Paulina's Kitchen

15/05/2026

OCD problems. Everyone in the family said the signage looks great and to leave it as is, lest I end up making it worse. But all I saw were some uneven spacing, some letters not level, some a bit lopsided. I couldn't help it, my brain just behaves like that. 🥹 Asked them to fix those issues (I even wanted to climb up that ladder and do it myself 😅). Now I'm happy. ❤️

14/05/2026

God is faithful in every season. 🙌 All the glory is Yours!

13/05/2026

The final signage is now being installed. 🥹 All glory to God! Because of the power outage earlier today, it will take until tomorrow to finish.

09/05/2026

White Chocolate and Cranberry Panettone.

04/05/2026

🎂🎂🎂

Himala. Nakapagbake ako ng cake for my birthday. 😅 Normally pagdating sa sarili ko, order nalang sa labas eh. 😂 This is my super soft and heavenly Ube Creme Brulee Cake, which is included in the Creme Brulee Cake Variety class. Message Baking Classes by Paulina for details. 😉

30/04/2026

My panettone is powered completely by lievito madre. No chemical leaveners, no enzymes, no improvers. No artificial colors, flavors, or essences. You get the pure, unadulterated flavor from the fermentation and the premium ingredients. I use Italian flour, real Madagascar vanilla beans, and pure European butter only. For Classico, I make my own candied fruits (each batch takes me two weeks to make). For Chocolate, I use only real Belgian couverture chocolate. I bake panettone in small batches only and each batch takes me 3 days. Quality matters. You are not only paying for the ingredients used, but for the labor of love that goes into making each panettone.

12/04/2026

Started with a tiny 21L tabletop convection oven (the same size as my microwave), now we're here. 🥹 Thank You Lord! 🙌