The pandemic has got us scouring the internet for the most sumptuous food to try during the quarantine. As Franz Kafka once said So long as you have food in your mouth, you have solved all questions for the time being, and so we dug deep at some of the raging quarantine food trend on social media that is sure to leave you drooling, and what certainly tops the bill is still the ube cheese pandesal.
There are so many ube cheese pandesals in the market nowadays, but one brand stood out the most, and we’re so delighted to catch up with Bake With Cassie Ube Pandesal owner in an interview while enjoying a box of newly baked bread.
Teen Pangwi is a stay at home mom who loves to bake with her adorable daughter Cassie, hence the name Bake With Cassie. When they moved back to the Philippines, they would create and reinvent bread, cookies, and muffins for the family. Ube Halaya has always been a household favorite so when Ube Pandesal started to become a hit, this little family made their own version of it.
What started as a passion project intended for ECQ productivity seems to be growing because of the quality and generosity of the brand. From 12 orders, in the beginning, Bake with Cassie is now serving over 100 per day.
Without compromising the quality of her pandesal which made her brand well known in the market, Teen make sure that her customers will get the most out of their money’s worth, “We opened this brand with the intention to give work to our staff in the restaurants that closed down. We provide quality without thinking about huge profit for we believe that blessings will just follow when you give your best.” she quips.
Teen shares that her inspirations from creating other variants came mostly from her customers “We listen to the client’s requests. Whatever they suggest, we would try to make our version of it,” she shares. “We are the first brand to offer chocolate Ube Pandesal in the Philippines, and we are glad it worked!” she gleefully added.
Baked with Cassie’s team is composed of one pastry chef and two assistants per day so they can produce about 2000-3000 pieces of pandesal per shift of 8 hours, enough to supply the market’s demand.
Teen also shares pieces of advice for those who want to dabble in making and starting their own business this pandemic, “First of all, Know your Why. Why will you put up a business? Kt is best to know the mere essence of your business so you have something to guide you fully and secondly, offer quality. Be in the consumer’s shoes. If you think you deserve quality, only sell if it really is of good quality.” she shares.
It’s no secret that the famous quarantrend Ube Cheese pandesal has been coloring our Facebook feeds purple for the past few months, but being in the know of your mere purpose and goal matched with a quality product will make your brand afloat and sometimes a cut above the rest in a sea of spawned pastry shops that offer the same product.
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