Forty years ago, in a household kitchen in Cainta, my mother wrote down a recipe for a cheese pie that the neighbourhood would not stop asking for. Soft chiffon base. Savoury cheese top. Eight hand-cut slices, never more, never fewer. That recipe became the cornerstone of everything we sell today.

We have changed a lot of things since 1985. We moved out of the household kitchen. We added cakes, crinkles, peanuts and breads. We added an FDA license and a Halal certification. But the cheese pie recipe? Untouched. Same ratios. Same chiffon technique. Same eight slices.

A recipe is not a formula. It is a memory you can hand someone, fold by fold, until they can bake it without the page in front of them.

Annie Olegario, founder

The kitchen has grown around the recipe, not the other way around. What started as a small production venture is now a professionally managed production facility. But every cheese pie still comes out the same: nine inches, precut into eight slices.

If you have ever asked us why the recipe never changes, this is the answer. Forty years of doing it this way is not a habit. It is the promise we make to every family that opens one of our boxes.