I happen to believe Nicnic Verano makes the best cakes in Maasin, but I just found out she makes broas as well. Her family runs one of the few remaining locally based bakeries that I remember from childhood, though she has quietly made a name for herself churning out delectable desserts from her upstairs home. Having resisted to go mainstream for a long time, she now displays her creations at the unhyped Cafe Romana at the ground floor of the eponymous hotel. They still come in unmarked boxes.
Broas are Filipino ladyfingers, basically a biscuit version of sponge cake or mamón. I especially like the ones from Bohol — Osang’s in Baclayon, to be exact — which I find the right touch of sweet. Or am I imagining it? I have not had those in a long time, and I’m paranoid about my sugar intake these days. “What are you talking about?” my father said. “These are fine.”
They are indeed. By way of comparison, there are some Italian-style ones in the refrigerator — savoiardi, they’re called — and those I don’t like at all: soft, pale, and lemony (that, especially). Also, I prefer my broas looking like they were made by hand, each finger uneven in size and browning. Don’t they just scream out to you to gobble them up? ₱50 a pack.
Speaking of sweet baked delicacies, let’s go to my maternal grandmother’s hometown of Malitbog. Looking for the famously ginormous flat hopia, we wound up at Angelic Snack Haus, near the public market. No hopia there, but something better: mini-salvaro — thin and crispy crackers made from grated coconut, flour, and sugar. You will know them by their unique shape: round, not oval. And seriously good. You can’t eat just one. Pack, that is. At only ₱10, go crazy.
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