"Soft and pillowy wheat bread, using the thang zong method of Japanese milk bread. "

Hokkaido-Style Wheat Bread

Soft and pillowy wheat bread, using the tang zhong method of Japanese milk bread.

7" box, 4pcs
Retail: Tuesday cut off of orders&amp; payment, Friday delivery

7" box, 4pcs 
Retail and Delivery: Order cut-off Tuesday 12NN, Delivery on Friday

Tamales (Suman)

Tamales

Make Mother&rsquo;s Day sweeter with our special Pineapple Upside-Down Cake&mdash;soft, buttery, and topped with golden caramelized pineapple for a delightful treat Mom will love.
8&rdquo; Round Cake

Make Mother&rsquo;s Day sweeter with our special Pineapple Upside-Down Cake&mdash;soft, buttery, and topped with golden caramelized pineapple for a delightful treat Mom will love.
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<li data-start="429" data-end="527">8&rdquo; Round Cake </li>
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Pineapple Upside-Down Cake (8” round)

Pineapple Upside-Down Cake 

Retail: Tuesday cut off of orders&amp; payment, Friday delivery

4" round bibingka, box of 8s. per order w/ box included Retail and Delivery: Order cut-off Tuesday 12NN, Delivery on Friday

Bibingka Regular

Special Bibingka with Salted Egg

Special Bibingka with Cheese

Super Special Bibingka with Salted Egg & Cheese

Bibingka

Lead time: 1 day
Order size: 1 dozen
Shelf life: 5 days (Keep refrigerated)
Shelf life: 5 days

Chicken bun

rich chocolate cake layered with velvety chocolate ganache, perfect for serious chocolate lovers.

Chocolate Ganache Cake 8" (whole)

rich chocolate cake layered with velvety chocolate ganache, perfect for serious chocolate lovers. lead time: 1 day

Chocolate ganache cake (per slice)

Chocolate Ganache Cake

Approx. 2kg
This heirloom recipe from Paz Roxas Katigbak, known as Inay to her family, was passed to generations of descendants and is now part of Old Swiss Inn&rsquo;s special offerings. Unlike other rellenos, this relleno uses a lot of Queso de bola (as well as Spanish chorizo!) for a richer, more flavorful relleno.

Approx. 2kg
This heirloom recipe from Paz Roxas Katigbak, known as Inay to her family, was passed to generations of descendants and is now part of Old Swiss Inn&rsquo;s special offerings. Unlike other rellenos, this relleno uses a lot of Queso de bola (as well as Spanish chorizo!) for a richer, more flavorful relleno.

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