Rgies started to be in business in 1985. The rich and chewy butterscotch everyone has come to love simply resulted from a cooking hobby and was given to friends and relatives as gifts or pasalubongs. Ramon and Grace Javelosa started small in their little kitchen, with one small oven. On some days, they would find themselves working nonstop from 4 in the morning to midnight just to accommodate all orders.

 

In 2003, Rgies became DTI-registered. The founders Ramon and Grace decided to "spell out" RG's which represented the first letters of their names.

 

Rgies led the trend of adding new variants to the traditional butterscotch, usually topped with cashew nuts only. The rich mouth-watering mixture of flour, sugar and butter was modified to produce the equally delicious Butterscotch with Mango Bits. Rgies was the pioneer of this flavour.

 

Over the years, Rgies has also added choco oats, dates, almonds and walnuts to the popular delectable Ilonggo delicacy.

 

Rgies has also introduced Butterscotti to the food market, a kind of biscuit finely topped with cashew nuts and usually referred to as the biscuit version of Butterscotch.

 

Rgies has also broken out of the norm of the usual colored cellophane and plastic packaging of butterscotch. Through the assistance of DOST, Rgies was able to start using richly-hued metallized foil packaging which not only set it apart from other brands but also proved to lengthen the shelf life of the products.

 

In April 2016, the management decided to incorporate RJGM PACIFIC CORPORATION. The company retained the Rgies brand for their products.

 

What started as a chance is now a continuing challenge of innovation, creativity, and marketing.