Ensuring the Philippines will not want for anything sweet or savory – so long as it’s flour-based.
If there is anything Filipinos love to do next to singing and dancing it is arguably – cooking. And with the pandemic forcing many to stay at home with time on their hands and inviting ovens – it isn’t a stretch to see many envisioning their fortunes improve with the scent of freshly baked bread.
Enter the era of the home baker – here to ensure that the Philippines will not want for anything sweet nor savory – just so long as it’s flour-based.
In this second of a two-part special Alike interviews seven home chefs are out to help their families, as well as communities, survive the metaphorical covid winter with the fire of their rekindled passion, the spark of their creative recipes, and the warmth of their mouth-watering baked treats.
Crazy Quality Cookies – Billy Jr. A. Cabal’s Moloko Cookies
Moloko Cookies’ Billy Cabal has been baking all his life. And unlike many on this list – he’s been turning dough into dreams since before 2020.“This is now my day job,” Billy states, whose mantra has always been that “everyone deserves a well-made cookie.”
Serving as his comfort food since he was a kid, Billy Cabal challenged himself in early 2018 to make the best cookie recipe I could come up with. “It was my wife who convinced me to make a business out of it, since her friends started raving about it.” He gushes.
Fast-forward two years later and one can barely decide which of Moloko’s treats to first go for. Will it be one of the “Big 3?” Chips “N” Chunk for a hit of chocolate overload? Or perhaps the unique Caramilk Walnut, which one customer describes as “out-of-this-world-mind-blowing?” Or maybe it will be the NY-Style 5-Chocolate, a delightfully sinful union of belgian milk, white and dark chocolate coverture, with Malagos chocolate chunks – all baked in dark chocolate dough to create a cookie that probably exists in heaven?
If these babies could talk, they would probably say ‘one look and you’re hooked, one bite and you’re mine.’
“It’s all about the cookies!” Says Billy, who also dabbles in seasonal flavors such as Pistachio, Dark Chocolate Tahini and Valrhona Passionfruit (for summer) to accommodate customers’ evolving tastes. “Hopefully we get to establish a small store, maybe later this year,” states Moloko’s founder – who aspires to see his creations, packaged in handsome blue boxes reminiscent of Royce chocolates – please chocolate fanatics not just in The Philippines, but also the world.
For more information, check out Moloko Cookies’ Instagram page.
Old World Tastes, New World Flavors – Alexandra Ledesma’s La Crema Manila
Alexandra Ladesma fondly recalls out-growing her cupcake phase in high school, before making her first cheesecake at 17. “I used one of Nigella Lawson’s recipes,” she reveals, “(she’s) one of my inspirations.”
And while the culinary route was something she could pursue, it was something she had to postpone for 6 years due to work at a multinational company.
“But because of the pandemic, I was able to open my dusty kitchen aid and start baking again.”
And bake she did. Alex has always considered baking as therapy, something that brought a sense of order and stability in a chaotic and unpredictable world.
“It was my natural way to deal with such a crazy time.” And remembering her parents’ trip to San Sebastian, Spain – she decided on making something unique to that region – an exquisite Burnt Basque Cheesecake.
Originally concocted by Chef Santiago Rivera almost three decades ago, the Basque cheesecake’s claim to fame has been contrasting its burnt caramelized top and creamy custard center – its consistency between the New York Style Cheesecake and the Japanese Souffle Cheesecake.
“My family, friends, titos/titas and officemates were very happy to taste test for me.” With everyone raving about her cheesecakes, Alexandra started taking orders and selling them.
“My customers are comfort seekers, indulgers, and dessert lovers!” Alex says, beaming, “I want to give justice to the San Sebastian’s burnt basque cheesecake by making it really good and (as close to) the original as possible – but I also like to put a local touch. My own take – through different flavors.”
Indeed, a quick trip to La Crema’s Instagram reveals Alexandra’s visually delectable Ube Halaya, Dark Chocolate, and Burnt Matcha versions – each a veritable dessert destination one must simply try at least once.
“We are getting way more orders than we can accommodate given current capacity,” Alex shares, “We’re hoping and praying for a commissary soon!”
