Day 315/365: A Birthday Celebration at Sugarleaf Greenhills

Day 315/365: A Birthday Celebration at Sugarleaf Greenhills

November 12, 2011

A Birthday Prayer for Alyssa Committed

May the road rise to meet you,
May the wind be always at your back.
May the sun shine warm upon your face,
The rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of his hand.

May God be with you and bless you;
May you see your children’s children.
May you be poor in misfortune,
Rich in blessings,
May you know nothing but happiness
From this day forward.

May the road rise to meet you
May the wind be always at your back
May the warm rays of sun fall upon your home
And may the hand of a friend always be near.

May green be the grass you walk on,
May blue be the skies above you,
May pure be the joys that surround you,
May true be the hearts that love you

Happy Birthday Alyssa!

 About Sugarleaf:

Sugarleaf pertains to stevia, a plant whose leaves possess an intense sweetening capability. Though somewhat controversial in its earlier years, stevia is totally safe and is highly regarded because it has anti-oxidant properties, has zero calories, and doesn’t affect blood sugar levels.

Sugarleaf imbibes sweetness, happy thoughts and feelings linked with healthy living and organic lifestyle.

Sugarleaf debuts at the ground floor of the Health Cube Building along Wilson Street in San Juan and now, they have a Makati branch at MEDICard Lifestyle Center at 51 Paseo de Roxas corner Sen. Gil Puyat Avenue, Urdaneta Village, Makati City.

Healthy meals and snacks is also available for both dine in and take out.  A cozy dining area of up to 20 persons is available for intimate events such as reunions, meetings, etc.

Sugarelaf Greenhills

Living up to its mission of providing “foods that nourish” Sugarleaf features Healthy Picks, a mini-mart of locally-sourced organic produce (fruits, vegetables and herbs) from the LaTOP (La Trinidad Organic Practitioners) Multi-purpose Cooperative farmers.

Aside from vegetables, Sugarleaf offers a wide variety of natural, organically produced goods. It is meant to be a one-stop-shop for healthy food finds including free-range chicken, eggs, pork, kefir milk, yogurt, kambucha, carabao and cow’s milk, organic highland coffee and rice, non-GMO tofu, natural sweeteners (coco sugar, stevia, coco nectar), home-made dips and dressings, air-dried tea, among others.

Organic products that are not locally available may be sourced out. Available on a per order prior notice basis are: organic chia seeds, organic maca, kelp noodles and much more.

Day 315/365: A Birthday Celebration at Sugarleaf Greenhills

Sugarleaf Healthy Birthday Event

 

Committed and Magnifico

 

Happy Birthday and Coffee Presentation

See you soon folks at Sugarleaf for a Healthier You!

Alyssa P Coffee & Birthday @ Sugarleaf GH

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Day 310 and 311/365: The Siblings and our neighbor Bubble Tea

Day 310 and 311/365: The Siblings and our neighbor Bubble Tea

November 7, 2011

Day 310: The Siblings

West Greenhills is currently consider as my second home. It’s not the post village but the Sugarleaf shop in Wilson St. And what occurs today is really great meeting the Uy siblings and had some refreshment in our neighbor shop Bubble Tea.

I probably do miss the family gathering when everyone is there, your siblings, kids, uncles and aunties and everyone is having fun! This great event occurred to me today together with the Uy’s. The coffee presentation and sharing moments was really an eye opener and how a family can be aligned altogether by having a common language and philosophies of life. I found a brother and a sister with the Uy’s and they even call me now Uy Magnifico!

For you my Uy brother and sister:

Cheers to you for thy wonderful kindness and greatness of agape

The laughters and tears that binds good friendship of a lasting ties.

The breakthroughs we have overcome and the wins that makes us proud

The gift of the universe to bless our lives and be of a value for others.

Thank You for sharing the gift of friendship.

The Uy's

 

November 8, 2011

Day 311- Bubble Tea

Before we end the night, we drop by on our neighbor store – Bubble Tea. I am actually impressed with the interiors and the lighting. The shop is not just a tea store but a place to hang out and eat. It’s just that, the price is quite pricey and I know its not healthy 🙂 Powder flavor, oily and fried foods. Apologies..I need to live with our store advocacy saving our environment too. I just hope that this pricey stores offers the healthy stuff in exchange of a pricey mark up. To invest more on the healthy benefit of the customers than having nice chairs, interiors and equipments. I forgot its business as usual 🙂 Thanks to healthy tea (as advertise) flavored by powdered extracts and milks. It’s good with refined sugar and flavorings! I need my detox afterwards.Great name though Bubble Tea!

Bubble Tea

 

Day 229/365: Kabuhayang Swak na Swak at Sugarleaf Greenhills

Day 229/365: Kabuhayang Swak na Swak at Sugarleaf Greenhills

August 18, 2011

It is a great honor to be chosen by Kabuhayang Swak na Swak to be their taping location as a best Filipino emerging business today. Thanks to Miss Dimples Romana and Bobby Yan for helping Sugarleaf be introduced to millions of Filipinos who is looking for Healthy Eats and Foods that nourish.

