Tinápe Bakery Café
Purple yams, warm hearts
Fresh Filipino breads and pastries made from scratch in Bedford, NS. From purple Ube cakes to warm pandesal rolls, every recipe carries 25+ years of culinary expertise and the warmth of Filipino breakfast traditions.
Tinápe Bakery Café
Purple yams, warm hearts
Fresh Filipino breads and pastries made from scratch in Bedford, NS. From purple Ube cakes to warm pandesal rolls, every recipe carries 25+ years of culinary expertise and the warmth of Filipino breakfast traditions.
Tinápe Bakery Café
Purple yams, warm hearts
Fresh Filipino breads and pastries made from scratch in Bedford, NS. From purple Ube cakes to warm pandesal rolls, every recipe carries 25+ years of culinary expertise and the warmth of Filipino breakfast traditions.
Love, bread, belonging
From Caribbean Chefs to Bedford Bakers
When two chefs met in Paradise
Turks and Caicos, Caribbean sun,
Two Filipino chefs, journeys begun.
Private villa meals, hotel resort cuisine,
Four years building dreams between.
Simple beach wedding, love so pure,
Friends said "Try Canada," opened the door.
Work permits first, then permanency gained,
Citizenship earned, family sustained.
Sharon and her husband - Sundy, both worked as chefs in Turks and Caicos in the Caribbean— in private villas and hotel restaurants. They met there, fell in love, and got married in a simple beach wedding ceremony that remains one of their most treasured memories.
After four years in paradise, a friend encouraged them to try Canada. They applied, received work permits, and immigrated with one clear goal: create a better life for their family. From work permits to permanent residency to Canadian citizenship, they achieved every milestone. But Sharon never stopped baking.
With over 25 years combined experience in Philippine and Caribbean restaurants—Sharon specializing in pastry—she brought professional culinary standards to every home-baked creation. While working part-time at a restaurant, she started making Filipino breads and cakes for personal consumption. Friends tasted them and insisted she sell. She hesitated, wanting to perfect each recipe first.
But the requests kept coming.
Basketball courts to business plans
Pandemic growth, midnight baking
The Name means everything
Four years after still baking at 4 A.M.
Love, bread, belonging
From Caribbean Chefs to Bedford Bakers
When two chefs met in Paradise
Turks and Caicos, Caribbean sun,
Two Filipino chefs, journeys begun.
Private villa meals, hotel resort cuisine,
Four years building dreams between.
Simple beach wedding, love so pure,
Friends said "Try Canada," opened the door.
Work permits first, then permanency gained,
Citizenship earned, family sustained.
Sharon and her husband - Sundy, both worked as chefs in Turks and Caicos in the Caribbean— in private villas and hotel restaurants. They met there, fell in love, and got married in a simple beach wedding ceremony that remains one of their most treasured memories.
After four years in paradise, a friend encouraged them to try Canada. They applied, received work permits, and immigrated with one clear goal: create a better life for their family. From work permits to permanent residency to Canadian citizenship, they achieved every milestone. But Sharon never stopped baking.
With over 25 years combined experience in Philippine and Caribbean restaurants—Sharon specializing in pastry—she brought professional culinary standards to every home-baked creation. While working part-time at a restaurant, she started making Filipino breads and cakes for personal consumption. Friends tasted them and insisted she sell. She hesitated, wanting to perfect each recipe first.
But the requests kept coming.
Basketball courts to business plans
Pandemic growth, midnight baking
The Name means everything
Four years after still baking at 4 A.M.
Love, bread, belonging
From Caribbean Chefs to Bedford Bakers
When two chefs met in Paradise
Turks and Caicos, Caribbean sun,
Two Filipino chefs, journeys begun.
Private villa meals, hotel resort cuisine,
Four years building dreams between.
Simple beach wedding, love so pure,
Friends said "Try Canada," opened the door.
Work permits first, then permanency gained,
Citizenship earned, family sustained.
Sharon and her husband - Sundy, both worked as chefs in Turks and Caicos in the Caribbean— in private villas and hotel restaurants. They met there, fell in love, and got married in a simple beach wedding ceremony that remains one of their most treasured memories.
After four years in paradise, a friend encouraged them to try Canada. They applied, received work permits, and immigrated with one clear goal: create a better life for their family. From work permits to permanent residency to Canadian citizenship, they achieved every milestone. But Sharon never stopped baking.
With over 25 years combined experience in Philippine and Caribbean restaurants—Sharon specializing in pastry—she brought professional culinary standards to every home-baked creation. While working part-time at a restaurant, she started making Filipino breads and cakes for personal consumption. Friends tasted them and insisted she sell. She hesitated, wanting to perfect each recipe first.
