From the Pugon to The Baker's Son
Fresh Filipino Baked Goods & Snacks
Baking is in our DNA. Bread is our family's legacy.
"From the Pugon to The Baker's Son."
"Make Good Bread and They Will Come"
— Advice from Toto Valerio, passed down to his son Jun
Early Beginnings
Hi, I'm Jun Valerio, and baking has been part of my life for as long as I can remember. Some of my earliest memories take me back to the age of six, helping in our family bakery in the Philippines. I would crush dried bread for pandesal crumbs the old-fashioned way, using an oversized wooden mortar and pestle, while watching the bakers work their magic in a wood-fired oven called a pugon. I can still remember the smell of freshly baked bread filling the air, and the excitement of customers waiting for their favorite treats. After serving in the U.S. Navy, I found myself drawn back to what I loved most — the craft of baking, the aroma of warm bread, and the joy it brings to people every day.
A Family Tradition
In 1990, my family immigrated to the United States. Like many family businesses, I spent my afternoons, weekends, and school breaks helping in our bakery. By 1994, I was working full-time alongside my father, Toto Valerio, at Valerio's Tropical Bakeshop in West Covina, California — where I also met my wife, Kathleen. Working side by side with my father taught me more than just baking. I learned the values of hard work, consistency, and the importance of creating products that bring people together — lessons passed down through generations, beginning with my grandfather, who started baking in the early 1950s. Over the years, I helped manage and grow multiple bakery locations across the United States. In 2002, I worked at the Union City location and continued building on the foundation my family had created.
The Next Generation
Together, Kathleen and I raised five boys, and watching them develop the same passion for baking that has shaped our family for generations inspired the next chapter of our story — and so, The Baker's Son was born, a name that's a tribute to the generations before us and a celebration of the generation that will carry our family's baking tradition forward.
What Makes Our Bread Special
Baked Fresh Daily
We wake up at 3 a.m. so our early morning customers get hot pan de sal and fresh bicho-bicho every single day.
Quality Ingredients
We test multiple brands and source locally whenever possible to make sure every ingredient complements the product.
Always Affordable
Just because it's good doesn't mean it has to be expensive. We keep our prices low — always.
Our Vision
"A family legacy baked into every loaf, pastry, and cup we serve."
The Baker's Son is more than a bakery — it's a family legacy baked into every loaf, pastry, and cup we serve. We honor the traditions passed down from my father and grandfather while embracing the energy and creativity of the next generation — my sons. Every day, we proudly share the recipes, flavors, and baking traditions that have been part of our family for decades. From our beloved pandesal, ube breads, and ensaymada to our signature beverages and modern bakery favorites, our goal is simple: to create products that bring comfort, connection, and a taste of home. What makes us different? It's the experience. The moment you walk through our doors, you'll be greeted by the irresistible aroma of freshly baked breads made daily — just as they were generations ago.
"Make good bread and they will come." — that's exactly what we strive to do every single day.
From our family to yours — baked with heart, every day. Browse our Filipino bakery menu.
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