The Story of D' Original Tipas Bakery

It all started with Belen Flores — fondly called “Inang Belen” — and her husband, Pedring. In 1965, the couple opened a small family bakery in Tipas, one of the old barrios of Taguig.

The turning point came in 1988. With only about ₱500 worth of ingredients, Inang Belen set out to make her own hopia — determined to prove that a Filipino could bake hopia every bit as good as anyone else. Her very first creation, a flaky Hopia Mongo filled with sweet mung bean, won over the neighborhood almost instantly.

Word spread quickly, and her small batches could hardly keep up with demand. As her loyal suki kept coming back for more, Inang Belen kept innovating — ube, hopiang baboy, pastillas, yema, and many more flavors followed, each made the same careful, traditional way.

Today, D' Original Tipas Bakery is carried on by Inang Belen's daughter, Alicia Flores-Sta. Ana, and the next generation of the family. Three generations on, the bakery still calls Ibayo-Tipas home — the very barrio that came to be known across the country as the home of Taguig hopia.

Through every flavor and every generation, the promise stays the same — honest, flaky, lovingly made hopia. Dito Tayo sa D' Original.