Sugarlandia: A Gastronomic Tour of Bacolod's Sweetest Treats

What is it with Bacolod and a row of sparkly white teeth?

Sweet tooth, you say? Bacolod! Smiley faces? Bacolod! Pearly white teeth have quite the adventure in the sugar central of the Philippines. After all, not a day goes by when you're here on vacation without flashing that bright smile. Especially after you sink those teeth into the sweetest pastries and delicacies. Today we're giving in to the sugar rush and taking you on a lovely ride through Sugarlandia. You could pick the perfect merienda or pasalubong for your friends and family once you get home.

A few of my favorite things

You could feast on many things when you're here in Bacolod. And as they say, "When in Rome—erm Bacolod—do as the Romans, or in this case, the Bacolodnons do!" So we're here to give you an insider's perspective into the best sweet treats in town. So "buckle up," from the piaya of public renown to the best-kept secrets of this laidback city. We'll take you on a gastronomic tour that will cure any sugar craving.

Piaya

There are various kinds of piaya in Bacolod, all containing a chockful of love from the locals. The general rule for this delicacy is that it's made of two thin layers of unleavened flour. These two layers envelop the warm saccharine filling inside. The generic filler comprises muscovado sugar cooked to achieve its ideal viscosity. Not too liquid, not too sticky. The right consistency for a sophisticated dessert. Did I mention that's the ordinary piaya?

Over the years, competing brands have made innovations in this well-loved delicacy. Now, piaya comes in various sizes, thicknesses, and flavors. We have discovered the flat, wafer-thin variety, very light and crisp. Then the jumbo variety erupts in your mouth at first bite. Think oozing lava but sugary and with much less hostility. Other types are mini or half the size of the regular piaya, which makes them perfect for casual snacking. Big or small, they come in flavors like pandan, ube, and mango. And like Pokémon, you gotta "catch" them all!

Potato cake, buko pie, & bichukoy

Now, this is a different kind of PBB! No, not your run-of-the-mill "reality" show. But instead, it is some salve to soothe the ache of your longing to eat something sweet. From our friends from the South, the Municipality of Hinigaran, the tasty PBB trio, and many more. A homegrown business, Mila's has expanded to the neighboring municipality of Binalbagan. And finally—much to our delight—they're also in the capital city of Bacolod. They have a branch at Robinson's Triangle Shopping area and a stall at SM City Bacolod. Look for the name "Mila's" on the booth, and you'll get acquainted with their sweet delights.

This brings us back to the famous PBB trio: potato cake, buko pie, and bichukoy. When you first eat potato cake, you'd likely ask the server where the potatoes are. Because you wouldn't find them on the toppings as you may have expected they should. But, the potato is actually the flour itself or potato starch. This is one innovation that they initiated. It became a massive success in their town. And its fame spread through travelers passing by. Two layers of potato cake sandwiched a light icing, topped with caramelized sugar. It used to be that Bacolodnons had to go south to taste this, but now the cake has come to the city. They also have their version of the buko pie that people love because it is not too sweet. The crust is delicious. So if you've had enough pastries for dining, order some bichukoy. It's fried bread with cheese stuck inside, dusted with sugar. This should complete your PBB experience.

Cheese bread, Spanish roll bread, & pan de coco

Here's another local bakeshop that will make you want to leave and fly to Bacolod City for a chill vacation. Sofia's Bread and Pastries is the best place to go if you're a big bread person. As the name implies, Sofia connotes wisdom; in this context, it is wise not to miss their cheese bread. These rolls have a soft sheen on the outside. You know, golden brown, warm, and a bit glossy, and when you take the first bite, soft bread and cheese melt in your mouth. It is a moment to savor.

While you're on a bread binge, remember to try Spanish bread. That's soft bread with a buttery and sweet filling that is tasty but not overwhelming to the throat. You could gobble up a handful before moving on to the next thing, which brings us to the pan de coco. Soft, warm bread encases minced coconut and cream. Imagine the burst of flavor once you take a delicious bite.

Our OG Bacolod Delicacy

We now reach the crescendo of our cravings and present our OG dessert, mentioned a few articles back. Today it gets the spotlight because it deserves it. We have mentioned the N-word in passing, but you'll get to know more without revealing our trade secrets here. The other N-word has no place in civilized society, but this one sure does—Napoleones! Exquisite and dainty as a dessert could be. And we're not talking just about any Napoleones but Leones, a budding brand today that traces its pride to the turn of the millennium.

Don't you love alliteration? Leones Napoleones! You may have tasted our pastry before but under Pendy's brand. We have been supplying them on consignment since 1999. When this pandemic came over us all, many businesses suspended their operations. Instead of a complete stop, we take this as an opportunity to finally venture into making our brand. Quality does not fear change, for our recipe has withstood the test of time.

