Homebaked by Sweet Condesa is a micro-bakery based in San Francisco, offering Filipino-inspired bakes that celebrate culture, memory, and flavor.

Founded in 2017 by Melody Lorenzo—a Filipina immigrant, self-taught baker, and former public servant—this passion project grew from a desire to reimagine traditional Filipino desserts with a modern twist.

From calamansi pies and ube scones to vegan banana bread and bibingka-inspired treats, every creation is a tribute to Melody’s heritage and the flavors she grew up with in the Philippines. What began as a side hustle has evolved into a heartfelt mission: to bring representation and storytelling to the dessert table, one bite at a time.

Her work has been featured in Eater SF, KQED, ABC7, Localish, Diablo Magazine, San Francisco Chronicle, Brides, and more—highlighting the impact of her unique culinary voice in the Bay Area food scene.

About the Founder

Melody Anne Lorenzo, better known as the Pinay Pie Lady and founder of Sweet Condesa, has long been a pioneering force in bringing Filipino-inspired desserts to the Bay Area community. Her journey began in 2008 with a baking class under Meg Ray of Miette, which ignited a passion that would eventually transform into a full-fledged entrepreneurial pursuit.

In 2017, she launched her dessert catering business as a side hustle, reimagining traditional Filipino sweets—like tsokolate, turon, bibingka, maja blanca, and halo-halo—as elegant wedding dessert bar offerings. By October 2019, she had debuted her signature pies at Undiscovered SF, featuring nostalgic flavors such as ube, calamansi, and pandan.

In early 2020, Melody took a bold step—leaving her job to bake full time. Just weeks later, the pandemic hit. Undeterred, she pivoted by joining the San Ramon Farmer’s Market, where she expanded her offerings to include scones, cakes, and of course, more pies under the banner of #BayAreaFilipinoPies.

After four years of nonstop hustle, the reality of burnout set in. As a mom of two, Melody made the difficult but necessary decision to close Sweet Condesa in order to prioritize her health and family. Though she sought to return to full-time work, job opportunities didn’t align—and perhaps that was a blessing in disguise.

After a year of rest and reflection, Melody returned to her roots. This time, on her own terms. She secured a cottage food permit, allowing her to continue baking from home while creating a healthier work-life balance. No longer chasing the hustle, she’s found a sweet middle ground—bringing joy through desserts once again, without sacrificing her well-being.