Some of Filipinos’ beloved flavors, those that bring back memories, are featured in a café’s new cookie choices.
Part of the Innovative Pinoy Cookie Selections are Choc Nut at Gatas, a nostalgic blend of ‘90s all-time favorite candy Choc Nut and Mik-Mik sweetened milk powder.
Tsokolate at Kape, meanwhile, offers a decadent bite of salted espresso and dark chocolate mix, crafted from the chocolate and coffee from Batangas. Finally, Pasas at Kasoy offers the iconic and complementing flavors of fruit and nut duo, featuring the famous cashew nuts from the city of Antipolo.
These delectable snacks come in two varieties: a large-size cookie for only P50 and a box of eight bite-size treats for P100. They are available until April 4 at Andrew Café.
Conceptualized by Bernard Marthy del Rosario, a culinary student at the De La Salle-College of Saint Benilde, the Innovative Pinoy Cookie Selections are meticulously baked by the budding culinary apprentices of Andrew Café under the technical and production guidance of resident pastry chef Erna Canatoy.
The restaurant is located at the De La Salle-College of Saint Benilde Taft Campus. It is open Mondays to Fridays from 7:00 a.m. to 6:00 p.m. and on Saturdays from 7:00 a.m. to 5:00 p.m.