The Little Shopkeeper

Dad would occasionally comment on how Mom managed her family's business like a little shopkeeper, tending to all the minutest details and balancing accounts to the last centavo. Mom was a stickler to "cuentas claras" while Dad preferred not to bother with the details. I have a little bit of both traits of Mom and Dad--obsessive compulsive on occasion and a devil may care attitude at times.

My latest amusement is inspired by Mom's Food for the Gods; hence, our Heirloom Food for the Gods or Heirloom FFTG. It as an artisanal pastry of dates and walnuts that appears to have originated from Spain, where it is called Pan de Datil and is crafted with similar ingredients of walnuts, dates, figs, flour and butter. FFTG has been popular in the Philippines since the 1900s and was probably called "Food for the Gods" due to its expensive ingredients. Many Filipino families have their version of FFTG. Perhaps one of the best versions is based on the timeless recipe of my mother--Rosa Padilla-Gallego.

Rosa Padilla-Gallego–creator of our Heirloom FFTG

 

During special occasions, Mom would craft this delicious pastry for the family and close friends. In the Philippines (and indeed in Filipino communities all over the world), a properly crafted FFTG such as ours is considered a traditional and special gift during the Christmas season. As a young boy, I would assist my mother by breaking the walnuts by hand into just the right size and my reward was to sample the pastry fresh out of the oven. Today, I am pleased to share this exceptional dessert with select neighborhoods in Metro Manila and I personally craft every order with pride and joy, as if Mom herself was baking by my side. For those of you who have enjoyed FFTG since your childhood, do sample our Heirloom FFTG and have your very own Ratatouille Moment!

Cross section close-up of our Heirloom FFTG

9x9x¾ inch pastry (minimum weight of 600 grams) nestled on parchment paper

Completely wrapped in aluminum foil and placed in a kraft box (9x9x1.5 inch)

Traditionally, FFTG was cut into small bars (about the size of a thumb), then wrapped individually with aluminum foil (1st wrap) and cellophane (2nd wrap). I have elected NOT to follow this traditional method of packing for two (2) reasons: (a) it substantially increases the labor component (and the cost) of the product and (b) it requires more human handling of the product, which is less hygienic. The above method of wrapping the whole pastry slab in aluminum foil minimizes human handling and is thus more hygienic, and it reduces the labor component (cost) of our Heirloom FFTG, which makes it more affordable for my customers. For the environmentally conscious customer, we use less wrapping material, which means less waste. And no more cellophane, which only exacerbates the global plastic pollution crisis--in which the Philippines is currently ranked the third-largest contributor of plastic waste worldwide. Besides, it's nearly impossible to stop after sampling one small bar of our Heirloom FFTG, so why not cut yourself a size to your satisfaction?

In the course of dusting-off Mom's old (and nearly lost) recipe and recreating her FFTG, I've made only one adjustment, which is to lessen the sugar to accommodate our more health conscious customers today. As an industrial engineer by training (which seems like a lifetime ago), I continually find ways to streamline the "manufacturing" process without sacrificing the quality. For starters, my wife keeps our kitchen spotless. I use only the best ingredients of premium dates, walnuts and pure butter--no preservatives, no shortcuts, no compromise. I wear food grade gloves, a face mask and a hair net from prep to packaging. Finally, I bake in weekly batches every Saturday for pick-up on Sundays. This ensures a fresh and exceptional product at a competitive cost for the enjoyment of my customers--each of whom I know by name even as the list continues to grow every week.

In pursuing this modest artisanal enterprise, I have become a little shopkeeper of sorts, just like Mom. Indeed, not a single detail is left to chance as I turn-on my obsessive compulsive mode. Most of all, it's been lots of fun, especially when I know that my customers are smiling as they savor Mom's delectable Heirloom FFTG😋 

To all the the doubting Thomases, kindly read the reviews of my customers below:

• Soft, moist, yummy.
• Just the right sweetness.
• Had 2" square. Didn't spike my sugar.
• It's nice and chewy. Just the way we like it. Not dry at all. (ordered 20 boxes for Christmas)
• Your FFTG is fantastic! Thanks!
• Looks good & Tastes even better!
• It was delicious. I love the thinness of it. We sent some to our Singaporean guests who loved it too.
• Hello Manuel, the FFTG was super yummy! Moist and not sweet! It’s really good! (ordered again for the following week)
• My husband and I love it. It's not too sweet. Chewy especially if from the ref. Congratulations on a great recipe! We will surely order again and treat ourself.
• This version of your mom's recipe is the most elevated one I have tasted! Fresh, buttery and not too sweet. Top of line ingredients. There were no compromises on quality. (ordered 10 boxes for Christmas)
• It's just right in sweetness and it's very addicting!  We loved it!
• Finished 1/4 of the box in like a few minutes. Hahaha.
• It's not too sweet. Just right. Also liked the consistency and the nuts. I love the salt flakes!
• Mummy and my sister had a go at it, then hoarded it upstairs in Mom's freezer. Not long after, it was decimated!
• It’s chewy on the inside but with a slight crisp on the outside. It has a sinful taste of butter and dates.
• Love it . . . it is very good. Great for gifts this Christmas. It’s nice that it came from a home nearby. I love to say that it’s from the kitchen of my neighbor. Makes it even more special.
• Your FFTG 👍 (immediately placed 6 orders for the following week)
• Your baked FFTG is delicious! Thanks for reviving Tita (Aunt) Rosie’s recipe😊 Actually yours is a bit better than Tita (Aunt) Rosie’s. Less sugar so it was not as sweet.
• I am writing this as I savor forkfuls of the FFTG. I must have sliced a quarter of the big square. My husband tore off a sizable chunk 😂 No stale taste of walnuts. No "floury" taste. Chewy, moist but retains form. Does not crumble when sliced or peeled off. Generous size and quantity of good quality walnuts and dates, even color, well-balanced.
• Your Heirloom FFTG is the best! Am worried now of my sugar😊
• The Food for the Gods is pure Ambrosia! Moist. Not excessively sweet. No shortage of walnuts. Well packaged. Thank you for sharing the discovery. 😋😋😋 Forgot to add chewy. Flavor filled. A pleasure to nibble on! Kudos to Manuel! 👏👏👏
• The Best, really👍 (ordered again for the following week)

Treat yourself to Mom's Heirloom FFTG today! To order (cutoff for orders at 5 pm every Friday), kindly Viber me at +639985688175 for orders to be picked-up in North Forbes or call The Village Shop at +639175825495 for delivery to your home in Greenhills, Wack Wack, San Juan, New Manila and Scout, and we would be pleased to fulfill your order. As we serve several neighborhoods, please let me know your location, so that your order will be ready for pick-up (every Sunday in North Forbes) or delivered to your home (every Sunday afternoon) in Greenhills, Wack Wack, San Juan, New Manila and Scout by The Village Shop. Enjoy!

Shelf Life

From the date of pick-up, our Heirloom FFTG will remain delectable:

• up to one (1) week, UNREFRIGERATED
• up to two (2) weeks, REFRIGERATED
• up to one (1) month, FROZEN

Chewy or Cakey?

Personally, I prefer to serve our Heirloom FFTG chilled from the refrigerator as it is chewier and, indeed, yummier. If you prefer a cakey (less chewy) texture, then serve at room temperature.