But the requests kept coming.
Basketball courts to business plans
Pandemic growth, midnight baking
The Name means everything
Four years after still baking at 4 A.M.
Purple yams, fresh bread
Taste of Home
Ube Cake
The signature cake that put Tinape on the map. Made with real purple yam—not food coloring—extracted from root crops sourced from different suppliers. Combined with hints of coconut, this naturally purple cake surprises everyone who tries it.
"A lot of people ask 'Why is it purple? Is it food coloring?'" Sundy explains. "No, it's extracted from the root crop. When you say Ube, you know it's Filipino."
When Tinape started, you couldn't find Ube cakes anywhere in Halifax bakeries. Now it's their signature—the one item that crosses all cultural boundaries. Filipinos buy it for nostalgia. Canadians buy it out of curiosity and come back for the unique flavor that's both familiar and completely new.
It works as cake, ice cream, bread, even coffee flavoring. The versatility of Ube means they can rotate flavors—Ube Ensaymada, Ube versions of classic breads—creating new items while staying true to Filipino heritage.
Pandesal
If the French have croissants and Canadians have dinner rolls, Filipinos have pandesal. This is THE Filipino signature bread roll—the breakfast staple found in every Philippine street bakery.
Small, soft rolls with slightly sweet taste (Filipino breads are known for being sweeter than Western breads), rolled in breadcrumbs before baking. The name comes from Spanish colonization: "pan de sal" translates to "salted bread," though the Filipino version leans sweet.
How to eat it? Dip it in coffee. That's Filipino breakfast. That's the ritual Sundy grew up with and recreated in Bedford.
"In the morning, this is our breakfast. You dip in coffee," Sharon demonstrates. "That's how Filipino breakfast is. Coffee and bread. That's basically it."
Every batch is made in-house, proofed overnight, baked fresh in the morning—exactly like the street bakeries Sandy remembers from childhood.
Ensaymada
A fluffy brioche-style roll with buttercream filling, topped with butter, sugar, and cheese. The spiral shape is iconic—you can spot an ensaymada from across the bakery.
"This would be our signature bread if talking about Filipino bread," Sundy notes. "Every bakery back home has this."
Tinape's version includes traditional ensaymada plus Ube ensaymada—showing how Sandy innovates while respecting heritage. The brioche dough requires careful proofing and technique, which is why Sandy's 25 years of professional baking experience matters. This isn't home-baker level. This is chef-level pastry executed with precision.
Other featured items:
Pan de Coco: Coconut-stuffed bread roll with homemade coconut filling
Mongo Roll: Filipino version of cinnamon roll, filled with homemade red mung bean paste instead of cinnamon
Purple yams, fresh bread
Taste of Home
Ube Cake
The signature cake that put Tinape on the map. Made with real purple yam—not food coloring—extracted from root crops sourced from different suppliers. Combined with hints of coconut, this naturally purple cake surprises everyone who tries it.
"A lot of people ask 'Why is it purple? Is it food coloring?'" Sundy explains. "No, it's extracted from the root crop. When you say Ube, you know it's Filipino."
When Tinape started, you couldn't find Ube cakes anywhere in Halifax bakeries. Now it's their signature—the one item that crosses all cultural boundaries. Filipinos buy it for nostalgia. Canadians buy it out of curiosity and come back for the unique flavor that's both familiar and completely new.
It works as cake, ice cream, bread, even coffee flavoring. The versatility of Ube means they can rotate flavors—Ube Ensaymada, Ube versions of classic breads—creating new items while staying true to Filipino heritage.
Pandesal
If the French have croissants and Canadians have dinner rolls, Filipinos have pandesal. This is THE Filipino signature bread roll—the breakfast staple found in every Philippine street bakery.
Small, soft rolls with slightly sweet taste (Filipino breads are known for being sweeter than Western breads), rolled in breadcrumbs before baking. The name comes from Spanish colonization: "pan de sal" translates to "salted bread," though the Filipino version leans sweet.
How to eat it? Dip it in coffee. That's Filipino breakfast. That's the ritual Sundy grew up with and recreated in Bedford.
"In the morning, this is our breakfast. You dip in coffee," Sharon demonstrates. "That's how Filipino breakfast is. Coffee and bread. That's basically it."
Every batch is made in-house, proofed overnight, baked fresh in the morning—exactly like the street bakeries Sandy remembers from childhood.
