My first introduction of El Ideal Bakery was when I read the column of the late Doreen Fernandez and lately from Phil. Daily Inquirer's Michaela Micky Fenix
Old bakery, at least 75 years or older, occupying the Lacson Residence, El Ideal is an institution in Silay, baking traditional cakes and pastries in a huge wood fired oven located at the back of the counter. El Ideal has a few tables for diners. There are no pretensions to create ambiance, because the place itself speaks eloquently of the past.
The one I like best among the lot, besides the hojaldres which are similar to otap but are not as flaky and softer, are easily the biscocho prinsipe. I like Ilonggo biscocho prinsipe. The qualification prinsipe (prince) is a deserving adjective - it is indeed a royal biscuit. Although for me, this isn't even a biscocho, it is more like a slice of dried butter pound cake - crumbly, buttery sweet, finger-licking good.
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