Tell us your volume. We'll tell you what it costs.
We work with cafés, restaurants, hotels and caterers across Metro Manila. Tell us what you need and we'll quote it.
Six reasons cafés and kitchens choose Sablé.
Baked to order, never warehoused.
Every batch is made the same week it ships — no frozen backstock, no guessing how old a case really is.
One chef, full accountability.
Chef Bryan Gumandoy runs every batch out of a single commissary, so there's one person to call when something needs to change.
Arrangements that fit how you order.
Standing weekly supply, private-label cases, or a one-off event volume — quoted for what you actually need, not a fixed package.
Delivered on your schedule.
Built around your service hours, not ours.
Quoted on your actual volume.
Pricing is based on what you order, not a flat package that may not match your needs.
Full ingredient and allergen transparency.
Every item's allergen data is confirmed before it ships — and flagged clearly if it isn't — so your team never has to guess what's in a box before serving it.
Standing supply
Weekly deliveries of the same items, on a schedule that fits your service.
Private-label cases
Our pastries under your brand's packaging, for resale or guest service.
Event batches
One-off volumes for launches, conferences, weddings and corporate gifts.