{"id":106960,"date":"2026-06-12T16:33:25","date_gmt":"2026-06-12T21:33:25","guid":{"rendered":"https:\/\/news.medill.northwestern.edu\/chicago\/?p=106960"},"modified":"2026-06-12T16:43:47","modified_gmt":"2026-06-12T21:43:47","slug":"prepared-with-pinay-pride-filipino-baker-shares-culture-through-dessert","status":"publish","type":"post","link":"https:\/\/news.medill.northwestern.edu\/chicago\/prepared-with-pinay-pride-filipino-baker-shares-culture-through-dessert\/","title":{"rendered":"Prepared with Pinay pride: Filipino baker shares culture through dessert"},"content":{"rendered":"

By Catherine Espejo<\/strong>
\nMedill Reports<\/em><\/p>\n

At 1:30 a.m.\u00a0on\u00a0Sept.\u00a011,\u00a02001,\u00a0Erma Cuenca-Price\u2019s plane touched down at\u00a0Boston Logan International Airport.\u00a0She went to bed, and then her friend woke\u00a0her\u00a0at 9 a.m. to tell her\u00a0the news. Her\u00a0mother wanted her\u00a0to return to the Philippines after the tragedy, but\u00a0Cuenca-Price\u00a0chose to stay,\u00a0determined to pursue her lifelong dream of becoming a pastry chef in the United States. The date marked a tragedy, but also the beginning of her\u00a0career.\u00a0\u00a0\u201cI\u2019ll never forget it,\u201d she said.<\/span>\u00a0<\/span><\/p>\n

On\u00a0Saturdays, Cuenca-Price\u00a0wakes\u00a0up at 3:30 a.m. to bake for the\u00a0South Loop\u00a0Farmers\u00a0Market\u00a0at Printers Row.\u00a0Her stand,\u00a0Tropicake\u00a0Chicago,\u00a0has been there since the\u00a0beginning\u00a0in\u00a02012.\u00a0<\/span>Cuenca-Price sells Filipino dishes and desserts because she wanted to share her culture with people who knew nothing about it.\u00a0<\/span>She understood it would be hard to reach a new\u00a0audience,\u00a0but\u00a0marketed\u00a0her products with samples and descriptions.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cI\u2019m not scared to bring it to the farmers market,\u201d she said. \u201cIn the beginning, I was the one and only Filipino.\u201d<\/span>\u00a0<\/span><\/p>\n

Cuenca-Price, now 51, grew up cooking with her family in\u00a0Mindanao,\u00a0the second largest island in the Philippines. Even as a 10-year-old, she knew she loved it. She graduated with a\u00a0degree in hotel,\u00a0restaurant\u00a0and\u00a0management\u00a0from\u00a0University of Bohol in the Philippines. Then she owned\u00a0a\u00a0carinderia, a roadside food stall.<\/span>\u00a0<\/span><\/p>\n

When she moved to\u00a0Boston\u00a0<\/span>Cuenca-Price<\/span>\u00a0first\u00a0taught\u00a0baking classes to incarcerated teenagers for the nonprofit Haley House Soup Kitchen,\u00a0which helped them\u00a0apply\u00a0to jobs\u00a0in hotels and restaurants. After\u00a0five years\u00a0at Haley House,\u00a0the self-taught Cuenca-Price switched to the Ritz-Carlton, where she promised her\u00a0employer\u00a0she would prove herself\u00a0as capable as her formally trained co-workers.\u00a0She also worked at the Harvard Business School under the dining management company, Restaurant Associates, as the assistant head pastry chef.\u00a0<\/span>\u00a0<\/span><\/p>\n

In\u00a02011\u00a0Cuenca-Price moved to Chicago when her husband got an offer as\u00a0director at the\u00a0Griffin\u00a0Museum of Science and Industry.\u00a0For a year she worked at\u00a0Girl & The Goat\u00a0alongside\u00a0Greg Wade,\u00a0making bread for\u00a0Little Goat Diner.\u00a0Then Cuenca-Price worked at\u00a0ZED451, a Brazilian restaurant,\u00a0as\u00a0the head pastry chef for five years,\u00a0until 2020. When\u00a0ZED451\u00a0closed for the pandemic, it inspired her to start her own business,\u00a0Tropicake\u00a0Chicago Bakery.\u00a0<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n

