Cuerva Bakeshop was once just a hobby of Paz Reyes-Cuerva, then a stay-at-home mom of three young boys in the late 50's. Paz loved working in the kitchen even from a young age. She later finished with a degree in Home Economics from UST. As a young mom, she shared her culinary creations with friends and family and soon developed a customer base. Paz’s first bestseller was her Macapuno Roll which was featured in Women’s magazine in the late 50’s. Her Mango Cake was featured a few years later in the same magazine as well as in a major newspaper. During her travels abroad, Paz made pastry shops an indispensable part of her itinerary. It was after one European trip that she was inspired to create the Honey Cake that became a best-seller for decades. The Honey Cake was included for several consecutive years in the “best list” of another major newspaper along with her ensaymada and cinnamon rolls. The now-famous and multi-awarded Mango Torte came soon after and has become the current day best-seller. Both the Honey Cake and Mango Torte are Paz Cuerva originals that have since had numerous bakeries trying to come up with similar products. Today, Paz's middle son, Tony, with the help of his Pastry Chef daughter, run the bakery's daily operations. Together with the bakeshop’s team of bakers and staff, they ensure that the legacy of delicious quality desserts left behind by Paz continues.