Beloved cafe-bakery Mary Grace opens first international outpost in Singapore with quality bakes

Cafe Mary Grace is a well-loved, well-established bakery-cafe in the Philippines. If you’re Filipino, or have spent some time in the Philippines, chances are you’ve come across this name — it’s something of a household one.

Founded in 1994, the homegrown concept now has more than 140 cafes and kiosks across the Philippines. Last November, fans in Singapore even got a preview of its bakes through a limited-time online preorder.

Now, the brand has opened its first international outpost — and it’s right here in Singapore.

Step into the cosy 28-seater cafe and you’ll immediately feel the warmth of a homely space. 

It’s in the little details that come together, such as the wall of hanging frames that feels almost like a family living room, and handwritten letters tucked underneath the glass tabletops for diners to read.

If you’ve been to a Cafe Mary Grace outlet before, the space here doesn’t stray far from the familiar warmth the brand is known for.

From Christmas bazaars to an international outpost

If you’ve never tried it, Cafe Mary Grace is best known for its signature bakes.

The brand was founded by Mary Grace Dimacali, 70, who began by selling baked goods to her neighbours, before bringing them to Christmas bazaars — all while raising her five children. And her children helped out then, too.

At that point, opening a cafe was only a dream — a dream of a space where people could sit by the window with a cup of hot chocolate. 

When she opened her first Cafe Mary Grace in 2006, it became a reality.

Today, Cafe Mary Grace is a recognisable name across the Philippines — and its bakes are also a popular souvenir for travellers to bring home.

Her five children now run the business alongside her: Gabriel, Raphael, Adrian, Chiara, and Ernestine. Each of them takes on a different role in the company, from legal matters and finances, to shaping the brand’s identity.

Chiara Dimacali-Hugo, her oldest daughter, in particular, worked closely with Mary Grace and her partner to bring the Singapore space to life.

She also fondly remembers a moment from the early bazaar days: When they couldn’t sell any boxes, her son Gabriel had suggested they start giving out samples. That night, they returned home with no leftovers.

More than 20 years on, expanding overseas felt like the natural next step.

“It’s about time,” she says, noting that Singapore’s vibrant and diverse food scene was what drew her here.

We asked her what she would say to a younger Mary Grace — the mother of five trying to sell her bakes at a Christmas bazaar, simply hoping to return home with empty boxes — knowing that it would one day grow into a family-run brand with over 140 outlets, and now, an international presence.

Her answer is simple, spoken with both pride and humility: She’d tell herself she did a good job.

She says it is “with faith, hope, and God’s grace — and the support of her children” that the journey unfolded as it did.

To her, the tenet behind it all is simple: Do good for yourself, and do good unto others.

Must-try signature bakes and Singapore exclusives

Here’s what Cafe Mary Grace is known for: Its ensaymadas and cheese rolls — both definite must-haves if you’re visiting.

Ensaymadas originate from Spain, and were brought to the Philippines during the Spanish colonisation. Over time, it became a beloved Filipino brioche, typically topped with buttercream, sugar, and grated cheese.

Mary Grace emphasises that everything is made with premium ingredients, without additives or preservatives — and the freshness of the bakes makes that easy to believe.

The Mary Grace ensaymada (S$5.50) variation is particularly soft and fluffy, with a slightly creamier texture. It’s made with Edam cheese — a Filipino favourite often brought out for special occasions — for that savoury-salty profile against the sweetness.

Taking a bite into it feels like a warm hug.

There’s also the popular Mary Grace cheese rolls (S$4.30), loved for its soft, pillowy exterior and a delicious creamy cheese centre.

The cheese itself leans neutral — intentionally so, as the brand found through research that Singapore diners tend to prefer a “not too sweet” flavour profile.

Have it with the Mary Grace hot chocolate (S$7.50), a deep, rich, and comforting cup that pairs with the bakes.

There are also a few Singapore-exclusive flavours you wouldn’t find in the Philippines.

For instance, it’s kaya pandan cheese roll (S$5.30). If you love kaya, this one’s a sure winner. 

The kaya is made in-house, and it’s smooth and fragrant. It sits perfectly within the soft cheese-roll pastry — a tasty balance of sweet and savoury.

There’s the salted egg ensaymada (S$6.50), which leans richer and more savoury. Between the two local specialities, though, I personally found myself reaching more for the kaya pandan cheese roll.

Mary Grace also suggests trying the cassava chips with onion dip (S$12). Cassava chips are a beloved Filipino snack, and this is a dish sure to satisfy everyone on the table — crisp, lightly sweet, and addictive.

What else to get

If you’re visiting for lunch, there are also a handful of mains that make for a heartier meal.

Beef tapa is a Filipino breakfast classic, usually served alongside silog (garlic fried rice and egg), so we had to try the angus beef tapa (S$25.50). Diners can also choose between rosemary fried rice or garlic rice, as well as their preferred style of eggs.

The dish comes with three condiments to mix and match to your liking: Salsa, fermented mango, and a vinegar blend.

For Singapore, the kitchen swaps the sirloin beef traditionally used in the Philippines for angus beef — a tweak to cater to the local taste buds.

It’s a flavourful, well-balanced dish. The beef tapa is sweet-savoury, and when mixed with the garlicky rice and runny egg yolk, it becomes a spoonful you just keep going back for.

We also tried the crabcake brioche (S$27), another Singapore-exclusive item. This was a standout — creamy, thick, and generous crab cakes layered into soft brioche, delivering a rich and savoury bite that we cleared almost immediately.

We had the grilled chicken inasal focaccia (S$19.50). Chicken inasal is a Filipino favourite, but what surprised me was seeing it served in focaccia.

The chicken is marinated with tanglad (lemongrass), giving it a bright, tangy profile that you’ll either love or not — I personally quite enjoyed it. Though I’ll admit, I still prefer my chicken inasal served the classic way, with rice.

Still, the focaccia is baked beautifully — breads from this bakery rarely miss. It makes for a solid brunch option, filling enough for a meal.

There are cakes and tarts available, too, alongside a selection of drinks — from coffee to refreshing fizzy options.

And of course, it wouldn’t quite feel Filipino without ube.

We tried the ube coconut Cloud (S$10), made with creamy ube foam, coconut water, and toasted coconut flakes. It was thick and indulgent — a sweet, nutty combination.

We also had the Manila Sunrise (S$11), a refreshing drink with fresh calamansi, berries, rose and hibiscus notes. It’s lightly sweet, and pairs nicely with the savoury dishes if you’re planning to have a proper meal here.

It’s exciting to see Cafe Mary Grace land in Singapore, and Mary Grace herself carries that Filipino pride with warmth. 

She shared with us the importance of bringing that joyful, homely Filipino spirit to different communities, and this sense of sincerity is exactly what makes a place like Cafe Mary Grace feel so heartfelt and real.

For now, the cafe is only open till 6pm. So come by for lunch, if you want to explore more of the menu — though even a simple cup of coffee or hot chocolate with some bakes makes for a lovely breakfast or midday pitstop.

This was a hosted tasting.

For more stories on new openings, read on Ruxu, the popular Chinese dessert-bakery in Funan, and Steak Gatz at Orchard Plaza, serving Japanese fare with quality at good prices. For more, check out the four Singapore restaurants on Asia’s 50 Best Restaurants extended list for 2026.