L'Atelier Du Grain's Kisad branch brings the celebrated French boulangerie-patisserie (helmed by veteran French chef Didier) to the Bauang–Baguio Road / Kisad corridor, a short hop from the city proper. It shares the brand's from-scratch, small-batch baking and the full pastry lineup — flaky, properly buttery butter croissants laminated with Charentes-Poitou butter, almond croissants, pain au chocolat, the much-loved kouign-amann, madeleines, and a rotating case of tarts and cheesecakes (the strawberry-white-chocolate cheesecake tart is the runaway favorite; also walnut-honey, lemon meringue, mango, ube, and the local-flavor Benguet Cappuccino tart), plus sourdough, focaccia, baguettes, sweet loaves, and banana bread. The Kisad shop itself is a small, tastefully decorated nook with only a few bar seats across the counter, and at the far end you can watch the team bake — a charming, intimate setting. It's primarily grab-and-go, but you can sit with a pastry and a coffee/latte, and the staff will happily reheat your pastry for dine-in. Reviewers rate the croissants, tarts, kouign-amann, cinnamon bun, and lemon pie highly (well-balanced flavors, ripe fruit, not overly sweet, good textures), and it's a popular pasalubong stop for those headed back to Manila. Freshness is best right after a batch comes out — which, given the small-batch baking through the day, is often. It's one of several L'Atelier locations (the Military Cut-Off flagship has the widest selection; there's also a Leonard Wood Rd branch and a Cariño cor. Abanao Ext. shop).
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Landmark: Along Bauang–Baguio Rd in Kisad, near the city proper — a small counter/bar nook with an open kitchen view.
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