Felipe is the seed of Felipan

It’s a cycle

We draw inspiration from our surroundings, from ingredients, from people, from memories and from what we find along the way. Then every recipe hands us new questions and invites us to try something different.

1. Observe
2. Experiment
3. Transform
4. Share
5. Start again

We love it when someone is surprised by what we make. That moment of wonder is one of the engines that feeds and grows this territory called Felipan.

2002 The beginning

Felipan began in 2002, when Felipe joined Brahma Kumaris and decided to become vegetarian. Vegetarianism led him to cook for himself, and among those first experiments he started baking bread at home. Soon he was selling it to friends and in a few offices.

But the exploration had started long before.

At home, his parents, his grandmother and his uncles and aunts had built, since his childhood, a diverse universe of flavors, ingredients and ways of cooking. Later, a trip through India expanded that territory even further.

• CedritosAt Brahma KumarisUntil 2004
• Santa TeresitaProduction
• GaleríasProduction
• MarlyCalle 51Since 2007

The Marly shop opened a new stage of the exploration. For ten years we served a daily menu that changed every day, and we kept visiting offices. Until 2017.

Read Felipe’s story, in his own words →

Transformation is also part of the journey

• 2018–2019We took apart the menu we had built over the years and created Básic0, a fully vegan offering.
• 2020We temporarily closed the restaurant, strengthened deliveries and expanded the bakery. Many products that until then appeared only now and then became part of our everyday offer.
• 2022We reopened the restaurant, this time built around the bakery: lasagna, pizza, sandwiches and pasta, designed around bread, doughs and the ingredients we work with.
• 2024We pushed the frontier again. After a first investment round with partners, we opened our production bakehouse in Prado.

• Another place.
• Another scale.
• New challenges.