Marseilla Cafe: How Did It All Begin

What kept me busy for almost a year now is my home-based coffee shop, Marseilla Cafe.  We are still on a dry run since we (my fiance and I) took a risk on putting this up along the street of Marseilla in Rosario, Cavite where it is mostly residential and people won't normally pull over just to eat.  Much to our surprise, we have locals and people outside our town, like Bacoor, Paranaque, Taguig and Cubao, and even foreigners who stayed at a nearby hotel, who exerts their time and effort just to try our dishes and drinks even though our place is out of their way and there is no parking for cars (but motorbikes and bicycles can park at our driveway).

But, of course, there are down times as well.  It does bring anxiety, but I'm fighting it by coming up with marketing or promotional ideas to keep the people coming back.  And, of course, watching YouTube videos and movies that focuses on culinary arts really helps.

Having a business is a real challenge.  It will affect all aspects of your life, wherein you have to sacrifice most of your time and lifestyle.  But I'm very blessed to have the people around me with endless support--who never gets tired of encouraging me to keep going.

How did it all start?

I really see myself as an entrepreneur in the food industry since I was young.  I drew cookies using crayons on a paper, cut it out, insert those in a small brown envelope, and sold them to my classmates in grade school.  There was a time when my classmate and I thought of mixing all the chips we have, place it in a container, roll paper into a cone, and scoop mixed chips to it and sell them to our friends!  So, yeah, I'm a business-minded person.  When I got the opportunity to study culinary arts, I focused on that and became a top-notch of our batch!  Not that I'm bragging, but I'm really proud of my achievement!  Due to circumstances, I decided to go back to back office job so I could support my dad's medical needs since there's no medical benefits when you work in a kitchen here in the Philippines.  Sad truth.

There were numerous business attempts I did for the past years where I came up with a pie that I sold to my colleagues while I work in an office.  Then I decided to put up an online pastry business called Esmis that I eventually developed with a colleague from my internship in a restaurant and created Esther as our brand that sells homemade jarred desserts (when those kind of desserts weren't popular then) dips, sauces, and did catering too.

I can say that Esther was successful, but there is still something missing.  I want a real shop where people can just come by and get their cravings fixed and not stress myself on the ingress and egress of each event and the logistics of delivering our products, because I do everything--even deliver right at the client's doorstep.  Yet I don't have the money and the guts to do so.  That's why I went back into freelancing in production, online work, etc.

But everything changed when I met my fiance, Arjay.  I used to be a person who lives day by day, without worrying about tomorrow or depress myself with the past.  Since our relationship needs more responsibility since I said yes to his casual proposal last year, I decided to have a focus and plan on my career (since I'm a freelancer in so many fields).  I applied for cook positions on different restaurants and was hired by an upcoming Italian restaurant but they went MIA after I asked about my salary.  So I went back to zero and confused on what would be my next step.  Then Arjay and I thought of putting up a small cafe/resto where he can sell his shirts and have a mini cafe on the side.  Most of our days were spent scouting on commercial or residential spaces that we can rent, but the costs were too high.  Rental fees in the metro will really burn your pockets.

He found this heart-shaped pebble (?) at the beach in Ternate, Cavite. :)

Then one morning, Arjay made me a grilled cheese sandwich for breakfast -- using pan de sal instead of the usual white bread, then sided it with potato chips that he bought from the sari-sari store.  I told him I can make potato chips from scratch and we discussed about selling it, etc.  Planning came next, proposed it to our investor and decided to put up a home-based cafe, then we execute.

Great thing we both have the same taste, whether it be on food, decor, music, anything!  We really enjoyed our trips to Wilcon Depot, other local hardware stores, the mall, gardens, etc. for canvassing of materials and whatnot.  Pinterest, Google Image, and blogs helped a lot too in planning.  The construction of the restroom was a headache since the workers were not on their right minds because they made the ceiling too low that I can bump in it if tiptoed (imagine, I stand 5'7"), so I have to have it reconstructed.  Then there goes the added expense.  Materials were way too high even if we had scouted for the cheapest seller in the area.  Arjay and I installed the carabao grass we ordered from the garden, and it was fun!  We also bought other materials in Divisoria, like the cloths that I hanged on the ceiling of the cafe.

While the construction was ongoing, I did the research and development of the cafe's menu, then registered at DTI, which was my mistake.  I was too scared that maybe someone will be registering "Marseilla Cafe" as its business name, so I went ahead and had it done while the construction is ongoing.  Never register your business at DTI if you don't plan to open any time in a month.  BIR will be charging you with late fees if you happen to register your business at DTI months (like 6 months) before applying for Certificate of Registration on their bureau.

