Questions & answers

Pick what you want on the menu, choose how you'd like to receive it, pick a date, and send the order. You'll get a confirmation page with a reference number and everything you need to pay.

I bake to order, so orders are placed ahead of time — you're booking a date, not buying from a shelf.

The dates you can pick are shown when you check out. Only the days I bake and deliver appear, and dates that are too close are not offered — everything is made fresh, so I need time.

If the day you want isn't there, it's either not a baking day or it's already too late for that date. Message me if you're stuck.

No. You can order as a guest with just your name and mobile number.

An account is needed for three things: store credit, promo codes and bread plans. It also keeps your order history and your receipts in one place.

Yes — message me. Orders can't be changed from the website once they're sent, but I can still change things on my side as long as baking hasn't started. Quoting your reference number helps me find you quickly.

Once your order shows as Baking, the dough is already mixed and I can't undo it.

If you've already paid and the order is cancelled, the amount goes back to you as store credit on your account, ready to spend on your next order.

• Received — I have your order but haven't confirmed it yet.
• Confirmed — your date is booked and I'm planning for it.
• Baking — it's in production.
• Ready — waiting for you, or on its way.
• Collected — done.

You can follow all of this in My account.

The payment options are shown at checkout and again on your confirmation page, with the QR codes where I have them. Depending on what's available you'll see GCash, Maya, bank transfer, and cash.

Cash means you pay when you collect your order, or when I bring it to you myself.

If nobody has the right change, the difference goes onto your account as store credit and comes off your next order — I don't leave it unsettled.

Sending your order doesn't take any money — I confirm it first. But paying once it's confirmed, before I bake, really is better for everyone. Nobody enjoys chasing a payment, and nobody enjoys being chased.

And you're not taking a risk by paying early: if anything goes wrong with your order, that's on me. Missing item, wrong price, an order I can't fulfil — you get it put right, or the amount back as store credit on your account.

Please send your proof of payment through the channel shown on your confirmation page. It's how I match your payment to your order.

You don't have to type anything out: tapping WhatsApp, Viber or Messenger on that page opens a message already filled in with your order — items, total, date and reference. Just add your screenshot and send. There's a copy button too, if you'd rather paste it somewhere else.

There's a field for it at checkout, and you need to be signed in to use one. Each code has its own rules — which items it covers, how long it runs, and how many times one customer can use it.

A code and a group rate don't stack: you automatically get whichever is better for you.

Each collection point has its own address and hours, shown when you pick it at checkout. The same details appear on your confirmation page, on your receipt, and in My account — so you can always find them again on the day.

Deliveries go out by courier on the days shown for your area. The fee, if there is one, appears before you confirm. Some deliveries I bring myself — you'll know because it will have been agreed beforehand.

When a courier brings your order, it needs to be paid before the bake: riders don't collect payment for me.

Please give the clearest address you can — building or house number, unit, street, barangay, and any landmark that helps. Riders here go by landmarks more than by street numbers, and a vague address is the main reason an order arrives late.

It can look steep, and I understand why. I should say plainly that I make nothing on it — every peso of it goes to getting your order to you.

The reason it costs what it costs is the tip. Riders here decide which bookings to accept, and on a busy day a booking without a good tip simply sits there unaccepted. Paying it properly is the only way to have your bread arrive when it's supposed to, rather than three hours later or not at all.

So if collecting suits you, please do — it's cheaper for you, and it saves me a booking to chase. On the days I'm out driving deliveries myself, that genuinely helps.

Yes. There's a box at checkout to send this one order to a different address, and it won't change the address saved on your account.

Do use that box rather than putting an address in the notes — notes aren't part of the delivery instructions, and an address written there may be missed entirely.

The fee isn't a margin — I make nothing on it. It covers the rider and the tip it takes to get a booking accepted at all. If it feels like a lot, collecting is always the cheaper option, and you're welcome to it.

The rider will call the number on the order. Please keep your phone on around the delivery window, and give me a number you actually answer.

If I can't reach you, the bread comes back to me, and I'll get in touch to sort it out — but nobody wins that one.

Go to My account and sign in. It takes a few seconds and there's no form to fill in.

That usually means one of two things: your account doesn't have your mobile number yet, or you signed in with a different email from the one on your earlier orders.

Add your mobile number in My account, and message me if it still looks empty — I can link them up by hand.

