For years, Lartizan has been known for its dedication to French sourdough and traditional baking. With the opening of its flagship restaurant at S Maison in the Mall of Asia Complex, the brand expands that identity, offering diners a more complete expression of French dining culture anchored in bread.

The new space marks a turning point for Lartizan, which began in 2007 as a pioneer of artisanal French sourdough in the Philippines. At S Maison, the bakery evolves into a restaurant setting that brings together bread, pastries, and a menu designed for longer, more considered meals.

Inside, the restaurant leans into quiet refinement. Soft neutral tones, warm wood, and subtle gold accents shape the dining room. The walls are lined with photographs taken by Jonard Koa, son of founder and CEO Johnlu Koa, during travels across France. The images offer a personal glimpse into the places and moments that helped shape Lartizan’s identity.

At the center of the experience is bread. Lartizan’s signature 36 hour French sourdough remains the foundation, joined by the Baguette Burgundy, Panettone, and Brioche. Each reflects the patience and precision that define the brand’s approach to baking. “Lartizan was born from my fascination with the discipline and patience that define true French baking,” says Johnlu. “Our 36 hour French sourdough represents that philosophy. It’s not rushed, it’s nurtured. Every loaf is a testament to precision, care, and the timeless value of craftsmanship.”

Bread is treated not as a supporting element but as the soul of the table. Flavors are kept clear and restrained, from olive oil and sea salt to pecorino, rosemary, and black pepper. The focus stays on balance rather than excess.

The menu extends beyond bread into classic French dishes meant for sharing and savoring. Among the offerings are Caviar Parfait with Blini, Fresh Oyster and Truffle Rockefeller, Salmon Mousse, Raclette, and Chicken Liver Pâté with Foie and Apple Compote. The dishes reflect French cooking that values richness tempered by restraint.

Desserts complete the experience with a selection rooted in French pâtisserie. Macarons, buttery tarts, and chocolate and pecan creations are prepared with the same attention to detail that defines Lartizan’s breads. Each sweet feels intentional, designed to close the meal without overwhelming it.

With the S Maison opening, Lartizan moves from being a well loved boulangerie to a restaurant that invites diners to linger. The shift does not abandon its roots. Instead, it builds on them, offering a setting where bread, food, and atmosphere work together.

Lartizan now operates multiple locations across Metro Manila, including Century City Mall, Serendra, Ayala Malls The 30th, and its boulangeries in The Marketplace, Opus Mall, Uptown Mall, and Clubhouse Corinthian Hills. The S Maison flagship, however, stands as its most complete expression yet.

The restaurant is open daily from 10 a.m. to 10 p.m., offering diners a chance to experience French baking and dining without leaving the city.