Joaquin Katigbak goes from Gaggan in Bangkok to Lipa, Batangas and opens Ijo Bakery - the unbelievable viennoiserie soon to be your favourite
It’s no secret that Lipa, Batangas is a food lover’s paradise. The historical destination is rich with long-loved panaderyas offering traditional Filipino bread, filling the air with the tempting aromas of fresh-baked pan de sal and pan de coco. Throughout the bustling markets, family recipes for vibrant sapin-sapin, fragrant biko, and other kakanin take centre-stage as vendors audibly lure hungry customers to their stall. Lipa is also home to a wealth of celebrated artisanal producers such as Esguerra Farms’ Kurobuta Pork and the array of dairy products from Pinkie’s Farms.
However, Lipa’s best-kept secret (though, probably not for long) comes in the form of flaky, laminated pastry, lighter than air and so buttery you’d think it melts in your mouth: enter, Ijo Bakery. Helmed by Michelin-trained pastry chef and proud Lipeno Joaquin Katigbak, the bakery rolls out some of the most impressive croissants, pain au chocolat, and other delicate viennoiserie you can find in the metro - or rather, about two hours south.
See also: Bread Lovers, Do You Know the Difference Between a Pâtisserie, Boulangerie, and Viennoiserie?
After graduating from the College of Saint Benilde in 2015, Katigbak worked as a commis pastry chef and stagiaire at Miramar in Spain, and Gaggan in Thailand, creating fine desserts with a focus in molecular gastronomy. Upon his return to the Philippines, he then took an apprenticeship under celebrated bread baker and sourdough specialist Richard “Richie” Manapat. Given his formidable background in both pastry and bread, exploring the art of viennoiserie was a natural next step. But why Lipa?