About the Program:

Kabuhayang Swak na swak (Livelihood That Fits) is a very informative business show that features the livelihood and business success stories of Filipino entrepreneurs. Kabuhayang Swak na swak covers about the best ways of starting up a business, tips and strategies, good money habits, how to cope with the rising cost of living, among other things.

Its goal is to institutionalize a television show that teaches – from starting and maintaining a successful business to providing invaluable insights and inspiration, especially for aspiring entrepreneurs.

It is packed with highly-informative segments and features: on recipes for success, marketing strategies, branding, good money habits, business news and forecasts, inspiring stories, etc.

Get to learn how to stretch your minimal capital when starting your own business enterprise. Hear the inspiring stories featuring ordinary people who are now successful entrepreneurs including business celebrities and their secrets to success. Furthermore, update yourself with the latest and the newest, innovative products and businesses in town.

KSNS

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About Sugarleaf:

Recognising the clamour for a one-stop shop of healthy food items in the metropolis, Sugarleaf debuts at the ground floor of the Health Cube Building along Wilson Street in San Juan.

Living up to its mission of providing “foods that nourish” Sugarleaf features Healthy Picks, a mini-mart of locally-sourced organic produce (fruits, vegetables and herbs) from the LaTOP (La Trinidad Organic Practitioners) Multi-purpose Cooperative farmers. The coop has the stamp of approval of the OCCP (Organic Certification Council of the Philippines) guaranteeing that the produce is all-organic. Items will be available throughout the week, when in the past, availability was limited to weekend markets and bazaars.

Produce which are not usually grown in the Philippines such as fresh blueberries and oranges, brussel sprouts, cherry tomatoes, fennel and rhubarb are available in addition to the staple lettuce, cabbage, carrots, eggplants, spinach, squash, yacon and many more.

Aside from vegetables, Sugarleaf offers a wide variety of natural, organically produced goods. It is meant to be a one-stop-shop for healthy food finds including free-range chicken, eggs, pork, kefir milk, yogurt, kambucha, carabao and cow’s milk, organic highland coffee and rice, non-GMO tofu, natural sweeteners (coco sugar, stevia, coco nectar), home-made dips and dressings, air-dried tea, among others.

Organic products that are not locally available may be sourced out. Available on a per order prior notice basis are: organic chia seeds, organic maca, kelp noodles and much more.

Healthy meals and snacks will also be available for both dine in and take away fully utilising the fresh produce available. A cozy dining area of up to 30 persons is available for intimate events such as reunions, baptismals, briday and baby showers, etc.

Workshops on organic farming, healthy cooking and other wellness workshops will be offered in the coming months.

Day 229/365: Kabuhayang Swak an Swak at Sugarleaf Greenhills

Day 199/365: La Moderna Signature Bread available at Sugarleaf Greenhills

Day 199/365: La Moderna Signature Bread available at Sugarleaf Greenhills

July 18, 2011

The traditions still lives on at Sugarleaf Greenhills for La Moderna’s Signature Breads. Here’s the story behind La Moderna.

Nostalgia La Moderna

by ANSongco

Growing up in Manila and visiting our family bakery in Guagua, Pampanga as a child; helping the bakers and cashier during summer holidays in my teens; studying hotel school and introducing recipes for new products; I distinctly remember enjoying every minute spent in La Moderna.

All my senses were delighted with the sight of bakery employees working non-stop in morning and evening shifts; the aroma of the freshly-baked bread as it comes out of the oven; the sound of the mixers and slicers and the chatting of young Capampangan women wrapping big basketfuls of baked products; the texture of rising dough and flaky crusts filled with smooth egg custard; and of course, the taste of each and every product in its various stages of production.

Until now, I would still pluck out a cupcake or pan de coco as it comes out of the oven and eat it whilst hot; relish chewy sylvanna and sans rival sheets before these are coated with equally rich creamy butter icing; and ensaymada which I would enjoy with a cup of steaming hot tsokolate de batirol.

Now taking a breather from the corporate world to help market the bakery in Manila, I find great pride in the fact that I am contributing to the bakery’s legacy by sharing these wonderful experiences to others. Some people say it’s noble of me to do so. I would go beyond this and attribute it to the emotional investment generations of the Narciso family have put into the bakery.

Let me share with you our bakery’s story…

La Moderna has been with our family for five generations having been founded in the late 1800’s by my great grandparents, Ignacio and Maria Lansang Narciso in the quiet agricultural town of Sta. Rita, Pampanga. Its first milestone was winning a Gold Medal in the pre-war Philippine Exposition – an accomplishment we have taken upon ourselves to research more details on as accessible records indicate that the exposition was in the late 1800’s.

Since then, La Moderna was transferred to Guagua in 1947 by one of their children, Pablo Narciso and his wife Narcisa Carlos Narciso – the original entrepreneurial couple who settled in this prospering commercial town from Sta. Rita. Today, Guagua remains to be a bustling town which surprise visitors as they come into the plaza and see popular commercial establishments with branches in this town.

