Pastel de Camiguín
|Place of origin||Philippines|
|Region or state||Camiguin|
Pastel de Camiguín is a Filipino sweet filled bun originating in the province of Camiguin. The filling may consist of yema (custard), ube, mocha or macapuno, among others. Originally prepared for special occasions in the early 1960s like fiestas and weddings, Agrepina Dagondon Gultiano would walk to nearby barangay early dawn together with Generosa Oclarit Aranas, her granddaughter, to personally bake her family recipe on the said occasions. The baking favor was only limited to the friends and relatives of Agrepina Dagondon Gultiano by then.
Since this recipe were originally hand baked, Agrepina would need assistance from her friends. Using only hand and lavadora, a hardwood work area, these women would knead the ingredients together to come up with a soft and floppy dough.
1896 - Agrepina Dagondon Gultiano was born.
1920 - Pastel was introduce to first generation offspring of Agrepina Gultiano.
1935 - Pastel was a traditional pastry for every special occasion like birth days of 13 children of Mr and Mrs. Antonio Gultiano (husband of Agrepina)
1965 - Pastel recipe was taught to Generosa Oclarit Aranas, second generation of Agrepina Dagondon Gultiano
1980 - Pastel baking expanded to relatives and close friends of Agrepina Gultiano.
1985 - Pastel were commercialized by friends of Agrepina Gultiano in Fatima College of Camiguin. This time, a derivative buns containing ground meat and vegetable were also introduced in the said school.
1991 - Pastel commercialization were further expanded with the help of Spanish Assistance for Integrated Livelihood propgram (SAIL) under Governor Antonio A. Gallardo.
1996 - Pastel commercialization were furthermore expanded to CDO.
2004 - Original recipe of Pastel is carried by third generation to Mega Manila for production re-engineering.
2009 - Pastel is being carried by giant retail chain.
2012 - Re-engineering of process was successful and was ready for mass production.