Croquembouche Factory was founded by a casual Japanese man who was eager to bring something delightful to the Philippines. Something new for Filipinos to try and enjoy. Desserts in Japan have always been fun, unique, and innovative, and there is this one dessert that he found was so simple yet delicate, that he wanted to introduce this confectionery art piece to the Philippines. That dessert was no other than the traditional French pastry: cream puffs. 

The story of Croquembouche Factory dates back to 2006 when the founder and his Filipina wife decided to give cream puffs a spotlight in Philippine desserts. Over a decade in the business, with dozens of media outlets reaching out, hundreds of thousands of Filipinos knew their cream puffs. But despite the popularity, cream puffs as a daily dessert are just enough to save the business from falling apart.

It became pretty obvious that simplicity in cream puffs was just not enough. So the founder went to look back into those 11 years of experience in the industry and he found that from all of his product selections, the product that captivated most of the people is a Croquembouche.

Through the years, a croquembouche gave off a similar pattern every single time. It had the element of surprise, it was wanted, and it was one of the choices to get at any occasion. It always had this sense of awe and excitement brought upon by a croquembouche and this is the kind of moment that he wants to normalize today. But even then, after finding that “one” product to sell, the founder was eager to deliver more and to serve something everyone would want to try. He wanted something that is not only beautiful but also extraordinarily delicious as well. 

He developed this near “impossible” idea of modernizing a traditional croquembouche into a luxurious experience by integrating a labor-intensive process of tempering real Belgian chocolates and using them to coat our cream puffs. But it doesn’t stop there. Everything had to taste great. Standards needed to be kept high and healthcare was a priority. All of this was made possible little by little in a timely process of trial and error.

It became Croquembouche Factory’s policy to use only the best ingredients available in the market that can cater the needs of our cream puffs and as well as cares for the health safety of our consumers. Pastry, specifically cream puffs, are a delicate treat and we ensure that each one is produced at the peak of it’s quality even if it means we would have to get our ingredients from the biggest and trusted brands worldwide.

The birth of Croquembouche Factory began at the collapse of a different story in the past. We carry in our name the evolution of cream puffs in the 21st century and we will live up to our mission of providing a pleasant and memorable celebration within families and friends altogether.