Tag: Tinapayan Festival

Tinapayan Festival’s Lucito Chavez Awarded Most Outstanding Alumnus at Cuenca Institute’s 75th Founding Anniversary

There’s more to talk about Cuenca, Batangas other than its local bake shops. Recently, Cuenca Institute celebrated its 75th Founding Anniversary, acknowledging and paying tribute to outstanding alumni who have made their marks in the world and succeeded in what they were meant to do. One of whom is Lucito ‘Chito’ Chavez, Founder and General Manager of Tinapayan Festival.

Lucito Chavez, Cuenca Institute (Photo Credit: Cuenca Institute)

Chavez garnered the highest award for all of his help in building and establishing the town of Cuenca, Batangas as the Home of the Bakers. Part of Class 1974, Chavez along with his good friend Arch. Nelson Chavez has worked closely together to bring pride and joy to the town.

“It’s not about what you gain from succeeding but from the lessons you learn as you go along the way. Being a Cuencano has helped shape me into the man I am now. I look back at all the formative years, and I know that I have learned so much during my high school years to catapult me into doing my part as a Filipino citizen, Cuencano, and Batangueno,” shares Chavez.

During his speech in Cuenca Institute’s 75th Founding Anniversary, he shares how he has put into practice what he has learned in school. “Wala akong kodigo ngayon. Hindi ako nagbaon ng kodigo dahil bawal sa Cuenca Institute. Mag-aral kayo, kagaya ng disiplina ng mga guro dito,” shares Chavez. (I don’t have crib sheets for my speech today. Because crib sheets are forbidden at Cuenca Institute. That’s how the teachers here disciplined me so you should follow in their teachings.)

Cuenca Institute and its Contribution

For all the years of its existence, Cuenca Institute has produced great minds with students graduating with honors, pursuing great careers, and placing the school on the map of the Philippines. Graduates of Cuenca Institute became great professionals; some have become deans, doctors, town and city mayors, and successful business owners here and abroad.

President, Philippine Society of Baking

Chito Chavez and Arch. Nelson Cuevas are some of those outstanding graduates. They have become pioneering advocates for local bread who pushed for the improvement and recognition of local bakers in the country. Part of this campaign was paving the way for agricultural crops to be utilized in local baking. Led by Arch. Cuevas, the incorporation of agricultural products led to the innovation of pandesal made from kamote, carrots, squash, ube, and so much more. This has then led to empowering the Department of Science and Technology as they now develop and use agricultural crops in their nutribun program.

“Si Arch. Nelson Cuevas ang unang gumawa ng pandesal na may kamote, pandesal na may kalabasa, carrot, at ngayon ay proyekto na ng Department of Science and Technology sa kanilang nutribun na project,” emphasizes Chavez. (Arch. Nelson Cuevas was the first to create pandesal that incorporated sweet potatoes, squash, and carrots, which now inspires the nutribun project of the Department of Science and Technology.)

Encouraging the Community to Lift Local Bakery Industry

For over four decades, Chavez has longed for and pushed to lift the local bakery industry one step at a time. Together with partners in the private and public sectors, he has worked closely with the key players to help the livelihoods of many bakers, farmers, and store owners in the process. “There’s still a lot for us to do to bring back the glory of pandesal making in the country. If years back, 40% of flour was used by the bakery industry to create the ever-beloved pandesal, today, only a mere 19% of flour production is used to create our national bread,” he shares.

Chito Chavez, Production Area

This is one of the plights of many in the local bakery industry due to several economic circumstances but Chavez encourages more concerned citizens, especially those from Cuenca to take their part in helping solve the problem in the bakery industry and uplift the livelihood that once was the bread and butter of the town.

Chito Chavez is just one of the many Cuenca Institute graduates who look back at the past and ensure that their learnings and journey shape what they become. But for his goal of building a strong local bakery industry, it is essential that customers also work together by supporting local bakeries, and choosing healthy options such as products with agricultural crops incorporated in them.

To learn more about Cuenca Institute, visit their Facebook page. To discover Tinapayan Festival’s new products, offerings, and latest announcements, follow them on Facebook or Instagram.

