Good taste. That, simply, is the cornerstone of our company. Inspired by our founder Sam’s delightful time living in the city of Paris, our products imbue the best of French heritage and modern day innovation. Each of our cakes and pastries is a symphony of flavors, orchestrated with love and mastery of technique, each bite a proof of the passion and dedication that went into its creation. Our promise is that it has always been, and will always be, about quality and integrity. Invite us to your next celebration, and allow us to enchant you with the unique pleasure of good taste.
About Sam
My love for food had made me move halfway around the world to Paris, the heartland of gastronomy and good living, to learn everything I could about the venerable heritage of French cuisine, pastry, bread, and viennoiserie from the renowned EcoleLenotre. Up until then, I had been a self-taught cook and baker, who had studied management and marketing at the Ateneo de Manila University, and had worked at the publications of ABS-CBN and Summit Media. I knew I had to build my foundations outside of food first for my passion to be a sustainable career. Then in Paris, my heart swelled. On weekdays, I would relentlessly hone my craft under the tutelage of the best chefs in French cuisine and pastry, unparalleled in all of France at one point in their lives. I learned authenticity, precision, and artistry. On weekends, Paris was my playground. I explored its storied museums, sipped café in its enchanted gardens, and ate my way through all the best patisseries and restaurants in the city, gathering the knowledge to open my own business.
Upon coming home to Manila, I immediately set out to test the recipes I had learned, eager to share the delightful pastries that have captured my heart. Despite the difficulties of limited resources and a punishing climate, I fought on to make the macarons, the first ones I tested, to be the same as I had tasted them in Paris. And when I had, I launched my brand, The Tuileries Confections, naming it after the Jardin des Tuileries in front of the Louvre, where I had spent many hours reading and dreaming about my ventures when I returned home. I first sold macarons during the Christmas of that year to get my feet wet. Six months later, I launched my full menu to include cakes and other pastries infused with a dreamy, whimsical quality. It has been a tremendous ride, but I have always remained committed to the value of excellence when it comes to my products, mastering them first before offering them, arduous but certainly worth the effort.