Pastry by Louis Xavier. French-method cakes, baked in a Pasay kitchen and finished by hand — whole cakes, slices and seasonal drops.
Pastry by Louis Xavier. French-method cakes, baked in a Pasay kitchen and finished by hand — whole cakes, slices and seasonal drops.
Asukal is sugar. Papa is the name he answers to online.
The name is the business. Louis Xavier trained in French pastry and then did the unfashionable thing with it: he opened a working commissary in the family's ancestral house at 1720 Tramo Street, Pasay, and started baking to order.
Everything is made in that kitchen. Nothing is bought in, nothing comes from a franchise mix, and every cake leaves finished by the person whose name is on the box.
The chef
Chef, singer-songwriter, model, cosplayer and gaming creator. The audience came first; the pastry is what he actually wanted to do with it.
The signature
Baked whole, layered, then piped by hand in rosettes until the whole surface is covered. White chocolate is folded into the cream cheese frosting, which takes the sweetness down and lets the cocoa show. Collected from the commissary or delivered across Metro Manila.
The counter
Whole cakes are made to order with two days' notice. Slices and single-serve change with what's in the kitchen that week.
Prices on request. Message the kitchen and we'll quote by size and finish.
Asukal de Papa has applied for a unit at SM Prime's ₱6-billion Harrison Plaza redevelopment in Malate — a 200,000 sqm flagship opening in 2027. The kitchen is 900 metres away, on Tramo Street in Pasay.
Order
Whole cakes are made to order. Tell us the date, the size and roughly what the occasion is, and we'll come back with options and a price.
