For many small, emerging Filipino food entrepreneurs, attending major Filipino festivals can be impossible: vendor booths usually start at $1000, and can go upwards of $3000 for multi-day events.
That’s exactly the gap Kainan Na Inc. set out to close, by building a community-first model where vendors can show up together, share resources (such as paying collectively for one booth), and grow side by side.
(Kainan Na means “time to eat”).
The collective currently spotlights eight member businesses—each bringing a different flavour of Filipino entrepreneurship to the table.
“Kainan Na is a non-profit, cultural organization, dedicated to promoting Filipino heritage, supporting small, emerging Filipino and food entrepreneurs, and then strengthening communities through inclusive, cultural events,” said Kitz Eisma-Asuncion, Kainan Na president and Caketionary owner.
The collective also has an educational component.
“We (provide) food handling training, help people set up and start their business,” she said.
Caketionary origins
The Orangeville-based Caketionary business specializes in custom cakes and ensaymadas—ube-macapuno is their bestseller—as well as the popular yema cakes.
Eisma-Asuncion started her business in 2018 after she realized that the store-bought birthday cake for her child was ridiculously expensive.
“I’m just going to bake (my own cake), and so I tried recipes from my husband’s aunt, and my Lola, because we are a family of cooks and bakers,” she said.
Spotlight on Kainan Na members
Belish Belly-licious specializes in lechon belly, atchara (pickled green papaya and vegetable medley), chili garlic oil and comforting Filipino desserts (think suman, puto and sapin-sapin).
Graze Oasis is all about visually stunning charcuterie boards.
Just Goodies specializes in merienda favourites such as ginataang bilo-bilo, suman and Filipino sweets that hit the nostalgia button.
Less is More Pâtisserie is all about beautifully packaged, low-sugar ube, pandan, buko and chocolate crinkle cookies, mochi and other Filipino desserts (including gluten-free/vegan options).
Pie & Co. sells empanadas and savoury pies rooted in family-style comfort.
SIR FRED Cuisine serves lechon and barbecued meat products, as well as a full-service catering with big, celebratory energy.
Tito Bill’s Tocino is a family-owned, home-based business specializing in small-batch, vacuum sealed and frozen Filipino favourites such as tocino, tapa and longganisa.
Tummy Fillers is owned by a husband and wife duo who got their start by bringing potluck dishes to parties. Their Kapampangan-inspired cooking has blossomed into a large-scale catering business servicing Filipino parties, weddings, baptisms and other celebrations.
How to join—and how Kainan Na keeps community tight
Eisma-Asuncion said that the food collective connects regularly over Zoom at least once a month and screens potential members carefully.
“For now, it’s by invitation only.”
Their members have shown up across major community festivals in Toronto and surrounding areas.
“We’ve been at Filipino festivals such as Mabuhay Festival, Taste of Manila, PhilFest in Mississauga and Fiesta Extravaganza, and then the small markets, like the ones organized by Pinay Tayo and the Ube Festival,” she said.
As for what’s coming up, Eisma-Asuncion flagged their next “Flavours of Spring” market.
“Kainan at Kultura: Flavours of Spring” will run April 18 to 19, 2026, at 1250 Markham Rd. in Scarborough, Ont.
