Throughout the Metro, Parisian pastries remain inextricably bound to the Bizu brand, with one particular confection highlighted as the brand's hallmark - Macaron de Paris. When I scoffed down my first-ever French macaron (from Bizu, no less), I was enamoured by its crisp shell, addictively chewy interior, and luscious buttercream filling. I was awe-struck by the vibrant colours and delicious flavours Bizu proudly showcased at their pâtisserie: the deep, dark chocolate; the delicate and playful pink rose; the bold crimson raspberry; and many more - through the salted caramel is my personal weakness.
It comes as no surprise that these delectable pastries are what drove Annabel Tanco to open Bizu Pâtisserie and Bistro. She had long wished that someone would bring her favourite Macron de Paris to her home country - “I decided that I would be that someone”, she beams.
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The Bizugroupe has since flourished to include the Bizu Catering Studio and a health-oriented café serving wholesome comfort food. Amidst the pandemic, Bizu also launched its website to provide refined delivery services and innovative at-home experiences like DIY cake making sessions and “Zoom Meals”. In addition, Annabel mentions that a commissary is in the works, and divulges her newest project: a bed and breakfast retreat at the foot of Mount Banahaw. “I find that there are a lot of interesting things to do and create nowadays, even when a business has slowed down”, she says, “I actually find myself busier now”.
Recounting the numerous changes the group has adopted to survive the pandemic, Annabel’s quick-thinking and headstrong attitude shine through. However, as she faced the burdening financial challenges brought by the pandemic and the loss of her father late last year, Annabel also demonstrates an inspirational inner strength. Read on to learn more about Annabel’s foodie beginnings, skilful business savvy, and everything in between.