The Max’s Corner Bakery in SM City Marikina; Max’s Caramel Bars have become a family-favorite pasalubong item.
When you think of Max’s, their famous Sarap-to-the-Bones Fried Chicken is probably the first thing that comes to mind—and for good reason. It’s iconic, timeless, and a classic. But the beloved brand has another gem that’s been making every meal extra special for decades: Max’s Corner Bakery.
Ever wondered how their Caramel Bars became such a favorite? Keep reading, and let’s explore what exactly makes Max’s Corner Bakery one of a kind.
The Beginning of Something Delicious
Max’s Fried Chicken was originally served with Dinner Rolls.
The story of Max’s Corner Bakery began in the 1960s with Ruby Trota, the niece of Max’s founder, Maximo Gimenez. Best known for creating the iconic Max’s Fried Chicken recipe, Nanay Ruby (as she is fondly called by the family at Max’s) started baking Dinner Rolls to pair with their dishes. At the time, rice wasn’t the go-to carb for their mostly American customers, so Nanay Ruby rolled with it—pun intended. Soon, her warm, freshly baked Dinner Rolls became a staple at Max’s.
What began as a simple addition to meals quickly grew into something bigger. After the success of the Dinner Rolls, Nanay Ruby experimented with more baked goods, including cakes and pastries. And the rest, as they say, was history.
Max’s Corner Bakery Through the Decades
1960s
The Max’s Restaurant Heritage Menu
This was the decade Max’s Corner Bakery found its legs. Their Dinner Rolls quickly became part of every meal at Max’s, especially with fried chicken. Before long, the bakery expanded into creating cakes, perfect for celebrations like weddings & baptisms held in Max’s function rooms.
1970s
A popular venue for celebrations, it wasn’t long before Max’s started to offer celebration cakes.
Filipinos love celebrations, and Max’s Corner Bakery embraced this wholeheartedly. By the 1970s, the bakery expanded its line to include its beloved Ensaimadas and a wider variety of cakes. Birthdays, graduations, christenings, and beyond were now sweeter with Max’s Corner Bakery creations.
1980s
Enter the all-time favorite Caramel Bars. A product born from a beloved family recipe, the Caramel Bar quickly became a staple for every household. People brought it to gatherings, and those traveling overseas packed it in their bags to share with loved ones far from home.
Where Every Bite Tells a Story
Since the ’60s, what has made Max’s Corner Bakery stand out isn’t just the quality of its baked goods but its knack for listening to (and understanding) what its customers want. More recently, when they noticed their Caramel Bars were a top pasalubong choice for OFWs traveling abroad, Max’s Corner Bakery introduced boxes specifically designed to carry up to 100 pieces of the sweet treats. It was their way of honoring this meaningful tradition and celebrating Filipinos who bring the taste of home to loved ones, no matter where they are.
“Nanay Ruby turned simple ideas into timeless family favorites,” says Carlyn Trota-Salud, President of Max’s Restaurant. “For 80 years, Max’s Corner Bakery has been a part of our family celebrations, sharing the warmth and comfort that bring us all closer. Whether it’s the Pandesal at Max’s Scout Tuazon that takes us back to our roots, our beloved Caramel Bars that never fail to delight, or the Bouquet Vanilla Cream Cake that made Mother’s Day even more special—these are the flavors that continue to make every milestone truly memorable.”
So next time you take a bite of Max’s Ensaimada or bring home a box of their Caramel Bars, remember you aren’t just enjoying a snack. It’s a piece of history, a celebration of community, and a nod to a heritage brand that’s been part of Filipinos’ lives for generations; since then, until now.