The name came from Cuenca-Price\u00a0wanting to focus on Filipino desserts \u2013 mostly tropical cakes made with mango and pineapple.\u00a0Her kitchen sits above the\u00a0Fabulous\u00a0Freddies\u00a0Italian Eatery in Bridgeport. She sells\u00a0her baked goods\u00a0to cafes like\u00a0Necessary & Sufficient Coffee\u00a0and at\u00a0the South Loop Farmers Market on Thursdays and Saturdays.\u00a0<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cI noticed that all the Filipino bakeries are always in the suburbs, not even downtown,\u201d Cuenca-Price said. \u201cI decided to bring it to the farmers market to introduce it to non-Filipinos.\u201d<\/span>\u00a0<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n

Cuenca-Price\u00a0said she\u00a0prides herself on bringing attention to\u00a0traditional Filipino cuisine and desserts, like\u00a0hopia\u00a0(mooncake-like pastry),\u00a0ensaymada\u00a0(brioche-style pastry),\u00a0sapin-sapin\u00a0(rice and coconut dessert)\u00a0and\u00a0biko\u00a0(sweet rice cake).\u00a0She knows\u00a0some people will hesitate to try\u00a0something that may be unfamiliar to them, so\u00a0at her stand, she has\u00a0samples with descriptions of the food.\u00a0<\/span>\u00a0<\/span><\/p>\n

Cuenca-Price wants people to try her unique twists on traditional dishes.\u00a0She\u00a0tweaks\u00a0recipes,\u00a0using gluten-free soy sauce, making homemade broth for\u00a0pancit\u00a0and adding cheese to her lumpia, a fried spring roll.\u00a0She knows\u00a0she deviates from the traditional recipes, which\u00a0sometimes\u00a0leads to mixed reviews from\u00a0some\u00a0older Filipino\u00a0customers. \u201cI\u2019ve worked in the food industry for 20 years, but I\u2019m still learning,\u201d Cuenca-Price said. \u201cI\u2019m listening to feedback, and that\u2019s how you grow.\u201d<\/span>\u00a0<\/span><\/p>\n

She keeps the team small with her younger sister, Eliza Cuenca, and friends who baked with her in hotel kitchens.\u00a0She and her sister, the middle children out of four, always helped their parents.\u00a0Cuenca\u00a0described\u00a0Cuenca-Price\u00a0as her mentor and asked her to run\u00a0Tropicake\u00a0together.\u00a0It\u2019s\u00a0always been Cuenca-Price cooking\u00a0and Cuenca\u00a0handling\u00a0the sales.<\/span>\u00a0<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n

The\u00a0Tropicake\u00a0stand at\u00a0the\u00a0South\u00a0Loop Farmers\u00a0Market is popular because customers are recommending desserts to people, emphasizing genuine appreciation through \u201cword of mouth,\u201d she said.\u00a0Recently,\u00a0Cuenca-Price made 500 boxes of\u00a0macaroons\u00a0for an anniversary party at\u00a0Northwestern\u00a0Memorial\u00a0Hospital\u00a0for a customer who needed someone\u00a0capable of\u00a0baking\u00a0in\u00a0large quantities.\u00a0<\/span>\u00a0<\/span><\/p>\n

Cuenca-Price is no stranger to producing large orders.\u00a0\u201cI spent all day baking 1,000-2,000 small\u00a0treats,\u00a0especially during Christmas,\u201d she said.<\/span>\u00a0<\/span><\/p>\n

Four years\u00a0ago,\u00a0Jezrel\u00a0Sabaduquia\u00a0met Cuenca-Price and her sister at the\u00a0farmers\u00a0market. Despite barely knowing him, Cuenca-Price cooked him a family-sized tray of\u00a0pancit, a traditional Filipino noodle dish. \u201cErma feels\u00a0like\u00a0she\u2019s\u00a0my\u00a0tita\u00a0(aunt),\u201d\u00a0Sabaduquia\u00a0said. \u201cShe feels like my family in Chicago.\u201d<\/span>\u00a0<\/span><\/p>\n

As for Cuenca-Price\u2019s dream for\u00a0Tropicake\u00a0moving forward, she\u00a0hopes to\u00a0eventually\u00a0retire and sell her business,\u00a0because her 15-year-old\u00a0daughter\u00a0doesn\u2019t\u00a0want to take over. But for now,\u00a0she\u2019ll\u00a0be working at the\u00a0farmers\u00a0market.\u00a0She\u2019s\u00a0looking forward to\u00a0her\u00a0next vacation to Costa Rica or Portugal, where\u00a0she\u2019ll\u00a0recharge and get inspiration from trying the food.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span>Catherine Espejo is a\u00a0magazine\u00a0specialization graduate student at Medill.<\/span><\/i>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

