We don’t make big plans; we value what we have. Our employees are our motivation and inspiration.”
Galvin Ray Contreras, a wedding photographer based in Tacloban, shared with The Manila Times the unexpected success of their homegrown business, Mr. Grey Doughnuts.
“Everything happened unexpectedly,” Contreras said. “I’m a wedding photographer in the events industry, and my wife, Maine, worked as a banker.”
The couple’s venture began during the Covid-19 pandemic when lockdowns and health restrictions brought their sources of income to a halt.
“Imagine having no income — how would we pay for food or bills in the next six months to a year?” Contreras shared.
It started when Maine baked a batch of doughnuts at home.
“The taste was fine, but they didn’t look presentable,” Contreras recalled. Maine, who was still working full-time, brought the doughnuts to her office, where her officemates gave positive feedback.
Skeptical at first, Contreras noted that the doughnuts were free, but soon, orders started pouring in from Maine’s colleagues. With time on his hands, he decided to take the orders.
“We sold a box of six for P180 to P220 at the time because raw materials were cheaper during the pandemic,” he explained. “My goal then was just to earn enough to buy ingredients for the next day.”
Baking also became a source of relief for Contreras amid the anxiety and depression brought by the pandemic.
Rising to the challenge
Starting with just half a kilogram of ingredients and hand-kneading everything, Contreras could bake three dozen doughnuts daily. He was content earning P700 a day, enough to buy milk, yeast, flour and eggs.
“Our first flavor was honey glazed — a simple mix of powdered sugar — but I kept researching to perfect it,” he said.
As demand grew, their production expanded. “We started with a home oven and scaled up to using 2 kilos of ingredients per batch,” Contreras shared.
The couple named the business “Tacloban’s Homemade Doughnuts” but later changed it to “Mr. Grey” after their son.
A pivotal moment came when someone invested in their chocolate goods, allowing them to produce dark and white chocolate flavors. “We’re grateful for that risk,” Contreras said.
As orders increased, hand-kneading was no longer feasible. Contreras invested the remainder of his savings in a machine — a decision he considered a gamble.
“Sales were allocated for supplies and staff salaries,” he explained. The photography studio transformed into a kitchen capable of handling large-scale orders.
“There’s a science to baking,” Contreras emphasized. “From ingredient measurements to process timing and kitchen temperature, everything has to be precise.”
Labor of love
Contreras took pride in their small team, whose dedication has been unwavering since day one. “My wife and I value them deeply. They’ve been with us through thick and thin,” he said.
For now, Mr. Grey Doughnuts operates two branches — on Ninoy Aquino Avenue and in Marasbaras.
“We don’t make big plans; we value what we have,” Contreras said.
He stressed the importance of building a harmonious relationship with staff and customers.
“Our employees are our motivation and inspiration,” he added.
Their doughnuts have become popular in Eastern Visayas purely through word of mouth.
“We strive to make every bite delicious and never cut corners. Consistency is key,” Contreras said.
Dr. Rajami Malibago, a loyal customer, shared how the Ninoy Aquino branch is a favorite spot for her and her medical students to hold consultations. “I love their coffee-flavored and cinnamon doughnuts — they rival the famous brands in Metro Manila,” she said.
For newscaster Jaime Gravador, Mr. Grey Doughnuts are a comfort food. “I love their simple yet palatable flavors,” he said.
Contreras shared that sustainability is already a priority for their young business. “It’s not about overthinking profits — it’s about ensuring continuity,” he said.
He hopes to put Tacloban on the map for its food offerings, alongside landmarks like the San Juanico Bridge and its resilience after Typhoon Yolanda.
“Trust the product, and it will speak for itself,” Contreras concluded.
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