00:00KILALA ANG FRANCE SA KANILANG MGA TINAPAY
00:03AT ANG PINAKASIKAT NA SIGURO SA MGA ITO, CROSANT
00:10SA PAMPANGA, MATITIKMAN DAW ANG PANG WORLD CLASS NA SARAP NANG CROSANT
00:15NA HINDI LANG ISA O DALUANG FAVOR
00:18DAHIL MAY TATLOMPONG KLASE NANG CROSANT ANG PWEDING MAENJOY RITO
00:27Ang maipatikim sa mga Pinoy ang world class na mga pastry, ang goal ni Chef Wallen
00:33Kaya binuksan na niya ang bake shop na ito sa Pampanga
00:38Hados lahat ng kanilang tinapay gawa sa croissant na may iba't ibang flavor
00:42It's a pastry and a bread, meron siyang maraming butter
00:47So it's layers of butter, dough, tapos fina-fold siya palagi
00:53And it creates that laminated layer and also that flakiness
00:56So in terms of lasa, mas buttery siya, mas malinam-nam siya
01:02May 20 times daw na itunutupi ang dough na may layer ng butter
01:07Laminating ang tawag sa prosesong ito
01:09Saka ito iro-roll para makuha ang forma ng croissant
01:12Mukha mang madali pero hindi raw basta-basta ang paggawa ng pastries
01:16Kaya hinasa ni Chef ang kanyang skills
01:18Nag-aral siya tungkol sa pastry at kulinari
01:21Hanggang ngayon taon, siya ang kauna-unahang Pilipinong naging hurado sa Bakery World Cup sa Paris, France
01:28When I studied baking science and cake science
01:32Doon ko natutunan yung mga kung bakit nilalagay yung ganitong product
01:37Anong mangyayari pag sinobrahan ko ito
01:41Nakukontrol ko siya kung anong itsura niya ngayon
01:43And I was able to create a thousand of it
01:48With the science, I get to create products that are scalable and consistent every time
01:56May mga pamantayan daw para masasabing magandang klase ang croissant
02:00Sa akin, ang tinitignan ko is yung volume
02:06Nagdedetermine kasi yun kung gano'ng kaganda yung alsa ng produkto
02:10And yung baking color, I always check it
02:14Kung pantay yung baking color niya from end to end
02:19And of course, we want to see layers of the croissant
02:26Pag hindi mo makita yung layers, maraming nangyari doon during the process of making it
02:32Hindi lang pang labas at dapat i-check
02:34So ang gusto natin ma-achieve is itong honeycomb structure
02:39So here, this is it
02:41To me, this looks perfect
02:43Pasok siya para ibenta namin today
02:46And isang test is
02:50Sinasclench ko siya para makita ko kung how flaky it is
02:52It should be flaky kasi it's layers of butter and dough and butter and dough
02:59Ibat-iba man ang hugis at kulay, lahat daw ito croissant
03:02Currently, we have 30 flavors
03:04We have 30 SKUs
03:06And every month, as we add new flavors
03:08We remove some of those na hindi masyado bestseller
03:13Ang dalawa sa kanilang bestsellers, ube at matcha croissant
03:17Na may cream filling din sa loob
03:19Madalasan po yung croissant is walang flavor
03:21And yung natikman natin is may ube, which is bago sa atin
03:27May palaman na siya
03:28And malambot na siya pa
03:30Parang mamon
03:31Anong pansin ko sa croissant ni Chef Wallet
03:33Ang lalaki
03:35Parang
03:37Parang good for two
03:39Diba?
03:40Dahil ba sa ibang bansa, malalaki din sila?
03:42Hindi, actually sa kanila mas maliit
03:43I would say half lang ng size namin
03:47Pero may biro nga kami sa bakery eh
03:50Malaki yung croissant kasi malaki yung Chef
03:54Chef, ikaw nagsabi nga, hindi ako ha
03:58Sa lahat ng flavors, ikinagulat daw ni Chef ang pagtangkilik ng tao sa kanyang Dubai Chewy Croissant
04:33I don't understand it right now
04:34Nagulong sa cocoa powder
04:36Pwede na lang takan ang Dubai Chewy Croissant
04:41Nararamdaman niyo po yung crunch na croissant
04:43Tsaka kung yung halus na po, hindi po mahirap mo yun
04:47Oras na para tikman ako nilang Dubai Chewy Croissant
04:51Alam mo, ang hirap ang hiwain
04:53Bakit?
