You can take the boy out of Bacolod, but you can't take Bacolod out of the boy.
Since I moved to Manila for college, I have always been keen on exploring the things that make this huge city unique. I love discovering new flavors and tastes, and I do that by going out as much as I can, voraciously sampling restaurants and food places. However, when I feel like having a bit of a taste of home, I go to any Roli's kiosk around Metro Manila to score some napoleones, which taste exactly just like my childhood.
For the uninitiated, napoleones are mille-feuille pastries piped with custard and topped with a confectioner's sugar glaze. It is a sweet treat that reminds one of why Bacolod and Negros is called the sugar bowl of the country. In Bacolod, Roli's is the most respected name when it comes to napoleones since they have a claim to bolstering its popularity back on my hometown. Everyone else just followed suit, and though there are cheaper brands, Bacolod folk still go for the original and the best.
I love how they brought the brand to Manila. The only qualm about the product that they sell here is it may not be as fresh as the hot-off-the-bakery ones in Bacolod, and that affects the length of its keeping time. But who cares, right? I buy boxes of the stuff and they almost never make it to my house. I finish everything in one sitting. read more