In this episode of Kitchen Tales, Colline and Rhona welcome Chrissy, the founder of House of Pinoy, to share her journey from Michelin-starred kitchens and luxury hotels to creating unique patisserie infused with Filipino heritage.

Chrissy opens up about her career working at prestigious establishments like Glen Eagles, The Lanesborough, and Michelin-star restaurants, before striking out on her own to build a patisserie business with a difference. She introduces flavours rarely seen in Newbury—like ube (purple yam)—and explains how she blends them into stunning pastries that challenge expectations while celebrating her roots.

The conversation also explores the challenges of starting a food business from home, balancing motherhood with entrepreneurship, and the importance of collaboration between local independents. Plus, we get into packaging struggles, flavour experimentation, and why she refuses to go back to piping with nozzles!

If you’re curious about how heritage, creativity, and technical skill come together in pastry—or just want to know what “marry me chicken” is—this episode is for you.

You can find out more about Colline's Kitchen at https://www.collineskitchen.com

You can find out more about Thyme catering at https://www.instagram.com/thyme_homecook

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This podcast is recorded and edited by Creative Content Studio https://www.creativecontentstudio.co.uk