For more details on registering your business as a single proprietor, you might want to check out this post that I made.

Before and After construction of our front yard.

Hiring staff was tough.  Although it's very easy to sort out the good ones from the 'blah' because all they have to do is follow SIMPLE instructions.  Some backed out during the interview since they were skeptic about the location of the interview, which was Starbucks by the way.  I can't blame them because I might think twice too if I were in their place.  But I had explained to them that there was construction going on at home, so I don't think it will be a good place to conduct an interview.  Training was quite fun.  I learned so many things along the way too!

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I still can't believe that we pulled this thing off.  Imagine, we were just doing our own thing before then here we are running a business?  Well, I can't say that I'm successful doing this now.  There are a lot of trials and errors along the way.  Being a hands-on entrepreneur might make you go crazy, but it brings joy to me in so many ways--but I still have breakdowns, you know.  I'm weak too!  Haha!

If you are thinking of putting up your own business, I suggest that you should.  I really am encouraging you to take this huge risk.  There are a lot of things that you will learn along the way that will help improve you to be a better and responsible person.  Plus, you'd get to help improve the economy and get to help create jobs for our fellowmen! :)  And a piece of advice, come up with a business that you're passionate on.  Don't put up a business because of the money, it will come soon if you have great quality.  Do it because you're passionate about it.


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Follow my cafe on Instagram:  @marseillacafe
Like our page on Facebook: marseillacafe

Vanilla Cupcake Bakery

Before scouting for gadgets and books around Glorietta (and at the same time discover what's new on Glorietta 1) yesterday, I passed by this dainty shop right in front of National Book Store.  

Vanilla Cupcake Bakery is eye-catching for women, most specifically, because of its interior and because of cupcakes.  I could say that the interior defines my style a lot because of its vintage, a bit whimsical, and sophisticated look.  

I just had my camera phone with me, so these are the best photos that I can present for now.

2F Glorietta 1 in front of National Bookstore

I ordered for the usual, red velvet, and banana cream cheese.  Mind you, readers, I make cupcakes too (but, personally, not a fan of cupcakes) for my baked goodies line, Esmis.  So part of the job is to eat out and compare so that you would be able to develop your products to make it even better.

What I noticed was that the clerks doesn't entertain customers who are lined up on the counter.  I even have to ask if it's a self-service cafe or do we have to be seated and someone will just hand out a menu just to call their attentions.  You just have to place your orders on the counter and wait for it to be served.  That simple.  The menu written on the glass/mirror doesn't include drinks so I have to ask what were they offering.  I was looking for a tea that would go well with sweets and what they only have is green tea.  The attendant wasn't actually sure if what kind of tea they have initially, wherein she needed to take a look on this laminated menu on the side of the counter (that you won't even notice that it's there).  So for customer service and product knowledge, 30 points down.

I looked for a seat and embraced the environment.  I'm a happy girl!  Lol.  Kidding aside, I took photos of the chairs that are so lovely, which are great pegs for our future set design projects at Adfix Production Design.

Then my cupcakes and tea arrived.  :)  I should have worn my vintage outfit with red lips and winged-eye make-up.  That goes well with my afternoon tea and sweets.  :p  But, nah, I was just sporting a shirt and skinny jeans.  Just had one of those lazy days.  And, yes, I dined alone.  Two cupcakes was a wrong move, you'll know why as you read along.

Who on earth eats cupcakes with fork and knife?  Duh.  You're such a...
I ate mine like a boss!

Pouring myself a cup of green tea. :)

Banana Cream Cheese

The verdict:  Cupcakes fail!

Their banana cream cheese is a bit on the sweet side.  Good thing it's moist, so it's a plus.  Though the cream cheese frosting, it's obvious that they have extenders in it.  It doesn't even taste like cream cheese at all.  Too bad I can't look for the receipt.  But as far as I can remember the price range is between Php 60 to Php 80 per cupcake, depending on its flavor.  So being pricey for this kind of cupcake disappoints me.  I never really liked food establishments who serves their (overpriced) dishes that are full of preservatives or extenders.  You're paying anyway, so why don't they serve you the best ingredients and quality, right?

Okay, it's very obvious that I'm disappointed.

But, wait, there's more.

Their red velvet fails big time!  I never even tried to take a photo of it because of disgust.  Yeah, I'm way too straightforward, but they have, well, you, reader, should know about the facts too.  So don't go for their red velvet.  Theirs was too dry.  For someone who cooks and bakes, I instantly knew that they had their red velvet cupcake over-baked.  I've read some reviews about the bakery and they have the same sentiments.  A lot of inconsistencies.  Well, okay, they're just starting, but of course first impressions lasts.  Quality control is key.  Their cream cheese frosting, of course, tastes blah.

