About Ces Lopez

Bon vivant Ces Lopez is the youngest of six siblings who all grew up with hot ovens as their parents put food on the table through their neighborhood panaderia. Her father, Mariano Lopez Gingco, an accountant from Gapan, Nueva Ecija and mother Memoria Umali Escaro, a classical pianist who grew up in Tiaong, Quezon, reared up their family to be lovers of good food, music and art.

Ces is also the youngest sister of the late Chef Paolo Lopez, the reknowned pastry chef and R&D expert behind several of the country’s finest pastry breakthroughs, namely, French Baker’s croissant and other puff pastry, cakes and pastries from Cravings, Bizu and Croissants de France in Shanghai, China; chocolate innovations of Theobroma; the development of Dunkin’ Donuts and Mister Donuts’ doughnuts, and just before he died in 2007, Starbucks’ and Figaro’s desserts and savory pastries. Paolo was also the one who introduced Belgian professional chocolate Callebaut to the Philippine baking and chocolate industry. He has and will always be an inspiration to Ces and his other siblings, and the wife and children he left behind.

A mom of three, Ces always looks for ways to make the home a sweeter place by serving her family with a host of sweet treats, being a self-confessed sweet tooth. From the time she decided to seriously pursue baking (even taking up a baking and pastry arts course along the way), she has concocted a range of sumptuous recipes for various pastries, from Brazo de Mercedes which she innovated into bar form, to shortcakes, cookies, to savory quiche and pies and many others.

Ces now enjoys the newfound joy of gratifying not only her family but also her customers through her fund-raiser-turned-business venture, Supreme Brazo Bars Cafe, with a maiden store at Alabang Town Center, Muntinlupa City. She has turned her her very own home in Rolling Hills Village, New Manila, Quezon City into a commissary where customers can pick up their orders, too.


Posted by Joan Lopez-Flores