The Casa Carmela

The recently concluded 24th Negros trade fair brought to us innovative products as well. One of them is the Casa Carmela pastries and baked products.

Casa Carmela has earned the distinction of having recently bagged the two top awards for Food Product Innovation in the annual Bulawan Awards of the Association of Negros Producers.

Owned by Millie Locsin Kilayko, a Negrense who traces her family’s past to a line of people who loved good food, the company’s products are inspired by the richness of her heritage, and propelled by the challenges of a dynamic contemporary palate.

Casa Carmela makes gourmet cookies, preserves, confecionaries and an assortment of interesting and innovative food delicacies using traditional old-world heritage recipes and heirloom recipes as well, but redefined/reinvented to a twist to make them distinctive and innovative.

Casa Carmela’s products consistently keep that element of ‘WOW’ or magic and surprise in its products making it the element of sustainability in the market. It made its debut as a food manufacturer when it introduced the now popular Crisp and Thin Piaya, a take-off and a bold revolutionary approach from the traditional flaky, muscovado sugar-fillled pastry for which the owner’s home province of Negros Occidental, Philippines, is made famous and known for.

Since then on, it has began to develop an interesting array of food delicacies. It was the foundation. It has also handpicked complementary food products from her home province and partnered with its manufacturers to match Casa Carmela’s distinctive qualities before including them in the company’s roster of items.