Cuppa Lumpia
A fifty-year-old family lumpia recipe, run as a weekend driveway stand on Bainbridge Island by a mother and her two daughters, and built to look like a brand you would cross the island for.
The family
The recipe came from Angeles Miñoza, the family matriarch, now 94 and living in Vancouver. For Nicole and her daughters, the stand was never just a summer job. It was a way to keep something worth keeping, and to put it in the next generation's hands. The brand had to be worthy of both.
The overlooked thing
The recipe was never the question. It is fifty years old and it belongs to family. The question was whether a weekend driveway stand could carry it with the dignity it deserved: packaging worthy of its history, and legible to a new generation of islanders. Not a folding table and a paper plate.
The move
We treated a three-hours-a-weekend driveway stand with the same care as a brand built to last. The name led the way: Cuppa Lumpia made the kraft cup the hero, lumpia served standing up, like a cuppa, taking something deeply personal and making it legible to the island. From there, one system carried it: the logo and label, the "Open Today" and "Frozen and Catering" signage, the "Lumpia Ahead" wayfinding, a full brand guidelines set, and a QR-to-order site. Every touchpoint honors the recipe.
The result
Neighbors pre-ordered the first weekend, before the stand ever opened.
A driveway stand priced and treated like a shop worth returning to.
Requests to replicate it arrived before the first summer was out.
And two teenagers learned to build and run a brand of their own.
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