For Paco Magsaysay, founder of Carmen’s Best, the journey to building a successful ice cream brand began not with formal training or industry experience, but with a simple, heartfelt passion for baking.
“I never took a baking class in my life,” Magsaysay admits. “But I enjoy baking cookies for my kids, baking brownies, baking fudge.” This love for baking, fueled by a personal connection to food, laid the groundwork for what would eventually become one of the Philippines’ most beloved ice cream brands.
The transition from baking to ice cream seemed like a natural one. “Baking was not new to me. When the time came to make ice cream, it felt very similar to baking,” he says. What set Magsaysay apart was his unwavering commitment to quality. “I wanted to make an ice cream the way I wanted to eat it, meaning, I will use the best ingredients with no shortcuts because I’m going to eat it,” he explains.
Choosing the best ingredients and crafting flavors he personally loved — flavors he grew up with — became the essence of Carmen’s Best. Magsaysay didn’t start the business to make money. Instead, it was about putting his heart and soul into the product. “When people tried it, they said this guy must be making this out of love,” he recalls. That authenticity was felt in every scoop.
Carmen’s Best wasn’t just a passion project; it was an embodiment of Magsaysay’s identity. His commitment to quality, innovation, and genuine care for his product became the cornerstone of the brand’s success.
In 2022, Carmen’s Best was acquired by the MVP Group, marking the culmination of a journey that began with a homegrown passion and blossomed into a nationwide brand.
The takeaway:
For Paco Magsaysay, turning passion into business wasn’t about following trends; it was about creating something personal and authentic. By staying true to his love for baking and never compromising on quality, he built an ice cream empire that resonated with customers and paved the way for a successful acquisition.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
