Every morning in Valerio’s Tropical Bakeshops, the air is thick with the aroma of warm pan de sal, soft ensaymada, and buttery cheese rolls, scents that feel like a Maligayang pagdating to anyone who steps through the door. For more than fifty years, the Valerio family has been on a mission to bring the flavors of the Philippines to the Filipino diaspora and curious newcomers alike.
What started with a husband and wife bakery in Cavite City has grown into a multi-state bakery brand that continues to honor its humble roots. In every pan de sal, pan de ube, hopia, and empanada, the Valerios bake a story of family, tradition, and community that connects generations across oceans and time.
Roots in Cavite City
The Valerio story began in Cavite City, where Victor and Milagros Valerio opened their first bakery in 1965. Their home-style breads, from bicho-bicho to pan de sal, became a neighborhood favorite, with locals lining up at dawn for a warm bag of rolls. Even then, the Valerios weren’t just baking bread; they were baking memories.
In 1979, the couple made a life-changing decision to move to the United States. They settled in San Diego, California, and opened their first American bakery, bringing the same Filipino warmth and aroma to their new community. Soon, homesick Filipinos began finding their way to Valerio’s for a taste of home.
Their little shop in Southern California became a meeting place for kababayans craving comfort and connection. Each loaf carried a story, and every ensaymada served as a reminder that home could exist anywhere there was bread fresh from the oven.
The West Covina Chapter
Fifteen years later, in 1994, Victor and Milagros’s son Ariosto Valerio and his wife Elenita (Leny) opened a new branch in West Covina. They called it Valerio’s Tropical Bakeshop, with a promise written right on the window: Home of the Famous Hot Pan de Sal.
Ariosto and Leny wanted their bakery to feel like an extension of the family kitchen. Ovens stayed warm from sunrise to sundown, and each batch of bread was made by hand. They built their business on two rules passed down from Victor: treat your employees like family, and never compromise on freshness.
It wasn’t easy at first. Introducing Filipino bread to American palates came with challenges. Many customers were used to sliced loaf bread or sugary pastries. But the Valerios kept baking, kept sampling, and kept sharing stories about their pan de sal. Slowly, word spread. Neighbors became regulars. Regulars became loyal fans. And Valerio’s became a household name.
Baking by Hand, Every Day
What sets Valerio’s apart is the craft. Every single pan de sal, cheese roll, and hopia is still made by hand. Bakers arrive before dawn to knead, roll, and bake each item from scratch with no frozen dough and no shortcuts.
Their menu reads like a love letter to Filipino baking:
Pan de Sal – soft, slightly sweet rolls best enjoyed warm with butter or cheese.
Pan de Ube – a vibrant purple yam bread that’s both nostalgic and modern.
Chicken Empanadas – golden, hand-rolled pastries filled with savory chicken and potato.
Cheese Rolls – flaky and buttery, with creamy melted cheese inside.
Hopia – delicate pastries with mung bean or ube filling, perfect for afternoon merienda.
Each of these recipes can be traced back to Cavite, proof that tradition can travel thousands of miles without losing flavor. Even as Valerio’s grows, the family has refused to mechanize the process. The dough is still shaped and filled by hand, ensuring that every bite carries the same warmth and authenticity as it did in 1965.
Memories Baked In
For Filipino families, Valerio’s is more than a bakery. It’s a time capsule. A weekend ritual. A memory in a paper bag.
Many customers describe visiting Valerio’s as stepping into their childhood. Parents who once came with their own lolos and lolas now bring their kids for the same Sunday routine, lining up after church for a dozen hot pan de sal. Others recall the joy of tearing open a cheese roll in the car before they even left the parking lot.
These stories are what keep the Valerio family inspired. “Every customer who tells us they remember going to Valerio’s as a child reminds us why we do this,” they’ve shared. “It means our bread has become part of their lives, part of their family.”
To many, that’s what Valerio’s truly represents: a reminder of home, of family breakfasts, and of the unmistakable Filipino comfort that only food can bring.
From California to Canada and Beyond
After years of success in California, Valerio’s Tropical Bakeshop began expanding to other communities across North America.
On the East Coast, the family is preparing to open a brand-new location in Queens, New York, in the heart of Little Manila. The shop is set to open soon, bringing Valerio’s signature Hot Pan de Sal and other Filipino favorites to the growing Filipino-American community in New York City.
In Canada, Valerio’s has made its mark with a thriving location in Toronto and another opening soon in Edmonton at the end of 2025. Both cities have embraced Valerio’s as a symbol of home, with customers eagerly awaiting the warm smell of freshly baked bread to fill their neighborhoods.
Every new store is an extension of the family’s mission. Each one carries the same recipes, the same training, and the same emphasis on care. Consistency, they say, is their secret ingredient.
Giving Back and Growing Together
Beyond the ovens and display cases, the Valerio family believes in community. The bakery regularly supports local schools, churches, and Filipino cultural events, donating food, sponsoring programs, and showing up wherever they’re needed.
It’s not just business; it’s bayanihan in action. Whether providing snacks for a fundraiser, helping at a community fiesta, or mentoring young bakers, the Valerios stay true to their roots. They understand that their success is intertwined with the communities that support them.
The bakery’s staff mirrors that spirit too. Many employees have been with Valerio’s for years, forming a second family of their own. Inside the kitchen, laughter is as common as the smell of rising dough.
The Future of Filipino Baking
Even after half a century, Valerio’s continues to innovate. The next generation of Valerios is experimenting with new treats, from ube-infused pastries to modern twists on Filipino classics. Yet, the heart of the bakery remains unchanged. Everything must be made by hand, with care, and with the same Filipino warmth that’s carried them this far.
There’s talk of more expansion, possibly new locations across North America, and maybe one day, a return to the Philippines where it all began. Wherever they go, the mission stays the same: to honor their family’s legacy and share the flavors of the Philippines with the world.
A Legacy That Rises Every Morning
From a small bakery in Cavite to an empire of Filipino flavor across North America, Valerio’s Tropical Bakeshop is proof that dreams rise just like dough when they’re made with love, patience, and purpose.
In every loaf, you’ll find more than flour and sugar. You’ll find family. You’ll find culture. You’ll find the story of the Filipino spirit, one that endures, adapts, and keeps baking, day after day.
As their family saying goes:
“From our family to yours, our mission is to deliver our quality baking experience to your home.”
And for anyone who’s ever tasted a warm piece of Valerio’s pan de sal, that promise rings true.
Stay connected and keep updated with Valerio’s Tropical Bakeshop:
valeriostropicalbakeshop.com
@valeriostropicalbakeshop
