Customers came for the cake—but stayed for the meals. That demand gave rise to Nono’s Comfort Kitchen.
For years, Chef Baba Benedicto was best known for her elegant cakes and pastries. As the founder of Classic Confections, she built a loyal customer base that craved her almond crunch, custom wedding cakes, and artisanal desserts. But in 2015, a surprising shift happened—one that would take her beyond the world of sugar and into savory comfort food.
After opening a new branch of Classic Confections in Solenad, customers began asking for more than just dessert. “Customers were asking me to do gourmet meals, like savory meals, not just cakes and pastries. That’s where Nono’s actually started,” Baba recalls.
It was an organic transition born from demand. People already trusted her for quality and consistency, so when they asked for full meals, Baba didn’t hesitate to explore the opportunity. She started with dishes that felt personal and familiar—meals that reminded people of home, but with a refined twist.
Named after her father, Nono’s Comfort Kitchen began as a small addition to the pastry shop. But it didn’t take long for the savory offerings to gain their own following. Soon, Nono’s evolved into a standalone brand known for its rich comfort food classics like homestyle fried chicken, mac and cheese, and grilled pork chops, served in cozy yet contemporary spaces.
The shift from cakes to comfort food wasn’t just a business expansion—it was a reflection of Baba’s culinary philosophy: to create food that feels personal and comforting, yet elevated. With her training from the California Culinary Academy and years of running a successful pastry business, she had the skills—and now the audience—for something bigger.
What started as a response to customer requests soon became one of the most loved comfort food chains in Metro Manila. Today, Nono’s continues to grow, backed by the same attention to detail and quality that made Classic Confections a staple.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
