Our Story
Petit À Petit was born as a passion project amidst the pandemic.
What began as a home-based food service quickly grew into a beloved brand for those who appreciate exquisite food presented in an elegant, visually appealing way - without the hefty price tag.
As we navigated the challenges of the pandemic, we realized that our discerning clients not only craved sophistication but also sought a memorable dining experience. Our offerings aim to delight the palate and captivate the eyes, ensuring each dish is both a culinary and visual feast.
With the success of Petit À Petit, we've made significant investments in our growth, including the establishment of a commissary, an expanded menu, refined staff expertise, and a recent foray into the competitive world of catering services. Driven by our commitment to excellence and supported by our dedicated team, we are excited for the future. As we continue to innovate and expand, we are confident that our business will reach new heights and enter fresh markets, contributing to our ever-evolving success.
Our vision is to establish Petit À Petit as a premier name in the food service industry, known for our impeccable reputation and top-of-mind awareness.
Through The Years
It all started with a 5.5" Caviar Pie.
Début
The Beginning
Founded and led by one woman from the very beginning, our journey began as a passion project driven by a love for designing memorable feasts and intricate tablescapes.
At the heart of Petit À Petit is a commitment to transforming simple ingredients into visually stunning and exquisitely flavorful creations. In 2020, we introduced our beloved Caviar Pie and signature Graze Boards. As attention to our products grew, we refined and strengthened our brand identity, expanding our offerings and building a loyal clientele.
Voyage
The Journey
Petit À Petit has grown from a one-woman endeavor to a thriving team of dedicated individuals and collaborators. Over the years, we honed our focus on strategic expansion and continuous innovation. We ventured into new markets, embracing opportunities that allowed us to broaden our reach. One of our most exciting developments was our entry into the catering world, where we brought our signature aesthetic and exceptional flavor experiences to events of all sizes. As we grew, we strengthened our expertise, constantly refining our offerings and elevating the customer experience to ensure every touchpoint reflected our commitment to quality and creativity.
CINQ ANS
The Milestone
We proudly celebrate 5 years of passion, perseverance, and progress. As we continue to evolve, our dedication remains the same: to offer unparalleled experiences that elevate every occasion. Whether through our sought-after products or our innovative food installations, Petit À Petit brings the art of dining to life - one opulent bite at a time.
Introducing
PÀP Team.
FOUNDER
Kirsten Gacula
Ms. Gacula is the visionary founder of Petit À Petit. Her journey began with a deep love for creating beautiful dining experiences - a passion sparked by her first time preparing a festive feast for her family's annual Christmas celebration. What truly inspired her to create Petit À Petit was the joy of curating and crafting edible art. She found immense fulfillment in the creative process. Over time, she realized that food presentation isn't just about aesthetics; it had the power to evoke emotions, tell a story, and create lasting memories.
Beyond her entrepreneurial journey, Ms. Gacula is currently pursuing a law degree, balancing her commitment to the culinary arts with her drive for academic and professional growth. With a vision of expanding Petit À Petit into a network of brick-and-mortar restaurants across the Philippines, she remains dedicated to delivering extraordinary food experiences that reflect her passion, artistry, and pursuit of excellence.
Executive Head Chef
Chef Criziie
Ms. Maricris Mamaril, known as Chef Criziie, initially pursued a Bachelor's Degree in Accountancy at the Polytechnic University of the Philippines. Driven by her passion for cooking and baking, she boldly decided to leave her studies behind and follow her culinary dreams.
Chef Criziie began her journey in the kitchen as a Production Assistant, where her dedication and skill quickly caught the attention of the Founder. Recognizing her potential, the company enrolled her in the Academy of Pastry and Culinary Arts Philippines (APCA Philippines) at Treston International College in Bonifacio Global City, where she earned a Cetificate in Pastry and Bakery Arts as a proud PÀP Scholar.
Today, Chef Criziie is the Executive Head Chef of Petit À Petit, playing a pivotal role in designing the brands signature elegantly crafted hors d'oeuvres and pastries that have become staples on the PÀP menu. As Executive Head Chef, she ensures that every product delivered to clients meets the highest standards of quality, both in taste and visual appeal. Committed to continuous improvement, Chef Criziie is pursuing additional training to further enhance her culinary expertise.