There’s something magical about the aroma of freshly baked bread—the way it lingers in the air, warm and inviting, like a comforting embrace. It’s a scent that evokes memories, from lazy weekend breakfasts to stolen moments of indulgence. At Bakery 27°C, every loaf, pastry, and dessert is crafted to capture that very feeling.
Run by a husband-and-wife duo who prefer to let their bakes do the talking, Bakery 27°C is a love letter to the art of bread-making. Inspired by their time in Korea and a deep passion for finer ingredients, the couple founded their bakery in Cebu to introduce locals to the kind of bread they had grown to love—one that blends precision with creativity, tradition with innovation.
The Science of Fermentation: Why 27°C Matters
What’s in a name? For Bakery 27°C, everything.
27°C is the ideal temperature for fermentation, the stage in bread-making that develops deep, complex flavors and that coveted soft, moist texture. Unlike mass-produced bread, which often speeds up the process for efficiency, Bakery 27°C takes its time—carefully controlling the temperature, humidity, and fermentation period to achieve the perfect rise, chew, and aroma.
“Fermentation is one of the most crucial processes in bread-making, as it determines the flavor, texture, and aroma of the bread,” share the founders. “Even small changes in temperature or humidity can affect the final product, so precision is key.”
But fermentation isn’t the only technique they use to craft their bakes. The bakery also employs a variety of dough techniques—including tangzhong, aged dough, poolish, cold fermentation, and hand-kneading. Cold fermentation, in particular, allows the dough to develop more intricate flavors over time, while hand-kneading refines the dough’s structure, resulting in a more artisanal finish.
The Perfect Recipe: Equal Parts Skill and Imagination
At 27°C, quality comes before quantity. Every item is made in small batches with great attention to detail, from ingredient selection to the final bake.
“We use Korean flour, premium butter, fresh dairy cream, and natural leaven to create a deep and rich flavor,” they explain. “We also import select specialty ingredients from Korea and Japan to achieve the exact taste we aim for.” But beyond imported ingredients, they also work with high-quality local produce, including fresh dairy and tropical fruits, creating a unique blend of global craftsmanship and local flavors.
For the team behind 27°C, baking is both a science and an art. Precision ensures consistency, from carefully measured fermentation times to exact baking temperatures. But without creativity, a bakery wouldn’t stand out.
“Both are equally important,” they emphasize. “We constantly experiment with new flavors and designs to provide customers with a fresh and exciting experience.”
Their commitment to craftsmanship shines through in their bestsellers. Take, for example, their Luxe Cream Loaf, a cloud-like fresh cream that’s impossibly soft—or the 27°C Loaf, cold-fermented for a deeper, richer flavor. The Cream Cheese chewy balls deliver a creamy burst in every bite, whereas the Salted Butter Rolls are the perfect balance of buttery, flaky, and pillowy.
“Good bread and desserts create happy memories.”
But if there’s one standout that has me coming back for more, it’s the Quattro Verde. Originally a Trio Verde, this gem leveled up to a quattro with the addition of four tantalizing ingredients—mozzarella, cream cheese, basil pesto, and sun-dried tomatoes. This fluffy, flavor-packed creation is proof that more is definitely more.
They’re also set to unveil unique desserts that fuse Asian and European baking traditions, ensuring their menu remains both inventive and ever-evolving.
Heart and Hustle Make It Worth the Visit
Beyond flavor and technique, Bakery 27°C is about evoking emotions. Every bite is designed to bring comfort, joy, and even nostalgia.
“We want our bread and pastries to bring people comfort, joy, and a sense of nostalgia,” they say. “Good bread and desserts create happy memories.”
Whether it’s the satisfaction of biting into a perfectly baked butter roll or the excitement of discovering a new flavor, Bakery 27°C hopes to leave a lasting impression—one that lingers, just like the aroma of fresh bread in the air.
But like any craft-driven business, Bakery 27°C faces its own set of challenges. Maintaining high quality while ensuring consistency takes time and skill. Since they don’t mass-produce, each batch requires meticulous attention, making it a labor-intensive process.
Another challenge? Educating customers.
“Many people are used to commercial bread, so helping them understand the value of our products and what sets them apart is important,” they explain. “But we believe that once they take a bite, they’ll immediately notice the difference.”
In a world where speed often takes precedence over quality, Bakery 27°C is a rare gem—one that chooses patience, craftsmanship, and authenticity. From their carefully curated ingredients to their meticulous fermentation process, every aspect of Bakery 27°C is built on passion and precision. It’s not just about making bread—it’s about creating an experience.
If you’re in Cebu and looking for artisanal bakes that blend tradition with innovation, Bakery 27°C is the place to be. Because at the perfect temperature of 27°C, good things take time—but the results are always worth the wait.
So whether you’re craving a loaf that rises to the occasion or a pastry that kneads no introduction, 27°C Bakery has the perfect bake waiting for you. Follow the crumb trail over on Instagram @bakery_27c for a daily dose of dough-licious treats!
Photography Kyrra Kho
