girl from a farm_🌻

girl from a farm_🌻 Sourdough, pies, cookies and dacquoise! IG:

My family values latik so much. We make it from freshly squeeze coconut milk and nothing less. We don't put them to all ...
13/06/2026

My family values latik so much. We make it from freshly squeeze coconut milk and nothing less. We don't put them to all kakanins. Instead, they are made for the ones we will serve to special guests. I say, this is you being lucky. 😉

Only 100% butter and unbleached flour touch my pie crust.
12/06/2026

Only 100% butter and unbleached flour touch my pie crust.

My grandmother, Nanay Soling, passed on last month. Her real name is Cecilia. She was wife to Tatay Opreng - my mother d...
07/06/2026

My grandmother, Nanay Soling, passed on last month. Her real name is Cecilia. She was wife to Tatay Opreng - my mother dough's namesake. I grew up neighbors to my grandparents. Nanay Soling was a very feist and frank woman - never afraid to speak her mind and often cursing at everyone angry and even more so when happy. Every woman in the family got a little fire from her. She is also very resourceful. During the rainy season, she would take us in the rice fields to catch frogs. Ag liwliw ti tukak as she refered it in Ilocano. Probably my most cherished memory with her because no one else made me do it. In her stronger days, I would watch her lead the food preparation in every family gathering - marinating kilos and kilos of meat, steaming a mountain of suman, diligently kneading hundreds of rice cake beads for tambutambong, just to feed all family surrounding her influence. Her estofado, burong isda and sumang inangit are the family favorites. Growing up while watching her make food from scratch largely influenced how I prepare food now - always favoring quality over convenience, no shortcuts, taking time, and rooting from tradition hoping it would pass on to the next generation. Nanay Soling's image in front of a large wood-fired talyasi stirring her estofado will be forever etched in my mind. I hope you had a warm welcome from Tatay Opreng and Papa, Nanay.

04/06/2026

Of course you can elevate your pies. Add a scoop of ice cream to your warm Peach Mango Pie and make it ala mode style. And yes, you're not limited to vanilla.

For me, a cheesecake has to be tangy and sweet and set but soft and smooth. This Strawberry Cheesecake Pie is all that. ...
01/06/2026

For me, a cheesecake has to be tangy and sweet and set but soft and smooth. This Strawberry Cheesecake Pie is all that. Instead of the usual graham cracker crust, I used my all butter crust that everyone loves. Who doesn't want the contrasting texture of smooth cheesecake and flaky crust in every bite? Not me.

One of the very first pies I offered was a Peach Mango Pie with a crunchy oat streusel. I've been meaning to bring it ba...
01/06/2026

One of the very first pies I offered was a Peach Mango Pie with a crunchy oat streusel. I've been meaning to bring it back but was not able to until now. This time, I added a little custard to the filling and flavored the streusel with some aged cheddar to add a little funk and saltiness that balances the sweet fruit filling. I have to warn you, though, that this version is far from the one you get from that famous local food chain, but equally superior. 😉

Pies of June ✨️
01/06/2026

Pies of June ✨️

June.....is where the rain begins. The farm will start to come alive again with the sprouting of bright greens in the mo...
01/06/2026

June...
..is where the rain begins. The farm will start to come alive again with the sprouting of bright greens in the morning and the happy croaking of frogs at night. The weather is finally shifting. Let this month's menu be a bridge for the flavors coming to the following months.

Pre-order is now open!

Here to remind you to start the week right with my Matcha Strawberry Dacquoise. I'm using Tobi-en Ryori-yo matcha from U...
31/05/2026

Here to remind you to start the week right with my Matcha Strawberry Dacquoise. I'm using Tobi-en Ryori-yo matcha from Uji, Kyoto for my matcha diplomat cream layer. And then, it's layered with my gooey house strawberry compote. Both fillings are sandwiched with three layers of cashew wafers for cruch and crumbs.

Available on June 1, 3 and 5...or until all slots are taken. 🤪

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