About Us
Pastryque Cebu is a student-run pastry critique blog providing forthright and authentic reviews about local patisseries, cafés, and bakeshops in the entire Cebu area. The critics behind your favorite treats will be focusing on the services offered by the chosen businesses in accordance with the Philippine Standard Industrial Classification Group 561, Sub Class Code 56109.
Purpose
We aim to excel at creating editorial content that will help local businesses achieve next-level brand recognition as well as grow, blossom, and attract a diverse group of devoted readers and other baked goods enthusiasts across the Philippines.
Structure
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THE EDITORS CLUB
THE writers CLUB
Allysa Aliena Bontilao
Bridget Lyn Condia
Rizbelle Daryl Lim
Veronica Manessa Aldaba
Dea Rushell Gamara
Kerstein Philippe Rosal
Our assessment process
Pastryque’s scoring and review system highlight five key evaluation criteria: Presentation and Appearance, Staff / Employees, Store Ambiance (store layout, product display, music), Cleanliness, and Parking. The critics will give a score out of five for each criterion.
“Presentation and Appearance” will be evaluated by the critic's interpretations of how the pastry is served and how it is balanced in a visually pleasing manner. Examples of why a critic might score poorly for presentation and appearance may be an unappealing design or chaotic plating. In “Staff / Employees”, the critics will be instructed to base their assessment on the employee’s positive accommodation and treatment towards their customers. Rude employees will definitely be scored low.
For the “Store Ambiance”, the shop’s interior and décor will be judged on how it reflects its offerings and overall brand identity. The atmosphere created within, the color scheme and furniture selection, and the type of setting. This of course, is a vital criterion for it molds the customer experience. Furthermore, a poorly chosen playlist can be a major downside to the aforementioned criteria, which is why “Music” will also be evaluated. According to reliable sources, there’s some serious psychology to support the role of music in food taste and sales for it affects the customer’s concept and perspective.
“We eat with our eyes. This makes color critical in most every aspect of successful business designs.”
—  JACKIE LOHREY
Weighting will be executed by a comprehensible scoring system and not by the critics’ determination. Both decimal and whole numbers will be utilized. It will be up to the critics to determine the success of a certain local patisserie, café, or bakeshop at accomplishing the given key evaluation criteria.