Fresh and New

In the world of pastry, the supply of sweet treats and snacks never end. Bakers and patissiers will always come up with something new for customers to try all the time, be they new pastry items, new interpretations of classic fare or new flavors. This is a particularly good time to introduce new items, as the new school years starts and so does the rainy season.

Here are some of the new good stuff to try:

SILVANAS

Cipriano’s, which is best known for its Sans Rival and Silvanas, has come up with two new flavors of Silvanas — Chocolate Silvanas and Pistachio Silvanas. These are frozen Sans Rival cookies that the Mendoza couple, Cholo Mendoza and former media practitioner Kris Alcantara-Mendoza, make using the same Sans Rival recipe handed down by Kris’ Lolo Cipriano.

Cipriano’s delivers within Metro Manila. Order through their online shop, CiprianoSansRival.com, or through IG (@ciprianosansrival) or mobile number 0917-1643939. Cipriano’s has also just opened a shop at Glorietta 4, Ayala Center, Makati City.

KANGKONG CHIPS WITH DIP

Kangkong King has perfected its formula for crispy kangkong chips and has come up with different flavors for everyone to enjoy. And while it basically sells its flavored kangkong chips in sealed pouched bags, it has maintained five kiosks where the kangkong chips are cooked and served fresh, with four sizes to choose from — Tarsier size at P60, Chimpanzee size at P90, Orangutan size at P120, and Ape size at P150.

What’s new: Its Salted Egg Dip! It goes great with any flavor of kangkong chips you buy.

The kiosks selling freshly cooked kangkong chips with salted egg dip are located at Robinsons Place Manila, Robinsons Galleria, SM Fairview, Alabang Town Center, and One Ayala Mall Makati.

GOURMET PANDESAL

Marlene Monfort is known for her specialty cakes with hand-piped flowers for icing. But she recently ventured into bread-making and came up with her version of an old family recipe that makes use of cream of mushroom soup as an ingredient. Since she refused to use canned cream of mushroom soup, she made her own from scratch and used these to make her pandesal even more flavorful.

They are now available in packs of 12, as the baker continues to develop more bread recipes.

THREE NEW PASTRIES

Masa Madre Bakehouse has just launched its three new baked products last 23 June 2025. These are Banoffee Croissant Tart (chocolate ganache meets banana almond praline and banana crème diplomat, all tucked into the bakehouse’s signature Croissant Tart shell); Coffee-Crunch Cremeux (a delectable bread filled with Beryl’s milk chocolate infused with a kick of coffee for a rich and comforting bite); and Piña Colada Croissant Tart (a combination of white chocolate coconut ganache with refreshing pineapple jelly, and tropical sweetness of vanilla-whipped honey calamansi cremeux in a signature Croissant Tart shell).

These are available in Masa Madre’s shop at BGC as well as online.