ILAGAN CITY – Despite economic challenges and the impact of the pandemic, a long-standing family business in Ilagan continues to serve its well-loved kakanin, with a focus on tradition and quality.
Passed down from one generation to another, the production of inatata, binanlay, and bibingka remains a strong livelihood for Merly Baggao and her family. Originally started by her mother-in-law in the 1980s, the business has grown steadily, praising their distinct taste compared to those sold in the market.
Unlike mass-produced versions sold in local markets, Baggao’s Inatata stands out for its rich flavor and careful preparation. Customers, including big establishments like banks, the city hall, and schools, continue to order from her. “They say mine tastes better. It’s the original recipe, just as my mother-in-law taught me,” she added.
Her business, which started small, has now grown through word-of-mouth. Many first-time buyers discover her products through recommendations. “People ask where it was bought because it tastes different from what they usually get at the market,” she explained.
Each kakanin is made with fresh coconut, sticky rice, and sugar, cooked for hours over a wood fire for the best flavor. Prices range from ₱50 per bundle of Inatata, ₱250 per piece of Bibingka, and ₱15 per piece of Binanlay.
Despite challenges, including the pandemic that temporarily halted operations, Baggao remained committed. “I had no orders then, and we couldn’t deliver, but when restrictions eased, customers started calling again,” she recalled. Now, to avoid losses from canceled orders, she requires a cash advance for large purchases. While Baggao’s children help on weekends, they have yet to take over full-time.
She hopes they will continue the business one day. “I tell my grandchildren to watch and learn because I won’t always be here to do this,” she said. With her dedication and commitment to tradition, Baggao’s Inatata remains a beloved part of Ilagan’s food culture.#
By Mylaruth Ballinan, Media Trainee
