Crème de la Crème
With his brainchild Carmen’s Best, Paco Magsaysay has upped the ante for Philippine ice cream, as Cristina Morales finds out
rancisco “paco” magsaysay loves ice cream, so much so that when he took over Real Fresh Dairy from his father (politiciancum-businessman Ramon B Magsaysay Jnr), it didn’t take long for him to begin making his own. The farm was producing excess fresh milk; Magsaysay was continuously looking for new ways to utilise this surplus. In 2010, he bought a small ice cream maker, and the rest, as they say, is history.
Named after his youngest daughter, Carmen’s Best is richer and creamier than most ice cream brands (containing 40 per cent butterfat, while most ice creams contain 15 to 18 per cent), and comes in a wide range of flavours— from classics like Dark Chocolate and Strawberry to the more exotic such as Stroopwafel and Turkish Baklava. Now a favourite among die-hard ice cream lovers, Carmen’s Best has certainly lived up to its name. For details on locations and order inquiries, visit facebook.com/carmensbest or carmensbest.com
When you started to come out with Carmen’s Best, did you have any idea that it would be as successful as it is now?
I had no idea the public would react to our ice cream the way it has. It sort of took a life of its own, and the word and our name just kept spreading like wildfire. The longer we were in business, the more people looked at us as a long-term player in the ice cream market. This opened doors for more restaurants and coffee shops to carry our product. Our aim is to produce the best ice cream we can possibly make. We do not settle for second-rate ingredients, and our loyal customers know this. We will continue to make our customers the priority in our business.
Aside from the quality of the product itself, to what do you credit the success of Carmen’s Best?
Our flavours are different as they’re not the typical flavours that ice cream companies make in the Philippines. The story of how we got into the ice cream business is also important, since we do have one. Then, the commitment and passion the key members of our company have in keeping our customers, suppliers, and employees happy.
The demand for your gourmet ice cream has been continuously growing since 2011. Do you have trouble keeping up with the demand?
It’s been manageable, as we really wanted to grow our business in a slow but sure manner. We can always add another shift, or sometimes work on a Sunday to keep up with orders.
How would you describe your leadership style?
I lead by example. I want my company to have my DNA. Since our company is pretty much still in its infancy stage, I want it to have my culture and values. I’m pretty much hands-on in every aspect of the business.
What are some important traits that Filipino entrepreneurs today should develop?
I feel that each person has his own strengths. If he is able to maximise those strengths and has the humility to accept and listen to experts in their particular field, he and people like him would succeed. Unfortunately, more often than not, I notice that when people achieve success, it gets to their head.
What can we expect from you in the future?
We’ll continue churning out the best ice cream we can possibly make. We still have some tricks up our sleeve, so keep checking on us every once in a while.