Many food entrepreneurs start by offering clients a single product, and then build a full menu and build a restaurant around it. However, for husband and wife Haruo and Cecilia Yamagishi, specializing in cream puffs came after closing their restaurant in 2006. Previously just a dessert in their menu, the cream-filled pastries, Haruo’s recipe, is now the sole offering of their new business: Happy Cream Puff.
“Cream puffs are popular in Japan,” shares the couple who saw how trendy the pastry was as a dessert. As they grew their business, they came up with different types of cream puffs to offer more variety such as chocolate coated cream puffs to eclairs. “Kami nalang nag-isip ng variation,” explains Cecilia.
For now, the couple runs two stores in Makati: a coffee-shop style branch in Legaspi Village and their main store in Bel-Air where they do their production. “All our cream puffs are made fresh daily,” says Cecilia. “We also get orders for croquembouche (cream puffs stacked into a pyramid) which we offer as a new alternative to cakes for events.”
This article was originally published in the March 2013 issue of Entrepreneur magazine and was recently updated by the online editor. Subscribe to the print or digital version here.
Photo by Jun Pinzon