MANILA, Philippines – Before becoming the household name that it is today, Red Ribbon began its operations as a small bakeshop along Timog, Quezon City in March 1979.
The store offered cakes and pastries freshly made in a kitchen at the back of the store.
In 1992, Red Ribbon made a big step towards expansion by moving its baking facility to a bigger space in Libis.
The increased production allowed the company to expand outside Metro Manila, opening its first Visayas store in Cebu.
Red Ribbon also established a commissary in Lahug, which was later moved to Mactan.
In 1996, Red Ribbon entered the market in Mindanao through its store in Cagayan de Oro.
The baking operations in CDO were upgraded to a full commissary in 2003, which relocated to a better facility in 2013.
By 2004, 100 stores under the Red Ribbon brand were in operation across the Philippines.
It didn’t take long for Jollibee Foods Corporation to take notice, and in 2005, the Tony Tan-owned fastfood chain acquired Red Ribbon.
By then, Red Ribbon’s revenues already breached the P1 billion mark.
In 2007, the 200th Red Ribbon outlet was inaugurated. Its 250th branch was opened in Tagbilaran, Bohol in 2013.
Red Ribbon also has 38 US stores in California, Las Vegas, Arizona, New Jersey and New York.
Red Ribbon is celebrating its 35th anniversary this year, and to mark the milestone, it is bring back classic favorites including the Mango Cream Pie to its cake displays in nearly 300 Red Ribbon bakeshop stores nationwide.