Sugar Toof’s current bestsellers: Empanada and Ube Tiramisu Latte | CONTRIBUTED
A freshly opened bakeshop in Hercules, California, is bringing new life and flavor to the neighborhood by having nostalgic Filipino sweets with Italian culinary flair.
A passion project born from love, heritage and hustle, Sugar Toof is the brainchild of Filipino American baker Kate Zecchin and her husband, Joe, who brings his Italian roots to the savory side of the menu.
A full house at Sugar Toof | CONTRIBUTED
For newcomers to the shop, Kate recommends starting with the caramel cupcakes or anything ube-based.
“The ube tres leches is a crowd favorite for a reason!” she said. Joe adds that their empanadas, while not traditional Filipino-style, have won over regulars with their unique spin.
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“On the savory side, you’ve got to try our empanadas. Just a heads up that they’re not your typical Filipino empanadas, but they’ve got their own thing going… and people keep coming back for them,” they added.
Sugar Toof’s empanadas, while not traditional Filipino-style, have won over regulars with their unique spin. CONTRIBUTED
Ube Tiramisu Latte | CONTRIBUTED
“At Sugar Toof, we love blending both cultures in ways that feel familiar but fresh,” Kate shared exclusively with Inquirer.net USA. “Like putting ube in tiramisu or using pan de sal as a bun for chicken Milanese.”
Behind the scenes at Sugar Toof | CONTRIBUTED
More than just a trend, fusion is their way of honoring where they came from. “It’s comfort food with a twist, rooted in heritage and made with heart.”
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The couple’s culinary journey began in an unexpected place: journalism and law school.
Kate once dreamed of writing her own cookbook, studying journalism as a respectable “Plan B” when culinary school wasn’t an option in Manila.
Joe and Kate Zecchin with City of Hercules officials | CONTRIBUTED
Joe, meanwhile, had considered law school, even preparing for the LSAT, before choosing a more flavorful future. The two eventually met as classmates in culinary school, which was definitely a moment that marked the beginning of their shared food adventure.
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Their story took a sweet turn in 2018 with Halloween cookie jars, which soon evolved into a full-fledged business, thanks to a stroke of luck and family support.
‘Welcome to our new space. It’s a dream turned reality,’ says Sugar Toof’s owner Kate Zecchin. CONTRIBUTED
“It helped that my stepdad let us take over his old bakery during the pandemic,” Kate recalled. “That fast-tracked everything and turned Sugar Toof into a real physical shop.”
Now, the couple works nonstop to serve up baked and savory delights that reflect their combined heritage.
“People don’t always see how Filipino and Italian flavors can mix, but that’s the fun part for us,” they told Inquirer.net USA.
Sugar Toof is located at 1511 Sycamore Avenue, Suite G, Creekside Center in Hercules, California.