04:53Siksi
04:54Ang dami naman naman ito, Chef
04:57Ang kunat
04:58Kaya pala siya, chewy
05:02Ano ko yung, ano ah
05:05Marshmallow
05:05Marshmallow
05:07Tapos yung, di ba yun yung may crunchy-crunchy?
05:11Crunchy, yung kataipim
05:12Kataipim
05:14Tapos tasa ko yung chocolate
05:17Lasa ko lahat
05:20Tikman din natin ang dambuhala nilang croissant
05:26Mmm
05:28Mmm
05:29Masyadong sugar
05:31Tsaka yun yung chef, yung croissant mo
05:36Ano yung laman?
05:38Almond cream
05:38Mmm
05:39Yung croissant mo, masiksik
05:42Hindi siya hangin
05:44Opo
05:44Iba hangin, ano?
05:45Opo, opo
05:46Mmm, sarap
05:47Ito masapang kape
05:49Bukod sa croissant, mayroon din silang dessert na
05:52Hugis Prutas
05:53There's just one time, nagkikrave ako ng dessert
05:56So I drove around San Fernando
05:58Cafe to cafe
06:00And then, iisa lang yung dessert nila
06:02Red velvet cake
06:03Cheesecake
06:04Blueberry cheesecake
06:05Chocolate moist
06:07Parang mga ganyan
06:08Since I'm a pastry chef
06:09So let's put something
06:10Something different and new experience to others
06:15Gawa ito sa cream filling with white chocolate casing
06:18At may totoong pruta sa loob
06:20Oh
06:21Excite na na po
06:22Blueberry tayo
06:23Usa na natin
06:24Look inside
06:26Cream cheese to, chef?
06:27Ah, vanilla cream
06:28Vanilla cream
06:30And
06:31Mmm, harap
06:33Thank you
06:34Salamat po
06:34Sarap na ito, chef ha
06:36Sarap siya
06:37Kasi mayroon totoong pruta sa loob
06:40Masakas
06:40Hindi siya masyado matamis
06:43Hands on din si chef
06:44Sa paggawa ng kanilang mga patakang video online
06:47Nakatutulong daw ito
06:48Na ipakilala sa tao
06:49Ang kanilang produkto
06:51So it's more of a storytelling kasi
06:53And
06:54I know how to
06:55Tell the story of my products
06:57Because I created them
06:58I have fun when I create new things
07:01So I
07:02We focus on ourselves
07:04I focus on
07:05What I can create
07:06And what I want to create
07:08So kumusta naman ang kita mo, chef?
07:10Okay naman
07:10Okay naman
07:11Kila digits na
07:13Enough
07:14Enough
07:14Para makasuposta kami sa mga empleyado namin
07:17Ilan ba ang staff mo ngayon?
07:19Um, nasa more or less 100 na yung empleyado ko
07:22Oh my god, ang dami
07:24Bukod sa negosyo
07:25Abala rin si chef sa pagpapakilala ng galing ng Pinoy sa buong mundo
07:29Kasama ang kanyang team
07:30Lumalaban sila sa mga international baking contest
07:33Dala ang pangalan ng bansa
07:35Naniniwala siyang kaya nating makipagsabayan sa mga banyaga
07:39For the industry
07:40Pastry or croissant industry in the Philippines
07:43I love to see everyone grow
07:45Sana lahat to also
07:47Have their own croissant bakery
07:50Sa pagnanegosyo
07:52Kailangan din mag-invest
07:53Sa skills at talento
07:55Para ang produkto
07:56Maging world class
07:57Ang success
08:01Loo's
08:02Depart school
08:02M쉬ік
08:03Fin
08:03Svya
08:04Sv
08:05Sv
08:06Sv�
