Comments on: Chimney Bread

By: fernweh

fernweh — Sat, 27 Aug 2016 05:24:20 +0000

Had this in Prague and Budapest a few years ago.It’s called Trdelnik in Czech and Kurtoskalacs in Hungarian.We opted for the one with almond sugar which was truly amazing and unforgettable.Just reading about this made my mouth water and brought back lovely memories from that wonderful trip.

By: Marilen

Marilen — Fri, 26 Aug 2016 22:39:06 +0000

We do the same with puto from Bacolod, freezer all the way to US, still delicious steamed many months later. Wish I could get my hands on budbud. Had it in Dumaguete from a friend’s suki in the market and it was delicious. (doing some time traveling right now – when Zubuchon was still a pipe dream – and fast forward, what a success it is today.) Congratulations MM !!

By: Marketman

Marketman — Thu, 25 Aug 2016 14:58:08 +0000

Nina, keep them frozen all the way through your trip to ensure they remain in good shape. The coconut oil is a bit of a preservative, but you don’t want to risk defrosting them and freezing them again and again…

By: Nina

Nina — Thu, 25 Aug 2016 14:48:36 +0000

Thanks, MM. Planning to haul tons of budbud, too but but after Cebu we’ll be in Manila for a week or so… should we then freeze them as soon as arriving in Manila or just refrigerate them and freeze the day before flying back to the US? Just want the best way to enjoy it though, of course, am sure best is right after buying them. Can’t wait Zubu Manila, too… even just frozen lechon + the pasalubongs.

By: Kasseopeia

Kasseopeia — Thu, 25 Aug 2016 11:55:19 +0000

My gas, that pas(s)alubong Zubuchon branch is really REALLY in my radar now. Will bribe a Cebu-based friend to allocate some of her luggage allowance for me!

Zubu in Manila soon? :D

By: Marketman

Marketman — Tue, 23 Aug 2016 22:12:35 +0000

Nina, all of our branches (except the airport) has a full menu with our entire range of dishes on offer. However, the Marina Mall branch near the airport probably has the best selection of pasalubongs, followed by the Escario branch. The SM City branch is convenient if you are in the vicinity. Our website, Zubuchon.com has more details on branches and locations. Our passalong center (a separate stand alone retail area) is just before you get to the airport and it carries not only our products (lechon and other porky things, chicharon, budbud, biko, jams, etc., but also fresh daing or bulad from Bantayan, millet seed, and the most popular Cebu delicacies from Titay’s, Shamrock, dried mango producers, etc.

By: amajin

amajin — Tue, 23 Aug 2016 01:04:18 +0000

Hi MM! They would do this at the nature camp where I live in Japan. They would bake the dough on foil-wrapped bamboos and then spread jam on the baked product. I guess the foil would prevent the dough from sliding off eh?

By: Nina

Nina — Mon, 22 Aug 2016 19:11:50 +0000

Hi MM, which location or branch is best as far as variety of dishes to try and “pasalubongs” (i.e., chicharon, jam, budbud kabog)? We’ll be in the Phil. and make a 2-day trip to Cebu, too. Also, would appreciate it if you can provide the different “pasalubongs” that you carry (food/non-food items). Thanks much.

By: michelle h.

michelle h. — Mon, 22 Aug 2016 10:17:57 +0000

“Bam”kuchen !

By: farida

farida — Sun, 21 Aug 2016 01:51:27 +0000

Thank you so much, MM. That’s what I will do. Yay! There goes my limit.