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Fixed by pie

Retrenched cabin crew picks himself up with the pastry he baked with his mom

Paul Pamaran Zamora used to wake up to the smell of the butter crust of the apple pie her mom baked early in the morning. It is the same scent that helped him move forward following back-to-back setbacks. 

In 2019, Zamora’s mom succumbed to cancer just as his career as cabin crew for Philippine Airlines was beginning to take flight. The following year, when the COVID-19 pandemic grounded air travel, Zamora was laid off and had to let go of one of his dreams. 

HAVE YOUR PIE AND EAT IT TOO. Flight attendant-turned-pastry chef Paul Pamaran Zamora is able to survive after being laid off from his job, and at the same time keep his late mother’s legacy alive with his online pastry shop Lulu’s Pie.
HAVE YOUR PIE AND EAT IT TOO. Flight attendant-turned-pastry chef Paul Pamaran Zamora is able to survive after being laid off from his job, and at the same time keep his late mother’s legacy alive with his online pastry shop Lulu’s Pie. 
Despite these heartbreaking challenges, he moved on, pursuing another dream that has been shelved to make way for another. 

With a degree in Culinary Arts from the De La Salle-College of Saint Benilde and various apprenticeships under his belt, he eagerly picked up where the beloved matriarch left off – he started making and selling the apple pie recipe his mom developed to suit the Filipino palate. 

It has become a way to survive and keep his mother’s legacy alive. 

“Baking my mom’s apple pie is the best way for me to honor her. Much more than a recipe, I share [with] you the experience I had eating her apple pie when I was a child,” Zamora said in an Instagram post. 

The business gained the initial push it needed with the help of social media. His heart-touching story reached several thousands. 

“Being a retrenched cabin crew who started a business served as an inspiration to many,” shared pastry chef Zamora.

He founded Lulu’s Pie after his mom, Marilou “Lulu” Pamaran-Zamora, with her apple pie at the heart of the business. Zamora assembles and bakes them in food-grade, round aluminum cans for easy transport during delivery. 

Lulu’s Pie’s (clockwise) Chicken Pie and Apple Pie, Mango Ensaymada, ensaymada variants, and Quezo de Bola Rolls.
Lulu’s Pie’s (clockwise) Chicken Pie and Apple Pie, Mango Ensaymada, ensaymada variants, and Quezo de Bola Rolls.
“We aim to wow everyone with our mom’s apple pie made with natural ingredients with the right amount of sugar and cinnamon spice,” he said. Vegan apple pie is also available upon request. 

Following positive feedback, Zamora then started offering new baked goods, beginning with Chicken Pie made with cornmeal crust filled with his mom’s roux and mirepoix chicken a la king. 

He also developed his cheese rolls recipe for Quezo Rolls, as well as ensaymada, which he has in four flavors (Classic Ensaymada, Ube Ensaymada, Dulce de Leche Ensaymada, and Torched Ensaymada). He also offers limited edition ensaymadas, including Milky Strawberry Ensaymada and the new Mango Ensaymada. 

Zamora remains grateful for loyal and supportive customers who inspire him to do more. “We are committed to goodness,” he said. 

Those who like to try Lulu’s Pie’s may order through its Facebook (luluspie) or Instagram (@LulusApplePie) account or via 0956-053-9480.

Topics: Paul Pamaran Zamora , COVID-19 pandemic , cabin crew , Culinary Arts , De La Salle-College of Saint Benilde , pie
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