By Catherine Espejo Medill Reports At 1:30 a.m.\u00a0on\u00a0Sept.\u00a011,\u00a02001,\u00a0Erma Cuenca-Price\u2019s plane touched down at\u00a0Boston Logan International Airport.\u00a0She went to bed, and then her friend woke\u00a0her\u00a0at 9 a.m. to tell her\u00a0the news. Her\u00a0mother wanted her\u00a0to return to the Philippines after the tragedy, but\u00a0Cuenca-Price\u00a0chose to stay,\u00a0determined to pursue her lifelong dream of becoming a pastry chef in the […]<\/p>\n","protected":false},"author":1041,"featured_media":106962,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[194,5543,5555],"tags":[],"class_list":["post-106960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arts-culture","category-msj26","category-spring-2026"],"yoast_head":"\nPrepared with Pinay pride: Filipino baker shares culture through dessert - Medill Reports Chicago<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/news.medill.northwestern.edu\/chicago\/prepared-with-pinay-pride-filipino-baker-shares-culture-through-dessert\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prepared with Pinay pride: Filipino baker shares culture through dessert - Medill Reports Chicago\" \/>\n<meta property=\"og:description\" content=\"By Catherine Espejo Medill Reports At 1:30 a.m.\u00a0on\u00a0Sept.\u00a011,\u00a02001,\u00a0Erma Cuenca-Price\u2019s plane touched down at\u00a0Boston Logan International Airport.\u00a0She went to bed, and then her friend woke\u00a0her\u00a0at 9 a.m. to tell her\u00a0the news. Her\u00a0mother wanted her\u00a0to return to the Philippines after the tragedy, but\u00a0Cuenca-Price\u00a0chose to stay,\u00a0determined to pursue her lifelong dream of becoming a pastry chef in the […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/news.medill.northwestern.edu\/chicago\/prepared-with-pinay-pride-filipino-baker-shares-culture-through-dessert\/\" \/>\n<meta property=\"og:site_name\" content=\"Medill Reports Chicago\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-12T21:33:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-12T21:43:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/wp-media-folder-medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2026\/06\/IMG_7518.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"miriellajiffar2026\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"miriellajiffar2026\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/news.medill.northwestern.edu\\\/chicago\\\/prepared-with-pinay-pride-filipino-baker-shares-culture-through-dessert\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/news.medill.northwestern.edu\\\/chicago\\\/prepared-with-pinay-pride-filipino-baker-shares-culture-through-dessert\\\/\"},\"author\":{\"name\":\"miriellajiffar2026\",\"@id\":\"https:\\\/\\\/news.medill.northwestern.edu\\\/chicago\\\/#\\\/schema\\\/person\\\/e424293d5a47bc0fdfc6e307303d9315\"},\"headline\":\"Prepared with Pinay pride: Filipino baker shares culture through dessert\",\"datePublished\":\"2026-06-12T21:33:25+00:00\",\"dateModified\":\"2026-06-12T21:43:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/news.medill.northwestern.edu\\\/chicago\\\/prepared-with-pinay-pride-filipino-baker-shares-culture-through-dessert\\\/\"},\"wordCount\":872,\"image\":{\"@id\":\"https:\\\/\\\/news.medill.northwestern.edu\\\/chicago\\\/prepared-with-pinay-pride-filipino-baker-shares-culture-through-dessert\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/s3.amazonaws.com\\\/medill.wordpress.offload\\\/wp-media-folder-medill-reports-chicago\\\/wp-content\\\/uploads\\\/sites\\\/3\\\/2026\\\/06\\\/IMG_7518.jpeg\",\"articleSection\":[\"Arts & Culture\",\"MSJ26\",\"Spring 2026\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/news.medill.northwestern.edu\\\/chicago\\\/prepared-with-pinay-pride-filipino-baker-shares-culture-through-dessert\\\/\",\"url\":\"https:\\\/\\\/news.medill.northwestern.edu\\\/chicago\\\/prepared-with-pinay-pride-filipino-baker-shares-culture-through-dessert\\\/\",\"name\":\"Prepared with Pinay pride: Filipino baker shares culture through dessert - 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