When Flour Pot opens its doors in Bonifacio Global City, it does so without fanfare, marking the Flour Pot BGC opening in a unique manner. No loud launch language. No rush to impress. Instead, it arrives as the natural outcome of a long career—one shaped by discipline, leadership, and an eventual return to slower, more intentional cooking.
For Chef Rhea SyCip, Flour Pot is not a first act. The Flour Pot BGC opening is considered one.
A Career Before the Café
Long before she built a bakery of her own, Chef Rhea spent years running kitchens that belonged to institutions. Early in her career, she became the youngest corporate chef for Dome Café Philippines, overseeing multiple branches and learning, very quickly, what it meant to cook at scale. Consistency mattered. Systems mattered. People mattered.
That grounding carried her into luxury hospitality. Over time, she rose to become Food and Beverage Director at Discovery Primea, where precision, leadership, and operational clarity defined daily work. It was a role that demanded range—menu development, team management, standards across outlets—and by industry standards, it was a success.
What it did not offer was slowness.
Even as her responsibilities grew, Chef Rhea found herself gravitating back to pastry. Baking, for her, was quieter. More exacting. Less performative. Cakes, breads, and dough work demanded patience and rewarded attention—qualities that aligned closely with her growing belief in Slow Food principles, where care, sourcing, and process matter as much as outcome.
Flour Pot grew from that tension: between speed and intention, between scale and craft. The Flour Pot BGC opening reflects this philosophy.
Choosing the Slow Way
Flour Pot is built around a simple but deliberate philosophy. Food should be intentional. Ingredients should be respected. Cooking should feel connected—to people, to place, and to time.
The menu reflects this restraint. Pastries are structured but familiar. Cakes are layered without excess. Savory dishes lean toward comfort rather than spectacle. Nothing is rushed. Nothing is overworked.
That thinking extends to sourcing. Flour Pot works with local farmers and small-scale Filipino suppliers whenever possible, choosing ingredients based on seasonality and quality rather than novelty. For Chef Rhea, sustainability is not a headline—it is a practice, shaped by consistent choices made behind the scenes.
“Our food tells the stories of the farmers who grow it,” she has said. “Supporting them by sourcing locally is one of the most meaningful parts of what we do.” The Flour Pot BGC opening is a testament to this approach.
It is a philosophy rooted in the Slow Food movement’s emphasis on good, clean, and fair food—values that align naturally with her approach after years in high-pressure kitchens.
A Bakery Designed for Return Visits
Opening in BGC was a deliberate decision. In a district defined by pace and productivity, Flour Pot introduces a different rhythm. The space is warm and understated, with subtle references to the bakeries many Filipinos grew up with—updated, but never nostalgic for its own sake.
It is designed for everyday use. Breakfasts without urgency. Afternoons that stretch. Meals that don’t require an occasion.
Signature offerings include Carrot & Bourbon, a moist carrot and pili cake finished with burnt butter and bourbon-kissed cream cheese frosting, and Chocolate Expressions, a composed dessert built around single-origin local cacao layered into cake, mousse, ganache, and meringue. The Strawberry Brioche Donuts offer a lighter, familiar indulgence.
On the savory side, dishes like Lambsagne, River Prawns and Ikura Pasta, and Roast Chicken Curry follow the same logic: comforting, carefully built, and complete without being showy.
Why This Opening Matters
Flour Pot’s opening is not about novelty. It is about authorship.
After years of cooking within systems, Chef Rhea SyCip has built a kitchen that reflects how she actually cooks—and what she values most. It is a space shaped by patience, informed by experience, and grounded in the belief that food made slowly is food that lasts.
In an industry often driven by urgency, Flour Pot stands for something quieter: a bakery and café built to be returned to, not rushed through.
Flour Pot Bistro & Bakery is located at Units 3 & 4, Verve Tower, 27th Street corner 7th Avenue, Bonifacio Global City, Taguig.
For more information, visit @flourpotph or www.store.flourpot.ph.