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Best Pastel de Camiguín in Toronto
“A soft bun with yema custard filling that started as a family recipe and became Camiguin's most recognizable gift.”
What the real thing tastes like
Pastel de Camiguín, (lit. 'Camiguin cake') or simply pastel, is a Filipino soft bun with yema (custard) filling originating from the province of Camiguin. The name is derived from Spanish pastel ("cake"). Pastel is an heirloom recipe originally conceived by Eleanor Popera Jose and the members of her family in Camiguin. She started to commercially sell it on January 8, 1990, using the money left over from her husband's Christmas bonus. The name of the business was Vjandep Pastel meaning Virgilio Jose and Eleanor Popera (VJ and EP). It is primarily produced at the time of family's special occasions and gatherings. In addition to the original yema filling, pastel also feature other fillings, including ube, mocha, macapuno, cheese, chocolate, durian, jackfruit, and mango among others. Pastel is regarded as a pasalubong (regional specialty gifts) of Camiguin Island and nearby Cagayan de Oro.
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Pastel de Camiguin is a soft Filipino bun built on yema—a custard filling so central to the recipe that it defines the thing. Born in 1990 from Eleanor Popera Jose's kitchen ingenuity and family tradition, these pastels have become the signature gift you bring back from Camiguin Island: pocketable, tender, and available in flavors from ube to durian depending on who's baking that day.
Order it here when it has
- family-originated
- commercially established since 1990
- regional pasalubong status
- diverse flavor options
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