JiPan first opened its doors June 3, 1992 with the sole purpose of providing customers with freshly baked, high quality Japanese style breads. Its Pioneer, Mrs. Hiroko Fijumura, brought her love for the craft of baking and food along with her when she moved to the Philippines from Japan. Realizing that there was a void of artisanal breads and pastries, she committed herself to developing and perfecting the recipes that have become part of so many families’ tables.
That same year, Manila was introduced to the Monroe Bread. Named after Marilyn Monroe’s light and airy signature white skirt, a slice of the Monroe reveals layer upon layer of flakey dough puffed up by 100% butter. 20 years later, it still holds cult classic status and is to this day, one of their best selling breads. Although many have tried to replicate it, nothing really comes close to the JiPan Original.
Marrying French techniques with Japanese sensibilities and taste, JiPan has steadily and consistently provided its customers with breads that are made totally from scratch, which contain zero preservatives or chemicals, and which are made from 100% real butter.
Today, Mrs. Fujimura has passed on the reigns and recipes to someone who is a lot like her. Stephanie Brimo spent her life in the food industry. She graduated from the Culinary Institute of America and after working at the Four Seasons Hotel in Toronto for 3 years, she decided that it was time to make the move back into the kitchen. She spent the next year training as a Patissiere at the Ecole Ritz Escoffier in Paris and worked as an intern at their world-renowned kitchens. After studying and working abroad for 11 years, Stephanie returned to the Philippines hoping to start a small place of her own, and that’s when she met Mrs. Fujimura. Through common friends, the two began talking about their love for the business, the joys of baking and their mutual belief in creating good food from scratch without relying on chemical enhancers and mixes.
It was an easy decision for Mrs. Fujimura to hand over the reigns of JiPan because the two shared the same principles, vision, and dream for the brand and Stephanie was more than happy to have been trusted with the responsibility. “It’s an honor to have been entrusted with a brand that so many people have come to trust and love, and it’s an exciting challenge for us to stay true to our product and beliefs while we take steps to update our image so that we have a fighting chance in today’s market. We want to be able to share our love of good food and breads with as many people and families as we can because at the end of the day, that’s what it’s about.”