Purveyors

Soy Story Pastries Makes Stellar Taiwanese Pastries with Local Ingredients

May 29, 2018

Sandra Lin describes the inception of Soy Story Pastries as a “happy accident”, initially intending the name to use for a taho café they had planned to put up but which, for various reasons, did not get to push through. But it was a moment of serendipity as she had the opportunity to meet a family friend who specializes in and holds classes to teach the art of Taiwanese pastries. With that, Lin (who is half-Taiwanese herself) brought Soy Story back to life—this time focusing on Taiwanese pastries, which they make with ingredients sourced from the Philippine soil.

Soy Story’s pineapple cakes boast of a clear, vibrant pineapple filling, thanks to the use of Tagaytay pineapples.

Within their stellar Pineapple Cakes are pineapples from Tagaytay, cooked down to a tangy, jammy filling and enclosed by a tender pastry crust. While most other pineapple cake businesses utilize pre-made, canned fillings, Soy Story prefers to make their own, with Lim favoring how local pineapples “taste better” and are “juicier”. “I actually brought our products to Taiwan to let my Taiwanese friends taste it, and they told me that our pineapple cakes taste way better than the ones [they have in the country],” she gushes.

Their mooncakes are available in both Taro and Red bean versions, both enclosed by a pastry that’s both pillowy and flaky (check out those layers), and with rich yolks (from Laguna salted eggs) poking through their respective fillings.

Salted eggs from Laguna also make their way to Soy Story lineup, adding a welcome savory spin to their Salted Egg Pineapple Cakes, and turning the richness up a notch on their ever-flaky Taro and Red Bean Mooncakes.

We really want to use local ingredients to support our local farmers.”

Also on offer (and the most intriguing of the lot) are their Snowflake Pastries. Said to be a sweet treat trending in Taiwan, these milky, cranberry- and macadamia-studded biscuits are notable for their unique texture—one that’s both crunchy and chewy, thus straddling the line between shortbread and nougat.

Try something new this 2018—like Soy Story’s range of Taiwanese pastries in place of the usual cookies and biscuits for your afternoon tea.

It’s hard to believe Lim had only learned to make the said pastries a year back. Establishing Soy Story did not come without its struggles however, being comprised of a small team (Lim, her family, her business partners, and two extra staff) and lacking exposure (“we only have social media to help us with advertising”), combined with the relative obscurity of Taiwanese pastries for most Filipinos. Still, with so clear and noble a vision, Soy Story has the makings of a game changer—one that shakes up the local market with the specials of other lands, while teaching locals to appreciate their own.


Soy Story

Soy Story makes Taiwanese pastries, using Filipino ingredients wherever possible.

Contact: 0920-921-1290 / soystoryauthentic@gmail.com
Follow: Instagram

Patricia Baes SEE AUTHOR Patricia Baes

Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She dreams of perfecting the art of making soufflé with her crappy toaster oven.

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