February 23, 2023
40 Years of Success: Tinapayan Festival Celebrates World Bread Day and Decades of Success

There isn’t anything that this local bakeshop won’t do to help put the Philippine baking industry on the global map. For over 40 years since its establishment in Manila, Tinapayan Festival has offered its slew of soft and sweet baked products ranging from bread, cakes, and to pastries. This time around, they celebrate not only World Bread Day but also four decades of commitment to the Filipino community it is a part of, with the aim of further cementing its roots in the founder’s hometown of Cuenca, Batangas.

“40 years is no easy feat and we are very grateful to all of our partners, suppliers, and loyal customers for always being at our sides through all these years. We have seen so many things change in the local bakery industry from the price increase of raw materials to the lack of resources and tools. Our goal as a responsible business and entity is to continue committing to work closely with both the public and private sectors to uplift the local bakery industry in the country,” shares Lucito ‘Chito’ Chavez, Founder of Tinapayan Festival.

As many celebrate World Bread Day on October 16th, Tinapayan Festival makes a conscious effort to talk about bread, work with many bakers, and put priority on the future of the local community bakery industry.

40 strong years and surviving a pandemic

Tinapayan Festival has been a journey of a lot of ups and downs to make it to where they are now. From having several stores pre-pandemic, to just starting out with one main branch again in 2021, this bakeshop has stood the test of time.

“It was not an easy journey for us. We had to take care of our employees most especially when the pandemic hit. But we realized we needed to continue serving our community during one of the toughest times in all our 40 years, even introducing other products that many of our customers have requested and grown to love. It has helped us a lot to be working with longtime partners and suppliers to get through the difficult days” recalls Chavez.

Surviving and thriving for decades is brought about by long-term partnerships with trusted suppliers. Ben Garcia from Unicomm Ingredients Philippines, Inc. is one of those that they have worked with since 1984. He has always supplied quality materials and ingredients, including ube that is used for Tinapayan Festival’s Ube Loaf. “Ang maganda sa Tinapayan Festival is that they have one recipe but they were able to come up with different variations that suit the local taste,” Garcia says.

Supporting local economy

A business flourishes if it supports the community it is a part of. Such was a thought shared by Chito Chavez for many years now. He has always lobbied for the inclusion and use of agricultural products and crops into their baked goodies to help support farmers in their livelihoods.

As early as 1985 and even during the early 2000s, Tinapayan Festival has been at the forefront of promoting and pushing for the use of local agricultural products to make baked products not only yummy and cost-efficient but also to support a healthier lifestyle for our community buyers.

In its local production, Tinapayan Festival Head of Production and Research, Luis Chavez has gunned for the innovation of almost 200 products that they make available in their stores. “We know how difficult and expensive it is to keep bakeries up and running right now. One way to ensure that the bakeries survive is by being smart about raw ingredients. My father has always taught us to think of all possible solutions, and the one that has really stood the test of time is the use of agricultural crops in what we do. From our local bread options to our cakes, we utilize everything that we can to serve our customers,” shares Luis Chavez.

Aiming for a bright tomorrow

While many plans are already being set in place by the founders of Tinapayan Festival, they are equally excited to share expansion plans and the introduction of new brands under their belt.

In the next four to five years, Tinapayan Festival will be launching new brands that focus on different offerings – premium baked products, cafe, pandesal shop, and so much more.

Visit Tinapayan Festival at 1650 Dapitan St. corner Don Quijote, Sampaloc, Manila or call +02 8732 2188 or +639617152714 to place advance orders. Send them an email at sales@tinapayan@gmail.com. Tinapayan Festival is also available in GrabFood and FoodPanda. To learn more about Tinapayan Festival’s new products and treats, follow them on Facebook or Instagram.

October 18, 2022
Family Recipes Inspire Tinapayan Festival to Recreate Favorite Desserts for its Customers

Over the past years, it has been known that Filipinos not only enjoy consuming food but are also avid chefs and bakers when it comes to cooking for their loved ones Tinapayan Festival, a local bakeshop in Manila offering soft and sweet baked products for over 40 years, is no stranger to that.

Tinapayan Festival’s Adelaida’s Torte is a tribute to its founder Lucito ‘Chito’ Chavez’ late mother, Adelaida “Diday” Chavez.

While the bakeshop’s patrons come back for its bestsellers like ensaimada, cheese rolls, eclairs, napoleones, and its slew of over 200 baked products, nothing stops them from sharing and recreating family recipes so that more Filipinos can enjoy delectable treats made from the heart.