We have crafted these little pastries for over two decades. Ensuring the delicate sweetness, it satisfies the cravings of Bacolod visitors. But what is a Napoleones? Does it even have anything to do with its namesake Napoleon Bonaparte (hi, history buffs)? Let us take you on a walk through memory lane. And rediscover the roots of this big dessert in small bite-sized servings.

Other Bacolodnons may have given their flair to the pastry. Still, here we are, providing the people with the classic taste they have gotten accustomed to. And long for and come back for. It is not a recipe. It is a sense of reliability to deliver the flavor that has been warming hearts and homes since 1999. And what's more, now we get to call it by our name.

The Bakers Behind the Big Hit

There are many downsides to this pandemic. But, one fringe benefit of staying home is reflecting on where we want to take our beloved recipe in the future. While one door closed, we chose to carve out our doorway, step up to the plate, and bat for our brand. No-frills, quality food, and a family that works hard to break through the barriers of the times. After all, uncharted territories bring out unparalleled bravery.

Generally, the Napoleones are thought to have descended from the French pastry mille-feuille [pronounced meel – fhuy], which means a "thousand leaves." We can only speculate how it may have leaped at the name "Napoleones." Still, how it got its name here in Bacolod is not as important as how it is made. So without revealing much about the creative process, here are the delicate steps for this sweet perfection.

The Napoleones has three essential parts: the puff pastry, custard filling, and sugar glaze. The process involves folding and slicing the puff pastry dough. Cutting them into two-by-three-inch rectangles and then baking them. The dough will rise, and so will the bakers because now comes the time to mix the custard filling.

You can imagine how many eggs are used to prepare several batches of custard. But, as this is a trade secret, the eggs are the only ingredient we will reveal. When the custard is ready, it will be sandwiched with two puffy pastry pieces. Now it's ready for the final glazing touches.

For the arduous production alone, you'll be delighted by how reasonably priced the pretty pastries are. Check out the updated prices here. 

Counting calories

How much sugar am I putting in my body with all these sweet tooth recommendations? The clear answer is a lot, but only if you eat them all in one sitting. But spacing out your sweet treats is the key. Eating and burning it off would also be great by walking around. We've identified cool places to do this in the previous articles. So sweat out the sweets and get the profit of happiness that you have tried the delights of Sugarlandia. That bright smile is sure to appear naturally.

You could order now, eat some, and save some as pasalubongs when you return home. If you're a health buff, we understand that a sugar rush might wreak havoc on your diet. But, come on, this is Bacolod City, and it's not always that you could come and visit. So how many calories are we talking about? Shh. We refrain from such bad words!

Here, have another piece of Napoleones. One for the road!

What is it with Bacolod and a row of sparkly white teeth?

Sweet tooth, you say? Bacolod! Smiley faces? Bacolod! Pearly white teeth have quite the adventure in the sugar central of the Philippines. After all, not a day goes by when you're here on vacation without flashing that bright smile. Especially after you sink those teeth into the sweetest pastries and delicacies. Today we're giving in to the sugar rush and taking you on a lovely ride through Sugarlandia. You could pick the perfect merienda or pasalubong for your friends and family once you get home.

A few of my favorite things

You could feast on many things when you're here in Bacolod. And as they say, "When in Rome—erm Bacolod—do as the Romans, or in this case, the Bacolodnons do!" So we're here to give you an insider's perspective into the best sweet treats in town. So "buckle up," from the piaya of public renown to the best-kept secrets of this laidback city. We'll take you on a gastronomic tour that will cure any sugar craving.

Piaya

There are various kinds of piaya in Bacolod, all containing a chockful of love from the locals. The general rule for this delicacy is that it's made of two thin layers of unleavened flour. These two layers envelop the warm saccharine filling inside. The generic filler comprises muscovado sugar cooked to achieve its ideal viscosity. Not too liquid, not too sticky. The right consistency for a sophisticated dessert. Did I mention that's the ordinary piaya?

Over the years, competing brands have made innovations in this well-loved delicacy. Now, piaya comes in various sizes, thicknesses, and flavors. We have discovered the flat, wafer-thin variety, very light and crisp. Then the jumbo variety erupts in your mouth at first bite. Think oozing lava but sugary and with much less hostility. Other types are mini or half the size of the regular piaya, which makes them perfect for casual snacking. Big or small, they come in flavors like pandan, ube, and mango. And like Pokémon, you gotta "catch" them all!

Potato cake, buko pie, & bichukoy

Now, this is a different kind of PBB! No, not your run-of-the-mill "reality" show. But instead, it is some salve to soothe the ache of your longing to eat something sweet. From our friends from the South, the Municipality of Hinigaran, the tasty PBB trio, and many more. A homegrown business, Mila's has expanded to the neighboring municipality of Binalbagan. And finally—much to our delight—they're also in the capital city of Bacolod. They have a branch at Robinson's Triangle Shopping area and a stall at SM City Bacolod. Look for the name "Mila's" on the booth, and you'll get acquainted with their sweet delights.