It’s a hope we wish would come sooner, as since everyone’s travel plans are on hold, if one can’t go to Spain, at least on can order (a bit of) Spain to come to you.
For more information, check out La Crema Manila’s Instagram page.
Baking Something Magical – Venice Antonette’s Easy Bakers
Venice Antonette is a foodie businesswoman with her own commodity company. She knows flour. She knows cookies. She knows cakes. And she knows pastries.
But she doesn’t know baking.
“After my father passed in 2014, I took over our small business and concentrated in flour and sugar,” she explains, “But I’m really not into baking. It’s ironic how I’m surrounded with baking ingredients but never really learned how to bake.”
For Venice, baking takes a lot of patience – something she’s less comfy with than say – the fast-paced world of the corporate world. Then she realized maybe she could develop a product for a market she already knew all too well about – people like herself. “I started Easy Bakers as our retail brand for people like me. We offer fast and easy-to-cook premixes so anyone can bake!”
Her rationale is that since people have the time to bake, perhaps she could supply what to bake. And so far, people have been utilizing Easy Bakes’ first two mixes (classic and Ube) – to great effect. Customers rave at how the mixes are easy to use, have instructions written plainly, and are in clear bags that offer an immediate visual on the flour’s quality.
“Our flour and sugar products are definitely vegan and halal certified, by the way.” Venn adds.
When asked about why the name “Ube Magic” – Venn explains that mostly it was based on how it was so easy to bake, it seemed like magic. Over time, that meaning has changed, caramelizing into the reality that while the base product is solid – it is the customers who supply the magic – with their own imaginations.
“People do all sorts of things with (the mixes),” says Venn, “they send me pictures of pancakes, waffles and puto (a Filipino delicacy), add cheese, and maple syrup, and honey…it makes me want to learn baking!”
With most comments centering around how light and fluffy the end products are, Venn also shares that what truly makes her feel light-hearted is the stories of families and friends taking the time to make something together.
“I’m inspired to expand after the lockdown,” asserts Venn, “before, we used to target those who buy wholesale and manufacturers. Now I’m selling to homes and creating products that the whole family can enjoy together – both in the making, and in the eating.”
For more information, check out Easy Bakers’ Instagram page.
Hire Hopes, Sweeter Dreams – Bite Cookies by Renzo Nicolau
Somewhere in Bulacan, a flyer has his wings clipped. “I got hired for an international airline before this lockdown,” shares Renzo, works as a flight attendant. “Everyone lost something during this pandemic: for me, it was my dream of becoming a part of the aviation industry. But it’s also made me realize that some things are meant to happen.”
And indeed, the pandemic gave him a chance to rediscover his roots as a certified chef and frustrated baker.
“I bake when I’m happy, in love, inspired and even when I’m feeling sad.” He says, “the smell of freshly baked goodies gives me this happy vibe that I can’t explain…and it’s definitely satisfying!”
In a scene not out-of-place for a k-pop drama arc, he remembers just waking up and starting an online cookie business.
“I started researching label sticker printing shops, box manufacturers, and a baking needs supplier.” Before baking the first batch of what is now his trademark product – Bite’s Signature Chewy Chocolate Chip Cookies.
“It’s a combination of 3 different kinds of chocolates, to balance the sweetness, and dark/bitterness, & saltiness factor, with a crispy outside and moist & chewy inside texture.”
For Renz, his creation mirrors what life is all about – balance. Not about competing with anyone, especially more established bakers – but just focusing on what one does best. And for him, now – it’s this one product.
“A lot of those who ordered loved it! They even raved about it on social media!” He says, with a boy-next-door smile, which fades a bit as he remembers his father’s not so exuberant response.
“He thought that with the lockdown and everyone out of a job – people would have less disposable income.”
But Renz’ customers supported him – in the form of sales, and positive feedback pouring from friends and customers.
“I love them and I am very grateful for them!” Renz says, continuing that, “I’m also looking to work with delivery services to reach Manila, and heating up the ovens for another flavour this July! Stay tuned for that!”
They’re sentiments from a young baker who’s only now just beginning to discover his potential – a sense of optimism that Renz hopes customers will appreciate whenever they bite into one of his chewy gooey choco treats.
For more information, check out BiteCookiesbyRenzo’s Instagram page.
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