The best pies look effortless, but they never are. At a glance, a pie seems to have just two parts: crust and filling, but each has a mind of its own. Each step matters, from how the dough is handled to the temperature when it’s baked and served.
Pies are easy to love, yet surprisingly technical to make. In the end, a pie isn’t just baked—it’s built. “Making pies, it actually requires a lot of tender loving care. It’s hard because of the ratio and the temperature—the temperature of the room, you have to take into consideration,” states Rina Geson, co-founder of Mommy Tet’s Kitchen. She adds that once you figure everything out, it gets easier.
That careful construction is at the heart of Mommy Tet’s Kitchen, named after Rina’s mother. Growing up literally in Mommy Tet’s kitchen, she often craved her mother’s mango tarts and buko pies. She carried those childhood flavors with her, and in 2015, she convinced her mom to start selling her homemade creations. “I gave this idea to my mom because I wanted [our customers] to taste what I love also,” she remembers.
When they first started, the two of them handled everything from baking to deliveries. The workload was so demanding that they mostly baked exclusively during the holiday season. Today, Mommy Tet’s Kitchen runs year-round, with Rina carrying on the business as a tribute to her mother and the recipes that started it all.
“It’s special because they were my mom’s recipes, so she always made them out of love,” Rina shares. What began as a bonding activity between Rina and her mother has now become something she shares with her own two children, creating new memories while honoring the tradition that shaped her.
Mommy Tet’s original recipes include the Mango Tart, the Buko Pie, and the Napoleones, which are well-deserved crowd favorites. For Rina, the Mango Tart remains her personal favorite, a sweet reminder of her childhood and her mother’s kitchen. Her mom, on the other hand, had a soft spot for their Silvanas.
These classics also come in mini versions, with Mini Buko Pies and Mango Tartlets available in boxes of six. From there, Rina has expanded the menu to include new favorites like Creme Brulee Pie, Calamansi Pie, and Chicken Pot Pie. “It’s interesting because you can make a lot of flavors out of it, and you can make so much out of just the pie dough that you have,” she points out.
And that variety works because the fundamentals are always solid. Flaky crust, check. Balanced filling, check. It’s this foundation that allows Mommy Tet’s Kitchen to experiment with new flavors while keeping the heart of every pie intact.
To highlight the comfort and nostalgia people look for during the holidays, Mommy Tet’s Kitchen offers seasonal specials like Apple Pie and Banana Cream Pie. Both deliver familiar flavors with the same care and warmth that define their year-round menu, making them instant favorites this Christmas season.
Check out Mommy Tet’s Kitchen menu on Instagram @mommytetskitchen, and place your order by sending them a message.
Photography Lexi Getigan
