Everything we are churning now
Six flavours stay all year. Calamansi and muscovado follow the harvest and leave when it ends. Add any four to a box.
Pints are 473ml. Prices include VAT. Churned Mondays and Thursdays.
All flavours
Bohol
Kinampay ube
Heirloom ube slow-roasted for three hours and folded into carabao milk. We add no colouring, so the purple is all from the root.
Tubod Farmers' Cooperative, Ubay
Sorsogon
Pili and burnt caramel
Wild pili toasted in small pans, with a dark caramel and sea salt from Bulan.
Dioneda family, Bulan
Guimaras
Carabao mango sorbet
Mango, lime, cane sugar and water. Churned the day the fruit turns, so it sells out first.
Gaitan orchard, Jordan
Davao
Cacao 72
Single-estate beans fermented six days and ground into tablea in our kitchen. Bitter first, dried fruit after.
Puentespina estate, Calinan
Batangas
Kapeng barako
Liberica from Lipa, cold-steeped in carabao milk for twenty hours. Strong and a little smoky.
Café de Lipa growers
Laguna
Kesong puti and guava
Fresh white carabao cheese with a ribbon of guava jam cooked down from fruit picked a week before.
Ocampo Dairy, Santa Cruz
Mindoro
Calamansi and pandan sorbet
Sharp, floral calamansi steeped with fresh pandan leaf. Clean enough to follow a heavy meal.
Naujan growers
Negros
Muscovado and toasted pinipig
Dark unrefined cane sugar with young rice toasted until it shatters. It tastes like an afternoon merienda.
Bago cane growers
Boxes and keeping
- Single pint₱495 to ₱545, 473ml
- Box of four₱1,980, your choice of flavours
- Box of eight₱3,900, one of everything
- Keeps for14 days at −18°C, unopened
Every pint uses carabao milk, cane sugar and egg yolk unless marked dairy-free. No stabilisers, no colouring.