A flavour made for one occasion
We make a commissioned flavour once and never sell it on the carte. Past ones include a grandmother’s leche flan for a wedding, and a Christmas gift made from a founder’s own mango orchard.
How a commission works
Four weeks from first conversation to first scoop. Most of that is the ingredient travelling to us.
- ConsultAn hour at the kitchen or on a call. Bring the memory, the recipe or the fruit.
- TasteTwo weeks later, three versions to try. You pick one and we adjust it. ₱2,500, credited to your order.
- ChurnWe churn your batch the week of the event so it arrives at its best.
- ServePints in dry ice, or our cart and a server for the evening. We bring the bowls.
Lola’s leche flan,for 240 guests
A Tagaytay wedding in February. We built it from a handwritten recipe card and two jars of the bride’s grandmother’s latik.
What it costs
Commissions start at ₱620 a pint with a minimum of 24 pints. Event service starts at ₱12,000 for three hours, with a server, bowls, spoons and enough dry ice for a garden in May. See the carts and trucks for all four setups.
Restaurants that order every week get a separate price list. Ask us for it.
- Minimum24 pints, or 60 servings from the cart
- Lead timeFour weeks, six in December
- Per pintFrom ₱620
- Tasting₱2,500, credited to your order
- Cart and server₱12,000 for three hours
Tell us about the occasion
Send a date, a rough headcount and the flavour you have in mind, even if it is only half an idea. We reply within a working day.
