorizo oil appears in the Bulgogi Doenjang Orzo Risotto, one of two dishes created exclusively for the Philippine market. Replacing arborio rice with orzo adds texture while allowing the Korean flavors to shine through.

The other Philippine exclusive, Thick Bacon Kimchi Rice, is best enjoyed mixed with its soft-boiled egg, creating a hearty and satisfying meal.

With its mix of freshly baked breads, spreads, coffee, and Korean-inspired comfort food, Standard Bread offers more than just a bakery experience. It recreates the warmth and ritual of gathering around freshly baked bread, from oven to table.

Following the opening of its first Philippine branch at SM Megamall, TasteLab is set to launch a second Standard Bread location at SM Nuvali in Laguna later this year.