the original biscocho house began in 1975 as a humble bake shop at the garage of
the late doctor carlos guadarama and teresa jalandoni guadarama
some of their pioneer products are the famous butterscotch
banana marbles galletas and of course the namesake of their store the biscocho
their selection of biscochos varies
such as the biscocho de cana, biscocho ginikas, biscocho podpod and biscocho principe
the term biscocho is derived from the spanish bizcocho however they are not the same pastries
the original spanish biscocho refers to a type of sponge cake known as broas in the philippines
there are multiple claims of people who invented the biscocho in the philippines usually depending
on the region a common characteristic is that they are typically stale bread that are baked a second
time in iloilo the main variety are the biscocho de cania and principe biscocho de cana is the
well-known variant of biscocho it is a specialty of the western visayas islands they are pieces of
stale bread with a small amount of sugar and no butter that is then baked to achieve a crunchy
texture the breads used can range from flat sliced breads to sliced pieces of pan de monay
the biscocho principe is another type of biscocho from iloilo it is similar to biscocho de cana
but uses butter and more sugar it can use any type of bread
but usually uses slices of stale ensaymada as it already slathered in butter
it is made from flour sugar salt butter eggs principe is a kind of biscuit
which looks like a combination of other sweet biscuits like toasted mamon or battered toast
i'm currently at the biscocho original house which is located in jaro, iloilo. This is it
Its a thick, hard kind of bread. But its sweet because it has sugars in it
and we're gonna buy some for pasalubong... for my family
in the original biscocho house their packaging patadyong-inspired
that represent their humble beginnings and the timeless traditions of their jareno roots
even before the spanish colonial times
jaro had a tradition of weaving hablon patterns in ilonggo using handlooms
one of the most popular ways to use the versatile hablon fabric was as patadyongs
that they were worn by ordinary filipino women and men as everyday skirts and bottoms
through long hours of honest work and perseverance the biscocho house
continuously come up with quality products accessible to all of their customers
as years went by they expanded their product line as well as their regional
presence having branches all over the panay island as well as in bacolod city
the original biscocho house takes pride in preserving and promoting ilonggo heritage
with its popularity the name has become synonymous with quality ilonggo pasalubong
the brand beloved by many has risen to the forefront of the food and travel industries
today after more than 40 years in the business the original biscocho house is still a family
corporation run by the children of the founders so what does it taste like do you like it yes it is. its sweet
hard?
at the care of the business are the values the guadarama family believed in perseverance and hard
work physical discipline community service and generosity of spirit as written in their site okay
that's it for the biscocho and the original biscocho house until next time
sweet, hard
bye
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