Ube Ensaymada de Miga
Our love letter to lola's ensaymada — cloud-soft brioche laminated with butter, swirled with real Benguet ube halaya, then dusted with aged Edam and a whisper of muscovado.
₱145
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“Migita,” est. 2019
Our small-batch way
Slow flour, honest butter, no shortcuts.
Miga started as a two-oven passion project between Chef Isay Buenaventura and her husband Marco, homesick for Parisian mornings but proudly Pinoy at heart. We keep the batches small so the craft stays large.
01
We feed the levain
Our sourdough starter, “Migita,” has been bubbling since day one. No commercial yeast — just flour, water, time and a little talking-to.
02
We fold in real butter
Every laminated dough gets sheeted by hand with cultured French butter, then rested cold for two days so the layers stay honest.
03
We bake before sunrise
Bakers clock in at 3AM so the first tray hits the counter at six — crackling, warm, and never from a freezer.