The Filipino-inspired restaurant Andrew Café takes pride in bringing the locally-produced ingredients by the Filipino farmers and suppliers into the limelight with the newest addition in its fine array of confections – the Innovative Pinoy Cookie Selections.
Its Chocnut at Gatas, a nod to the Filipino childhood culture, is a nostalgic blend of 90s all-time favorite candies Chocnut and Mik-Mik sweetened milk powder. Tsokolate at Kape offers a decadent bite of salted espresso and dark chocolate mix, crafted from the chocolate and coffee from Batangas. Meanwhile, Pasas at Kasoy, offers the iconic and complementing flavors of fruit and nut duo, featuring the famous cashew nuts from the city of Antipolo.
The Innovative Pinoy Cookie Selections are meticulously baked by the budding culinary apprentices of Andrew Café under the technical and production guidance of Resident Pastry Chef Erna Canatoy. The concept was by Bernard Marthy del Rosario, a culinary aspirant from the School of Hotel, Restaurant, and Institution Management (SHRIM) of the De La Salle-College of Saint Benilde (DLS-CSB), under the mentorship of Andrew Café Head Chef and Faculty-in-Charge Jester Arellano.
These delectable snacks come in two varieties: a large-size cookie for only P50 and a box of eight bite-size treats for only P100.
The Innovative Pinoy Cookie Selections will be available until Saturday, April 4, 2020 at Andrew Café.
For bulk orders, Andrew Café may be contacted two days before the pick-up. Contact at +6328 230 5100 local 1888.
Visit the restaurant at the De La Salle-College of Saint Benilde Taft Campus, corner of Estrada and Leon Guinto Streets, Malate, Manila. It is open Mondays to Fridays from 7 a.m. to 6 p.m. and on Saturdays from 7 a.m. to 5 p.m.