Life, like bread, starts small. A bit of flour, water, and yeast. It takes time to rise, to expand, to become something more. That’s the story of Tayabas Bakery. It’s not just about bread—it’s about roots, family, and showing up every single day.
Let me tell you about Pablito Casiño and his children.
It Started in 1944
Pablito’s father started baking during a time when life was anything but easy. The first creations? Pandesal and bonete—simple breads that became staples for their community. His father baked, his mother sold, and even as kids, the family pitched in.
Pablito didn’t just grow up around bread; he grew up around purpose.
The Pull of the Bakery
Like many of us, Allan Casiño, son of Pablito, had big dreams. He studied Mechanical Engineering, got a job, and stepped out into the world. But something kept pulling him back—the bakery.
His parents had built something that mattered, and Allan couldn’t let it disappear. So, he returned. Not out of obligation, but because he saw what the bakery really was: a legacy.
The Secret Ingredient
Tayabas Bakery isn’t just about the bread. Sure, their pandesal baked in a wood-fired oven tastes better than anything from a modern machine. And yes, their bonete, shaped like little bells, is perfectly sweet on its own.
But the real magic? It’s love. Love for the craft, for the community and for the idea that doing something well—over and over again—makes a difference.
Sticking to What Works
In a world obsessed with change, Tayabas Bakery does something radical: it stays the same. The recipes haven’t changed since Pablito’s father wrote them down. If people already love the taste, why change it?
A Growing Family
What started with a handful of people now employs thirty. One small bakery on Lucban-Tayabas Road has grown into three branches. Pablito has passed the business on to his four children, making them the third generation of bakers in the family.
The bread isn’t just bread. It’s tuition fees, dreams fulfilled, and a life well-lived.
A Legacy That Rises
Pablito isn’t just running a bakery. He’s creating a ripple. A small, daily act—baking bread—that feeds not just stomachs but also futures.
Here’s the thing about legacy: it’s not about grandeur. It’s about consistency. It’s about showing up, every single morning at 4:30, and doing what needs to be done.
Your Turn
Maybe you’re not a baker. Maybe your craft isn’t bread. But here’s what Pablito’s story teaches us:
Start small. Stay true. Do it with love.
Because when you do, your work—whatever it is—will rise.
Watch the full story on YouTube channel.
