Alright – so today we’ve got the honor of introducing you to Kaitlyn Manahan. We think you’ll enjoy our conversation, we’ve shared it below.

Kaitlyn, looking forward to hearing all of your stories today. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

Although Pito Provisions was officially established nearly a year ago, the idea for my business actually came to me during the pandemic in 2020. Like many people, my restaurant job was shut down for some time, so I was let go from my position as pastry chef. Being home, I baked for leisure to pass the time, providing baked goods for family & friends by dropping them off on their porch step or mailbox. With the rise of chefs all over offering their culinary/baking services from home, that inspired myself to host bake sales which eventually evolved to fundraisers for a multitude of causes. The power of social media was so evident during that time. How word of my bake sales spread was beyond me – it surpassed my family circle, I was able to reconnect with so many old friends and colleagues, and met strangers through these sales, some who I now call my friends.

It was (and still is) so gratifying to have made my time being unemployed so worthwhile through sharing my food. Food that was uniquely and completely my own.

The philanthropic aspect, especially during the pandemic, made the work that much more purposeful, but it was community reach that made the idea of even starting a bakery business that much more tangible. The response was so overwhelming when I only considered these bake sales as a side hustle to get me by until I returned to work. I realized there was a desire for these baked goods, as they were able to provide a memorable, one-of-a-kind eating experience to everyone that consumed my pastries, as much of the inspiration drew from my Filipino heritage and from own food memories created with my family and friends. It was that feeling of gratification and the autonomy with baking and creating that really pushed me to take action on bringing the vision of Pito Provisions to life.

Kaitlyn, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

My name is Kaitlyn Manahan, and I am the chef and owner of Pito Provisions. Upon graduating the Culinary Institute of America in 2016 with my business degree concentrating in pastry arts, I continued my training in New York City, working in high end catering, and returned to my home state of New Jersey afterwards, gaining work experience in some of the state’s most noted restaurants and bakeries, including Common Lot and Liv Breads located in Millburn, New Jersey.

Opening Pito Provisions is truly an ode to my family. “Pito” is the Tagalog word for “seven”, as grandparents had a restaurant called Lucky Seven back in the Philippines, based off their seven children (my mom being the eldest). So growing up, I was very well versed in the kitchen. Whenever my lola (grandma) would visit us, very little words were exchanged between us as there was a language barrier that put a strain on connection with her at my young age. Despite that, I always ended up helping her with whatever she was cooking, and that was how we connected and communicated with each other. Growing up around a bustling kitchen made me realize that cooking, and the act of providing sustenance to others, broke all barriers. Every night my family gathers at the dining table to enjoy dinner together, and that will always instill in me. With Pito Provisions, I want to translate those feelings and experiences through pastries – to make something as simple as a cookie transform into a cookie that is unique and memorable and just gives you a sense of joy. The mission of Pito Provisions is to provide consumers seasonally influenced, culturally inspired pastries and provisions, I hope that we are able to showcase the locality of ingredients as best as we can through practiced baking skillset all while incorporating bits and pieces of my own food memories and experiences as a first generation Filipino-American.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

I vividly remember during orientation week at culinary school, one of the deans stated: “Do what you love and you will never work a day in your life”. As I reach one year as an entrepreneur, I now believe that statement is entirely untrue. Owning my own business, I’m working harder than I’ve ever worked before. It consists of long days, many sleepless nights, especially when the work is completely hands on. But I still love what I’m doing. And I believe that narrative I originally heard years ago has evolved into a statement that goes along the lines of you gotta to love it. You gotta to love what you do and stay passionate about it or else it will never work.

Have you ever had to pivot?

Honestly, opening Pito Provisions was my pivot. Upon returning to work after the pandemic, I quickly realized I missed the autonomy of creating. I knew I’d never feel fully content or satisfied with my work unless it was solely my own. I also knew that I wanted to share something, in my case, desserts and pastries, from a Filipino-American lense, which was lacking in my community. Before taking the leap of faith and pursuing myself full-time, I had to sit down and ask myself, do I want the safety of a steady, stable job in this food industry, or do I take this calculated risk and start this small baking business? So I did the latter, and starting Pito Provisions has been the most fulfilling experience as I pave it, build it, and witness it unfold day by day.

Contact Info:

• Website: www.pitoprovisions.com
• Instagram: @bakedbypito
• Facebook: https://www.facebook.com/profile.php?id=100089803819321