For the romantic season of Valentine’s, promising pastry chef Allyza Cepeda of Jane Dough Desserts promotes self-compassion and self-love through her newest macaron collection.

Entitled My Love Letter to You, the selection was specially and lovingly conceptualized and handcrafted by the young pâtissier to gently remind fellow dreamers, mostly those who are struggling with inner conflicts, to take a much-needed break and eventually be kinder to themselves.

“Let us accept and forgive ourselves for the things that we did and did not do,” she advised. “Let us treat ourselves. No matter what, there is no better person who can love us but ourselves.”

My Love Letter to You features meringue-based confections inspired by some of the most iconic Filipino comfort foods, which brings back nostalgic memories of homecooked meals with the family.

Influenced by the all-time favorite Filipino sour soup, Red Sinigang captures the delectable blend of tomatoes and real tamarind. Chocolate Dinuguan, on the other hand, is an unconventional yet exquisite take on the Filipino blood stew. Meanwhile, Pesto Tinapa rolls the mouthwatering tang of basil and smoked fish into a decadent bite-sized dessert.

The assortment includes classic macaron flavors, such as the toothsome apple and cinnamon tea combination in Pomme Cannelle, the fruity fusion of succulent berries and ruby chocolates in Ruby Blackberry and the calming fragrance of roses in Rosas.

“These are the flavors that gave me solace and courage during trying times,” Cepeda confessed. “Similar to this collection, life is both an adventure and a gift – we must enjoy it despite the ups and downs, may it be full of lemons, bittersweet moments or sweet instances.”

“Love yourself more, because that love will radiate around you. It will attract whatever it is that your heart desires,” she added.

My Love Letter to You comes in a dainty gift box or a mini flower bouquet, simply as a treat to oneself or perhaps an ideal token to express admiration and appreciation to a loved one. “My hope is that every person wouldn’t have to wait for someone to give them flowers – because you can also get it for yourself,” Cepeda shared.

Cepeda, who honed her culinary skills at the School of Hotel, Restaurant, and Institution Management (SHRIM) of the De La Salle-College of Saint Benilde, aims to touch more people through her pastries year-round.

“Moving forward, I hope to grow Jane Dough Desserts to reach more people because Jane Dough is not me, Allyza. It is every person who is fearless to achieve what their heart desires and realize their dreams,” she beamed.

Visit Jane Dough Desserts on Facebook (https://www.facebook.com/findjanedough) and Instagram (https://www.instagram.com/findjanedough/?hl=en).