Kapampangans are famously known for their refined taste, living up to the region’s reputation as the culinary capital of the Philippines. Here, food trends rise and fall, but only a few can hold their place in the hearts of locals. Among these rare gems is L.A. Bakeshop’s cheesebread, a treat that has quietly stood the test of time for nearly four decades.
What is it about this humble bread that has kept it thriving in a province where culinary excellence is the standard?
A journey that started in 1988
The story of L.A. Bakeshop’s cheesebread began in the late 1980s when Angelita Lim, alongside her eldest son, Dennis, introduced the golden, cheesy delight to their growing bakery. Crafted with care and attention to detail, this creation quickly captured the hearts of locals and became the bakery’s signature product.
As its fame spread, so did imitators, with several competitors attempting to replicate the cheesebread and some even claiming to have created it. Despite these challenges, L.A. Bakeshop has remained steadfast, continuing to offer the same authentic recipe that first won the Kapampangan palate. Its cheesebread has grown from a local favorite to a cultural icon, proving that some traditions are simply irreplaceable.
Thriving amid change
L.A. Bakeshop’s survival and growth are testaments to its adaptability and dedication. Balancing tradition with innovation, the bakery has evolved while maintaining its commitment to quality. From Angelita’s meticulous quality checks to her daughter Bunny’s modernization of business operations, the family has ensured the cheesebread remains relevant without losing its essence.
Even during difficult times, such as the Covid-19 pandemic, the bakery adapted by expanding its reach and strengthening its ties to the community, creating new opportunities while preserving old traditions.
More than just cheesebread
What sets L.A. Bakeshop apart isn’t just the flavor of its cheesebread – it’s the connections it fosters. Generations of families have enjoyed this snack together, balikbayans pack it as pasalubong, and locals swear it’s the first thing visitors must try in Pampanga. With 10 branches now spread across the province, L.A. Bakeshop continues to solidify its place as a household name and a cherished part of Kapampangan culture.
In its 39th year, L.A. Bakeshop celebrated its legacy by collaborating with key coffee shops across Pampanga, including Jungle Base, Primero Coffee, Singku Cafe, Artisanos Cafe, and 717 Coffee, for the #TheOriginalCheesebreadExperience. This campaign paired their cheesebread with coffee, sparking conversations that bridge generations and cultures.
As it approaches its 40th year, L.A. Bakeshop’s cheesebread continues to thrive, proving that even in a place where tastes evolve rapidly, some classics never go out of style.
Kapampangans are famously selective, and when they embrace something, you can trust it’s truly exceptional—and worth every bite.
L.A. Bakeshop History
1970 – Angelita and Bartolome Lim’s wedding, the newlyweds set up their first business, “Bart’s Grocery,” with the help of their parents Benito Lim and Rosa Lim of Osang’s Grocery and Cold Store, one of the first established groceries in the City of San Fernando, Pampanga.
1985 – The couple looked for business partners and established what is now known as L.A. Bakeshop, shifting from a grocery business to a bakery business.
1988 – The year that L.A. Bakeshop’s famous “Cheesebread” was created, an original recipe developed by Angelita Lim and her eldest son, Dennis.
1985-2007 – The development or improvement of the operations and product developments were all handled by Angelita Lim. With all the challenges that the company faced through these years, Angelita remained steadfast in ensuring that she had a hands-on involvement in the business. She enrolled in several baking classes in order to hone her skills and ensure that customers receive the best products. Despite not having a business background or degree, but through sheer will and determination, she taught herself to manage a business and poured her heart into the bakery. One of her strategies was sampling the breads every morning as the bakery had a typical Chinese set-up with the house placed above the store. Quality control of the products is done by her every day.
2008 – Contract with the business partners ended, and it was stipulated in the contract that the partnership would only last for 25 years, thus the company was bought out by Angelita Lim. This was the year L.A. Bakeshop was fully owned and controlled by the Lim family. Angelita’s eldest daughter, Debbie Lim, played a vital role in the transition from a partnership to sole proprietorship.
2011 – Angelita’s third child, Bunny Lim, came into the picture and took sole charge with professionalizing and systemizing the processes, applying her learnings from her background and experience from working and leading people in the corporate world. On December 12, a second branch was opened, L.A. Bakeshop Dolores Branch.
2020 – Angelita’s youngest child, Dr. Marc Lim, joined the company and worked hand in hand with Bunny to ensure the processes and operations of the business were streamlined, leading to the expansion and fast-paced growth of the business.
2022-2024 – Despite the pandemic, the company survived and continued to expand, resulting in the rapid growth opening 6 branches in a span of 3 years. The company was able to provide even more jobs to their fellow Kapampangans, thus giving back and helping their community.
2024 – L.A. Bakeshop was recognized by the Department of Tourism as a Tourist Destination in Pampanga.
To date, active from 2020-present
– Angelita Lim (Founder)
– Bunny Lim (CEO)
– Dr. Marc Lim (COO)