The simplest way is from My account. Scroll down to Messages, pick the order you're writing about — or leave it on "Something else" — and send. I answer in the same place, usually in under four hours. Messages sent overnight get their answer in the morning.

You don't need WhatsApp for this, and nothing gets lost between apps: the message arrives with your order attached, so I know straight away what you're talking about.

WhatsApp, Viber and Messenger still work and still reach me faster if it's urgent — the links are on your order confirmation.

Yes. Open the order in My account and download the receipt as a PDF.

The PDF is a snapshot taken at the moment you download it. If I change something on your order afterwards, download it again.

It's a balance on your account that you can spend on any order. It comes from refunds, goodwill, or a top-up you've arranged with me.

Your balance and every movement on it are visible in My account.

From me putting things right. If an item was missing from your order, if you were charged the wrong price, or if you paid for an order that then got cancelled, I put the amount back on your account as store credit rather than sending money back and forth.

It also covers the everyday one: paying cash and nobody having the right change. Rather than hunting for coins on the doorstep, the difference goes onto your account and comes off your next order.

You'll see it appear in My account, with the reason next to it. Tell me if something doesn't look right.

Tick the box at checkout. I apply as much of your balance as the order allows, and you'll see exactly how much was applied and how much is left to pay.

It isn't a payment method in itself — it's a discount on the total. You pay whatever remains the usual way.

Two reasons. If you have an order waiting to be paid that already uses some of your credit, that part is held so it can't be spent twice — the checkout tells you when this happens.

And a very small balance isn't offered, because it can't buy anything on its own. It stays on your account for next time.

No. It stays on your account until you spend it.

You choose what you want in each delivery, how often you want it — weekly or every two weeks — and how many deliveries. I then bake and bring the same order on each date, without you having to think about it again.

Delivery is charged at the subscriber rate, which is lower than a one-off order.

A plan is paid up front, in one go, for all its deliveries. If you have store credit you can put it towards the plan, and pay the rest the usual way.

You'll see the total, the credit applied, and what's left to pay before you confirm anything.

Yes. Open your plan in My account and postpone the delivery you'll miss — it's added back at the end, so you still get everything you paid for.

Two things to know: you can postpone twice per plan, and you need to do it at least 24 hours before the delivery. After that the dough is already made.

If I'm the one who has to move a date — a holiday, a closure — that doesn't use up your two.

Message me. The items and prices in a plan are fixed once it starts, but I'd rather adjust it with you than have you stuck with something that no longer suits.

There's nothing to download and no app store involved — you add the website to your home screen, and it opens like an app: full screen, its own icon, no address bar.

It's also quicker on a bad signal, since the pages are kept on your phone.

It has to be done in Safari — Chrome on an iPhone can't do it, which catches people out.

• Open the bakery in Safari.
• Tap the Share button — the square with an arrow, at the bottom of the screen.
• Scroll down the list and tap Add to Home Screen.
• Tap Add. The icon appears with your other apps.

• Open the bakery in Chrome.
• Tap the three dots at the top right.
• Tap Install app, or Add to Home screen.

Chrome sometimes offers it by itself, with a banner at the bottom of the screen. Either way works.

One baker, one oven — and baking bread is only part of the week. There's the viennoiserie to shape and freeze, the shopping to do, the side jobs, and days off like anyone else.

So each product has its baking days, and what you can order depends on the day you pick.

Gluten-free is baked on Fridays and available over the weekend — Saturday and Sunday.

A few items are sold frozen, and they need to reach you still frozen. That rules out an ordinary courier: a bag in traffic for an hour is a lost product, and there's no way for me to check.

So frozen items travel in my own cooler, which means I bring them myself. In practice:

• Collection is always fine.
• Delivery works in the areas I cover myself — San Lorenzo, Pacific Plaza, Dasmariñas and Forbes.
• Anywhere else, message me and I'll find a date that works.
• No frozen delivery on Wednesdays.

Pizza dough is the exception — it's dense enough to travel like anything else.

Frozen items come with instructions: once your order is placed, the confirmation page has a short PDF to download for each item that needs one — how to keep it, how to thaw it, and how to bake it off. Worth saving to your phone.

Don't worry, it's easy. If I can manage it, so can you.

Real bread has no preservatives, so it doesn't behave like supermarket bread. Keep it in a paper bag or a cloth, cut side down on a board — not in plastic, which softens the crust, and not in the fridge, which makes it stale faster than the counter does.

For anything beyond two or three days, slice it and freeze it. It toasts straight from the freezer.