DISCOVERY: Ijo Bakery, has arrived in Alabang—  and people can’t stop talking about it

The queues begin long before the ovens cool.

Inside Molito Lifestyle Center in Alabang, customers patiently wait, hoping to get their hands on pastries that have already achieved near-mythical status among food lovers. Some leave carrying boxes of croissants. Others leave empty-handed after the day’s bestsellers sell out.

This is the phenomenon behind Ijo Bakery, the Batangas-born artisan bakery that has become one of the Metro’s hottest food destinations following the opening of its first Metro Manila branch.

Founded in 2021 by Chef Joaquin Katigbak, who trained in Michelin-starred restaurants in Spain and Thailand, Ijo started as a home-based pandemic baking project before growing into one of Southern Luzon’s most sought-after bakeries. Its arrival in Alabang has introduced Metro Manila to the bakery’s signature laminated pastries without requiring the usual road trip to Lipa.

At the center of the hype is the bakery’s famous Flan Brûlée Croissant—a crisp, deeply caramelized croissant filled with silky custard that many diners describe as tasting like a Portuguese egg tart wrapped in perfect French pastry. The equally celebrated plain croissant has become a benchmark of the bakery’s craftsmanship, earning praise for its buttery aroma, delicate layers, and impossibly flaky texture.

Seasonal creations like the Bibingka Tart and Dulce Banana Croissant, alongside savory favorites such as Ham & Cheese and Hotdog croissants, have helped build a menu that keeps customers returning.

Online reviews have only fueled the excitement. Across food blogs, TikTok, Facebook groups, and Google reviews, Ijo maintains an impressive reputation, with many calling its pastries among the best they’ve tasted in the Philippines—and even comparable to those found abroad. Diners frequently praise the consistency of its baking despite the brand’s rapid expansion, while many say the Flan Brûlée Croissant alone is worth the drive.

The bakery isn’t without its drawbacks. Long queues have become part of the experience, with popular pastries often selling out well before closing time. Some customers also note the premium pricing and the branch’s preference for boxed purchases, making it feel more like a special-occasion indulgence than an everyday bakery run.

Still, for many food lovers, those inconveniences are a small price to pay.

In an era when social media can make or break a dining destination overnight, Ijo Bakery has managed to turn meticulous French technique, creative Filipino flavors, and old-fashioned word of mouth into one of the country’s biggest bakery success stories. With its Alabang debut, Metro Manila finally gets a taste of what Batangas residents have been lining up for all these years.

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