Ensaymada
A fluffy brioche-style roll with buttercream filling, topped with butter, sugar, and cheese. The spiral shape is iconic—you can spot an ensaymada from across the bakery.
"This would be our signature bread if talking about Filipino bread," Sundy notes. "Every bakery back home has this."
Tinape's version includes traditional ensaymada plus Ube ensaymada—showing how Sandy innovates while respecting heritage. The brioche dough requires careful proofing and technique, which is why Sandy's 25 years of professional baking experience matters. This isn't home-baker level. This is chef-level pastry executed with precision.
Other featured items:
Pan de Coco: Coconut-stuffed bread roll with homemade coconut filling
Mongo Roll: Filipino version of cinnamon roll, filled with homemade red mung bean paste instead of cinnamon
Purple yams, fresh bread
Taste of Home
Ube Cake
The signature cake that put Tinape on the map. Made with real purple yam—not food coloring—extracted from root crops sourced from different suppliers. Combined with hints of coconut, this naturally purple cake surprises everyone who tries it.
"A lot of people ask 'Why is it purple? Is it food coloring?'" Sundy explains. "No, it's extracted from the root crop. When you say Ube, you know it's Filipino."
When Tinape started, you couldn't find Ube cakes anywhere in Halifax bakeries. Now it's their signature—the one item that crosses all cultural boundaries. Filipinos buy it for nostalgia. Canadians buy it out of curiosity and come back for the unique flavor that's both familiar and completely new.
It works as cake, ice cream, bread, even coffee flavoring. The versatility of Ube means they can rotate flavors—Ube Ensaymada, Ube versions of classic breads—creating new items while staying true to Filipino heritage.
Pandesal
If the French have croissants and Canadians have dinner rolls, Filipinos have pandesal. This is THE Filipino signature bread roll—the breakfast staple found in every Philippine street bakery.
Small, soft rolls with slightly sweet taste (Filipino breads are known for being sweeter than Western breads), rolled in breadcrumbs before baking. The name comes from Spanish colonization: "pan de sal" translates to "salted bread," though the Filipino version leans sweet.
How to eat it? Dip it in coffee. That's Filipino breakfast. That's the ritual Sundy grew up with and recreated in Bedford.
"In the morning, this is our breakfast. You dip in coffee," Sharon demonstrates. "That's how Filipino breakfast is. Coffee and bread. That's basically it."
Every batch is made in-house, proofed overnight, baked fresh in the morning—exactly like the street bakeries Sandy remembers from childhood.
Ensaymada
A fluffy brioche-style roll with buttercream filling, topped with butter, sugar, and cheese. The spiral shape is iconic—you can spot an ensaymada from across the bakery.
"This would be our signature bread if talking about Filipino bread," Sundy notes. "Every bakery back home has this."
Tinape's version includes traditional ensaymada plus Ube ensaymada—showing how Sandy innovates while respecting heritage. The brioche dough requires careful proofing and technique, which is why Sandy's 25 years of professional baking experience matters. This isn't home-baker level. This is chef-level pastry executed with precision.
Other featured items:
Pan de Coco: Coconut-stuffed bread roll with homemade coconut filling
Mongo Roll: Filipino version of cinnamon roll, filled with homemade red mung bean paste instead of cinnamon
Other Products
Brazo De Mercedes
Cashew Sans RIval
Chocolate Pistachio
Gourmet Sal Sandwiches
Ice Scramble
Tamarind Juice
Ube Flan Cake
Ube Ensaymada
Barako Blend
Mocha Mousse
Other Products
Brazo De Mercedes
Cashew Sans RIval
Chocolate Pistachio
Gourmet Sal Sandwiches
Ice Scramble
Tamarind Juice
Ube Flan Cake
Ube Ensaymada
Barako Blend
Mocha Mousse
Other Products
Brazo De Mercedes
Cashew Sans RIval
Chocolate Pistachio
Gourmet Sal Sandwiches
Ice Scramble
Tamarind Juice
Ube Flan Cake
Ube Ensaymada
Barako Blend
Mocha Mousse
Meet the Bakers
Sundy Gernale and Sharon De Leon
Caribbean-trained chefs baking Filipino traditions
Sharon and her husband are both professionally trained chefs with over 25 years combined experience in restaurants across the Philippines, Caribbean, and Canada. They met while working in Turks and Caicos. After four years and a simple beach wedding, they immigrated to Canada in 2011 on work permits, eventually gaining permanent residency and citizenship.
Sharon specialized in pastry and baking from early in her Philippine restaurant career, finding her niche in Filipino baked goods. Even while working part-time in Halifax restaurants, she continued baking at home—starting with personal consumption, then sharing with friends, eventually building a loyal customer base through Filipino basketball tournaments and community events.