I just had a red velvet cupcake by Sophie's Mom the other day at Super Sale Bazaar on World Trade Center Tent and that was the best I've ever had.  So it has set the bar up and I was expecting at least for Vanilla Cupcake Bakery to be as close to Sophie's Mom.   

Although I'll give this bakery another chance next time.  There are a lot of items to try out, but I'm a bit skeptical since it's, one, pricey, two, the quality sucks (like the review I've read about their panna cotta which wasn't creamy at all.  Geez.  It's panna cotta!  It should be creamy!  Okay, here I go again, the mad chef.  I'm quite OC when it comes to food).  Maybe I'll wait a couple of months before going back and let's see if there are improvements.

Overall rating:  5 out of 10 forks

On the bright side, their interior, theme and presentation killed it.  

But don't get discouraged!  Remember food reviews are subjective.  If one doesn't like the food, others do.  So, yeah, give it a try.  Let me know what you think of it.

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Disclaimer:  I'm in no way related or connected with Sophie's Mom.  I seriously just had their cupcake over the weekend while I was working as a stylist at Erzullie's booth.  Being an Aries, I'm known to be straightforward and very opinionated.  If you can't take it, then just ignore me.  ;)  And, oh, I don't sugarcoat.  

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I took a bite of my red velvet cupcake and had it to-go instead.  I can't eat this thing anymore.  Speaking of which, it's still at the table as of this writing.  

Behind Esmis

Back in 2009, after taking up Culinary Arts at MIHCA and had my internship at Basilio's, I opened an online business named Cafe Julita (my grandma's name) where I used to sell leche flan.  It sold like pancakes but I had to put an end to it due to having a similar name to an existing restaurant which I don't know of at that time, and making the decision on whether to choose kitchen or desk job.  Obviously I chose the corporate world and stayed there for almost two years.  Why?  Well, the main reason was because in the kitchen you'd only get to earn 8k to 10k as a beginner.  If I was a fresh grad back then, I would've accepted those numerous job offers on fine dining restaurants, but I was being practical then, I was 25.  I thought of my parents' medical benefits.  And I've been getting sick every now and then when I was working at Basilio's.

The past two years had been a rough road for me.  I had the difficulty on deciding which career path to choose, the pressure on the job that I'm really not interested in, the death of my father, the depression, my experience on getting mugged right outside our house, and the deterioration of my physical and mental health.

To overcome some of my emotional issues, I went online, got interested on Joseph Gordon-Levitt's organization HitRecord.org, and got involved on some of the collaborative work like the short story that everyone's working on at that time entitled StitchTown.  Moonbug, the coordinator, got inspired on my apple crumble photo that I put up on the website and asked me to come up with a refreshing dessert that would definitely fit the world of StitchTown.  He said that I can go crazy on the ingredients.  That's when I created Heaven's Pie.  A custard pie filled with mango-banana-apple slices, dusted with cinnamon powder and topped with cornflakes.

Why naming it Heaven's Pie?  Well, my dad was the inspiration behind this.  I do believe he's in heaven.  

I had extensive research of making sure that this kind of pie or recipe doesn't exist, and fortunately, it's an original.  That's when my sister gave me this idea that I should sell this pie.  And I then decided to go back on my online made-to-order business and now naming it Esmis, derived from my father's nickname Esmi.  

I sold these pies and the cinnamon rolls I made at work.  Everyone loved it.  I had difficulty on the pricing since I'm really not good at it and have a very little background on it as well.  Prices varied from time to time.

Since I was working at Taguig and goes home to Cavite every day by commute, I had the difficulty on bringing my baked products to work.  So I decided to not sell then.

But when I realized late last year that I no longer see myself working in a corporate world and visualize myself being an entrepreneur, I then handed my resignation and pursued my dream.

I felt freedom.  Then early this January, I opened Esmis once again.  Colleagues began ordering cinnamon rolls, pretzels and my signature Heaven's pie.  I saw a potential.  Now I want this to grow badly.

