Celery

Celery (1kg)

Celery (500g)

BIOHogs pigs are naturally raised without antibiotics or hormones, fed greens and probiotics, and cared for in low-stress environments with cooling ponds and fresh air.

Pork Chop Adobo Cut (500g)

Pork Chop (Adobo Cut)

Creamy butter. No stabilizers or preservatives You can tell it's pure butter because it softens fast in room temperature and doesn't taste waxy. Ingredients: Pasteurized cream.

Creamy butter. No stabilizers or preservatives You can tell it's pure butter because it softens fast in room temperature and doesn't taste waxy.
Ingredients: Pasteurized cream.

Unsalted Butter (125g)

Unsalted Butter

Our big and beautiful Hokkaido- style Milk Bread now comes with a new flavor: CHEESE! It is made by using the best full cream milk that we know and studded with Smoked Scamorza cheese (of course, both coming from Pinkie’s Farm) to create the same soft yet springy loaf, with a delicate texture and creamy flavor that we’ve all came to love.

Hokkaido-Style Milk Bread (Cheese Flavor)

Clubhouse Sandwiches (4-6 pax)

Clubhouse Sandwiches (8-12 pax)

Clubhouse Sandwiches

Mango Float Frozen Yogurt (FROYO)
Our fave desserts of the past, reimagined as frozen yogurt. Mangoes and crushed graham crackers in a frozen yogurt base flavored with condensed milk. Ingredients: Pasteurized milk, pasteurized cream, sugar, yogurt culture (Lactobacillus sp.), brown sugar, mangoes, graham crackers, salt.

Our fave desserts of the past, reimagined as frozen yogurt. Mangoes and crushed graham crackers in a frozen yogurt base flavored with condensed milk. 
Ingredients:  Pasteurized milk, pasteurized cream, sugar,  yogurt culture (Lactobacillus sp.),  brown sugar, mangoes, graham crackers, salt.

Mango Tango Frozen Yogurt (375g)

Our pastrami is our very own brined, smoked, and steamed brisket with its rub of blended spices layered on rye bread with a schmear of mustard and a side of our own dill pickles,

Our pastrami is our very own brined, smoked, and steamed brisket with its rub of blended spices layered on rye bread with a schmear of mustard and a side of our own dill pickles,

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