Easter, much like Christmas, is universally celebrated with various gastronomic indulgences. What I've decided to feature, however, are the delightful baked goods and sweet delectables from Panglao Island's notable Saffron Restaurant & Bar.
The lead photo above shows a platter of baba au rhum muffin, white cheese & chorizo mini sandwich, and chocolatized turon de bohol.
In Bohol, the ever popular French toast is oftentimes prepared with white bread, but in the United States, some restaurants prepare it with sourdough. In New York's Jewish-American communities, the leftover challah bread from Friday night Sabbath is commonly used to make French toast on Sunday morning.
In French-speaking Canada, it is known as pain doré, which means "golden bread"; the most popular topping is maple syrup. In England, it is known as "eggy bread", "egg dip" or "gypsy toast." Eggy bread is rarely found in cafes, it is more of a household favorite made for breakfast or tea. Whereas in Hong Kong western restaurants, French toast is served all day from breakfast to afternoon tea.
And my Easter baked goods showcase is not complete without Saffron's touted ube, mongo, and cheese bread. They are incredibly delicious and can be enjoyed all throughout the day with tablea chocolate or brewed coffee.
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