From cakes to riches

MANILA, Philippines - Nowadays, cookery is perceived to be the profession of the wealthy. If you want to enter a career in food, the notion is that you need to be moneyed, to pay the tuition of cooking schools and eventually start your own restaurant.

But Merle Balicao, owner of the very successful Mer-Nel’s Cake House in Los Baños, Laguna, proves this notion false. Despite her humble beginnings — her mother was a housemaid — Merle and her husband, Nelson Balicao, have nonetheless managed to start and make a food business prosper.

Today, the couple has not just a thriving cake shop but also three delivery vans for their high-volume orders, a full-service food catering business, and a three-story party venue with a state-of-the-art kitchen, several function rooms, and a grand ballroom that can accommodate 300 guests.

Humble Beginnings

In her youth, Merle could not have guessed that such a future would be in store for her. In 1971, when she was just 20 years old, her father died unexpectedly, leaving Merle, her mother, and Merle’s four younger siblings to face life alone.

To help her family survive, Merle worked at the University of the Philippines Los Baños’ student union cafeteria. It was there her cooking skills were honed.

“It was like an apprenticeship for me,” she said. “Whatever they told us to do, we did. So I baked, decorated cakes, delivered food and served them. We did all that.”

Success symbol: The three-story events venue of Mer-Nel’s Cake House in Los Baños, Laguna

Thus, Merle received her free training in the catering business. As an added bonus, it was there, too, that she met the man who would be her husband. “Nelson was a baker there. When the regular driver was off, he would also take on driving. We often went together to deliver food. That’s how we grew close,” Merle said.

But marriage was not foremost on the young couple’s minds. Merle had a family she felt responsible for. To help her mom and siblings make ends meet, she had the idea of cooking and selling baked goods to augment the family income. At the same time, she kept her fulltime job. The sideline was done at night.

“Selling was not new to me,” Merle said. “Even before I entered the food service, I was known for selling everything: Philkraft, Avon, Tupperware, calamansi, land — anything!”

Fulltime Entrepreneur

In 1977, Merle and Nelson finally got married. They were soon blessed with three children, whom they took turns taking care of.

“When I was out, my husband would take care of the kids and the house and the chores. When I got home, I took over.”

Bestsellers: Heart-shaped cakes

Eventually, Merle realized she could not continue to hold a full-time job and a part-time business at the same time.

“I hardly saw my kids awake. When I left in the morning, they were asleep. When I came home at night, they were asleep. If ever I was home during the day, they were at school. By that time, Nelson had fulltime work as baker at the International Rice Research Institute. So I prayed to God to just let me have three cake orders a day,” Merle recalls.

Putting her trust in the Lord, she eventually decided to quit her job at the food service. “He has given us so much more since then,” she beams.

Eventually, Merle’s business grew so much that she was compelled to expand her operations. “We wanted to have our own events venue, so we got a loan from Plantersbank. You see, some of my cake clients were from there, and they often invited me to seminars. I liked how they explained everything clearly and simply. So when I needed a loan, I did not look far. I knew whom to trust.”

The result of the loan was the three-story events venue they now have along the highway of Los Baños, Laguna.

Secrets To Success

Today, Merle is happy to share her secrets with other aspiring entrepreneurs. “Hard work,” she said, “is key. Also, you should live a simple lifestyle.”

Not a Mickey Mouse outfit: A birthday cake features the Disney character.

She’s proud that even today, she and her children are able to survive without household help. And though she can afford to buy branded bags, she still gets her bags from the ukay-ukay and 168, the bargain mall in Divisoria.

“Our lunch and dinner are usually the same. We don’t waste food. We don’t waste anything. We squeeze toothpaste tubes and shampoo sachets down to the last drop.

“You need to be credible, too. Your suppliers and clients must know they can trust you. And you should never break that trust.

“And of course,” she added, “faith and trust in God. No matter how hard you work, only He can make your labor bear fruit. And when we do receive the gifts, we also ought to share them. Generosity breeds success.”