Rising ingredient costs are prompting bakery operators to tighten production controls, explore alternatives and find ways to protect margins as they compete for customers.
That business reality shaped Bakery World 2026, which opened Wednesday at the Waterfront Cebu City Hotel & Casino, bringing together bakers, café owners, foodservice operators and suppliers from across the Visayas and Mindanao.
Organized by the Mandaue Chamber of Commerce and Industry (MCCI), the three day expo runs from Sept. 10 to 12, with more than 70 exhibitors showcasing ingredients, equipment and other products for the baking and foodservice industry.
Chef Buddy Trinidad, president of the Pastry Alliance of the Philippines and founder of Park Avenue Desserts, urged bakery operators to strengthen their measurement and costing systems as the prices of butter, sugar and flour continue to rise.
“To maintain profitability amidst rising prices, you need strict measurement and systems,” Trinidad said during an opening day talk. “Find your magic number for portion control. It prevents waste and keeps costing consistent per gram.”
Trinidad said operators can also use point of sale systems to track ingredient usage and recipe costs, noting that high sales can still leave businesses with thin or nonexistent margins.
He encouraged bakery owners to develop products suited to local tastes rather than simply follow international food trends. He cited products such as ube cheese pandesal as examples of how local ingredients can be developed into successful products.
For businesses dealing with high equipment costs, Trinidad recommended collaboration, including sharing expensive equipment such as dough sheeters and testing products before making major investments.
Suppliers at the expo also showcased products positioned as alternatives for businesses managing ingredient costs. Global Pacific Distribution featured Bravo Butterich, a butter alternative positioned between standard margarine and premium European butter.
Trinidad tested the product in croissants and traditional butter cakes using the same recipes he has used for decades. He also prepared the products with Cebu’s baking community beginning Sept. 8 and during Bakery World.
Cost management also extends to how businesses position themselves in the market. Chef Joseph Leong, technical chef for Malaysian chocolate brand Beryl’s Gourmet, emphasized the need for bakery operators to manage costs and people while developing a distinct identity.
“In a crowded market, a clear identity—whether through flavor, presentation, or the experience you create for customers—is essential,” Leong said.
MCCI past president and Bakery World committee chair Kelly Ko said the chamber organized the Cebu based expo to bring suppliers and industry expertise closer to businesses in the Visayas and Mindanao.
Ko said bakery exhibitions had previously been held in Manila, making Cebu a strategic venue for businesses outside the capital to access suppliers and industry resources.
Bakery World launched in 2018 and initially focused on helping home based bakers develop their businesses.
MCCI past president and event founder Stanley Go said the expo sought to connect smaller operators with ingredients and equipment that could help improve productivity, product quality and innovation.
The three day event also features masterclasses led by Celebrity Chef Boy Logro, Chef Alvin Ong and members of the Pastry Guild, along with bread art and wedding cake decoration competitions.
MCCI president Barbara Gothong Tan said Bakery World forms part of the chamber’s efforts to strengthen cooperation among businesses and help them respond to changing economic conditions.
Photo by Kaiser Jan Fuentes
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