Her husband provided steady support: working full-time while helping with bread production at night, managing the exhausting schedule of a startup bakery where they'd work from 7 a.m. to 2 a.m. regularly. His sister joined them in the first year, creating a family operation where everyone wore every hat.
What drives them isn't profit—it's passion and community. "If there's no market, we would probably stop," her husband explains. "People love it, so we keep doing it. The feedback, the comments—that's our prize. We cannot just express it, but you can taste it in our products."
They've navigated pandemic challenges, supply chain disruptions, labor shortages, and the learning curve of adapting Philippine and Caribbean baking techniques to Canadian temperatures and ingredients. Every failure became a lesson; every negative review became an opportunity to improve and win customers back.
Four years in, they're still here—still baking at 4 a.m. during holidays, still perfecting recipes, still discovering Canadians who search "Filipino bakery" and are shocked to find them in Bedford. "I didn't know you existed!" customers exclaim. "I've been looking for this."
That's why Tinape exists: to make Filipino baking culture known in this diverse community, one fresh pandesal at a time.
Meet the Bakers
Sundy Gernale and Sharon De Leon
Caribbean-trained chefs baking Filipino traditions
Sharon and her husband are both professionally trained chefs with over 25 years combined experience in restaurants across the Philippines, Caribbean, and Canada. They met while working in Turks and Caicos. After four years and a simple beach wedding, they immigrated to Canada in 2011 on work permits, eventually gaining permanent residency and citizenship.
Sharon specialized in pastry and baking from early in her Philippine restaurant career, finding her niche in Filipino baked goods. Even while working part-time in Halifax restaurants, she continued baking at home—starting with personal consumption, then sharing with friends, eventually building a loyal customer base through Filipino basketball tournaments and community events.
Her husband provided steady support: working full-time while helping with bread production at night, managing the exhausting schedule of a startup bakery where they'd work from 7 a.m. to 2 a.m. regularly. His sister joined them in the first year, creating a family operation where everyone wore every hat.
What drives them isn't profit—it's passion and community. "If there's no market, we would probably stop," her husband explains. "People love it, so we keep doing it. The feedback, the comments—that's our prize. We cannot just express it, but you can taste it in our products."
They've navigated pandemic challenges, supply chain disruptions, labor shortages, and the learning curve of adapting Philippine and Caribbean baking techniques to Canadian temperatures and ingredients. Every failure became a lesson; every negative review became an opportunity to improve and win customers back.
Four years in, they're still here—still baking at 4 a.m. during holidays, still perfecting recipes, still discovering Canadians who search "Filipino bakery" and are shocked to find them in Bedford. "I didn't know you existed!" customers exclaim. "I've been looking for this."
That's why Tinape exists: to make Filipino baking culture known in this diverse community, one fresh pandesal at a time.
Meet the Bakers
Sundy Gernale and Sharon De Leon
Caribbean-trained chefs baking Filipino traditions
Sharon and her husband are both professionally trained chefs with over 25 years combined experience in restaurants across the Philippines, Caribbean, and Canada. They met while working in Turks and Caicos. After four years and a simple beach wedding, they immigrated to Canada in 2011 on work permits, eventually gaining permanent residency and citizenship.
Sharon specialized in pastry and baking from early in her Philippine restaurant career, finding her niche in Filipino baked goods. Even while working part-time in Halifax restaurants, she continued baking at home—starting with personal consumption, then sharing with friends, eventually building a loyal customer base through Filipino basketball tournaments and community events.
Her husband provided steady support: working full-time while helping with bread production at night, managing the exhausting schedule of a startup bakery where they'd work from 7 a.m. to 2 a.m. regularly. His sister joined them in the first year, creating a family operation where everyone wore every hat.
What drives them isn't profit—it's passion and community. "If there's no market, we would probably stop," her husband explains. "People love it, so we keep doing it. The feedback, the comments—that's our prize. We cannot just express it, but you can taste it in our products."
They've navigated pandemic challenges, supply chain disruptions, labor shortages, and the learning curve of adapting Philippine and Caribbean baking techniques to Canadian temperatures and ingredients. Every failure became a lesson; every negative review became an opportunity to improve and win customers back.
Four years in, they're still here—still baking at 4 a.m. during holidays, still perfecting recipes, still discovering Canadians who search "Filipino bakery" and are shocked to find them in Bedford. "I didn't know you existed!" customers exclaim. "I've been looking for this."