“It was always a dream of ours to share what we have not only in the knowledge and skills in baking but as well as the family recipes we have grown to love. Our customers are very dear to us and our growth, so it is just right to share products that are inspired by our own family recipes and memories,” shares Lucito ‘Chito’ Chavez, Founder and General Manager of Tinapayan Festival.

Fit for a Queen

In 2020, Tinapayan Festival offered for the first time its bestselling Queen’s Chocolate Cake, which was launched at a time when Mother’s Day was just around the corner. It is made with the finest Couverture chocolate and the highest quality cream. The team behind Tinapayan Festival answered a growing need for celebratory cakes during Mother’s Day when the Philippines underwent its first lockdown back in 2020.

Queen’s Chocolate Cake

“When most of the local bakeries across Manila closed shop in 2020, we had to stay open to serve the community in need. We received a lot of inquiries for special cakes and thought why not create a premium chocolate cake befitting a queen for our deserving mothers. Using premium chocolate depicts how special our mothers are for us and we knew that our customers would love it, too,” says Potenciano Clarito Chavez, Operations Manager of Tinapayan Festival.

Aside from it being created in honor of Queen Elizabeth, this premium chocolate cake was also made in honor of the hard work, commitment, and love the family had for Maribel “Belen” C. Chavez, one of the co-founders of Tinapayan Festival and the wife of Chito.

Celebrating Fond Memories

It’s not enough to just celebrate with good food. Oftentimes in Filipino culture, celebrating a small or big win, a birthday, anniversary, or anything else for that matter entails having a great dessert to top of a joyous occasion. This month, Tinapayan Festival launches its Adelaida’s Torte, its special torte made of meringue with chopped nuts, filled with chocolate ganache using premium quality couverture chocolate, butter icing, and caramel, and topped off with rich butter icing made specifically for the dessert.

Nanay Diday with Tinapayan Festival Founder and GM Lucito ‘Chito’ Chavez

Inspired and a tribute to the founder’s late mother, Adelaida “Diday” B. Chavez, who loved planting cacao beans that were later then made into local Batangas tablea the family gave out as gifts to friends and relatives back in the day. It was just recently when the Chavez family decided to create a chocolate torte taking inspiration from Nanay Diday’s love for chocolate.

Nothing beats family recipes

Meals are much more special when based on recipes that have been passed down by ancestors. The legacy they leave behind remains in delectable treats and baked goods that leave the heart and tummy happy.

Nanay Diday’s Special Polvoron

This month, Tinapayan Festival revives its special polvoron now dubbed, Nanay Diday’s Special Polvoron, which was based on Nanay Diday’s homemade polvoron recipe and features full cream powder, which complements all the other ingredients and ensures that each flavor is tasted by consumers.

Nanay Diday was known back in the 60s for molding polvoron using her hulma purchased in Escolta. This specific hulma was used by her family up until the late 80s and was kept as a reminder for the family for all the years Nanay Diday gave to creating handmade polvoron that she served not only to her family but to close friends as well. This time around, the bakeshop has improved on the traditional family recipe to introduce this special polvoron.

Supporting Local Farmers

Planting has been one of Nanay Diday’s hobbies in the past. One staple agricultural product she time and time again planted and used for her recipes was the all-time Filipino favorite, ube.

Ube Loaf

Growing up exposed to ube being incorporated and cooked as a staple dessert at home, Chito was inspired in the early 2000s to create and incorporate this agricultural crop into their soft and sweet breads at Tinapayan Festival. Two of the products they created inspired by Nanay Diday’s love for ube are Tinapayan Festival’s Ube Loaf and Ube Twirl.

The Ube Loaf is the bakeshop’s twist to the soft and moist bread with real ube halaya, low protein flour, eggs, milk, and refined sugar. Meanwhile, the Ube Twirl features real ube halaya filling, perfect for those on-the-go and want something that’s ready and easy to eat any time of the day.

Use Twirl

Visit Tinapayan Festival at 1650 Dapitan St. corner Don Quijote, Sampaloc, Manila or call (02) +8 732 2188 or (63) 0961 715 2714 to place your advance orders. Send them an email at sales@tinapayan@gmail.com

Tinapayan Festival is also available in GrabFood and FoodPanda. You can also place bulk orders in advance. To learn more about Tinapayan Festival’s Mother’s Day products and treats, follow them on Facebook or Instagram.

July 11, 2022