"YOUR FRIENDLY PLACE THAT SERVES FRESHLY-OVEN-BAKED PIZZA."
"Super Pillowy Soft Crust with a Touch of Crispness"


Plank Sourdough Pizza

I'd rather have left over feelings than left over pizza


PLANK SOURDOUGH PIZZA is masterminded by Global Baker Dean Brettscheneider and the same team that
developed and operates thesuccessfulBaker and Cook chain ofartisan bakeries and foodstores.

OUR FOOD


Our pizza base is made with the same long fermentation process as the famous sourdough bread that we make at Baker & Cook.
We use a combination of flours and slowly ferment it for up to 48 hours at 8°C using only our natural wild yeast (levain), salt, water & extra virgin olive oil.
After pressing out the traditional way (not rolling pins here!) we carefully top them with our selected quality ingredients, we blast them at 380°C - 400°C until the crust is super pillowy soft with a touch of crispness.
Make sure you don't waste the outer crust as that's best dipped in our infused olive oils on the table.


Everyday

11:00AM - 10:00PM

809-2340

G/F S Maison, Conrad Manila

bc_plank.conrad@bistro.com.ph

@BakerandCookPh