ADVERTISEMENT
Manila Bulletin devider Business devider Bakery Fair 2025: The rise of Filipino baking

Bakery Fair 2025: The rise of Filipino baking

Published May 9, 2025 08:48 am

At A Glance

  • The Bakery Fair 2025 brought together the best in the industry to celebrate baking traditions while embracing contemporary trends for a new generation of talented bakers.
The baking industry in the Philippines continues to rise to new heights, much like a perfect dough. This year, the Filipino-Chinese Bakery Association hosted the premier baking event on the Philippine stage: the Bakery Fair 2025. The event took place from March 6 to 8, 2025, at the World Trade Center. With the theme “Rise and Shine,” the fair brought together the best in the industry to celebrate baking traditions while embracing contemporary trends for a new generation of talented bakers.
The event drew in a diverse crowd of baking enthusiasts. Leading baking suppliers showcased their latest products, innovative pastry chefs shared their kitchen secrets, and specialty ingredient providers featured their special offers. Among them were state-of-the-art baking equipment brands with demonstrations of cutting-edge technology, proving that the future of baking is as sleek as it is delicious. 
The Bakery Fair 2025 featured an extensive program that included expert talks and live demonstrations. Attendees were eager to enjoy delightful treats as they watched the creation of irresistible pastries and desserts while gaining valuable insights into the latest innovations in baking. Expert-led masterclasses and hands-on workshops provided both aspiring and experienced bakers with the opportunity to refine their skills.
A highlight of the fair was the exciting competitions. The Bakers Cup included a series of challenges designed to test both creativity and skill. Competitions ranged from the American Quality Croissant Challenge to the Hyper-Realistic Cake Art competition, each showcasing the incredible talent of the Philippine baking community. Additional activities, such as the Wedding Cake Display, Live Donut Decorating, On-the-Spot Cake Decorating, Artisan Bread Challenge, Live Design Competition, and Bread Baking Competition, further emphasized the dedication and expertise of the contestants.
Chef Kris Tan at the Bakery Fair 2025
If there’s one thing that Chef Kris Tan truly values, it’s growth. His love for the craft has grown tremendously over the years. It is evident in the new products he has constantly created for Masa Madre Bakehouse, in the way he tirelessly hones his skills, and in the knowledge he shares with aspiring bakers; and during the recent Bakery Fair, he extended his craft and expertise in the booths, one of which was in the California Raisins booth where captivated the audience with live cooking demonstrations that showcased the versatility and health benefits of California Raisins. Chef Kris transformed them into delightful creations, including Matcha Cheese Bread, Focaccia, Pain au Levain, Danish pastries, Dragonfruit Bread, and Chocolate Cheese Bread, each reflecting his innovative approach and keen sense of flavor combinations.
A key moment in Chef Kris's display at the fair was his collaboration with Chef Otto Tay at the Alaska Professional Booth. Chef Otto, an award-winning Malaysian pastry chef and a vital member of the team that won the World Pastry Cup in 2019, joined Chef Kris to showcase their pastry skills. Chef Kris’s expert croissant lamination, paired with Chef Otto’s delicious fillings, brought the buttery, flaky goodness of Debic Croissant Butter Sheets to life, leaving the audience in awe.
The Baker’s Cup
Chef Kris’s passion for growth is deeply tied to his competitive spirit. He sees competitions not just as an opportunity to show his skill but as a chance to push boundaries and test limits. “If there’s a bread competition happening, I’ll always want to join. It’s something I look forward to every chance I get,” he once shared in an interview in December 2024. This commitment extends beyond himself to include his team at Masa Madre.
At the Baker’s Cup, Team Masa Madre made a remarkable impact, bringing home prestigious awards. Chef Thirdy won GOLD in the American Croissant Challenge; Chef Pao won SILVER in the Bread Baking Competition; and Chef Lenard won SILVER in the Artisan Bread Challenge. These victories truly showcased the team’s dedication, skill, and passion for their craft.
The Bakery Fair 2025 highlighted the rich tradition of Filipino baking while embracing new ideas. Participants not only enjoyed delectable treats but also felt motivated to explore new possibilities in their own journeys, with the sweet promise of innovation, creativity, and tradition.

