Chef Tony Elepano and the factory's plant operations head give us a sneak peek of how the beloved crunchy snack is made!
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The local brand has been sourcing the finest ingredients to perfect the crunch and flavor of each popcorn kernel since 15 years ago. Founded by Chef Tony Elepano in 2005, Chef Tony’s started as a small popcorn cart in a family-owned cemetery in Calamba, Laguna. “In our popping area, we cook the popcorn in kettles to ensure even cooking and flavor consistency,” Galyalo added. The cooked popcorn then moves to the tabbing area, where they are packed into the iconic plastic tubs.
He realized popcorn was a viable canvas and began experimenting in his restaurants. The first product he developed was the original caramel popcorn. “It’s not just packaging; it’s part of the brand experience. When people see the tub, they immediately know it’s Chef Tony’s,” he said as he is also committed to sustainability, especially in their packaging design.Remember to squeeze the tub when opening! The unique design ensures maximum freshness for your popcorn.
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