His slice of life | Manila weather
Read this in the digital edition of The Manila Times.
The 31-year-old entrepreneur started his business to satisfy market cravings and honor his mother’s culinary heritage.
Paul Pamaran Zamora laughs at the time in his young life when he dreamed of being a scientist. He believes he probably found his true calling as an elementary school student at the Tabernacle of Faith Christian Academy in San Juan, Metro Manila. He recalls: “I was getting P40 from my Lola Aniceta, and I was spending P20 to buy soft drinks in the school cafeteria, which my parents ran.
“With the money I saved, I bought stationery and school supplies like pens that I would sell to my classmates. At one point I had 4000 P, which I was using. to set up a chocolate stand in our canteen. “
Paul John Pamaran Zamora Owner and Chef Baker Lulu’s Pies
It was memorable for him as he was able to buy a Nokia 5110 phone with his earnings when he was only in 4th grade.
Growing up, he saw how his parents Bart and Marilou ran their various businesses with total dedication. “My mom and dad were bankers, but when they got married they decided to go into business. Dad started in a machine shop and mom turned to food. They ran canteens and had a catering business and pizzeria. Mom loved to cook. and took pastry classes with Sylva Reynoso Gala. She developed her own recipes and kept them in a notebook. For over a decade she provided desserts to a chain of buffet restaurants.
Of the couple’s three children, Paul was the most involved in his mother’s activities. By the time he was in college, he was working on setting up the table for his restoration work and helping him bake his pies. He recalls, “My dad and I wove scabs when the others in the kitchen were busy. The ubiquitous dessert formed the basis of his current business, Lulu’s Pies – “Lulu” being the nickname his grandfather, the late Judge Manuel Pamaran, affectionately referred to as his mother. Sadly, she passed away in November 2019, and her business is her way of honoring her legacy.
Act of faith
Apparently, Paul has always been labeled to take on the role of baker-entrepreneur. With a penchant for good food that bound the family together, Paul decided to take a course in hospitality, catering and management of institutions at the College De La Salle in Saint-Bénilde, specializing in the culinary arts, followed by further studies at abroad for a year. . “I would have liked to go into the hospitality or tourism branch of the course, but then I thought that with my mother already having a food business, taking a cooking course would be useful in the long run,” he says. He took over his parents’ pizzeria and turned it into a cafe called Baci’s Sweets, backed by his mother’s unwavering support.
Paul was able to enter the tourism industry as a flight attendant in 2019, but was made redundant due to the current Covid-19 situation. Even that high-flying career that her mother approved of as she had also wished to become a flight attendant, but had been convinced to take accounting classes by her father.
It is not certain that Paul will take off again, as he now has his hands full with the business. He started as a lone pastry chef in April 2020, modifying his mother’s recipe only slightly and changing the packaging in cans so that the product was more stable to transport. “I started out by shopping around and giving free samples to my friends and posting them on social media,” he says.
The reaction from those who try his products has been instant and heartwarming. He said, beaming, “My customers call it a ‘Ratatouille moment,’ referring to the scene from the Disney movie of the same name, when a food critic takes a bite of the single dish and is brought back to his mother’s kitchen. say their moms also made apple pies, and it reminds them of their childhood.
“With a capital of 5,000 pesos, I started by offering my apple pies and chicken pies to be delivered only three days a week – Mondays, Wednesdays and Fridays. It started with 20 orders on a Monday. On Wednesday my order was 30 years old, then Friday 60 years old. My father helped me prepare them. The volume of orders reached such a point that I needed more bakers. ”Unable to meet the demand on his own, he has already hired three pairs of helping hands.
It was at this time that he also thought of offering new bakery products. “As I already had staff with me, I could start to develop my product line. I knew my business shouldn’t stand still. My mom had an ensaymada recipe in her notebook, and I decided to give it away too.