
Inspired by brunch cafés Down Under, Maker and Made promises good food, great coffee and a pleasant atmosphere—with breakfast options that can be enjoyed any time of day
Friends Rue Ribon, Elaine Figueroa and Freddie Aguirre have been working abroad for way too long, each one for over a decade, to be exact. Apart from time and distance, the recent pandemic made them miss the Philippines and their respective families even more. In a way, it also spurred Ribon to finally pursue her dream of opening a food establishment. “This has been a lifelong dream of mine—to put up an Aussie-inspired restaurant café,” she says. “While working as an OFW, I already planned the menu in my mind.”







And so she studied the market back in Manila, and when she felt that the metro was ripe and ready for such a concept, she convinced Figueroa, whose work experience involves the operations of a hotel chain’s food and beverage department, and Aguirre, who had previously worked for an international specialty coffee brand chain in Singapore, to join in her venture. Ribon herself had toiled as a group head chef for both the Singapore and Malaysia branches of an Australian restaurant, and so the three of them couldn’t be any more perfect as business partners, as each has their own roles to play.
They took inspiration from Higher Ground, an all-day dining destination situated in Melbourne CBD.
“In Australia, brunch cafés are an experience in themelves—good food, great coffee, a pleasant atmosphere,” says Ribon. “Filipinos are now more F&B-savvy and look for all three in one place, which is why we feel that the market is ready for an honest Australian-inspired brunch café. Add to that, good service. We’re setting the bar high when it comes to offering all those, and really making our customers feel good after a visit, making sure that they get their money’s worth.”
Supporting communities
While finishing duties abroad, they researched online for spaces they can rent and found one at Milestone at the 5th in Bonifacio Global City. “The BGC scene is a diverse community. It is a city where people work, live and play,” says Figueroa. “Our three important target markets are here: residents (local and expats), office people and tourists. It’s simply accessible! We knew it was perfect for Maker and Made.”
The name of their café refers to an artisan at work and their crafty creations. But it goes beyond the ones in the kitchen or behind the bar of their restaurant, as everything in Maker and Made is a collaboration with a particular community, from the farmers and the coffee bean growers and roasters, to the craftsmen who produced their tableware.
“It is our way of turning the spotlight on our local artisans, giving them the recognition that they deserve. Each sip of the coffee you enjoy is a story told, from bean to cup. It is not just the barista who created it,” says Aguirre. “It is the same with our signature sourdough pan de sal, which is a journey from flour to loaf. We all come together to give you something different.”Ribon adds, “Aside from supporting the community, we are giving back to it through sustainable efforts such as composting, upcycling and seeking out and supporting partners and vendors who care about the environment.”
Filipino spin
The same thought and sensibility have been extended to the menu, which is culled from an Australian brunch café, recognized for breakfast options that can be enjoyed any time of day. There’s banana pancake made with house-whipped vanilla ricotta, a three-cheese croque monsieur or madame, fried chicken sanger (Aussie slang for a sandwich), beef and marrow burger and a candy brisket served with sweet potatoes and fried egg.
The vegetarian choices are just as appetizing and appealing—avocado on toast, portobello and kale toastie, mushroom croquettes and eggplant and bean hummus.
There are items that have been given a Filipino spin, too. Take, for example, the comforting eggs Benedict, but taking the place of the usual Canadian bacon is their very own tapa.
The Farmer’s Breakfast, which is a humble combination of fresh eggs, sausage and seasonal greens, is tied together with the pan de sal.Like many Aussie cafés, Maker and Made closes early. They only operate from 7 a.m. until 5 p.m. They do so because they strongly believe in work-life balance. “So our team gets to go home earlier than the usual restaurant personnel,” says Ribon. “As OFWs who toiled for decades in other countries, we knew how difficult it was being away from our families. We know how it feels and therefore we want our team to have balance in their work and personal lives.” INQ
Maker and Made: G/F Milestone at Fifth Building, 5th Avenue, BGC, Taguig.
Follow the author at @fooddudeph on Instagram.

Angelo Comsti writes the Inquirer Lifestyle column Tall Order. He was editor of F&B Report magazine.