The Offbeat Bistro and Rebel Bakehouse partnership stands out because it is a meeting of minds, bringing together two brands that thrive on creativity and a shared rebellion against the ordinary. It is a reminder that the best collaborations are not about merging identities, but about finding common ground and creating something meaningful from it.

It all began during the pandemic, when newspaper columnist, food writer, and chef Angelo Comsti posted about Rebel Bakehouse’s now-iconic Leche Flan Danish. The post went viral, and according to owner and baker Donna Aldana they gained thousands of new followers almost overnight. At that time when most businesses were simply trying to survive, Rebel Bakehouse found its way into the Manila food scene despite being based in Baguio City.

According to Angelo, this collaboration has been years in the making. “I’ve known the Rebel ladies (Donna Aldana and Danica Santos) since the pandemic, when I got to sample their products up in Baguio during a trip. I’ve been a fan ever since,” he shares. During that time, he found himself constantly thinking of new ways to innovate Filipino cuisine. One idea kept resurfacing, using viennoiserie as a vessel for local flavors. “Instantly, I thought of Rebel Bakehouse to work with,” he says.

Offbeat Bistro is known for playful, unexpected flavor combinations and a modern take on Filipino cuisine in the able hands of Chef Angelo and Michelin Young Chef Awardee Don Baldosano, while Rebel Bakehouse has built a loyal following in Baguio City and Metro Manila (with pop-up shops in Powerplant Mall, Glorietta and Podium) for its technical approach to baking rooted in precision and respect for ingredients. It is this balance that is at the heart of this collaboration.

The savory pastries best illustrate this shared philosophy. The Sipo Egg Danish brings hearty Filipino flavors from Pampanga into a refined, buttery pastry, while the Pares Pithivier transforms a beloved comfort dish into something elegant and indulgent. The Ham & Queso de Bola Scroll with Spiced Pineapple Jam plays with sweet, savory and nostalgic flavors.

One of Angelo’s favorite creations in the lineup is the Sakurab Pancake with Mushroom Kurma, which he developed. Beyond flavor, the dish carries deeper meaning by highlighting the sakurab, a native scallion from Mindanao, and reimagines the flavors of beef kurma using mushrooms, grounding the collaboration firmly in Philippine culture.

On the sweet side, the Dayap Yema Croissant reimagines familiar leche flan-inspired flavors, layering bright citrus notes of dayap with creamy yema inside a crisp, well-laminated croissant. Meanwhile, the Peach Mango Cruffin delivers a playful nod to a fast-food favorite, elevated through proper technique.

What truly binds Offbeat and Rebel Bakehouse is a shared respect for craft whether that means perfecting fermentation, honoring local flavors, or taking the time to refine a recipe. For Angelo, the collaboration is as much about people as it is about product. “I always choose to collaborate only with people I sincerely get along with because I want the process to be fun and one that will only strengthen our friendship,” he says. “I love how Rebel is so in love with their craft and finds ways to explore its possibilities without sacrificing quality. We do the same at Offbeat.”

This collaboration is a partnership between two like-minded rebels who believe that when craft meets innovation, every bite tells a story worth savoring. The Offbeat x Rebel Bakehouse pastries are available for a limited time only from Dec. 15 to 31, 2025 at Offbeat Bistro, 2nd floor The Shops at Ayala Triangle Gardens, Makati.