Sisters Penk and Shen bake their way to the top
MANILA, Philippines — To label Penk Ching and Shen Ratilla as simply bakers because their home grown business has been making cakes for nearly four decades is doing these artists an injustice.
After completing their bachelor degrees, the sisters started working in the banking industry but the call of the kitchen beckoned, more strongly to Penk who started enrolling in one baking class after another until finally choosing the baker’s hat over corporate attire in 1987. Penk and Shen set up Pastry Bin and by word of mouth alone, grew their baking empire to where it is today.
Their academic credentials are every parent’s dream for their children. Penk earned a bachelor’s degree in Commerce and an MBA from the University of Santo Tomas (UST) plus a Master in Management Degree from Arthur D. Little Management Education Institute and Postgraduate studies in Economics from Columbia University, both in the United States. Shen graduated with cum laude honors from UST with a degree in Behavioral Science plus an MBA from George Washington University in the US. With all that left brain training, it can be surprising to a bystander how their right brain shines just as brightly, if not more.
Pastry Bin stands tall in a niche industry of wedding cakes, as the sought after baker for weddings to presidential inaugurations to corporate milestones to the unveiling of an Olympic stadium. Follow the sisters’ sweet path to success as they look back at how it all started.
What was the first recipe you baked that got you interested in this sweet path? How did that go?
Shen Ratilla (SR): It was a brownie recipe that we baked in a square pan. It was burnt outside and undercooked inside. I didn’t know the basics like how to gauge the oven temperature, and that using the right size of pan is important. What we did was just followed the recipe.
Penk Ching (PC): It wasn’t that good, but it wasn’t a disaster either. We also baked butter cookies and that one, we had a bit of luck. It tasted like the ones we bought from the stores. From there, we got adventurous and baked bar cookies like lemon squares and pineapple bars as they were not as delicate as cake. Those turned out to be good!
Both your first jobs were with banks When did you realize you’d rather create cakes than crunch numbers?
PC: During the time when I was holding a nine to five job for a global bank and working part time for a US-based tobacco company, we started to bake and sell fruitcakes and other goodies to close friends. Then we saw an ad for a cake decorating class which offered a buy-one-take-one deal. Shen and I signed up for the class. Then signed up for an advanced class and that was when I seriously thought about a switch in career from banking to baking.
We both love to eat. That was one motivation to go into baking as well. I would travel to different countries to attend cake conventions, and studied with several authors/chefs. Searching the internet, reading magazines and adopting new techniques to keep improving our craft became second nature.
How did your family react to your change in career choice?
SR: Mom was our cheerleader. In fact, we called her the board of director, because at that time, she helped us make the boxes for the cakes out of “box board.” She was also the one who helped us find the sources of the ingredients and suppliers of our tools and materials.
PC: She was very supportive. In fact, she was the unofficial quality control person – no cakes went out of the kitchen without her approval. She was our biggest champion and hard critic who demanded and brought out the best in us.
Pastry Bin turns 40 years old this year. When you were starting out, did you expect your home-based bakeshop to last this long? To what do you credit your continuing success?
PC: Although we got our first order of wedding cake in 1990, we started the business earlier with the baked goodies and simple Wilton birthday cakes with buttercream frosting.
With wedding cakes, I would personally meet with the bride and groom and discuss the designs by asking their theme, preferences and other sources or clues like design of their gowns, invitations that could serve as inspirations for the cakes. This way, we came out with bespoke cakes for them. We make the cake as what they expected or even go on extra mile to make it look better than the pegs they shared with us. In addition, we would suggest and advice to do it as economical as possible.
SR: We never expected it to last this long, as it started out as a hobby, especially for me – I do it as a side hustle. I’m the “weekend partner”, if you can call it that way. Cake delivery and assembly, especially those for out-of-town weddings are my responsibilities with my husband as the driver. These are the opportunities for me to bond with my family. I really want to give credit to Penk who took this on as a profession.
Credit also goes to our clients, as we don’t openly advertise. It was their referrals and introductions that made Pastry Bin what it is today.
