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Blog posts of '2015' 'May'

Just In: Three New Bread

Our breads and pastries are the most popular products at They are baked fresh daily and are made from all imported products: French butter, flour, chocolate, and even the salt!

I’m pleased to introduce a selection of 3 new breads that you can serve at your daily breakfast. As with all our breads, high hydration and long resting times are applied. It results in bread with a pearly interior and a very fresh aroma.
These are breads you won’t be able to find in other bakeries in the Philippines and that you can order only at

Parisien Loaf - (540 g or 1.1 kg)
The Parisien is a typical French bread, based on the famous baguette, only larger. It is made from French wheat flour, and our own wheat sourdough. Although based on a baguette, the ratio of crust to dough is very different and provides a unique experience. The one-kilo size is our biggest bread available.

Organic Boule - (450g)
Our fully organic boule. Made from French organic wheat, and wheat sourdough. Boule, from the French for "ball", is a traditional shape of French bread. It has acetic, black cherry, and peppery notes and flavors.

Buckwheat & Raisin Loaf - (350g)
Rich, compact, and flavorful. Made from French wheat flour, raisins, and buckwheat sourdough. It has a very intense raisin aroma and flavour. Goes well with cheese, foie gras, and the like.

As usual, you can enjoy next-day delivery on these breads. Try them as well with French Isigny butter.


Risotto is one of the most popular comfort food in Italy. It's versatile and flexible as it can be prepared with any ingredient. Keep in mind that the secret to Italian cooking is to use quality ingredients. It's reminiscent of the wonderful risotto dish I had during a long drive from Paris to Venice. It was also where I was told that we are not supposed to mix cheese and fish in risotto or pasta dish.

For seafood lovers, here's a recipe you can prepare as an accompaniment to a hearty fare, or you can make it the main course of a meal. Buon appetito!
1 pack mixed seafood
400g risotto rice (arborio or carnaroli rice)
2 shallots, finely chopped
2 cloves garlic,chopped
6 tbsp White wine
5 tbsp extra virgin olive oil
1 liter fish or vegetable broth
2 tbsp freshly squeezed lemon juice
2 tbsp butter
Sea salt and freshly ground pepper to taste
2 tbsp parsley, chopped
Prepare seafood mix by defrosting and patting dry with kitchen paper towel.
Before cooking the risotto, bring broth to a boil then turn the flame to the lowest setting possible just to keep it warm. Using cool liquid would stop the risotto from cooking.
Sautée garlic in olive oil. Turn heat to medium and add seafood mix. Stir and cook for no more than 2-3 minutes. This is to flavor the olive oil. Quickly remove seafood with a slotted spoon leaving all flavored oil on the pan. Place seafood mix in a bowl and cover with foil. Set aside.
Using the same pan with flavored oil, on medium heat, add chopped shallot and cook for 3 minutes or until soft. Add rice and stir for 2-3 minutes to coat rice. This seals the rice to maintain its chewy quality. Once the grains are translucent add white wine, keep stirring and let wine evaporate.
Here comes the tricky part, as this is the secret to the creaminess of risotto. Add the broth gradually by adding a ladleful of broth at a time. Stir using a wooden spoon. Never let the risotto dry out and do not cover the pot. When broth is absorbed, add a ladle of broth again and then stir gently. keep going for about 13-15 minutes. Season with salt and pepper to taste.
Add seafood mix and it is almost done. Continue stirring for 3-5 minutes until rice is cooked al dente ( tender on the outside but firm to the bite in the center). If broth is absorbed during this time, add broth gradually half a ladle at a time as we don't want risotto to be watery but should still flow a little when served.
As a final touch, stir in butter and squeeze in lemon juice.
Sprinkle with parsley before serving.



Many of you know for our freshly baked breads and pastries. But I have also received a few requests from some customers who follow a gluten-free diet to make some options for them. That’s why this year, we also started introducing gluten-free food items so that these customers can also enjoy bread, cookies, pizza, and pasta.

In simple terms, gluten constitutes about 80% of the protein in common grains such as wheat, rye, barley and oats. Some people can have an allergy or intolerance towards gluten, so they must follow a gluten-free diet for medical reasons.
Our gluten-free items are prepared in a separate facility from our regular breads and pastries, so there is no fear of cross-contamination. Most of our gluten-free items are also vegan (except the gluten-free salami pizza). They are also frozen to preserve the freshness as long as possible (except the pastas, which are dried).

My kitchen cannot go without a stock of salmon fillet on hand. It's versatile as it can be prepared in many different ways and takes little time to prepare. I have made it a regular treat for my family as it is not only pleasing to the palate but an easy way to get some heart healthy omega 3 fatty acid into our diet, as well. Bon appétit !

1 pack Gerald salmon fillet
6 tbsp teriyaki sauce
200 g Gerald frozen zucchini
100g Gerald frozen onions
2 cloves garlic minced
3 tbsp olive oil
Toasted sesame seeds
Sprig of onion leaves chopped( optional)
Marinate salmon fillet with teriyaki sauce for at least 20 minutes.
Heat 2 tbsp olive oil in a pan. Saute onions , garlic and zucchini for 3-4 minutes or until lightly browned. Stir in 1 tbsp teriyaki sauce. Set aside.
Drain salmon fillet and discard marinate. In a skillet, sear salmon fillet for 5 minutes on each side on medium heat.
For plating, place sautéed zucchini in a platter. Top with salmon fillet. Sprinkle with sesame seeds and chopped onion leaves.