Little Butter serves up a classic tiramisu that is worth every single calorie.

Pastry chef Cathy Choi and her sister Cindy Choi are the dynamic duo behind Little Butter. Cathy has worked professionally as a pastry chef for 14 years in some of the best kitchens around the globe. 

She started her confectionary adventure 20 years ago, the summer before high school. “It began early on with just trying simple recipes like rum cakes and cheesecakes, and eventually my passion and skill grew hand-in-hand,” Cathy shares. She pursued a degree in pastry arts at ISCAHM. For fourteen years since graduating, Cathy worked in Wynn Resorts Macau, Ritz Carlton Hong Kong, Robuchon Au Dome Macau, Altira Macau and Pierre Herme at Morpheus. “After I realised that I was able to finally achieve my professional goal, I decided to come back to Manila for good.”

Cathy explains that she had a lot of idle time when the ECQ was imposed so she started trying out more recipes and began to post them on Instagram stories. “Friends, family, and my previous clients would message me to ask if they could order. With their continuous support and encouragement, I finally decided to offer my tiramisu to the public.” This was the start of Little Butter. 

She decided to name it “Little Butter” to distinguish it from a previous brand of hers: Brown Butter. “We named it Little, because it’s the little sister of Brown Butter!” Butter had to be in the brand’s name because butter is the most essential ingredient in baking, Cathy emphasised. The concept’s star is the Italian classic: tiramisu. It was their only product for a time but was joined by her dark forest cake which is a moist chocolate cake with fresh cherries, homemade cherry compote, dark chocolate mousse, and kirsch cream. Cathy is starting to launch others soon, like a coconut pandan kaya cake launching in September, and an orange cake too! 

“My tiramisu is made with 100 per cent Italian mascarpone cheese and savoiardi (Italian ladyfingers), and produced in small batches at my home kitchen to ensure it's superior quality.” She focused her skills on creating the best tiramisu simply because it is her family’s most favourite dessert and is also her personal favourite! “As a pastry chef I have devoured hundreds if not thousands of desserts but tiramisu remains my favourite comfort dessert. I personally love the richness of it in terms of flavour and texture. I love its lightness, as it’s not too sweet or heavy on the palate,” Cathy explains. 

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There are not many places in the Philippines that make a real, authentic tiramisu. This is beautifully made and true to the real deal. Light, creamy, not too sweet and with that slight bitterness from the cocoa powder finishing–Little Butter has perfected it! Along with her sturdy, clean and well-presented packaging, Cathy has created a home-made brand to be proud of. 

Behind the brand chef Cathy, and her sister Cindy who helps me with social media and logistics. “I am beyond elated that my passion for pastry is being welcomed and enjoyed in people’s homes” Cathy exclaimed. We cannot wait to try her future creations and can only hope for more goodies to come out of the Little Butter kitchen. If they are anything like her tiramisu, our waistlines are definitely in trouble! 

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  • PhotographyIsabel Francisco