Baking Au Beurre with Bianca Reloj

Au Beurre is another business born in the early days of the pandemic. Translated from the French meaning “with butter”, Bianca Reloj began by posting photos of her baked creations online to build up her portfolio for future employers.

Bianca is a Culinary and Pastry arts graduate from Santa Rosa, Laguna. She previously worked as a Junior Pastry Chef for a French restaurant in Bonifacio Global City.

Au Beurre’s beginnings could be cited in the first few months of 2020. After posting photos of her cakes online, people started asking if these were on sale.

“I had a friend who helped me in taking photos so I posted it first on my Facebook page to see what reactions I would get. Surprisingly, people started asking if it was for sale or if I am taking orders for it. It was also around the time before Valentine’s Day so it was very timely.”

From there on, this became a regular thing. Bianca then made a Facebook page and an Instagram page public and started getting customers & referrals.

“It was also during the time when lockdowns and restrictions are being implemented because of the pandemic so I guess it kind of helped me become known to those who relied on online businesses for food deliveries. I  guess I could say that it was one of those businesses that thrived during the pandemic.” she shares.

When asked about the biggest challenges of her business, Bianca said that she had a difficult time managing this on her own at first.

” I have zero experience when it comes to starting and handling any type of business. I had to learn and really research where to get the best supplies, do inventory, costing, and sometimes the deliveries to customers. At first, I had a hard time managing my time because of all the things that I had to do that it came to a point where I would only sleep 3 hours a day just to finish all of my orders on time.”

As time went on, she managed to get the rhythm of the business and eventually keep everything in check and deliver on time.

But when asked about the best part of owning Au Beurre, she cites her sense of fulfillment when she finishes something she never thought she could accomplish.

“Having this business has given me the opportunity to get out of my comfort zone. I’ve created recipes, techniques, and methods on my own that I’ve never done during my time as an employee. Having my own business made me more conscious and responsible for every decision that I make.”

It doesn’t stop here. Bianca eventually plans on setting up a physical store in the future to be able to cater to more clients and to be the go-to shop for pastries and cakes for any occasion.

Au Beurre can be found on Instagram and Facebook and is accepting custom-made orders.