Starting as a candy factory, Apong Ambo and Ma Sisang nurtured the business and transformed it into a respected institution throughout Pampanga. Quality ingredients were transformed by the most loyal and talented bakers in the province (some of whom have been with the bakery for over 40 years) into tasty morsels enjoyed by the young and old alike. The wood-fired oven or pugon imparts a unique flavor to baked products.

After the Second World War, the bakery grew tremendously and delivered its products to satisfied customers from Pampanga to as far north as Dagupan, then a bustling depot in the region, and south as Divisoria, Manila where these treats were distributed throughout the metropolis.

My mother, Linda Narciso Songco, the eldest child of Apong Ambo, and her siblings relate to us that during those days, there were over 150 employees making the products in shifts 24 hours a day to keep up with the demand. You could savor the aroma of freshly baked bread wafting throughout the bakery and into the plaza in the early hours of the morning when tens of thousands of pan de sal and other bread products were sold to wholesalers.

As the flagship business flourished, Apong Pablo and Ma Sisang were blessed with ten beautiful children. The second and third children, Toto Narciso and Butchie Narciso Lagman took reins of the bakery in the early 80’s when Lolo and Lola decided to slow down. Though they were still very much involved in the bakery operations, eventually, Apong and Ima settled in Manila in the 90’s when Mount Pinatubo erupted.

La Moderna Today And Tomorrow

Now on its 61st year in Guagua, La Moderna still uses the same recipes, improved on with process technology to increase shelf life, and presented in more contemporary packaging in order to make them ideal for giveaways.

Products are introduced – some new and some old – to constantly expand and improve the product line. The items that become popular are still those like gorgoryas (traditional snack of bite-sized dayap-glazed fried bread fritters) which have been around for many years and were consumed by our parents and grandparents.

Our customers, especially from Manila and overseas, are delighted to see that the bakery still produces delicacies they enjoyed in their childhood. They relate that they haven’t seen sampaguita or masa podrida for a long time and when they taste it, they remember the days of their youth.

That’s what differentiates La Moderna from others bakeries in Manila and even in Pampanga. Though it has an extensive line of typical bread and pastry products (pan de sal, buns, etc.), the bakery’s most popular products are its signature items not commonly available elsewhere.

Travel Time host Susan Calo Medina considers La Moderna’s empanaditas among her favourites.

Respected food critic Chona Trinidad praises the bakery for its commitment to making authentic products and continue the tradition of simple yet delectable baked goods. She particularly loves the San Nicolas and masa podrida.

Masa podrida, sampaguita, mamon tostado and turrones de casoy have an extended shelf life of at least three months–ideal for transport as pasalubong to loved ones overseas.

Apong Ambo celebrated his 90th birthday last 15 January 2008. It was so nostalgic for the whole family as the children visited from the U.S. and Canada to celebrate Apong Ambo’s birthday with the bakery family some of whom worked for us for several decades. Some have met their wives and had families whilst working at La Moderna. Some of their children work in the bakery as well. The longest staying employee, Mang Pabling, has been with the bakery for 48 years. He is still very strong and makes pan de sal in the morning. Apong Ambo passed away last June.

It is inevitable that La Moderna expands. There is great potential in the product, the facility, the history and the overwhelming support of family and friends who encourage us to take La Moderna beyond Pampanga. My cousins and I strive to improve our packaging materials even more and so be able to export our products overseas.

The first successful step was to make the bakery’s signature products available in Manila – initially at various bazaars, and now regularly at the Salcedo Village Saturday Market. At Salcedo, people who buy the products enjoy them a lot and return to purchase more to give away to family and friends. Some even bring the goods abroad – the sturdy packaging of products lends to overseas shipment quite well.

Eventually, we all aspire that the bakery will have its own branch in Manila where more people will be able to share with us delicacies several generations of our family have enjoyed for many years.

Day 199/365: La Moderna Artisan Baked Products

Treasures From The Capampangan Kitchen

Masa Podrida – Filipino version of shortbread biscuits – excellent with coffee or tea
Sampaguita – melt-in-your-mouth creamy flower shaped cookies named after the national flower of the Philippines
Empanaditas – our famous and acclaimed yema-cashew filled pastry
Mamon Tostado – toasted sweet butter cake slices
San Nicolas – cookies introduced by the Augustinian friars during the Spanish period – made from fresh coconut milk and imprinted with the image of St. Nicolas de Tolentino – the patron saint of children
Turrones de Casoy – crunchy nougats introduced by the Dominicans during the Spanish period made from cashew, honey and egg whites wrapped in paper-like edible oblea
Gorgoryas – traditional recipe of bite-sized dayap-glazed (Philippine lime) fried bread fritters
Petit Fortunes – tiny cups of rich, moist cashew cake bites
Sans Rival – layers of cashew meringue and butter cream topped with slivered cashews
Sylvana – light and creamy cashew pastry with butter cream filling coated with rich butter cake crumbs
Taisan roll – creamy yema custard encased in a butter sponge cake
Freshly baked bread and pastries are available on special request: ensaymada, mamon, taisan, inipit, garlic bread, brownies, butterscotch bars, chocolate cake, carrot cake, banana cake, and yummies (moist cashew cake with cashew topping).