Paderia Bakehouse Menu

Rich & velvety. Horchata accented with authentic caramel drizzle & crème top.

Strawberries & cream. Creamy horchata refreshed with natural strawberry.

Classic rice-based beverage. Blend of rice, sweet vanilla, crème & cinnamon.

A delightful combination of tart strawberries, creamy white chocolate chips, and the crunchiness of golden cookie pieces. Available “February” only.

Crisp and chewy. Rich chocolate cookie pieces mixed with creamy Belgian white chocolate morsels.

Decadent cookie. Brownie-like texture made with pure, intensely-dark cocoa powder & peanut butter morsels.

Award-winning cookie. Crispy outside & gooey inside. Baked with imported belgian chocolate, pecans & walnuts pieces.

Classic cookie. Traditional components with a dash of sea salt to accentuate the taste of rich imported belgian chocolate.

Invigorating juice. Minced mint, unique blend of fresh citrus juices.

Antioxidant abundant. Traditional matcha, chia seeds, balanced raspberry tones.

Soothing balance. Vibrant ceremonial-grade matcha with milk; topped with a light crème froth.

A timeless classic. Composed of housemade vanilla syrup finished with turbinado sugar and a spritz of fine bourbon vanilla extract.

Smooth and decadent. Made with a buttery caramel sauce, topped with creme froth and a dash of sea salt flakes.

Buttery and nutty. Made with fine ground pistachios; finished with toasted housemade pistachio crumble.

Refreshingly warm. Nutty essence of ube with vibrant hues; complemented with coconut and decorated with housemade graham cracker crunch.

Rich, velvety chocolate. Crafted with a dark chocolate sauce, milky creme froth and a dash of fine cocoa powder.

Cookie butter harmonized with dark brown sugar for a balanced & velvety experience; finished with a dollop of creme and Biscoff.

Filipino brioche. Spiral-rolled brioche covered with a blend of butter & sugar. Add on grated two-year aged white cheddar for an additional charge.

Moist layers of scratch-made crimson red velvet cake and creamy cheesecake; topped with silky vanilla bean Chantilly. Available “February” only. 3" diameter.

Viennoiseries — House laminated yeasted dough crafted with rich imported European butter.\n\nButter Croissant: Golden Croissant. Crafted with rich European butter for a crisp, flakey exterior and soft, airy internal layers.\n\nChocolate Croissant: Pain au Chocolat. Velvety imported Belgian chocolate filled center with buttery, pillowy layers.

Custard tart. Crisp, hand molded flakey pastry with a creamy custard center & distinguished caramelized top.

The purist. Bold Brazilian espresso and water. Enjoy complex notes with simplicity.

Vietnamese style. Slowly extracted coffee; sweetened with condensed milk.