11/09/2026
What It Really Takes to Run a Bakery Today
Bakery World brings together the people, products, and ideas shaping the baking industry. But beyond the creativity and craftsmanship on display is a reality every bakery and café owner understands: Making great products is only one part of running a successful business.
Rising ingredient and operating costs have made that balancing act even more challenging. There is only so much of an increase that can be passed on to customers. Raise prices too often, and even loyal regulars may reconsider their everyday purchases.
The question, then, is not simply where to cut costs, but where to work smarter. It is a balancing act Chef Buddy Trinidad understands well.
President of the Pastry Alliance of the Philippines, certified Ambassadeur du Pain, founder of Park Avenue Desserts, and a baker with more than four decades of experience in the United States and The Philippines, Chef Buddy has built his career around the craft. He is also a business owner who understands the realities behind every beautifully made croissant, bread and cake. He is an expert in ingredients to purchase, people to employ, consistency to maintain, and margins that ultimately determine whether a business can grow.
That experience has also made him particular about the products he puts his name behind.
“I don’t usually talk about products I don’t truly believe in,” Chef Buddy says. “I have known Global Pacific since they first started, and I have seen the passion and commitment they have shown to the baking industry. I particularly like Bravo, their brand for professional chefs and bakers.”
Global Pacific Distribution is a trusted food-service company with deep Cebuano roots that now serves professional kitchens nationwide.
Bravo, exclusively distributed by Global Pacific is a brand for professional chefs and bakers.
For Bravo’s most recent innovation- The Bravo Butterich Butter Equivalent, Chef Buddy went back to something he knew intimately: his own recipes.
“I really wanted to see how it would perform, so I used the same recipes I have been using for decades—the same recipes I use in my own business and the same ones I use when I teach my classes.”
He kept the recipes unchanged, replacing the butter with Bravo Butterich Butter Equivalent.
Ahead of Bakery World, Chef Buddy spent time with Cebu’s baking community, meeting bakery operators and sharing recipes and insights from his decades in the industry. Beginning September 8 and continuing at Bakery World, he prepared his classic croissant, traditional Filipino breads, and classic butter cake using the same trusted recipes he has relied on for years.
“There is real hope here,” Chef Buddy says. “When you’re running a business with high-volume production, you need solutions that let you protect your profitability without compromising your craft.”
Ingredients, however, are only one part of building a bakery that can thrive for the long haul.
Chef Joseph Leong, Technical Chef of Malaysian chocolate brand Beryl’s, points to the importance of being prepared for changing market conditions.
Beryl's is an esteemed Malaysian chocolate brand that has been crafting fine confectionery for over 30 years. It’s professional line; Beryls Gourmet has been serving chefs and businesses for 17 years. It is exclusively distributed in the Philippines by Global Pacific.
For aspiring bakers dreaming of opening their own shop, his advice is equally practical: “You need to manage costs and people carefully, and be prepared for the long haul. Just as importantly, don’t become another ‘me too’ bakery. In a crowded market, a clear identity—whether through flavor, presentation, or the experience you create for customers:”
It is a message that feels especially relevant at Bakery World. Passion will always be at the heart of baking, but you need adaptability to innovation and the partnering with a trusted food service supplier like Global Pacific.
