Freshly baked foodstuff make Fresco cakes click

Although not a rookie in the bakeshop industry of Cebu’s emerging business district, Fresco has already been making waves because of their international quality of customized cakes and different kinds of product offerings.

In an interview with its proprietor and pastry chef Lyndee Mae Tan, she pointed out that Fresco as its name stands for, has been conceptualized to give something new to their consumers.

Tan took up culinary arts in San Francisco and what started as just a mere hobby and passion for her became a growing business venture. 

Tan operated Fresco in the late 90s and after 10 years, Fresco has adopted a different way of serving bread and pastries.

“Fresco has evolved as we want to do something different to become not just an ordinary bakeshop,” said Tan.

Since in the country, bread is considered as one of our staple food, Tan strived to showcase her learning abroad to introduce new and more value for money products that kept Fresco’s customer base intact through these years.

Adopting a bolder look in their newly opened shops made Fresco stand out and is attracting more and more client base in their Banilad, Mandaue and Talamban branches.

Just recently Fresco opened at the Piazza Elesia, the newly constructed commercial complex in Talamban. And because the location already has a captured market from the seven major subdivisions and four universities surrounding the area, Fresco has been receiving its fair share of increasing customer traffic daily.

And due to the positive feedback of their new coffee shop inspired set-up, Tan is looking at the possibility of expanding their coffee line as currently they are just serving coffee as an add-on to the cakes, pastries and breads they sell.

Tan is also very open to the prospect of expansion as she said that, “if there will be a better place, we might open another shop and cater more clients.”  – Rhia de Pablo