As a thriving business in the backyard industry, Penn's Gourmet is looking forward to having a production plant with more ideal safety and hygienic standards taken into consideration. Most importantly, we look forward to providing employment opportunities to more Calbayognons.
What started with only two people “jazzing up” Calbayog tinapa is well on its way to becoming one of Calbayog’s most sought-after food products (and pasalubong) that can compete with the best of the country and the world, for that matter.
It all started in August 2016, through Penito Delequina or Penn. With a capital of 5,000 pesos, Penn's penchant for everything gourmet, his curiosity and the ubiquitous supply of 'tuyo', Penn's Gourmet was established.
Coming from a backyard industry, Penn's Gourmet raised the ante by producing gourmet tuyo in his humble town of Calbayog.
From producing only 72 bottles in the first month, the production doubled in the following months.
The success of our gourmet tuyo industry in Calbayog, Samar, paved the way for the creation of the gourmet tinapa that we are known for today.
The shift to gourmet tinapa was simply due to Penn’s wish to connect the very “Western” concept of gourmet to the mainstream Pinoy palate and to answer the demand for something new.
After some trials and errors, Penn decided that the Filipino palate prefers something savoury, which was the flavour that gourmet tinapa and Pomodoro Formaggio tinapa are known for.
From February to December 2017, Penn's Gourmet grew from two people doing everything, to a workforce of ten people producing our products.
In less than two years — which were characterized by challenges like bottle shortages, unstable fish supply, and unavailability of organic ingredients — Penn's Gourmet has grown from producing 72 bottles per month to 2,500 bottles.
Part of that growth was the powerful word of mouth and referrals from all walks of life, especially our esteemed government officials.
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