Somebody at work asked if dinner – namely the food laid on our table – was good and I had all energy to reply: “Masarap sya. Tikman mo! ” (It’s delicious, taste it!)
After which a colleague of mine teasingly said: “Pleaaaase. Don’t ask Annalyn anymore. Everything with her tastes good.”
Hehe. I have to admit she gave me some food for thought there. I am actually wishing I was taking an appetite suppressant or something. My consolation is the fact that am not gaining weight (sexy pa rin daw..hmmp!), maybe because of my freakin’ work sked and all those late-night shifts. On the other hand, am not a complete glutton since there are some food I won’t eat for the life of me. These include dinuguan, papaitan or anything with innards (except sisig). I do not even eat the tuwalya in kare-kare.
I am also not fond of sweets. So when my officemate John told me that he’s embarked on a second career as a pastry chef, cake-maker (whatever you call it), I was secretly impressed. After all, he has a steady job with our company and happily married with a kid. How many people are there who pursue their passions and turn it into a business? And how many guys do you know can actually bake cakes?
Apparently, John now has a thriving career supplying cakes to selected coffeeshops in Makati and Metro Manila. So when he invited me to sample his creations at the Coupe Coffeeshop in Better Living Subd., Paranaque City, I gave it no second thought. Thankfully, my buddy Notty was game enough to drive me to the place, which had the equivalent distance of Tawi-tawi by my Manila Girl standards. I was lucky that Coupe’s flavored coffees were really good, like the one with Kahlua, hazelnut and Bailey’s. There are not too many of these establishments which offer this around.
But of course, John’s cakes were another thing. They were simply heavenly. Like this Chocolate Eminence which he described as ” a chocolate sponge cake with ganache and hazelnut praline.” Mmm, truly sinful but absolutely indulgent. I soon realized that I had a sweet tooth after all.
My personal favorite was this Turtle Pie, which is more like a cake than a pie because of its irresistible Oreo crust. It is filled with chocolate mousse and gooey caramel sauce, then topped with chocolate glaze and embedded with walnuts. I’ll definitely order it for one of those special occasions soon.
The tiramisu< was also to die for. John makes this Italian sponge cake with coffee liquor, cream cheese, Savaion filling and Marsala wine. For the record, I tasted four slices of cakes that night which had me worried about my increasing hip size while at the same time coveting the other cakes on display in the counter, namely: the almond sans rival and the Concorde cake beautifully adorned with chocolate meringue sticks. Needless to say, i was one contented cat that night. Thank you John for believing in me enough to "plug" your products in my blog (haha!)Hope you'll be a big name like Sugarhouse someday.
For high-quality, special cakes, please call John SC at 0916-6665315. Unfortunately, he still doesn’t deliver overseas…duh:(