It started when chef Gene Gonzalez sent me a jarful of classic Spanish pastry argellanas that I finished all by myself. It reminded me so much of the sugar-laced hojaldres which I enjoyed as a kid.
I told my sister Nina about it; she said she just did a feature on this pastry shop called Pasteleria Mallorca. Nina is the editor of Appetite magazine. “Hay naku Sandy, you have to visit their shop. Very interesting.”
She also told me what other goodies they have in that store. The address: 18 Scout Fuentebella in the Tomas Morato area in Quezon City. So off I went.
When I found No. 18 Fuentebella, it had 18A and 18B. The 18A had a sign that pointed to the pastry shop. I’m sure this neighbor’s doorbell has been mistakenly rung so many times, they just decided to put a sign. If I were them, I might as well sell my own pastries.
Bong is a friend who would be gifted with boxes of ensaymada. I was told that these delicious pastries were made by the family that gave them. They were gigantic, extremely buttery, sweet and delicious.
I was told that each ensaymada was made with half a pound of butter. I never forgot those babies. But I had not tasted them in decades.
When I walked into the pastry shop, I saw a list of names on the board. These were the family names of those who had standing orders. On that list, I saw the name of the giver of delicious ensaymada to Bong’s family.
Aha! I know that the family that gave them have Kapampangan roots and also serve very good food. So, for them to like the pastries in this shop says a lot about the quality of the goodies made here.
So I ordered the Argellanas and Mamon Tostado Especial that are coated with queso de bola. I added Palillos De Milan, thin milky sticks that are also delicious, and the gigantic ensaymada.
I loved the mamon especial so much, I finished it in one sitting. The Milan pastry and argellanas are still waiting for my weak moments of breaking my diet.
I didn’t have to think about getting the ensaymada. This has become my comfort food.
I gave a piece to my mom’s friend and, when I picked one from the box, my hands were full of oil. Then I remembered the amount of butter that goes into every piece.
This is one of the best-tasting ensaymada around. The topping has a crunch and sweetness from the hardened sugar. It has a touch of saltiness from the queso de bola and a nice buttery flavor all over the perfectly baked dough. Sarap!
This shop is also a maker and supplier of nachos, tacos, tortillas, etc. to many food establishments. Many of the jars of goodies can be found in Café Isabel along Guevarra Street in San Juan.
Or you can visit the shop in Quezon City. Check it out.