This may have been the idea behind Goodies and Sweets, the cozy and quaint bakeshop which, for the past 20 years, has been sitting at the same corner of Greenhills Shopping Center, joyfully churning dreamy indulgences for those with a sweet tooth, whatever their ages may be. The bakeshop believes that if you create a great product, people will come for it.
In this world where the only thing constant is change, and where trends come and go, to pass your 10-year mark is no mean feat. Food, like fashion, is subject to whims, fads or what-have-you to describe a craze. In the restaurant business, only a handful live beyond their 20th year. Save for fast-food chains, most restaurants are slowly sinking into oblivion.
Goodies and Sweets has been in the food business for almost 20 years, a strength it attributes to its ability of zeroing in on the market’s weakness for desserts. With today’s consumers becoming more sophisticated and daring in their dining preference, this bakeshop still manages to surprise gourmets with desserts of all kinds.
Always at the forefront of nouvelle cuisine in the country, Goodies and Sweets was the first to serve exquisite indulgences like Decadence and tiramisu, both considered hip and vogue then and today continue to be among the restaurant’s bestsellers. They then followed this up with two more confectionery hits, namely the turtle pie and Banofee.
Goodies and Sweets is currently managed and co-owned by Aileen Anastacio with Marivic Ortigas and Tabbie Duarte. Aileen, a graduate of the California Culinary Academy, lives up to the bakeshop’s commitment to timeless taste and new experience. Her previous winning concept, the banana leaf-wrapped meals of Binalot, is a testament to her innovative and unique offerings.
Thus, it is no surprise that Goodies and Sweets seems always to be on edge, continually reinventing itself and always updating its menu with new sweet somethings for its guests to sample from time to time. Fact is, it has successfully created its line of signature desserts that bear in mind details like presentation. That’s why each dessert is plated like a modern-day painting, with each order so good to look at that it’s a shame to mar the arrangement by gobbling it up.
Setting a new trend yet, it now serves single portions of cakes, all just as carefully designed and distinct as the original cakes.
The restaurant opened recently its second branch at the ground level of The Podium. It is the perfect outlet for good food and great desserts, where guests can stay longer, listen to good music and have a great time.
In response to their customers’ needs, Goodies and Sweets has widened its menu selection with an offering of gourmet sandwiches and pasta dishes, such as grilled chicken Mediterranean, beef Mexicana, chicken galantina and tuna and capers pasta, to name just a few.
Of course, the restaurant’s pièces de resistance are still their cakes and pastries. It has been said that a great dessert saves a mediocre meal. No one can deny that a great dessert makes a lasting impression. Often, people remember what they last ate during a meal. So, what could be a more fitting finale than to indulge in any of Goodies and Sweets stellar cast of desserts, headlined by the luscious Banofee, the dreamy mango fantasia, a gooey turtle pie, heavenly strawberry shortcake, sinful Decadence, good old apple pie and exquisite tiramisu.
Of late, it has also become even more popular for its famous Oreo ice cream. It’s not on the menu, but is a top seller, achieving a cult status among the store’s sukis who troop there just for its homemade goodness.
Goodies and Sweets has always tried to outdo itself by perfecting the art of the plated dessert, creating indulgences that seem to have sprung directly from the imagination. It has even more sweet surprises in store for 2003, staying true to its promises of timeless taste and a new experience.