The local food industry is so vibrant and alive these days. It is so strong and active that even at a time when indulgences usually come to a halt, it continues to gain momentum and shine. Some new products made their debut just before Holy Week, but even if they fit into the “meatless” category, they enjoyed good patronage before, during and, I am quite certain, even after Holy Week.

Here are some worth mentioning and indulging in:

Croissant Ice Cream

This is the result of the very first collaboration between Merry Moo and Masa Madre Bakehouse. To the sweet cream base of Merry Moo was added the Original Crobites of Masa Madre.

The latter is known for its awesome croissants, and Crobites are cubed croissants that have been crisped up with different flavors. The result is a 473 ml. tub of Croissant Ice Cream that sells for P479. It also comes in a 100 ml. size priced at P165.

Available at the Masa Madre Bakehouse store in Bonifacio Global City since 21 April and in all outlets of Merry Moo Ice Cream, Croissant Ice Cream is a partnership between the two brands.

Easter Bunny Peanut Butter Chocolate

From Plentitude Chocolate comes the timely Peanut Butter Graham Crunch Easter Bunny.

Tagged at P408, the awesome confection is filled with Plentitude’s very own slowly stone-ground roasted peanuts mixed with graham crackers for that perfect flavor-and-texture combination.

Also new from Plentitude is a Single Origin Easy Melt 100 percent Tablea or drinking chocolate which, this early, has already won an award, the 1 Star Great Taste Award from the Guild of Fine Foods London competition. What makes it a cut above the rest is that it uses premium cacao beans and has been fine ground so that it is not gritty and there is no need to boil the chocolate. It easily melts in warm water or milk.

Another new product is the new Origin 70 percent Single Estate Pantua Farm, Tupi, South Cotabato chocolate bar. It boasts of a Bronze Award from the Academy of Chocolate competitions held in December 2024.

To order, visit www.plentitudechocolate.com. Shipping is done via couriers in Metro Manila and through LBC nationwide.

Strawberry Pistachio Cake by chef Waya Araos-Wijangco

If you happen to be in Baguio for Holy Week — which is most likely, since a lot of families from Metro Manila go up to Baguio for vacation, Gypsy Baguio by Chef Waya is a must-visit, and her Strawberry Pistachio Cake is a must-try. Back in 2020, long before the Dubai pistachio craze, Chef Waya Araos-Wijangco has already been selling this cake. It is available daily in a five-inch size, but you can place an advanced order if you want it in a 9-inch size.

Gypsy Baguio by Chef Waya is located at 6 Pilar Lim, Road 2, Quezon Hill, Baguio City, with +639278517856 as contact number.

Lola Nena’s Ube Cheese Donuts

After a successful limited run in May 2024, Lola Nena’s special Ube Cheese Donut is back and, this time, will be available until 31 May 2025. The limited-edition donuts are made of the same donut base that has made Lola Nena’s Old-fashioned Cheese Donuts famous. The base is flavored with ube and then filled generously with ube and cheese.

Priced at P42 per piece, the limited-edition Ube Cheese Donuts are now available in all Lola Nena’s branches.

Pistachio Bailey’s Bliss Cake by chef Jackie Ang Po

Whenever there is a cake trend, count on Chef Jackie Ang Po to catch on quickly and come up with her own special version. She has created so many variations of the Dubai pistachio chocolate trend, but this one is very special, so she is offering this, Pistachio Bailey’s Bliss Cake, in her own Fleur de Lys Patisserie and Café. It is pure pistachio praline mousse and Bailey’s Chocolate Mousse on a soft chocolate cake and a surprise crispy base. The cake is topped with pure pistachio ganache.

It is available for P1,788 at Fleur de Lys along Tomas Morato Street, Quezon City, with contact numbers 0922-8353878 and 8370631 for orders.