About Us
How a lockdown kitchen project became one of Cebu's favourite biscuits. Meet Gloria, a trained chef baking Anzac biscuits with her own family team.
Our Story
Meet Gloria, the family behind the biscuits, and the century-old recipe that inspired them.
A trained chef, baking with heart
Meet Gloria
How a Lockdown Project Became a Following
Gloria started baking Anzac biscuits during lockdown, when, in her 70s, she was largely confined to home. What began as batches for friends has grown — carefully, one satisfied customer at a time — into a small business with a loyal Cebu following.
Baking for family and friends
Restricted to home, Gloria began baking for her own family, then for friends who couldn't get enough.
Coffee bars take notice
Word spread beyond friends, and a handful of local coffee bars began carrying her biscuits.
Cebu Country Club & events
Biscuits were soon displayed at Cebu Country Club, with members charging orders to their accounts, plus a regular stand at local events. Christmas became the busiest time of year.
A growing family business
What started as a hobby now has a genuine following — and a dream of becoming a much bigger one.
A family kitchen, still today
The baking team is made up of Gloria's own relatives, and it has stayed together since the very first batch — the same hands, the same care, in every order we send out.
A Biscuit With History
Anzac biscuits date back to the First World War, when wives, mothers, and community groups across Australia and New Zealand baked them to send to soldiers overseas. Made without eggs, using rolled oats and Golden Syrup, they could survive weeks at sea without spoiling. The biscuits took their name from the Australian and New Zealand Army Corps, whose troops fought at Gallipoli in 1915.
In Australia, the name "Anzac" carries legal protection, and it's a history we treat with real respect — we make Anzac biscuits, never "Anzac cookies," and we keep the traditional character of the recipe at the center of what we bake.
- Gallipoli Landing: 1915
- Long Shelf Life: No Eggs
- Name in Australia: Protected
Freshly Baked to Order, With Ingredients We Trust
Over five years, Gloria developed her own method for shaping and compressing every biscuit — giving them their consistently crisp, distinctive texture.
Pure New Zealand Butter
Ordered by the 100-kilogram batch, no added fats.
Australian Rolled Oats
Sourced in 25-kilogram sacks for consistent taste.
Philippine Desiccated Coconut
Locally sourced, naturally sweet.
Gloria's Golden Syrup
Developed in-house after years of difficulty sourcing it.
Ready to Taste the Difference?
Small-batch Anzac biscuits, freshly baked to order in Cebu.