About Us

The pastry you send when it has to be remembered.

Indulge Patisserie began in 2016, when Chef Patricia “Pat” Dy Tang came home from Paris with a set of skills most Manila kitchens didn’t have yet — and a plain conviction: a cake should be good enough to be the reason people remember the day.

The Chef Behind Indulge

Before she was Chef Pat, Patricia Dy Tang was a business process analyst who baked for coworkers on the side — until the side business asked to become the whole thing. She trained formally at École Ferrandi in Paris, one of the two most respected pastry schools in France, and put that training to work at Un Dimanche à Paris and Pâtisserie Arnaud Delmontel before bringing it home. She rounded out her craft with further training at the Centre for Culinary Arts (CCA) Manila and Enderun Colleges.

From a Home Kitchen

The first Indulge orders came out of a home kitchen and went out to weekend markets, one folding table at a time. What’s changed since is the size of the kitchen and the size of the team — not who tastes the batch before it leaves.

French Technique, Filipino Heart

Indulge was never interested in choosing between the two. Our signature Ube Chiffon Cake is the clearest expression of that — French chiffon technique built around a distinctly Filipino flavour, finished the way Chef Pat learned to finish things in Paris: carefully, and without shortcuts. It’s why it’s our best seller, and why it’s usually the first thing people order twice.

Made to Be Remembered

Every Indulge order is built around four things we don’t compromise on:

• Premium quality — the finest ingredients, proven technique, no shortcuts.
• Real expertise — Paris-trained craft, a decade of experience, Filipino sensibility.
• Timeless flavour — classic, refined, worth coming back for. We don’t chase trends.
• Built to travel — every cake and pastry is designed to arrive exactly as it left us, whether it’s going across the city or into someone’s balikbayan box.