Cebuanos are on a roll right now (pun intended) with these new bakeshops and specialty cafes opening all over. The city has places coming up with top-notch cakes and confections any sweet tooth could want, and artisanal pastries that range from sugary to savory—we’re never running out of choices.
Sounds great, until you crave these baked goods regularly. Picking up a nice Danish or a pain au chocolat could get expensive if you make it an everyday affair. In this sea of fine patisseries though, a little shop on Queen’s Road, Camputhaw, might just be your gateway to premium breads and pastries that won’t break your wallet.
“I just want to make quality pastries more accessible and affordable for Cebuanos. I believe quality pastries shouldn’t be that expensive.”
Recently, LK Bakery has gone viral among Cebuanos, circulating rapidly as this quaint cafe that serves quality but budget-friendly pastries. But the star of it all? The cwassonts!
LK Bakery prides itself on its simplicity. With its minimalist interiors and modern vibe, the pastries easily become the main event. Entrepreneur and head pastry chef Kim Chan runs the show, following her dreams of setting up her own pastry shop.
What started as a childhood hobby at the age of eight became more serious when Kim finished her training in advanced baking in 2023 at a renowned culinary school in the city. Today, her regulars enjoy her budget-friendly delights thanks to the support and coaxing of her husband, who’s also the bakery’s namesake.
“I dedicated my bakery to my husband Lance Kevin because he is the one who pushed me to pursue my dream. ‘Shoot for the moon. Even if you miss, you’ll land among the stars’,” Kim repeats a quote by Norman Peale that her husband Lance tells her to keep her motivated.
Croissants, pain au Suisse, and other laminated pastries stand out for their layers made out of dough repeatedly folded over butter, resulting in a flaky, melt-in-your-mouth treat. Kim acknowledges the skill, technique, and ingredients required to make quality creations. Making a batch of their sought-after croissants takes more than a day to develop, but she believes her love for the craft makes her baked creations stand out.
“One of the most crucial parts in making our pastries is the fermentation process. It takes us 48 hours to complete everything from the dough mixing and fermentation processing to achieve how it is when you put it in your mouth,” Kim says. Despite the time required to wait and proof, she loves how therapeutic rolling and shaping the dough is.
“Sure, it does take a lot of skill and it does depend on the kind of ingredients that other companies are using. But I believe the secret is in how you make it. I do believe when you put love in what you’re doing, it just makes everything so much better,” adds Kim.
At 99 pesos, start your day by sinking your teeth into layers of buttery dough. With a nice range of choices, you can go for their basic butter croissants, pain au chocolat, or something more novel, like their Croissant Kaya. This Singaporean-inspired creation is a pastry with kaya jam made of coconut and pandan. Chef Kim recommends pairing their treats with their Americano, either hot or iced, fresh from their coffee bar.
If you’re not in the mood for fluffy, flaky dough, LK Bakery offers cookies to snack on and breads you can take home for your sandwiches and toast. Now isn’t that the sweetest?
Open daily from 6 AM to 8 PM, get your pastry fix today at LK Bakery. Currently, it is located at Betty Lu Compound, Queen’s Road, Camputhaw. Check out their Facebook and Instagram pages for freebies and updates on their menu.
Photography Kyrra Kho
