Pastry Diaries with Rebecca

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Pastry Diaries with Rebecca

Follow along for behind-the-scenes moments, baking tips, recipes, and a sprinkle of inspiration. Let’s make life a little sweeter together! ✨
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“From home baker to pastry chef in training 🧁 | Documenting my pastry journey, lessons, and sweet discoveries from the kitchen. 🍓 ”

Social links 🔗
linktr.ee/rebeccaiop Welcome to Pastry Diaries — where every dessert tells a story! 🍰
I’m Rebecca, a self-taught baker and cake decorator from Papua New Guinea, now studying pastry & bakery arts in Manila, Philippines, on my journey to be

coming a pastry chef. From mastering delicate French pastries to creating decadent cakes and artisan breads — and even exploring Filipino cuisine and local culture — I’ll be sharing it all here.

29/06/2025

One of the biggest takeaways from this masterclass was discovering just how versatile croissant dough really is.
You can shape it into intricate, sculptural viennoiseries—like these adorable rabbits!
🐰
And on the right is Southeast Asian-Style Shrimp Pan Suisse, a cousin of the pan au chocolate also made from croissant dough

Honestly, this is on a whole other level—way better than eating a hotdog.
Crispy, flaky, buttery layers wrapped around shrimp, bacon, melted cheese, and a hint of sambal chili sauce…
Perrrfffection. 🔥🥐🧀🍤
Swipe left to see the filling

29/06/2025

Flaky, buttery croissants—just how they should be 🥐
Swipe left to see those gorgeous honeycomb layers inside.

We also learned how to make bi-colour Pain au Chocolat, using a colored dough layering technique that’s as fun to make as it is to eat.
Swipe left to check out the surprise filling that made this version stand out from your everyday Pain au Chocolat! 🍫

28/06/2025

Forget sandwich croissants—this was next level. 😋 I almost cried biting into it. No, really.
The Italian Herb Croissant was the flakiest pastry, filled with a rich, savory flavor and topped with extra cheesy goodness from the cheese powder.
👉 Swipe left to see what I bit into 🥺
Oh my gosh! 😍
🥐
Then came the Mille Feuille—which literally means a thousand sheets.
It was the very first item we were introduced to in pastry school to learn the art of laminated dough. Made from puff pastry and layered with silky pastry cream, it’s a classic that’s all about precision and patience.
👉 Swipe to see the intricate layers.

28/06/2025

No, I haven’t graduated from pastry school yet 🤭

But this was a proud moment—receiving my certificate of completion for the 3-day Viennoiseries & Laminated Pastries Masterclass taught by Master Baker and Chef

Grateful to my school apca_philippines for hosting this opportunity, and thank you to my chef instructor Chef Angelica Hong for encouraging me to join.

Learning from another master in the craft of laminated pastries was truly rewarding—an experience I’ll carry with me as I continue this career shift from the corporate world to pastry making.
🥐✨

28/06/2025

I had a wonderful 3 day workshop masterclass experience with renowned Master Baker Chef Ya Xiong Wen hosted by my pastry school APCA Philippines.
🥐
More pictures and videos coming soon

23/06/2025

Week 5 of Intermediate Level in Pastry School
Topic: Sugar Art/Display. 5 days, MON-FRI
Full details of the weeks lesson will be on my substack blog but I want to use this time to thank my 2 helpers who made it possible to complete this sugar display showpiece: Lumen Tropica.

Thank you to and whose my unofficial mentor 🤭
The patience, the craftsmanship of this young man to encourage me to finish this is project even though I had a throbbing migraine that would not go away.

When Chef hugged me and said I thought you would give up along the way but you stayed strong; I cried inside. 😭

There’s a lot you learn from learning to make this beautiful piece of art not not only about the craft but also about your own ability to push beyond your boundaries and limits. To believe in yourself and to ask for help when you are struggling.

Thank you Chef for your patience to teach and to correct and to encourage always along the way.

20/06/2025

What a wonderful week of learning intermediate-level plated desserts with Chef at
We’re not just styling food on a plate — we’re diving deeper into flavor profiling, textures, and sensory development to create well-balanced, thoughtful desserts. This is where art, science, and gastronomy come together.

Chef also introduced us to the brigade system (brigade de cuisine), where we worked in organized stations like a professional kitchen. This structure helps us prep efficiently, stay focused on our roles, and ensures desserts are plated and served on time — just like in real service.

Intermediate level is definitely more intense — busy, challenging, and rewarding. I’ve been using most of my free time to rest and recharge, but I’ll do my best to share more updates soon. 💪🍓🍰

01/06/2025

Creating content that is more engaging and informative is not easy 😞 when you’re doing it by yourself.
Especially videos and creating and sharing tutorials like cooking , baking, etc and juggling a full time job or school or parenting.
I had to post, delete and edit a video on TikTok today that I started posting at 12pm and it’s now 3:38pm and the uploading is taking forever. I did 4 attempts at posting, then deleting and editing. Guys, I’m tired 😪 😂
So much respect to those who do content creation as a living. I don’t think this is for me 😅
Anyway, if you haven’t followed my TikTok account yet, you should follow.

20/05/2025

I don’t know if I deserve this but I got this from my new friend and my heart is full 🙏🏽🥺
We’re complete opposites but something clicked and in the first day of meeting while I was assisting Chef Angelica Hong’s plated desserts and bread class for weeekends, we became instant friends.
Salamat po Ate’s for passing this on to me. I will share pictures of the 2 power house women behind APCA Philippines who keep this school running tirelessly behind the scenes 🙏🏽💖

13/05/2025

It’s first day of Week 2- Chocolate & Pralines (Intermediate Level) with Chef Anthony

I’m impressed at myself for not even having chocolate on my uniforms on the first day because I forgot my black apron 🤭 so I just wanted to show off 😅

If there’s 2 things you don’t know about me, clumsy is my middle name and I have the memory of a gold fish 😂😂

05/05/2025

Intermediate level for pastry school has started with
☺️🙏🏽
Grateful for the break to heal and to come back feeling so much better.
Here is to another 12 weeks of learning and growth not just professionally but personally as well. Intensive training and learning can push you out of your comfort zone.
Continue to swipe left to see the dates for next intake and the contact details for the school if you are interested to join.
Note - this is not a sponsored Ad, just sharing information.
Thank you to everyone who supported me including my former course mates and school staff with your encouragement and my family back home. 💖🙏🏽

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