This brings us back to the famous PBB trio: potato cake, buko pie, and bichukoy. When you first eat potato cake, you'd likely ask the server where the potatoes are. Because you wouldn't find them on the toppings as you may have expected they should. But, the potato is actually the flour itself or potato starch. This is one innovation that they initiated. It became a massive success in their town. And its fame spread through travelers passing by. Two layers of potato cake sandwiched a light icing, topped with caramelized sugar. It used to be that Bacolodnons had to go south to taste this, but now the cake has come to the city. They also have their version of the buko pie that people love because it is not too sweet. The crust is delicious. So if you've had enough pastries for dining, order some bichukoy. It's fried bread with cheese stuck inside, dusted with sugar. This should complete your PBB experience.

Cheese bread, Spanish roll bread, & pan de coco

Here's another local bakeshop that will make you want to leave and fly to Bacolod City for a chill vacation. Sofia's Bread and Pastries is the best place to go if you're a big bread person. As the name implies, Sofia connotes wisdom; in this context, it is wise not to miss their cheese bread. These rolls have a soft sheen on the outside. You know, golden brown, warm, and a bit glossy, and when you take the first bite, soft bread and cheese melt in your mouth. It is a moment to savor.

While you're on a bread binge, remember to try Spanish bread. That's soft bread with a buttery and sweet filling that is tasty but not overwhelming to the throat. You could gobble up a handful before moving on to the next thing, which brings us to the pan de coco. Soft, warm bread encases minced coconut and cream. Imagine the burst of flavor once you take a delicious bite.

Our OG Bacolod Delicacy

We now reach the crescendo of our cravings and present our OG dessert, mentioned a few articles back. Today it gets the spotlight because it deserves it. We have mentioned the N-word in passing, but you'll get to know more without revealing our trade secrets here. The other N-word has no place in civilized society, but this one sure does—Napoleones! Exquisite and dainty as a dessert could be. And we're not talking just about any Napoleones but Leones, a budding brand today that traces its pride to the turn of the millennium.

Don't you love alliteration? Leones Napoleones! You may have tasted our pastry before but under Pendy's brand. We have been supplying them on consignment since 1999. When this pandemic came over us all, many businesses suspended their operations. Instead of a complete stop, we take this as an opportunity to finally venture into making our brand. Quality does not fear change, for our recipe has withstood the test of time.

We have crafted these little pastries for over two decades. Ensuring the delicate sweetness, it satisfies the cravings of Bacolod visitors. But what is a Napoleones? Does it even have anything to do with its namesake Napoleon Bonaparte (hi, history buffs)? Let us take you on a walk through memory lane. And rediscover the roots of this big dessert in small bite-sized servings.

Other Bacolodnons may have given their flair to the pastry. Still, here we are, providing the people with the classic taste they have gotten accustomed to. And long for and come back for. It is not a recipe. It is a sense of reliability to deliver the flavor that has been warming hearts and homes since 1999. And what's more, now we get to call it by our name.

The Bakers Behind the Big Hit

There are many downsides to this pandemic. But, one fringe benefit of staying home is reflecting on where we want to take our beloved recipe in the future. While one door closed, we chose to carve out our doorway, step up to the plate, and bat for our brand. No-frills, quality food, and a family that works hard to break through the barriers of the times. After all, uncharted territories bring out unparalleled bravery.

Generally, the Napoleones are thought to have descended from the French pastry mille-feuille [pronounced meel – fhuy], which means a "thousand leaves." We can only speculate how it may have leaped at the name "Napoleones." Still, how it got its name here in Bacolod is not as important as how it is made. So without revealing much about the creative process, here are the delicate steps for this sweet perfection.

The Napoleones has three essential parts: the puff pastry, custard filling, and sugar glaze. The process involves folding and slicing the puff pastry dough. Cutting them into two-by-three-inch rectangles and then baking them. The dough will rise, and so will the bakers because now comes the time to mix the custard filling.

You can imagine how many eggs are used to prepare several batches of custard. But, as this is a trade secret, the eggs are the only ingredient we will reveal. When the custard is ready, it will be sandwiched with two puffy pastry pieces. Now it's ready for the final glazing touches.

For the arduous production alone, you'll be delighted by how reasonably priced the pretty pastries are. Check out the updated prices here. 

Counting calories

How much sugar am I putting in my body with all these sweet tooth recommendations? The clear answer is a lot, but only if you eat them all in one sitting. But spacing out your sweet treats is the key. Eating and burning it off would also be great by walking around. We've identified cool places to do this in the previous articles. So sweat out the sweets and get the profit of happiness that you have tried the delights of Sugarlandia. That bright smile is sure to appear naturally.

You could order now, eat some, and save some as pasalubongs when you return home. If you're a health buff, we understand that a sugar rush might wreak havoc on your diet. But, come on, this is Bacolod City, and it's not always that you could come and visit. So how many calories are we talking about? Shh. We refrain from such bad words!

Here, have another piece of Napoleones. One for the road!