The Malate bakery celebrates regional ingredients in its freshly baked pies like Calamansi Meringue, Chocolate Langka, Ube Taro Pinipig Crumble, and Cashew Panutsa
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Purple Yam Manila opened on July 4, 2014, in Besa’s childhood home along the Nakpil and Bocobo streets of Malate, Manila. It was originally named “Purple Yam Malate” to distinguish it from its New York counterpart founded in 1995. “I wanted to showcase the use of Philippine ingredients because they define what makes Filipino food unique and delicious,” Besa said. Purple Yam Malate became a creative hub for local flavors, and Besa took pride in working with young Filipino chefs who shared her vision of promoting local produce.had to close its dine-in operations and focus on baking.
Also in the spotlight are Purple Yam Manila’s golden brown, perfectly baked crusts that are buttery and crispy-thin enough for the fillings to shine. They are baked using traditional French pâte brisée crusts made with an all-butter dough, which gives them a rich and flaky texture.is Purple Yam Manila’s bestseller, featuring a thick and creamy filling of purple yam sourced seasonally from various provinces, and soft and slender shreds of coconut in three stages of maturity.
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