Saturday, August 23, 2008 Sweet dreams you can eat By Myra Isabel Magsaysay Sun
THERE is a story to tell about how a careless pixie forgot to put baking powder into a chocolate cake mix. the happy result was the “fudgeylicious,” gooey brownie. Not just any brownie, La Marea’s brownie cup is every chocoholic’s dream to die for: warm and topped with vanilla ice cream, drizzled with choco syrup. Now there is a new creation — the white brownie cup drizzled with ivory white deliciousness.
Owned by Ed and Bernadette “Bern” Gallego, La Marea ripples like the waves of the sea with melt-in-the-mouth dreams afloat with tempting sweets.
Bernadette has a formidable collection of cookbooks which she uses to base her food research and development.
Just as necessity became the mother of invention, so has Bern metamorphosed from learning to bake Christmas cookies and giveaways as a little girl to becoming one of the most innovative bakers in town.
“Entertaining” is a word Bernadette describes herself. She does pricing and even adjusting profit to make goodies affordable.
She never compromises quality. Her children, Mirella and Martin, can whip up whole meals. Martin’s specialty being Japanese food.
The Gallegos have formed a niche market and have opened the doors of their kitchen to us.
La Marea is our connection to classic mouthwatering goodies, like apple pie a la mode, almond cashew sans rival, Boston cream pie, concorde, choco peanut butter fudge, choco truffle tart, mango tiramisu, brazo de Mercede, and choco triple mousse cake.
Take time to smell the coffee at La Marea, home to the Lavazza brew that complements the perfect pastries. Indulge at La Marea Crossroads, Banawa and IT Park.
