Message from Gloria

I started making our Anzac Biscuits in Lockdown when our family was stuck at home.

I have a sizeable and well fitted kitchen and use our large Italian SMEG oven to bake our Anzac and Shortbread Biscuits to a very loyal following.

We have had opportunity to sell in food markets but we find we then require FDA approval . We went along that road, but found that FDA demand a dedicated kitchen. ( it is ironical that we can bake for non food market outlets no problem but the FDA require Commercial kitchen for foodmarkets). But that would change the complete fabric of our business as well as vastly increase the cost.

All our helpers are relatives from my home in Bantayan Island - and they are the ones who bake . And all have been with us since we began.

So we have made the decision to keep on going as we are. The beauty is that at home we bake to order and can deliver fresh.

In the last few months we have been making sugar free Anzac Biscuits and we can provide that option. Instead of Golden Syrup we use Monk Fruit Sweetener ( non sugar ). It is expensive and adds 5 pesos per Biscuit, but it has proved beneficial to those needing to reduce their sugar intake.

Then in the last six months I have been sourcing freshly Dried Fish from Bantayan. Initially I was supplying to the Airport, but now , because of the quality and keen price we are supplying directly to many households.

So I am adding our offering of Dried Fish to the website.

Each month to keep you up to date I will write a newsletter for the website . I look forward to hearing from you.

Gloria