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At any airport in the Philippines, you’ll know immediately that a plane has just arrived from Iloilo City when you see the white boxes bearing the distinctive Biscocho Haus brand on the baggage claim conveyor belt.
Indeed, travel to the regional center of the Western Visayas region is not complete without bringing home classic pasalubong that the homegrown Ilonggo brand is known for, from merengue, yema, galletas, toasted mamon, butterscotch and the biscocho that founder Teresa Jalandoni Guadarrama developed and started selling in 1975 from the family compound in the Jaro district.
Biscocho Haus managing director Jose Gerardo Guadarrama tells the Inquirer that he grew up seeing his father, Carlos, hard at work as a doctor and his mom working full time at a bank, but always finding ways to earn extra income to help put food on the table for eight children.
His mother had sold ice candy and rice krispies on consignment to school canteens before hitting what would become the jackpot in biscocho, a Spanish delicacy meaning twice toasted or baked.