ADVERTISEMENT
.most-popular .layout-ratio{ padding-bottom: 79.13%; } @media (min-width: 768px) and (max-width: 1024px) { .widget-title { font-size: 15px !important; } }

{{ articles_filter_1561_widget.title }}

{{ item.title }}
.most-popular .layout-ratio{ padding-bottom: 79.13%; } @media (min-width: 768px) and (max-width: 1024px) { .widget-title { font-size: 15px !important; } }

{{ articles_filter_1562_widget.title }}

{{ item.title }}
.most-popular .layout-ratio{ padding-bottom: 79.13%; } @media (min-width: 768px) and (max-width: 1024px) { .widget-title { font-size: 15px !important; } }

{{ articles_filter_1563_widget.title }}

{{ item.title }}

{{ articles_filter_1564_widget.title }}

{{ item.title }}
.mb-article-details { position: relative; } .mb-article-details .article-body-preview, .mb-article-details .article-body-summary{ font-size: 17px; line-height: 30px; font-family: "Libre Caslon Text", serif; color: #000; } .mb-article-details .article-body-preview iframe , .mb-article-details .article-body-summary iframe{ width: 100%; margin: auto; } .read-more-background { background: linear-gradient(180deg, color(display-p3 1.000 1.000 1.000 / 0) 13.75%, color(display-p3 1.000 1.000 1.000 / 0.8) 30.79%, color(display-p3 1.000 1.000 1.000) 72.5%); position: absolute; height: 200px; width: 100%; bottom: 0; display: flex; justify-content: center; align-items: center; padding: 0; } .read-more-background a{ color: #000; } .read-more-btn { padding: 17px 45px; font-family: Inter; font-weight: 700; font-size: 18px; line-height: 16px; text-align: center; vertical-align: middle; border: 1px solid black; background-color: white; } .hidden { display: none; }
function initializeAllSwipers() { // Get all hidden inputs with cms_article_id document.querySelectorAll('[id^="cms_article_id_"]').forEach(function (input) { const cmsArticleId = input.value; const articleSelector = '#article-' + cmsArticleId + ' .body_images'; const swiperElement = document.querySelector(articleSelector); if (swiperElement && !swiperElement.classList.contains('swiper-initialized')) { new Swiper(articleSelector, { loop: true, pagination: false, navigation: { nextEl: '#article-' + cmsArticleId + ' .swiper-button-next', prevEl: '#article-' + cmsArticleId + ' .swiper-button-prev', }, }); } }); } setTimeout(initializeAllSwipers, 3000); const intersectionObserver = new IntersectionObserver( (entries) => { entries.forEach((entry) => { if (entry.isIntersecting) { const newUrl = entry.target.getAttribute("data-url"); if (newUrl) { history.pushState(null, null, newUrl); let article = entry.target; // Extract metadata const author = article.querySelector('.author-section').textContent.replace('By', '').trim(); const section = article.querySelector('.section-info ').textContent.replace(' ', ' '); const title = article.querySelector('.article-title h1').textContent; // Parse URL for Chartbeat path format const parsedUrl = new URL(newUrl, window.location.origin); const cleanUrl = parsedUrl.host + parsedUrl.pathname; // Update Chartbeat configuration if (typeof window._sf_async_config !== 'undefined') { window._sf_async_config.path = cleanUrl; window._sf_async_config.sections = section; window._sf_async_config.authors = author; } // Track virtual page view with Chartbeat if (typeof pSUPERFLY !== 'undefined' && typeof pSUPERFLY.virtualPage === 'function') { try { pSUPERFLY.virtualPage({ path: cleanUrl, title: title, sections: section, authors: author }); } catch (error) { console.error('ping error', error); } } // Optional: Update document title if (title && title !== document.title) { document.title = title; } } } }); }, { threshold: 0.1 } ); function showArticleBody(button) { const article = button.closest("article"); const summary = article.querySelector(".article-body-summary"); const body = article.querySelector(".article-body-preview"); const readMoreSection = article.querySelector(".read-more-background"); // Hide summary and read-more section summary.style.display = "none"; readMoreSection.style.display = "none"; // Show the full article body body.classList.remove("hidden"); } document.addEventListener("DOMContentLoaded", () => { let loadCount = 0; // Track how many times articles are loaded const offset = [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]; // Offset values const currentUrl = window.location.pathname.substring(1); let isLoading = false; // Prevent multiple calls if (!currentUrl) { console.log("Current URL is invalid."); return; } const sentinel = document.getElementById("load-more-sentinel"); if (!sentinel) { console.log("Sentinel element not found."); return; } function isSentinelVisible() { const rect = sentinel.getBoundingClientRect(); return ( rect.top < window.innerHeight && rect.bottom >= 0 ); } function onScroll() { if (isLoading) return; if (isSentinelVisible()) { if (loadCount >= offset.length) { console.log("Maximum load attempts reached."); window.removeEventListener("scroll", onScroll); return; } isLoading = true; const currentOffset = offset[loadCount]; window.loadMoreItems().then(() => { let article = document.querySelector('#widget_1690 > div:nth-last-of-type(2) article'); intersectionObserver.observe(article) loadCount++; }).catch(error => { console.error("Error loading more items:", error); }).finally(() => { isLoading = false; }); } } window.addEventListener("scroll", onScroll); });
Join Our Newsletters

Sign up by email to receive news.

© 2025 Manila Bulletin The Nation's Leading Newspaper. All Rights Reserved.