Inspired by the rich aromas and flavors of my childhood in the Philippines, I established my own home bakery to share to the world traditional Filipino flavors with a modern twist. Join me on this delicious journey!
Meet Therese
Hoy!
Buko (Young Coconut) Pie With Custard Topping
This is a slightly sweeter remake of the traditional buko (young coconut) pie from the Philippines. This young coconut pie on a buttery crust is topped with a torched sweet custard topping, making it the perfect afternoon snack with coffee or an ending to your meal.
Ube (Purple Yam) Burnt Basque Cheesecake
This ube (purple yam) cheesecake is not a traditional cheesecake. It is baked at a high temperature to form a caramelized exterior while keeping the inside smooth and creamy. It is a new favorite for cheesecake lovers. Naturally gluten-free as well.
Ube Crinkles With Ube Jam Filling (Purple Yam)
This ube (purple yam) crinkle cookie made with our homemade ube jam makes for a delightful snack with its combination of a crunchy exterior and a soft, cakey middle. Keeping it not too sweet allows the natural flavors of the ube to shine through.
Ube (Purple Yam) Cheese Cake Bar
Fudgy Ube (Purple yam) bar topped with a cream cheese layer. Cut into perfectly portioned squares-perfect for sharing!
Deserts
Patisserie
Filipino
Fusion
Baked Goods
Southeast Asian
