They say food tells a story — and for me, every bread, cake, and dessert I make carries a piece of my heart.
When Covid hit, going back to the Philippines became impossible. Living in Korea, it was already hard for me to travel home — especially with three little kids, because anyone who’s traveled with children knows it’s no small task. But what I missed the most wasn’t just the familiar places and faces, it was the taste of home — the comforting flavors of Filipino breads, cakes, and desserts.
One treat I longed for more than anything was ube halaya, my favorite Filipino dessert and a specialty of my Lola Anching. Creamy, rich, and made with so much love, it was a taste I grew up with — and as a true ube lover, it held a special place in my heart.
I decided that if I couldn’t have it from home, I would make it myself — in my own style, and even elevate it. It wasn’t easy. I failed over and over. The flavor would be off, the texture not quite right. But I kept going, determined to recreate the taste I loved so much.
Then one day, I saw the trending ube cheese pandesal on social media. I thought, I have to make this! And so began another challenge — countless batches, countless adjustments — until I finally baked the perfect one: soft, fluffy bread with a sweet ube filling and creamy cheese that melted in every bite
The name BakeStory came from my husband. Every time I baked something new, I would share it on my social media story. One day he said, “Why don’t you call it BakeStory? Every creation you make tells a story.” And just like that, BakeStory was born.
Today, BakeStory is more than just bread and desserts — it’s a collection of stories, memories, and flavors of home. From my oven to your table, I’m sharing a little taste of the Philippines, made with love and care.
From my heart, through my hands, to your home — welcome to Filipino BakeStory.
