Baking with Ish Spins a Whirlwind of Filipino Flavors

"“The non-negotiable here remains the pies, which span flavors like ube banoffee, mango cream pie, and honey dulce pumpkin pecan, and become highly competitive to reserve during holiday seasons (get your order in early or risk not having one of Ish's otherworldly pies on your table).”"

"“My favorite remains Ish's biko pie which, yes, I called the best pie I've ever had (and I still stand by that statement). Coconut milk-soaked sticky rice sits atop rich dulce de leche in a salted pecan pie crust. There's a balance of sweet, nutty, and salty elements and textures dance between the crumbly crust, bounce of sticky rice, and lightness of fluffy whipped coconut cream.”"

"“Blue corn mochi pancakes ring in at $20 and arrive in a stack of two - which feels a bit steep until you consider the ingredients. Tehachapi blue cornmeal gets combined with Koda Farms mochiko flour, resulting in a batter that's pleasantly bouncy when griddled. Ish finishes the pancakes with a silky ube flan glaze that provides all the sweetness they need.”"

"“For a gluten-free option, I love the blue corn banana teacake, made with the same cornmeal as the pancakes but with a crustier exterior and much springier inner cake texture. It's probably the most unique banana bread in Los Angeles.”"

Baking with Ish began in 2023 at San Gabriel’s Blossom Market Hall as a pie and pastry stand focused on Filipino flavors. The business expanded into a larger space with a hot kitchen serving fried chicken sandwiches and blue corn mochi pancakes, while still centering sweets and baked goods. Pies remain the non-negotiable item, with flavors including ube banoffee, mango cream pie, and honey dulce pumpkin pecan, and holiday demand requires early reservations. A standout is the biko pie, featuring coconut milk-soaked sticky rice over dulce de leche in a salted pecan crust with balanced sweet, nutty, and salty textures. Blue corn mochi pancakes use Tehachapi blue cornmeal and Koda Farms mochiko flour, finished with a ube flan glaze. A gluten-free blue corn banana teacake offers a crustier exterior and springier interior texture.

Read at Eater LA