![]() ![]() Some of these machines range from a couple of hundred thousand to a couple million pesos. Now with the machines, they can do 150 to 200 containers a day. Manually, Conspire Foods could only produce 20 containers a day. During the pandemic, the number of wholesale clients declined (either because they had to temporarily close or shift their business) and some stopped altogether,” he says. “I don’t like changing but of course I knew I had to. When the pandemic hit in 2020, Lim knew he had to pivot. Initially, Conspire Foods started out as Conspire Bakery since they sold only bread. I didn’t know the owners at the time but now we’re really good partners.” “Eventually, I gained more clients and started supplying buns for Sweet Ecstasy. Lim was referred by some friends to his first few clients: Mamou and Las Flores. What I would do was bake bread and I would go door to door and peddle it around my village.” Because of brass dies in the machine, the spaghetti’s texture has scratches that allows it to hold on to more sauce A closer look at their freshly made radiatore pasta “When I was starting out, I didn’t have any clients. This was just something I really enjoyed doing,” he says. “My family is not in the food business, so all of this was like a ‘suntok sa buwan’ kind of thing. Lim believes there are two major points to grow his business: by investing in machinery and then being picky with clients he works with. He looks up to industry greats such as Betty Ang of Monde Nissin and how she grew her company to become one of the largest food manufacturers in the Philippines.Ĭurrently, Conspire Foods produces various breads such as sourdough and brioche, fresh pastas, noodles, snacks such as tuile wafer cookies, and soon enough, cheese curls. ![]() Thirty-year-old Aldrin Lim of Conspire Foods has big dreams for his boutique food manufacturing firm. ![]()
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