Cover Why should Cebu’s Abaca Baking Company be on your radar?
Why should Cebu’s Abaca Baking Company be on your radar?
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The Abaca Group managing director and partner Patrick Corpuz shares how a love for great bread and pastries helped them conquer Cebu’s food and beverage scene
What began as a boutique resort and restaurant in Mactan, Cebu has now grown to become one of the leading hospitality companies in the country. Founded in 2006 by Jason Hyatt and his wife Anna, The Abaca Group now owns and operates a diverse portfolio of brands spread across the south’s Queen City, but the most prolific of them all is Abaca Baking Company (ABC). This is their from-scratch bakery and cafe concept that boasts of what they claim to be “the finest all-butter croissants, baked goods and pastries in the metro.”
Above Photo: courtesy of Abaca Baking Company
Photo: courtesy of Abaca Baking Company
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From its humble beginnings as a “side project” in one of their other restaurants, it has now evolved into its own brand with its own locations around the city while still providing baked goods to the group’s cafes, hotels and catering requirements. While admittedly a bakery and cafe concept is far from groundbreaking, Abaca Group’s managing director and partner Patrick Corpuz points out that their commitment to doing things right sets them apart from their peers. “Abaca Baking Company was born from a desire to bring honest, ingredient-focused baking to the forefront. We don’t take shortcuts. Our breads use real sourdough starters, go through long fermentation and are baked in small batches throughout the day. What sets us apart is our commitment to craftsmanship at scale,” he says.
This love for making great bread and pastries is always at the forefront of their operations, even as they continue to grow and expand, a promise that Corpuz says they are committed to keep. “We knew we wanted to evolve and grow, but not at the cost of what made us start in the first place: a love for making great bread and pastries. Honestly, it’s still a challenge, just in a different form now, but that’s part of the resilience that defines our group.”
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Above Photo: courtesy of Abaca Baking Company
Photo: courtesy of Abaca Baking Company
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Consistency is their battle cry, and according to Corpuz, it is the quality that they bring to the table in Cebu’s quickly diversifying dining scene. “In a scene that’s constantly evolving, Abaca brings dependable quality, elevated everyday experiences and a sense of hospitality that goes beyond just food,” he expresses. “We’re proud to represent Cebu not just through our products, but also through the way we operate. We invest in people, training, and systems so that excellence isn’t a one-time thing, but a daily standard.” ABC also believes that great bread and pastries are not meant to be exclusive. “They should be accessible, familiar and something you look forward to every day,” adds Corpuz.
Operating the business out of their beautiful Visayan region poses both its benefits and challenges. “Being far from Metro Manila—where most premium suppliers are centralised—means logistics can be tricky. Getting high-quality ingredients consistently, especially imported ones, takes a lot of planning and patience,” says Corpuz. “There’s also the challenge of building a skilled workforce. Artisanal baking at scale is still fairly new here, so we’ve had to invest a lot in training. But Cebu gives us incredible energy, a loyal customer base and a community that pushes us to keep getting better. We’ve embraced the challenge as part of who we are, and honestly, it keeps us on our toes.”
See also: New in Maginhawa: Mugen Ramenya by chef Jorge Mendez
Above Photo: courtesy of Abaca Baking Company
Photo: courtesy of Abaca Baking Company
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As most big fish do, leaving their proverbial pond is the dream while retaining the qualities that have made Abaca Baking Company great in the first place. “We’re in a really exciting phase. By the end of 2025, The Abaca Group will be operating 40 outlets, and our target is to enter Metro Manila. Like any brand that’s found its footing, the next step is to take on a bigger market,” Corpuz imparts. But it’s not just about growth for the sake of growth, he says. “We want to carry the Abaca DNA we’ve built in Cebu and bring it with us as we expand. For us, that means staying true to who we are, while building a wider community around the values, culture, and quality that have shaped us from the very beginning.”
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
