Crack Pie

The wonderful mix of soft and salty-sweet yolk and oatmeal cookie crust gives a delicious dimension to this pie that’s best served chilled. Even if it’s covered with confectioner’s sugar, the pie is still pleasantly light with just the right touch of sweetness. Simply cut deep into the core of the pie to reach the firm, buttery base.

The Crack Pie is just one of the bestsellers of Kathrine Marie Paguntalan of Marie Bakery.

PHOTOGRAPHS BY Vangie Baga-Reyes


“It is a dessert made by Christina Tosi for the restaurant Momofuku,” says Paguntalan. “I was able to try it when I was in the United States, and I knew that it was something the Filipino palate would enjoy with some adjustments. I tweaked it to better suit our taste buds.”

Paguntalan has been baking since she was nine years old, mainly as a hobby to give as gifts to family, friends and school teachers. “That makes it around 24 or 25 years already. Professionally, I started baking after I got back from Le Cordon Bleu last 2018,” she adds.

As a pastry chef, she gets her inspirations from her travels abroad.

“My inspiration mostly comes from what I have personally enjoyed during my travels and recreating them to something I know Filipinos would enjoy. I also take inspiration from different flavor combinations and trying out which works best,” Paguntalan shares.

Among her bestsellers are the Crack Pie (nine-inch pie, P950); Tres Leches, cake soaked in three kinds of milk and topped with Chantilly cream, fresh strawberries and cornflake crunch (seven and nine-inch, P850 and P1,350); Pistachio Cheesecake, decadent cheesecake with chocolate cookie base and pistachio bits, topped with crunchy candied pistachios (starts at P1,150); and Burnt Queso de Bola Cheesecake, with more freshly grated queso de bola (starts at P950).

Also available are Salted Caramel, soft and light cake with a thick gooey caramel center (six-inch, P1,500); Malted Milk, a Milo chiffon cake with malt chocolates on top (starts at P1,500); Fleur, a passionfruit chiffon cake with berry frosting and micro edible flowers around the cake (starts at P2,800); and Tablea, a dark chocolate cake topped with macarons (starts at P1,900).

Paguntalan also has customized cakes for all occasions.

For her, baking is a form of self-expression. It makes her happy and baked goods make everyone happy. The fact that she was able to make a career out of this passion more than two decades now, she claims baking still provides the same amount of joy and creative freedom.

“To be able to do something I’m passionate about every single day is more than I could ever ask for,” says Paguntalan. “And to hear the positive feedback of customers (repeat and new) and to see them delighted (specially with their customized cakes) is very heartwarming. It’s something I aim with every single order I put out.”

Orders may be placed via Marie Bakery’s social media accounts — FB: Marie Bakery & Café; IG: @mariebakeryandcafe; and Viber: 0917-6357409. Call two days in advance for regular cakes.