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.

We concentrate on supplying all our biscuits " baked fresh" . Order the days before and we can normally dispatch next day. If early in the day often dispatch same day.

Both our Anzac and Shortbread Biscuits are made without egg. They last well but over time get softer.

All our ingredients are the best we can source. All are made with pure New Zealand Anchor Butter, which we buy in 70kg batches. There are no other fats added like margarine to economise.

We are certain you will taste the difference.

In Cebu City and close confines we deliver free for orders of 750 and over. Otherwise there is an at cost price for delivery.
Out of town we dispatch via LBC .

We look forward to hearing from you.

Gloria