The Cupboard

19/09/2026

A big THANK YOU to everyone who joined us yesterday at our very first Puratos Seminar in El Nido at The Funny Lion

To all our clients, partners, and friends in the baking and food industry — thank you for taking the time to learn, share, and spend the day with us. We hope you went home with new ideas, new techniques, and lots of inspiration to bring back to your own businesses.

And of course, a very special thank you to our partner brand, Puratos Philippines through Ms Val, Chef Kemp and Chef Pau for sharing your expertise, knowledge, and experience with us. We truly appreciate the invaluable insights you shared with our community.

This seminar is just one of the ways we hope to support our baking and foodservice community here in Palawan. And as always, The Cupboard team is here to help — whether you have questions about a product, need help finding the right ingredients, or simply want to explore ways to improve and develop your business.

Just message us or drop by. We’re always happy to help.

Here’s to more learning, collaboration, and growing together!

14/09/2026

New Product Alert!

Introducing Van Houten Compound Classic Dark Chocolate — the perfect choice for smooth coating with rich flavor & beautiful color

Perfect for cakes, pastries, desserts, and all your chocolate creations

03/09/2026

Explore the latest trends. Discover new solutions & techniques with Puratos

We invite you to an fun and exciting hands-on bakery training with Puratos' Technical Chefs Pao and Kemp.

This session will cover practical techniques and applications for:
Sourdough Bread, Multiseed and High Fiber bread and Café-Style Pastries

Participants will have the opportunity to work hands-on, learn new techniques, and experience the latest bakery solutions from Puratos. The session will feature Puratos Otentic Durum, a ready-to-use natural fermentation solution that delivers authentic sourdough character with a creamy, toasted flavor — without the daily maintenance required for a traditional sourdough starter.

Otentic Durum is a practical solution for micro and commercial bakeries looking for consistency, cafés and restaurants interested in bringing bread and pastry production in-house, as well as home bakers looking for a more convenient way to incorporate sourdough into their baking.

Your ₱1,500 registration includes:
✔ Hands-on training
✔ Food during the event
✔ Puratos Goodie Bag
✔ Certificate of Attendance
✔ Finished products to take home

📅 **September 15, 2026**
⏰ **10:30 AM – 2:30 PM**
📍 **The Cupboard Studio**
💰 **₱1,500 per participant**
👥 **Limited to only 16 participants**

Slots are strictly limited. **Reserve your slot today.**

Click the google form to register: https://forms.gle/FXausyFLtVL91uzd8

03/09/2026

29/08/2026

In celebration of National Heroes day, Main store and San Manuel branch will be closed!

Let us honor and remember the great deeds and sacrifices of our heroes!

15/07/2026

New book alert!

05/05/2026

05/05/2026

Sharing with you this 𝗟𝗼𝘄-𝗖𝗮𝗿𝗯 𝗢𝗿𝗮𝗻𝗴𝗲 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 recipe that you and your family will surely enjoy!

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
𝘊𝘏𝘐𝘊𝘒𝘌𝘕
1 1/2 lbs chicken breast
1 cup pork rinds
1/2 cup Baking Essentials Coconut Flour
1 tsp black pepper
1 tsp Pink Himalayan Salt
Coconut Oil (For Cooking)

𝘚𝘈𝘜𝘊𝘌
1 medium orange
2 cloves garlic, peeled
1/2 inch fresh ginger, peeled
2 tbsp coconut oil
2 tbsp Sweet Best Erythritol

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
1. Combine the pork rinds, coconut flour, and black pepper in a blender or food processor and pulse until it has made a fine powder. Shake this mix out into a medium bowl.
2. Pat your chicken breasts dry and then cut them into small cubes about ½-inch pieces. Sprinkle with salt and set aside.
3. Add oil for frying into the large skillet, about 2 tablespoons. Toss a handful of chicken cubes in the pork rind mix, shake off excess and add them into the skillet. Make sure the pieces aren’t crowding the skillet, you will have to cook them in batches. Cook for 2-3 minutes or until browned then use tongs to turn them over and cook another 3 minutes, until amber brown.
4. Remove from the skillet and place on a paper towel-lined plate. Add in the next batch of chicken and repeat until all of the chicken is done.

𝘔𝘢𝘬𝘦 𝘵𝘩𝘦 𝘴𝘢𝘶𝘤𝘦:
1. Heat a small saucepot over medium-high heat. Add coconut oil and erythritol to the small saucepot and stir to combine.
2. Using a zester, zest the whole orange (should yield about 1 tablespoon), and the garlic cloves and ginger into a small bowl and set aside. Cut the orange in half.
3. Once the sweetener has dissolved, lower the heat to medium and add in the orange zest mix, then squeeze half the orange juice into the sauce pot as well. Stir well and let it come to a simmer, let it simmer while you finish cooking the chicken. Stir it occasionally. Once it is thick and glaze-like remove it from the heat.
4. Transfer the chicken to a serving platter or bowl. Pour the orange glaze all over it, sprinkle with sesame seeds, if desired, and enjoy! This is great over greens or cauliflower rice!