A major career shift turned this bonafide foodie into a successful entrepreneur.

Before Cerealicious, what did you use to do?
I was a writer. I was happy with my work, but I also had an urge to be an entrepreneur. Sometimes I’d write about new restaurants and review the food they served. It was easy because I’m a foodie and I’ve always been fascinated by the food and beverage industry.

How did the whole concept of your store come about?
In 2005, my friends and I thought of offering a healthier alternative to the existing snack options. Being cereal eaters ourselves, we noticed that even if cereals have a substantial presence in the groceries, there was no place that served them. We thought it would be good to capitalize on this favorite breakfast item, put a twist into it by adding a wide variety of toppings, and serve it with our very own milk slush.

Can you tell us about the process of opening your very first branch?
It took 10 months of planning and preparation before we finally opened our first outlet in January 2006. Among other things, we did a lot of R&D. We conducted taste tests and hired a food specialist to develop our special milkshake recipe. We developed and gave fun  names to the cereal bowl concoctions.

What was the biggest challenge?
The toughest part of it all was educating the Filipino market that cereal can be enjoyed beyond breakfast. It’s hard to create a habit, but little by little, we are converting Filipinos into cereal lovers.
How is Cerealicious doing today?

We now have 30 outlets nationwide. We were able to recover our initial investment in just a year! We continuously introduce two to three blockbuster flavors every quarter. We are also developing our breakfast line. Slowly but surely, we are spreading happiness one bowl at a time!

Aside from eating cereal, Crissy likes preparing breakfast foods such as pancakes, hot crepes, and omelets, making the items below her pantry must-haves.

Eggs “These are essential for baking, of course. I also love to eat omelets so I always have a carton of eggs in stock.

Fresh milk “This is what I take with my cereal when I’m at home. I also use it for making pancakes, crepe batter, white sauces, and fruit shakes.”

Cereal “A must-have for me—especially when I need an energy boost in the morning. My favorites are Special K whole-wheat cereal, Milo balls, and Rice Krispies.”

Nestlé All-Purpose Cream “It’s very versatile. I use it to make dips, dressings for salads, and sauces. (How to use this cream?

Cheese “I put this in salads, sauces, and even in my omelets.”

Ham “I always put slices of ham in my sandwiches. I also like throwing diced ham into my fried rice.”

Mushrooms “They can be uses in so many ways. I use them in sauces and gravies, soups, and as omelet and crepe fillings.”

Chicken “I make use of chicken all the time—in savory dishes, sandwiches, soups, etc. My favorite dishes always include chicken.”

Teflon nonstick pan “A definite must-have! Less oil is needed when cooking with a nonstick pan so the final product is usually healthier. It’s ideal to use when frying chicken, fish, etc. I also find it the best pan for making pancakes, crepe wrappers, and omelets.”

Photography by Louie Aguinaldo | Styling and Interview by Angelo Comsti | Makeup by Benjie Angeles | Bag from envirosax