Rhea Sycip, Flour Pot Manila and The Fatted Calf

Known for her ethereal naked cakes and innovative bespoke creations, Sycip’s solid Manila following despite being based in Silang, Cavite speaks for the quality of her confections. You would have never guessed that she has always worked professionally in a hot kitchen (La Regalade) and did not put on her pastry chef hat until she retired from hotelier life (as F&B director of Discovery Primea) and started her baking business (Flour Pot Manila) while also being in charge of desserts at The Fatted Calf, her farmhouse restaurant in Silang with husband, chef Jayjay Sycip.

What made you decide to become a pastry chef?

I grew up watching Food Network dreaming of making cakes in a dainty, pastel kitchen when I was younger. I love the creative process that goes with it and appreciate the science behind the formulas and measurements. I’ve traded my whites for coats for a while and would like to believe that I was good at my job. I launched programs that disrupted the food and beverage scene for a while, but I still feel more accomplished making a nice, golden rum cake every Sunday. As cliché as it sounds, I just followed my heart after seventeen years, and now, finally, I am starting to live my dream.

How would you describe your cooking style?

I strive to achieve a well-balanced dessert with the interplay of flavours and textures. The desserts can be fun, yet not too bold, exotic yet elegant, rustic but not shabby. I have high respect for classic and nostalgic confections and make sure that I stay true to its flavours whenever I make an interpretation of it.

There’s always a story for every cake on the shelf, and each cake is a reflection of me. For me, it’s flavour above aesthetics, with no pretensions. At the end of the day, it would be such a joy to see your cakes eaten and enjoyed down to the last bite, eyes closed.