Hokkaido’s cult favorite, BAKE Cheese Tart is now here in Manila! Enthusiast of anything Japanese or those who would love to try a new baked snack can now enjoy “The Best Cheese Tart Ever” from Hokkaido that blends four types of cheese—three from Hokkaido and one from France. 

Young entrepreneurs Larry Tan and Tyrone Ching brings BAKE Cheese Tart to Manila,  opening not just one but two doors in The Podium last December and at the Powerplant Mall Rockwell last January and a pop-up store at the Mall of Asia  last March 16. 

Manila is the 9th country around the world to host BAKE cheese tarts. Its outlet at ION Orchard in Singapore reportedly has queuing for about three hours before a customer gets to purchase this savory delight. Other branches can be found in Hongkong, Bangkok and Seoul.

BAKE Cheese Tart by the 30-year old Japanese bakery, Kinotoya, a long established French confectionery store in Sapporo, Hokkaido with its first store in Shinjyuku, Tokyo in 2014. It has a mind-blowing record for globally churning out 35 million cheese tarts per year. 

Founder Shintaro Naganuma, whose family owns Kinotoya, has enforced time and again that passion has allowed them to focus on perfecting the recipe.  The blended four cheese is cupped  in a double baked crust and baked until it turns a delicate golden brown. The result is a cheese tart that lends a sensational mouthfeel. Served freshly baked from the crust that has crunchy sides, the cheese gently stretches before melting in your mouth. The experience is of a well-balanced cream cheese with a crisp pastry that is just the right ratio to its filling. Satisfied customers around the world has declared its unrivaled quality. It can even be enjoyed four ways: freshly baked, chilled, frozen and warm. 


The cheese tarts are made of a complex layer of flavors that requires almost artistic detail. BAKE Cheese Tart was born 30 years ago in a Kinotoya confectionary in Hokkaido. From a rich portfolio of Western pastries and sweets, our founder applied a special single-minded approach to mono-producing the cheese tarts for BAKE. The result is a full-bodied but subtle cream cheese filling cupped in a double-baked crust. BAKE Cheese Tart can be enjoyed in four ways: freshly baked, warm, chilled, or frozen,” Tan shared.

For more information on BAKE Cheese Tart, visit our website: https://cheesetart.com/en

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