Meet Kei Ann Mandanas | Filipina Chef and Baker

We had the good fortune of connecting with Kei Ann Mandanas and we’ve shared our conversation below.

Hi Kei Ann, we’d love to hear about how you approach risk and risk-taking
I think that risk is inherently neither good nor bad. But risk is what makes us ask ourselves, is what I’m about to do worth getting to my end goal? It can also light up a fire within us and can work as a motivator for us to make things work and get to where we want to be. Let’s just say that if my grandparents did not decide to take risks back then to survive during the Japanese occupation in the Philippines (and many other occupations) or my parents leaving our hometown to work somewhere else as a nurse to provide for my sister and I, then I wouldn’t be where I am now. It’s the risks after risks that were taken by myself, my family and my ancestors that allowed me to be the person that I am now and live the life I live. In my career as a Filipina baker, taking risks by introducing unique Filipino flavors using Western desserts has paid off well. Now, more people in my community know about and can enjoy ube, pandan, and other delicious Filipino flavors without having to travel far. Starting my baking business has also brought me closer to my community and brought Filipinos around Tucson closer to each other. Although there were times where I doubted myself and my skills, I was also motivated to be better and to make sure I only produce delicious food. It’s taking a risk of trying something new too and outside my comfort zone that allowed me to create one of my best sellers which is the chili mango cookie.

What should our readers know about your business?
Ate Kei’s Filipino Treats offers Filipino flavored desserts such as ube macadamia cookies, buko pandan crinkles, and chili mango cookies. What sets us apart from other bakers is the unique flavor combinations that we offer, we only use quality ingredients, and we also offer vegan options for our vegan kaibigans (friends)! One of the things that I’ve recently done that I am most proud of is making cookies that were gifted to Jo Koy when he performed in Tucson this year. Growing up, I used to just watch him on Youtube. That was mind blowing for me. Getting to where I am now was certainly not easy, but it sure was a lot of fun! There were times when I wanted to give up, when I felt frustrated because I don’t understand some of the documents I was reading when I was starting out and felt lost and just had to do my best. Regardless, I allowed myself to make mistakes and learn from them. I asked for help and was fortunate enough to have mentors to guide me. My husband has been an amazing support as well and has been there by my side through ups and downs. I learned to ask for help, surround myself with people who will challenge me and make me better, and give myself some grace as this is all a learning experience. I did not know what I was doing when I first started. All I know was that I enjoy baking and I want to share to my community my love for Filipino food.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Go to Saguaro National Park! Then, visit the Desert Museum and Mt. Lemmon. Take a hike as well at Sabino Canyon. For food, you have to hit up Tito and Pep’s, Sachiko Sushi, and Tavolino Ristorante Italiano. You also can’t leave Tucson without trying a Sonoran hotdog. I’ve had some of the best ones from push cart vendors around town. La Chingada Cocina Mexicana has pretty good michelada, the Owl’s Club and Jack Rabbit Lounge has great cocktails, and Del Bac– you gotta go and tour that place and maybe grab a bottle of whiskey too while you’re at it. Buttons Brewhouse has some pretty solid beers as well. For quick eats, go to Fatboy Sandos– I recommend the onigiris! And of course, for desserts, go find yourself some Cal’s donuts and anything from Okashi Ice cream and confections are delicious!

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I dedicate my shoutout to my family– my mom, sister, dad, grandparents, and tita, my husband and his family, and my friends all of whom have been super supportive of me from the start.

I also dedicate my shoutout to my mentors/friends — Chef Feng Feng Yeh, Cal, and Nopa whom I look up to and have been a positive addition to my life.

Finally, I dedicate my shoutout to my kaibigans. Thank you for enjoying my products and for your continued support. Seeing you try my food and enjoy them for the first and then a second time and more is what motivates me to keep baking.

Website: www.atekeistreats.com

Instagram: @atekei_treats

Facebook: facebook.com/atekeisfilipinotreats

Image Credits
Image Credit – photos by Kei Zyrylle Mandanas, photo with banner behind photo by Christy Pickrell