"People remember not just what you offer but how you make them feel. Patience is your biggest capital. Success doesn’t happen overnight.”
IN a region where celebrations are intimate and community ties run deep, Fatima Angelica de Veyra has built a food business that understands how moments are remembered.
Before dessert tables and canapés became her signature, her life revolved around a different kind of service.
De Veyra worked as cabin crew for a major airline, a role shaped by discipline, hospitality and constant movement. It was a career that trained her to anticipate needs and deliver calm under pressure — skills that would later resurface in an unexpected way.
The pandemic disrupted that trajectory. Flights stopped, certainty disappeared and families recalibrated priorities.
As de Veyra and her husband were expecting their second child, stability mattered more than ever, shifting their focus from just earning to staying present.
“I wanted a life where I could work and still be with my family, so time became the most valuable thing,” de Veyra told The Manila Times.Ironically, the path forward led her back to baking. It was a craft she once disliked after a childhood failure involving a burnt batch of cookies, but her husband’s encouragement prompted her to try again at home. With an oven and tools already available through her mother-in-law, the barrier to entry was low, but the doubts were high.
“I was hesitant and full of doubts at first, but when I saw the results, I immediately fell in love with it,” she said.
The first successes were simple: banana muffin cupcakes shared with friends and family. Feedback was honest and practical, pushing adjustments in sweetness, texture and presentation. Learning came without a classroom.
“I’m a product of YouTube University,” de Veyra said. Tutorials replaced textbooks, and repetition replaced formal training; what mattered was curiosity and persistence.
As her skills sharpened, orders grew more ambitious, evolving from premium cupcakes to cakes, and eventually customized designs for birthdays and weddings. Her experience in airline service quietly shaped her approach, where clean execution, consistency and attention to detail became nonnegotiable. The satisfaction she once found in a smooth flight now translated to her baking.
“Seeing clients happy and satisfied gives me a different kind of fulfillment — it feels more personal,” she said.
The venture formally began on April 12, 2020, a date that also marked a personal anniversary. What started as home baking evolved through careful reinvestment and steady confidence. The goal was never speed; it was sustainability, built around family and community.
Tim’s Way emerged as both a name and a philosophy.
“Tim” is de Veyra’s nickname, a reminder of her first-name-basis years in aviation, while “Way” speaks to process, intention and service.
“It’s our way of presenting food and serving people,” she explained. The brand focuses on dessert tables, curated grazing setups and handcrafted canapés for weddings, corporate functions and private celebrations across the region.
Canapés, often described as elegant pika-pika, are central to the offering. Bite-sized and visually refined, they invite conversation and movement. Tim’s Way treats them as storytelling tools rather than fillers.
“Clients today want more than food; they want an experience, something memorable,” de Veyra said.
Among the menu items, one consistently stands out: the fish and chips. Prepared with care and served fresh, it has become a signature dish, earning trust from both clients and fellow event suppliers. For desserts, cheesecakes and brownies anchor the table as reliable favorites that balance indulgence and familiarity.
Quality control drives the operation. Preparation timelines are deliberate, with certain components handled days ahead and final cooking done on-site whenever possible. Burgers are grilled fresh, beef is used without extenders and sauces are strictly managed to avoid spoilage.
“Freshness is nonnegotiable; food should be served at its best moment,” she said.
Growth arrived with a defining milestone in 2021.
A free wedding organized by respected event coordinator Mario Roca invited suppliers to contribute as a show of support. Tim’s Way participated, offering its services without expectation. The exposure proved transformative; within the same year, three weddings followed, opening the door to a steady stream of inquiries.
Social media amplified positive reviews, and a practice of offering food tastings before bookings helped solidify confidence. “Trust is everything in this industry,” de Veyra said. “Once clients believe in your quality, they stay.”
Partnerships followed naturally, bringing responsibility alongside opportunity as Tim’s Way became part of established event teams. Reputation mattered — not just hers, but that of the coordinators who endorsed her work — so extra effort became the standard.
“It’s our way of saying thank you for trusting us,” she explained.
Tim’s Way operates primarily in Tacloban and across Region 8 (Eastern Visayas), with services reaching Ormoc and Eastern Samar.
Interest from farther destinations like Cebu and Siargao signals growing recognition, even when logistics make some bookings impractical. Distance introduces challenges beyond transport, including kitchen access and food safety. Still, the attention itself is a marker of success.
“Being recognized outside our region is already a big achievement,” de Veyra said.
The business model remains pragmatic.
During slower seasons, de Veyra supplements her income through a small eatery along Burgos Street, a reminder that entrepreneurship often requires flexibility.
For those considering a similar path, de Veyra offers clear-eyed advice. Entry capital can start around P50,000, while larger setups may require several hundred thousand to cover equipment, lighting and staff. Funding for Tim’s Way came from personal savings and reinvested earnings, scaled gradually to avoid financial strain.
“Start within your means and track everything. Always separate personal and business finances,” she advised.
Pricing reflects accessibility and range.
Dessert packages begin at P13,000 for 100 guests, scaling up to premium offerings. Canapé packages follow a similar structure, allowing clients to choose according to their budget and vision.
Innovation keeps the menu fresh, including newer attractions like a mocktail wall where guests ring a bell to receive drinks — a playful addition that has quickly become a crowd favorite.
“People remember not just what you offer, but how you make them feel,” de Veyra said. It is a philosophy shaped by years of service, refined through trial and sustained by sincerity.
“Patience is your biggest capital. Success doesn’t happen overnight.”
In an industry built on moments, Tim’s Way proves that thoughtful preparation and genuine care can turn small beginnings into lasting impressions.
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Quick questions
What is your biggest fear?
Losing a loved one (and lizards).
What really makes you angry?
I get frustrated when people don’t stay focused or committed to their responsibilities because it impacts the quality of work they produce.
What motivates you to work hard?
My kids, my business and the people who work for and with me.
What makes you laugh the most?
Silly jokes.
What would you do if you won the lotto?
Part of it will be donated to elderly in Home For The Aged and send less fortunate children to school as my scholars, and part of it will be invested in insurance to secure our family’s future, most especially my children’s.
If you could share a meal with any individual, living or dead, who would they be?
My mom prior to her stroke. I miss hearing her laugh.
What was the last book you read?
Do magazines count?
Which celebrity would you like to meet for a cup of coffee?
Beyoncé.
What is the most daring thing you have ever done?
Trying the zip line in Agas-agas Bridge.
What is the one thing you will never do again?
Losing track of finances and splurging on online shopping.