That's why Tinape exists: to make Filipino baking culture known in this diverse community, one fresh pandesal at a time.
To our Bedford community and Filipino families everywhere,
Every morning at 7 a.m., when we start proofing dough, we think about you. From the Filipino grandmother who drives 45 minutes for pandesal that reminds her of home, to the Canadian family who loves our Ube cake for every celebration, and the loyal basketball players and the couple who chose our bakery for their wedding – you are why we bake.
You are why we bake until 4 a.m. during holidays, never take shortcuts, and teach Canadian customers that purple yams are real. Our reward is when someone discovers us, or when you share our heritage through bread with your children.
Tinape means "bread and coffee," but it truly means community. We're recreating the Filipino street corner bakery here – one Pandesal, Ube cake, and Ensaymada at a time. Your loyalty these four years keeps us going. Every kind comment and return visit, every time you share us with friends, you're helping preserve Filipino baking culture in Nova Scotia
To our Filipino community: you made us feel less alone, less homesick, and more connected to our traditions.
To everyone who's tried something new: thank you for being adventurous and trusting us to introduce you to Filipino flavors.
Come have coffee and pandesal with us. That's all Filipino breakfast really is—and it's everything. We're here for you. Thank you for being here for us.
Maraming salamat !
With gratitude and fresh bread,
Sundy & Sharon
A heartfelt Note
To our Bedford community and Filipino families everywhere,
Every morning at 7 a.m., when we start proofing dough, we think about you. From the Filipino grandmother who drives 45 minutes for pandesal that reminds her of home, to the Canadian family who loves our Ube cake for every celebration, and the loyal basketball players and the couple who chose our bakery for their wedding – you are why we bake.
You are why we bake until 4 a.m. during holidays, never take shortcuts, and teach Canadian customers that purple yams are real. Our reward is when someone discovers us, or when you share our heritage through bread with your children.
Tinape means "bread and coffee," but it truly means community. We're recreating the Filipino street corner bakery here – one Pandesal, Ube cake, and Ensaymada at a time. Your loyalty these four years keeps us going. Every kind comment and return visit, every time you share us with friends, you're helping preserve Filipino baking culture in Nova Scotia
To our Filipino community: you made us feel less alone, less homesick, and more connected to our traditions.
To everyone who's tried something new: thank you for being adventurous and trusting us to introduce you to Filipino flavors.
Come have coffee and pandesal with us. That's all Filipino breakfast really is—and it's everything. We're here for you. Thank you for being here for us.
Maraming salamat !
With gratitude and fresh bread,
Sundy & Sharon
A heartfelt Note
To our Bedford community and Filipino families everywhere,
Every morning at 7 a.m., when we start proofing dough, we think about you. From the Filipino grandmother who drives 45 minutes for pandesal that reminds her of home, to the Canadian family who loves our Ube cake for every celebration, and the loyal basketball players and the couple who chose our bakery for their wedding – you are why we bake.
You are why we bake until 4 a.m. during holidays, never take shortcuts, and teach Canadian customers that purple yams are real. Our reward is when someone discovers us, or when you share our heritage through bread with your children.
Tinape means "bread and coffee," but it truly means community. We're recreating the Filipino street corner bakery here – one Pandesal, Ube cake, and Ensaymada at a time. Your loyalty these four years keeps us going. Every kind comment and return visit, every time you share us with friends, you're helping preserve Filipino baking culture in Nova Scotia
To our Filipino community: you made us feel less alone, less homesick, and more connected to our traditions.
To everyone who's tried something new: thank you for being adventurous and trusting us to introduce you to Filipino flavors.
Come have coffee and pandesal with us. That's all Filipino breakfast really is—and it's everything. We're here for you. Thank you for being here for us.
Maraming salamat !
With gratitude and fresh bread,
Sundy & Sharon
A heartfelt Note
Contact Us
72 Gary Martin Dr, Bedford, NS B4B 1H3, Canada
Contact Us
72 Gary Martin Dr, Bedford, NS B4B 1H3, Canada
Contact Us
72 Gary Martin Dr, Bedford, NS B4B 1H3, Canada
Collaborate with us to craft your story and make your customers fall in love with your unique journey.
© Rooted Tale 2025 All Rights Reserved
Designed with ❤️ for local brands.
Collaborate with us to craft your story and make your customers fall in love with your unique journey.
© Rooted Tale 2025 All Rights Reserved
Designed with ❤️ for local brands.
Collaborate with us to craft your story and make your customers fall in love with your unique journey.
© Rooted Tale 2025 All Rights Reserved
Designed with ❤️ for local brands.