Baked by Grace

Baked by Grace Crafting flavors, one bake at a time

HAPPY PROBLEMS😊. Nothing feels more fulfilling than seeing our products sell out one by one. Today’s pop-up at SM Southm...
31/05/2026

HAPPY PROBLEMS😊. Nothing feels more fulfilling than seeing our products sell out one by one. Today’s pop-up at SM Southmall was extra special — Dubai Pistachio Crinkles, French Brioche, cheese rolls, milky bread, banana cakes…gone before the day ended! To everyone who stopped by, purchased, shared our products, or simply supported us, thank you from the bottom of our hearts. Every loaf, every roll, and every crinkle is made with love, patience, and passion. Your support keeps CRINKMELT growing and inspires us to bake even more for you❤️

PRE-ORDERED FRENCH BRIOCHE❤️French Brioche is a rich, buttery bread that’s soft, light, and slightly sweet. Unlike ordin...
31/05/2026

PRE-ORDERED FRENCH BRIOCHE❤️

French Brioche is a rich, buttery bread that’s soft, light, and slightly sweet. Unlike ordinary bread, it uses a high amount of butter and eggs, which gives it a tender, fluffy texture and a golden color. It’s often described as a cross between bread and pastry because it’s soft like bread but rich and delicate like a pastry.

Chefs stop seeing food as just food — they notice the tiny details, hear when something’s off before they even see it, a...
22/05/2026

Chefs stop seeing food as just food — they notice the tiny details, hear when something’s off before they even see it, and read a kitchen the way others read a room. The work is exhausting, messy, and unforgiving, yet they still choose it every day. Because there’s something powerful about serving a meal that stays with someone long after the plate is empty. Food that can bring comfort, awaken memories, and make people feel at home with each other.

My cheese-filled sourdough. I still managed to pull this off inspite of my very busy schedule. Kung gusto, may paraan😊 ...
12/05/2026

My cheese-filled sourdough. I still managed to pull this off inspite of my very busy schedule. Kung gusto, may paraan😊

Still managed to bake a sourdough bread before my individual pastry simulation test in school… which is in 4 hours😅. Thi...
10/05/2026

Still managed to bake a sourdough bread before my individual pastry simulation test in school… which is in 4 hours😅. This sourdough recipe is inspired from Bim’s Kitchen.

For Sunday’s class, it’s bread making!
28/04/2026

For Sunday’s class, it’s bread making!

17/04/2026

This is how active my sourdough starter is after feeding. I never discard my starter. I bake almost every day when my schedule permits. I also give out some starter to friends❤️

Early mornings hit different when there’s sourdough in the oven. Before getting ready for school, I got to witness anoth...
12/04/2026

Early mornings hit different when there’s sourdough in the oven. Before getting ready for school, I got to witness another loaf come to life, and honestly, it never gets old. From feeding the starter to shaping the dough, every step feels like a quiet kind of therapy. There’s something so fulfilling about seeing it rise, bake, and turn into something beautiful and nourishing. A little reminder that good things take time, and patience always pays off😊

I’m currently experimenting with different approaches to achieve a good sourdough. This is my 6th bake, using a blend of...
09/04/2026

I’m currently experimenting with different approaches to achieve a good sourdough. This is my 6th bake, using a blend of 50% bread flour and 50% whole wheat flour (atta). Stretching and folding has been quite a challenge, as the atta makes the dough firmer and affects its structure. I’m now waiting for it to cool down completely so I can slice it and check the crumb structure.

Address

Metro Manila
Las Piñas
1740

Website

Alerts

Be the first to know and let us send you an email when Baked by Grace posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category