PC: To keep updated, I attend cake conventions, do research, and find inspirations in anything I see around me. Whenever I travel, I go to museums, art galleries, parks. I look at textile, artworks, local arts and crafts. When I got interested in painting, I took the opportunity to incorporate it on my cakes Being a mentor/coach to Philippine bakers joining international competitions also gives me the opportunity not just to share my knowledge, but I also learn from the young ones.
You’ve made cakes for nearly every occasion and every kind of VIP in the country and even across the shores. Can you name your top three favorite cake projects? What made them stand out for you?
PC: This is tough but I’ll try. First would be the Beijing Olympic cake. Not every cake maker will have this opportunity. I personally went to Beijing while the Bird Nest stadium was being constructed to see what it actually looks like. From there, I made sketches and planned on how it will be interpreted into a cake. Second are the Malacañang cakes that includes wedding cakes and the Presidential Inauguration cake of the late president Benigno Aquino Jr. I consider it a personal achievement to make the cake to celebrate a President’s inauguration. Third would be Pandora’s Box. I paid tribute to the breathtaking Zhangjiajie Mountains. I did a painting in Chinese ink, measuring 27.5 x 53.5 inches, then had it printed it on a frosted sheet with a sugar-lacquered folding screen as background. It’s one of the highlights of our recently published coffee table book, Beyond Sugar.
SR: Like Penk, top of my list is the Beijing Olympic cake. What made it stand out for me was the challenges we faced as we transported it. Having to deliver a cake to Beijing for the first time, not knowing what and how to deal with the immigration and customs, we had to bring two cakes in two big wooden crates and assemble them there. In case something happened, we made sure there would still be another one. Second is the wedding cake of Kitkat Silverio and Fernando Zobel which we did in 1994. It was multi-tiered gift boxes with strands of pearlized gum paste South Sea pearls throughout the layers. Finally, the wedding cake of Terrence Cham and Peggy Ty in 2003. I believe we were the first to come up with the bridal pillow wedding cake. It had many layers, with different details on each layer like sugar lace embroidery, sugar mantle and pearls, Swarovski crystals, sugar pouch with arrhaes and pair of platinum rings all made of sugar.
Penk mentioned Beyond Sugar, your new book that showcases the sweet success of Pastry Bin. What sweet surprises are in store for those who will buy the book?
PC: We called it Beyond Sugar because I wanted to share that there’s so much more you can do with sugar. I treated it like a canvas where they will see how sugar transforms into whimsical creatures, stunning landscapes and even masterpieces. Readers will see how I applied painting skills to sugar, to come up with a magical scene of the breathtaking Zhangjiajie, experience the mystique of Shangri-la as sculpted from sugar, and hear the whispers of creativity that brought these masterpieces to life.
SR: I like to say that Beyond Sugar is a testament of our relentless pursuit of pushing the boundaries of sugar. Whether you’re a seasoned cake decorator, a budding artist, or simply someone who appreciates beautiful things, Beyond Sugar is more than just a sweet treat, it’s a gateway into a world where sugar becomes anything you want it to be. They will see evolving techniques, and there are narratives, anecdotes and stories behind each creation. It’s an edible art of storytelling.
To those who also want to bake or simply set up their own business based on their passion, what would be your top 3 advice?
PC: One, it helps to go the extra mile if needed, to make the cake look better. Don’t skimp on the materials and ingredients to ensure quality of the finished products. Be upfront when discussing the design, cost and other details. Do your research, be observant, get inspiration from different things you see around you – from food, fabrics, furniture, artworks. Keep yourself updated with the trend yet stick to timeless designs. Plus, always remember that if this is a wedding cake, it is once in a lifetime event for the bride and groom. So the cake has to make a mark.
SR: Know and master the basics. Have a strong foundation on baking and decorating skills. Knowing the basic business principles helps. This is critical for creating high-quality products and building a sustainable business. Find your niche. What makes your products special? have a distinct identity that will help you build your brand. Resilience and persistence is key. Be prepared for challenges, setbacks and long hours. Working during the holidays is our business as usual. Lastly, do it with passion – love what you are doing.
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