Shared L'Atelier lineup — small-batch, rotates daily, often narrower than the flagship. À la carte prices are mostly in-store/image-only — two tarts confirmed at ₱195. Subject to change.
Flaky and buttery (Charentes-Poitou butter) — the classic done right.
Soft, with well-balanced sweetness — a stated favorite at this branch.
Soft pastry with balanced chocolate.
A fruit-and-nut filled croissant.
A caramelized Breton butter pastry.
Classic shell-shaped tea cakes.
A house cinnamon roll.
The brand's runaway favorite — creamy, lightly tangy, ripe strawberries, not too sweet.
Nutty and not-too-sweet.
Zesty lemon under a soft meringue.
A local-flavor tart — strong Benguet-coffee taste, velvety filling.
Sweet-tart, with rare-in-PH rhubarb.
Fresh-fruit tarts on a crisp, buttery base.
Traditional-method sourdough.
Deeply browned, with great crust and flavor.
The classic French baguette.
A reviewer-favorite banana bread, plus other sweet loaves.
Soft butter and pistachio brioche.
A selection of savory baked items (specifically noted at this branch).
A house cookie specialty.
A noted house specialty.
German Christmas bread.
Prices and availability change. Confirm with restaurant before visiting.