A chat with Johnlu

Bread has taken on a new character since a gentleman named Johnlu started a French-inspired bakery in the country – that was 25 years ago. Not discounting the prominent position that our own pan de sal holds among our local breads, he introduced a variety of baked products – including the popular croissant and an array of French pastries. That his chain has expanded to three types of restaurants – the original French Baker, the Salon de Te and the Lartizan, and more than 50 branches in the Philippines – is testimony that indeed he found that Midas touch. We caught up with the man at the Salon in SM Fashion Mall and had a good chat with him

How does he keep up with the world bread situation? He travels twice a year to look at new trends, equipment and techniques. He trains his staff, some of whom have stayed in the company for 15 years, and he applies a hands-on policy, visiting each branch as often as he could. How does he look at competition, considering different brands have come to the country? He says he is careful and watchful. With his offerings, we are confident he is very much keeping up with the competition, perhaps even out-ranking them.

We are a regular at the French Baker branch in South and Makati supermarkets, mostly buying the loaves, the coffee buns, croissants and other French pastries. They have new products at the Salon, including the bottled chicken liver paté (P280 per), perfect to spread on the artisan baguette with walnuts. They have scones, chocolate truffles, rollitos de queso, Belgian choco chips, among others.

Afternoon tea from 2 to 5 pm at the Salon is served at P595 for three persons. This includes savory and sweet pastries, house jam and a hot pot of tea of choice. Actually, any French Baker outlet is a good stop for a meal, with a choice of sandwiches, main courses like chicken cordon bleu, and spareribs, plus crepes for dessert. Of course there is good coffee or soothing tea. They have a wine list for those who want wine with their meals.

French Baker, in celebration of its 25th year, is conducting a raffle promo, the winner of which can take three companions on an all-expense paid trip to Paris. You need a tab of P500 consumed in the restaurant to qualify.

Price Watch. At the Commonwealth Market in Quezon City, our assistant Tess noted the following prices – regular beef cuts at P250 a kilo, pork kasim at P180, buto-buto for P150, tilapia at P100 a kilo, bangus Dagupan for P140, dalagang bukid for P125. Squash at P25 a kilo, ampalaya at P50, eggplant at P45, cabbage at P50, carrots at P70, potatoes for P60 and tomatoes at P60. Imported garlic, the big ones, sells at P90 a kilo., but we would rather buy the native variety, which has gone up to cost more than P400 kilo.

Have a jolly good Sunday!

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