A Little of Home. Something of Our Own.

For founder and pastry chef Marishell Evangelista, ensaymada brings back memories of growing up in the Philippines. Rich with butter, sugar and cheese, it was a treat worth looking forward to.

When she moved to Melbourne, it was one of the things she missed from home. In 2016, she began baking ensaymada in her own kitchen, first for friends, then for a growing community who shared her love for it.

The years that followed were spent juggling a career in accounts payable with weekend markets, festivals and countless hours of baking. Along the way, Marishell trained in patisserie, building on what she'd taught herself and finding new ways to work with the flavours she knew.

MADA is a reflection of that journey. Our Filipino roots remain at the heart of what we make, but our approach has evolved. Traditional breads sit alongside our own interpretations, shaped by experience, technique and a willingness to keep learning.

Even our name comes from ensaymada. And Art of the Swirl is a nod to the hands-on techniques behind our baking — from rolling and shaping dough to creating the delicate layers of our flaky pastries.

Today, we're glad to call Collingwood home, sharing the flavours we grew up with and introducing them to those who may be trying them for the first time.

Some things have changed over the years. The pleasure of making good food for people hasn't.

Rooted in Filipino baking. Made in Collingwood.

Made by hand. Meant to be shared.