Back in the ‘80s and ‘90s, one bakeshop cum quick service restaurant (QSR) was the go-to place for freshly baked breads and Filipino comfort food such as halohalo and palabok.
Founded by Jose Chua in Tarlac City, Cindy’s Bakery and Restaurant started as a bakeshop and panciteria in 1972.
By the 1980s, Cindy’s became “the place to be,” quickly expanding to Olongapo and Metro Manila where it built full stores with both the bakeshop and QSR.
Aside from its Tarlac bestsellers, Cindy’s also introduced new products that included chicken barbecue, burgers, cheese rolls, egg pie among others, According to Mary Chua, general manager of Cindy’s, stiff competition in Metro Manila prompted the company to focus on the basics in the 2000s.
Cindy’s would then concentrate its expansion in the northern part of Luzon, where “we know the market,” Chua said. After all, it is in this area where Cindy’s started.
Chua said this shift also enabled the company to have better control over the consistency and quality of Cindy’s products which are all manufactured in its commissary also in Tarlac.
Chua said shortly before the pandemic, Cindy’s marked its return to Metro Manila with the opening of three branches: Kai Mall in Zabarte, Quezon City; Blumentritt and Karuhatan, Valenzuela.
Fifty-two years later, Cindys has successfully grown into a diverse network of branches in 12 provinces and major cities across Luzon.
Chua said the company will end the year with 72 stares from 70 at present.
Cindy’s has 131 authorized resellers for its bread products. Combined, this network proves to be a bigger business than the ones Cindy’s co-manages.
Chua said that strategy has helped Cindy’s to expand rapidly.
Cindys expansion was made possible by its manufacturing and logistical support center, its commissary.
Now under Classic Baker Corporation, the Commissary, known for its world class
operations, serves over a hundred of Cindys stores and retailers as well as manufacturers for other brand.
