Our Story
A little Paris, raised in Manila.
Lumière began with one stubborn idea, that the croissant you'd queue for in the 11th arrondissement could be born here, on Filipino mornings, with Filipino flavour woven through every fold.
Our chef trained at a small bakehouse near the Canal Saint-Martin, then came home to BGC carrying a single laminator and a notebook of recipes. Today we still roll every batch by hand, 27 layers, three days of cold ferment, zero shortcuts.
, Chef Marisol Reyes-Laurent
27Butter layers
72hCold ferment
14Daily pastries
