01Day one
The conversation
Every new dessert begins with a tasting and a long talk with the kitchen — the season, the guests, the room. Then it is drawn, layer by layer.
A menu of small celebrations, by Bernadette Ibañez
The work of Bernadette Ibañez
Pastry Chef, Manila
( Scroll to read the menu )
Cakes & entremets
Okada Manila
No. 01 — Selected work
La Carte
Autumn — Winter 2026 · Prepared by hand
I.Celebration Cakes
II.Entremets & Tarts
III.Weddings
No. 02 — Gallery
La Vitrine
A window onto the counter — pieces from recent seasons. Select any to look closer.
Bernadette at work — Manila, 2026
No. 03 — L’Atelier
Patience is thefinest ingredient.
Bernadette learned to bake beside her grandmother in Manila, then trained in classical French pâtisserie and spent a decade in hotel and restaurant kitchens.
Today she is a pastry chef at Okada Manila, creating cakes, entremets and plated desserts — designed around the guests at the table, built slowly, and finished entirely by hand.
— Bernadette
Her kitchen, in brief
- Pastry Chef2023 — Now
Okada Manila
- Pastry Sous Chef2020 — 23
Hotel Name, City
- Chef de Partie, Pastry2017 — 20
Restaurant Name, City
- Diplôme de Pâtisserie2016
Culinary School, City
No. 04 — Process
Three days,one cake.
02Day two
Bake & set
Sponges are baked and rested overnight. Creams, confits and inserts are set slowly in the cold, each on its own schedule.
03Day three
Assemble & finish
The cake is built by hand, then finished — piped, painted, glazed or dressed in fresh flowers on the morning it leaves.
04The table
The first slice
Plated and sent out for the moment that matters. Everything before it was for this.
No. 05 — Contact
Let’s createsomething together.
hello@example.com- Open to
- Collaborations, press & opportunities
- Currently
- Pastry Chef, Okada Manila
- Local time
- —:— PHT
