PS – I’m amazed at how this post was written in 2005 and you still have a handful of comments well into ’08 and ’09!

I remember my great-grandmother, who was from Tagbilaran, making torta the old-fashioned way – meaning she made the dough from scratch and kneaded everything in an old wooden bilao – even when she was already in her late 80s. The Tagbilaran torta is more bready, light, crusty, and topped with quezo de bola. And yes, made with pork fat. My lola rendered the fat herself and made chicharon out of the taba that was left after the rendering. She ate a rich diet but lived to a ripe old age of 94.

There’s also a homebaker called GINQUELRUS. We received a box of their ensaimadas as a gift and it was surprisingly good. They bake it the day it’s ordered and they recommend eating them right away. It comes in a nice, understated pink and brown krafty box. Not the usual glossy boxes. Like the packaging, it was understated yet surprisingly good. Reminded me of my childhood. Here’s their website: https://ginquelrus.multiply.com/

I do admit to being a fan of GOLDILOCKS’ ham ensaimada, too. It’s a meal onto itself. I know it’s commercial but for the price and convenience, I prefer it to other commercial places.

I haven’t tried the Diamond Hotel ensaimadas. I saw them at last year’s bakery fair but they seemed too pricey.

My mom and aunt are addicted to BIZU’s.

Marketman, will you allow me to use one of your ensaimada photos in my blog? It could be one of the photos that you didn’t use, too.

Would appreciate it po.