Tell us a bit about yourself
My name is Michael Betito-Nogoy. I am based in Sunnyside, Queens but I grew up in Manila, Philippines. Food has always been a part of my story since both of my grandmothers cooked amazing food. Because of this, there certainly are flavors that I grew up eating that you don’t necessarily have here in the United States. This definitely influenced me to try recreating these flavors here that eventually made it to the menu that I offer. There is still so much that Filipino flavors have to offer in the food scene and I am very happy that it is being recognized a lot recently in very ‘instagrammable’ desserts like Ube. I like combining traditional Filipino flavors and ingredients with familiar American desserts. That way, I get to introduce flavors like jackfruit and calamansi in beloved American desserts. When I am not baking, I enjoy taking walks, trying out new restaurants or just relaxing by playing video games.
What made you start your company?
Like a lot of new small businesses, ours started during the start of the pandemic. I unfortunately got furloughed from my job and just like everyone who had to stay at home during the lockdown, I started to get into bread making. I got a few orders, and I slowly added items to our menu as we got busier, and now, I’m just really happy that I can do this full time.
Tell me about your product and brand?
WhiskPastryNYC is a home-based bake shop. I make seasonal Filipino inspired pastries, bread and custom cakes. I would really like to introduce products that I grew up enjoying like Ensaymadas (Brioche topped with buttercream and cheese), Sans Rival (Cake made of Cashew Dacquoise with French Buttercream), and ingredients like Single Origin Chocolate from a southern province in the Philippines highlighted in our Chocolate Chip Cookies.