The main thrust of the study was to formulate and evaluate the sensory acceptability of Starfruit (Averrhoa carambola) Bread Sticks using two treatments: sour-type (T1) and sweet-type (T2) starfruit. The products were rated on aroma, appearance, taste and texture. The research design used is an experimental research design and the primary instrument used in data-gathering was a modified 5-point Hedonic Scale. Sixty (60) respondents (purposely chosen) including Grade 10 and Grade 12 Cookery and Bread and Pastry students, TVL teachers, and local bakers, provided sensory evaluation. The weighted mean and t-test were used to analyze the data to ascertain the degree of acceptability and significant differences between treatments. Conclusions showed that all the treatments were generally acceptable though sweeter type, Starfruit Bread Sticks (T2), scored higher in mean score across most of the sensory attributes with mean score of 4.45, 4.06, 4.11, and 4.14, respectively whereas the sour-type (T1) scored 3.93, 3.98, 3.90 T2 scored higher in the overall preference domain with 4.28 (Very Much Preferred) whereas T1 scored 3.93 (Moderately Preferred). Statistically, there was no significant difference between treatments in terms of aroma (t = 0.77, p = 0.46), appearance (t = 2.70, p = 0.016), and taste (t = 1.10, p = 0.29), but there was significant difference in terms of texture (t = 3.29, p = 0.004 Moreover, the preference-level analysis demonstrated that there were significant differences in aroma (t = 3.20, p = 0.002), appearance (t = 4.76), taste (t = 1.19) and texture (t = 5.42), which implies that sensory characteristics had a significant impact on consumer choice. Cost analysis showed that the cost of production is ₱487.73 incurred per batch, this results to 50 packs produced with a calculated selling price per pack of ₱10.00 thus economically viable. Proximate analysis showed that the product contains 7.50 g/100 g moisture, 1.60 g/100 g ash, 6.92 g/100 g crude protein, 0.470 g/100 g crude fiber, 20.2 g/100 g crude fat, and 82.9 g/100 g carbohydrates. Analyses of minerals indicated the following results: 130.85 mg/100 g cal. and 6.45 mg/kg iron and 419.48 mg/kg potassium and Vitamin C value was 0.16 g/100 g. These results suggest that, the product is rich in carbohydrates and fat where it is a good source of energy, moderate in protein and mineral content but in fiber, it is low. Shelf-life testing revealed that the product could be applicable with a shelf life of as long as seven (7) days at room temperature (2528 0 C). Marketability outcomes showed a profitable outcome of both variants with higher sales recorded by the sweet-type (60 and 53 packs) than the sour-type (45 and 46 packs) in two weeks. The authors find that Starfruit ( Averrhoa carambola ) has potential to be a raw material of value added baked foods. Although either of the treatments proved satisfactory and marketable, the sweet one depiction showed superior consumer acceptance, higher sensory performance, and enhanced marketability.