The thing is, I'm making all these goods here in Cavite, informed my clients on the pick-up points in the metro, didn't charge a fee on the delivery/pick-up, and my pricing is way cheap.  I did not foresee those people who tend to abuse me.  We set a schedule for pick-up, then later texting me they won't able to pick it up on the scheduled time and asking if it's possible to meet up in the evening instead.  First of all, I'm from Cavite.  I worked my a** off double time within the week to buy materials, ingredients and, of course, bake which will take a huge amount of my time.  Then I gave my weekend for client meet-ups to hand over their orders and now I have to adjust my time for these set of people?  Very inconsiderate people indeed.  Due to this, I strictly implemented my rules:  there's 50% downpayment on the total bill of the order/s a person has made, I'm now charging delivery/pick-up fee, and pick-up/meet-up schedule is on Saturdays only from 10am-4pm.  So, even if I need to adjust on their availability, it would still be worth it as I charge them for my efforts.  :)

But that gave me this push to look for a store location.  I don't want it to be in the metro since I'm sick of the city itself, but the problem is, most of my clients are from the metro!  I'm thinking of putting up a shop in Tagaytay or Nuvali instead, but I know it will cost me money to put up one on those locations.  Sigh.

Since I don't have the budget, I have this another idea, sell my pies on banchettos or night/weekend markets.  But the problem is I need people to work with!  I have this difficulty on trusting people these days because of the things I've been through.  Sigh.

I'm thinking of having business partners.  There were a couple of people who were interested, but then again, I thought, I need people who are willing to work on this business full-time, who are going to focus on the marketing, administrative stuff, and scouting for materials while I focus on the kitchen.

SIGH.

Food is where my heart is

An old post... transferring all posts from my previous blog here.  Enjoy!

Two years had gone by and I still haven't practiced my culinary skills professionally. If you're going to ask me whether I love culinary/pastry arts, yes I do. I'm lusting over it. Though I have to choose between competitive compensation and benefits in an office or a job that I will sure love despite of the stress and hard work it will bring but pays way low that it will go to my bills, fare and food.  A choice between working for a fine dining restaurant owned by a known French chef here in the metro, or in a known international company that caters almost everything around the globe.  With last year's current economic state that is still ongoing, I had to choose the practical side of things.  That's why I'm now working for this international company that is in no way related to culinary because of the health card that covers my dependents--which are my parents.

My dad passed away September last year, and I think I made the right choice slaving myself in the corporate world--at least.  At least I was able to support dad financially on hospital bills, which I think is the only positive thing among the tragic phase I've been through.

And now I want to move on.  Working in this company reminds me of the choice I made back in January 2010.    I recently told my manager that before this year ends, I'll be handing my resignation.  He's not in favor of it, but there's nothing else he could do.  My stats at work are pretty much above average.  He's been telling me on our series of one-on-one meetings that he sees a leader in me, and there came to a point that I'm training the part without me knowing (at first).  It's flattering but I don't want to work in the administration side of this business even it means that my salary will triple up.  That's when I really realized that I should go back to what I really love doing--cooking and baking.  And I've been dreaming since I was kid that I want to have my own business.  I've worked on different fields but I always say to myself or to my close friends that I want to own and run a business that has something to do with food.

But I'm on the edge of having to focus on cooking or baking.  I'm more interested in baking even if I only had a two-week introduction to it when I was studying Culinary Arts at MIHCA.  Frankly, I'm not that good in baking.  All I learned were the basics but I usually catch myself baking whenever I get the chance.  I do think that it's more challenging than cooking because it's a very detailed task, plus the fact that I love bread, pastries and desserts.  Thus, I'm thinking of supplying baked goods (that became in demand on my seasonal sales for the past couple of years) this coming January to this coffee shop that I'm eying if ever they were going to get supplies from me.  I'm in an experimental mode.  The major problem for me now is where to bake and where to buy a good condition three-layered oven.  But as I've noticed I think too much ahead, I should first make a sample and have the coffee shop's manager/owner taste my product/s.  Then from there, I'll make a plan.  Sigh.  Thinking of these things are stressing me out right now.

Whatever happens, I will really resign from my day job.  Office is not where my heart is even if this is the best place to work so far because of the people that I work with, the friends I've made here, and the environment.  Baking and cooking is my life.  I feel so much rewarded when positive feedback were thrown right at me after tasting/eating what I served.  It feels so good.  It's something that I can be proud of.  Putting up a business is risky.  But after reading this entrepreneurship book that my sister lent me, I was enlightened and it boosted my confidence way more since I fit in the shoes of an entrepreneur based on its characteristics that the book points out.  Kulang na lang pangalan ko na lang ilagay dun (My name should've been printed on it instead)!  Even if most of the people around me are not that supportive on my plans, I'm still going to push through it.  I might fail, yes, but life's full of failure.  I won't be able to learn from the business if I won't fail.  Now I'm thinking maybe I have wrong set of friends.  They won't get discounts anyway.. hehe.

So, from today on, this part of my blog is focused more on my struggles towards putting up my business.  At least we will learn from things at the same time.  And, of course, I'd appreciate it if you're going to help me along the way.