![]() Indeed, Sweet Condesa’s calamansi pie is probably the closest thing to a Filipino version of key lime pie, using the juice of the Philippine citrus fruit to strike “the perfect balance between sweet and tangy.” The pie tastes especially good when frozen, Lorenzo says. Lorenzo’s pies, on the other hand, are wholly her own creations, inspired by her desire to put Filipino flavors in a package that would be familiar to American dessert lovers - something akin to a key lime pie, with a buttery graham cracker crust and cold, eggy custard fillings. The calamansi pie, garnished with dried rose petals Sweet Condesa Pastries Most notably, the islands are known for two kinds of pie: egg pie, which Lorenzo describes as being somewhat analogous to a Portuguese egg tart, and buko pie, a northern Filipino specialty filled with custard and young coconut. There is, in fact, a deeply rooted pie-eating culture back in the Philippines, Lorenzo says. So, since Lorenzo already had a few pies in the rotation, that seemed like a logical place for her to apply her creativity during the pandemic, especially with the holidays coming up. Probably best known for its tartlets, which come in Filipino flavors like ube flan, pandan meringue, and Brazo de Mercedes (Filipino-style roll cake), Sweet Condesa has developed a faithful following over the years, especially within the Filipino community. Of course, the coronavirus crisis hit just a month later - a devastating blow to the event catering portion of the business, including the 10 weddings that Lorenzo had planned to cater. It’s right next door to Kababayan Bakery which actually sells Filipino counter-style food options as well.The pies are available for pre-order, to be picked up at Lorenzo’s production bakery in Oakland the day before Thanksgiving.Īt first glance, Sweet Condesa’s timing hasn’t necessarily been ideal: Lorenzo quit her full-time job in February to devote herself to the three-year-old Filipino pastry business, which had been her side hustle since 2017. They’re located in a small strip mall in Paradise Hills. Snoice is a dessert shop that specializes in shaved snow, halo-halo, and boba teas. Snoice halo-halo comes in a to-go cup that makes it easy to eat in the shop at one of their tables, or take it on the road. I went for the custom because I definitely have my favorite toppings I can’t go without in halo-halo! Bananas, leche flan, and jellies are my must-have toppings for any halo-halo! They have the original halo-halo option with set toppings or you can do the custom option and choose up to 6 of your preferred toppings. I decided to try Snoice the other day to satisfy my craving for halo-halo and I was not disappointed! ![]() Or you can find special dessert shops that serve halo-halo among other ice dessert specialities. A lot of times you can find halo-halo on the dessert menu of Filipino Restaurants, like my experience at Goldilocks Bakeshop. There are a lot of different options for getting halo-halo in San Diego. You might be interested in “Do You Know the History of Halo-Halo?” The ube ice cream is usually what gives it that distinct purple look. Halo-halo, a Filipino ice dessert, consists of different toppings like jackfruit, sweet beans, corn, jellies, banana, purple yam, or leche flan, mixed in with shaved ice, condensed milk and ube (purple yam) ice cream. ![]() In the Philippines, you can find halo-halo stands on almost every street! Halo-halo is a delicious cold dessert for a hot summer day. Halo-Halo – The Filipino word for “mix-mix” If you love trying new trendy food spots in San Diego, add Snoice to your bucketlist for tasting the unique Filipino ice dessert halo-halo.
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