LRP Group Food Service · Quezon City
Exceptional food.
Engineered for business.
Culinary craftsmanship, quality food products and business-focused solutions — from a chef-led team serving hotels, restaurants, manufacturers and retailers.
Our clients
Trusted by leading hotels, airlines, restaurants & retailers.
Who we are
A culinary company,
built around business.
Founded by Chef Edward David Mateo, La Royale Patisserie has grown into LRP Group Food Service — a patisserie, a commissary, and a team offering food consultancy, styling and kitchen studio services.
We develop recipes for food manufacturers, restaurants and supermarket chains, produce for professional kitchens, and create products for our own brands — with one purpose: sharing classic Filipino flavors with Filipinos and the world.
15+
Years since La Royale Patisserie began
6
Kitchen facilities
4
In-house food brands
5
Integrated service lines
What we offer
Two ways to work with LRP.
01 · Products & Creations
Patisserie and dessert products for professional kitchens
Entremets, cakes, tartlets and individual desserts — plus products for our own kakanin and frozen dessert lines.
- Entremets & celebration cakes
- Tarts & tartlets
- Individual desserts & petits gâteaux
02 · Services & Solutions
Culinary expertise and production for food businesses
From commissary supply to developing new recipes and products — a chef-led team and six kitchen facilities behind your menu.
- Commissary production
- Recipe & product development
- Food consultancy, styling & Kitchen Studio
Featured products
Just off the pass.
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Chocolate raspberry cake
View details →: Chocolate raspberry cakeLayers of chocolate crowned with hand-piped cream, glazed raspberries, a fine chocolate stick and a touch of gold leaf.
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Chocolate entremet
View details →: Chocolate entremetChocolate sponge and mousse, crowned with piped chocolate cream, fresh berries, cherries and white chocolate spirals.
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Mango cake
View details →: Mango cakeA round cake wrapped in white chocolate panels and finished with glazed mango, sponge cubes and cream.
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Strawberry meringue tartlets
View details →: Strawberry meringue tartletsPiped meringue crowned with fresh strawberries, gold leaf and delicate sprouts.
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Lime meringue tartlets
View details →: Lime meringue tartletsTorched meringue and piped cream on a crisp shell, finished with fresh lime zest.
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Fresh fruit tartlets
View details →: Fresh fruit tartletsCrisp pastry shells piled with glazed strawberries, raspberries, blackberries, blueberries and grapes.
Solutions by industry
Built for professional kitchens.
01
Hotels & hospitality
Pastry and dessert programs, banquet and event desserts, and menu development for hotel kitchens.
02
Restaurants & cafés
Commissary-made desserts and baked goods, plus recipe development and consultancy for new menus.
03
Food manufacturers
Recipe and product development — from test kitchen to a recipe ready for production.
04
Supermarkets & retail
New product development for retail shelves, and ready-to-sell patisserie products.
05
Corporate & events
Celebration cakes and dessert orders for organizations, milestones and occasions.
Capabilities & quality
Six kitchens.
One standard.
Purpose-built production spaces and an in-house development kitchen let us scale from boutique orders to recurring supply — without compromising the recipe.
- ProductionSix kitchen facilities, including the Caramello kitchen
- DevelopmentKitchen Studio for recipe testing and new products
- LeadershipA chef-led team under Chef Edward David Mateo
- PortfolioFour in-house food brands, developed by the same team
News & events
Currently in the kitchen.
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Fifteen years of La Royale Patisserie
Chef Edward David Mateo marks 15 years of dedication and commitment.
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LBDL x LRP Group Season 2 Championship
Congratulations to this year’s champion, Mayondon, and thank you to everyone who made Season 2 possible.
Work with us
Let’s build something
exceptional together.
Tell us about your products, menu or project. We’ll come back with ideas, options and a clear proposal.