Today we’d like to introduce you to Regilyn Catanyag.
Hi Regilyn, so excited to have you with us today. What can you tell us about your story?
The brand itself started way back in high school. Specifically 2018. My friends and I were in APCHEM, and one day I just brought out the idea that I’ll own a bakery or café one day. 2021 hits, and I start to take my dreams more seriously rather than leaving them on the back burner. I adopted my dog, Dochi (the mascot!), in 2019, and he has been there for me through thick and thin, so I motioned to name the business right after him. Café DOCHI’s mission is to give back to the community and to spread love. At first, I was selling to friends and family alike; however, in the summer of 2023, I started doing pop-ups ranging from OC to LA, hopefully to SD one day!
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
It hasn’t been particularly a smooth road. When growing as a small business owner, you have to take account to what you’re representing, the consistency, and your own life. As I am a one-person team (creating all the graphics, branding, etc.), it quickly became a lot on my plate, becoming overwhelmed. Being able to balance all that at once was honestly very difficult for me at first, taking a toll on my own mental health. However, I remember the amazing support system I have and always have to remind myself that “It will be okay” and to keep on going; despite all the bumps in the road. I am very fortunate to have friends and family who deeply support my dreams and ambitions, no matter how “dumb” some may be. I remind myself a lot to not let these bumps hinder me from the success that one desires and can achieve.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a baker based in Long Beach, CA! I specialize in making Filipino-inspired baked goods. I tend to be known for my baked goods being fusion goods from traditional baked goods. For example, my most popular treat is the “Ube Doodle.” It mixes homemade ube halaya with a traditional snickerdoodle. I personally loved both separately, so one day, I said to myself, “I should mix these two; it’d bang.”- and I did just that! I am most proud of creating the branding itself and creating a community for those who love Filipino goods and culture. The branding was definitely the most difficult part for me, as at first, people thought I sold dog treats, so with a lot of tweaking, I ended up with the final logo that I am definitely proud of! What sets me apart from others is that my baked goods act as gateways and introductions into Filipino cuisine and flavors. When it comes to Filipino food, many individuals tend to digress into trying it out as it is unfamiliar to them, so with my baked goods being fusions with traditional goods, it becomes a gateway for them to try many other Filipino baked goods in everyday life!
Alright, so before we go, can you talk to us a bit about how people can work with you, collaborate with you, or support you?
I am always open to working with others and even collaborating! All it takes is a simple e-mail, direct message, or interest. Support-wise, the best way is to keep up with where I pop up, sell my baked goods, and follow me on social media!
Contact Info:
- Website: cafedochi.square.site
- Instagram: instagram.com/cafedochi
- Facebook: facebook.com/cafedochi
Image Credits
Steve Meier Photography
