|my slice of heaven called sans rival. sinfully delicious!|
This is one nice thing about living in a university town with a strong cultural spirit, everything here is cheap but good taste and a little bit of class is never thrown to the backseat.
Sans Rival is a welcome departure from the typical modest small town food shop. The price leans toward office workers and students but the set meals which are changed on a daily basis lean toward first-rate western flavors. It's actually a class all its own. All these years every lunch time, it's one of the few neighborhood cafes I see in Dumaguete that is always filled to the rafters by the local patrons and the occasional transient guests.
|my cup of kahlua java with marshmallow on top!|
|crisp and chewy | the easier version of san rival called silvana.|
My choice of desserts here always go with a cup of kahlua java. The combination might be too sweet for your taste, but it works fine for me. This sugar load has become some sort of a habit every beautiful Dumaguete mornings (or late afternoons sometimes) inside this neighborhood cafe which opens at 9am. Either that or I drive to their branch in Robinson's Place which opens at 10am.
If you wonder how sans rival is made, here is a recipe I lifted from the internet. For someone like me who doesn't know a thing about baking, the recipe is rather rocket science!
Cashew Sans Rival Meringue:Ingredients:
7 each egg whites
¾ teaspoon cream of tartar
1 cup sugar
1 cup cashew, coarsely chopped
1. Preheat oven to 250°F.
2. Beat together egg whites, cream of tartar, and sugar until stiff but not dry. Fold in nuts.
4. Divide mixture into four 9” x 1/2”-round pans lined with parchment paper.
5. Bake in the preheated oven for one hour or until golden.
6. Transfer on wire racks. Cool in the pans for 5 minutes. Invert then carefully remove the parchment paper. Completely cool on wire racks.
¾ cup sugar
½ cup water
9 each egg yolks
¾ cup butter
¾ cup margarine
½ teaspoon vanilla extract
1 ¼ cups cashew for decoration
1. Boil together sugar and water until threadlike at 220°F.
2. Beat egg yolks at speed 6 until thick and fluffy.
3. Continue cooking the syrup until 240°F. Pour hot syrup into egg yolks in a stream. Beat until cold.
4. In another bowl, beat the butter compound until light. Add egg yolk mixture then vanilla. Beat until creamy.
5. Use this to fill the meringue layers. Decorate top and sides with more buttercream.
6. Sprinkle with cashew nuts all over. Freeze (lifted from phillippinecountry.com)
I'd rather drive downtown and buy! hahaha
I live in the foothills of Valencia which is 15 minutes drive from Dumaguete. Depending on my workload and mood, I make tambay in the cafe, scribble some notes, begin a short story or write a line or two of a poem perhaps. Or simply, just simply people watch.
My typical order consists of:
kahlua java 55.00
sans rival/slice 26.00
The sweet traditions of Sans Rival Cakes and Pastries actually began in 1977 when the Teves-Sagarbarria matriarch converted a tiny garage into a pastry shop. The matriarch, Tita Trining as she is called, has passion for cooking and baking. Today, it has expanded operations by opening a branch in a local mall.
|the flagship store in downtown with the iconic house in the background off-Rizal Boulevard.|
For those getting boxes of sans rival as pasalubong for family and friends, it's very important to always keep them refrigerated all the time or at least keep them in a cold place between long rides as the butter cream melts quickly.
Here is the contact information of Sans Rival Cakes and Pastries:
Sans Rival Main: #1 San Jose Street, Dumaguete City, Negros Orientaltelephone numbers: (035)225.4393 Globe:(035)422.9482for orders:(035)225.4440 Mobile:0918.943.5989 (8am - 8pm)Operating Hours: 9:00am-7:30pm (Daily)
Sans Rival Robinson’s Mall: Ground floor, Robinson’s Place Dumaguete, Negros Orientaltelephone numbers: (035)421.1524 For Orders:(035)225.4440Operating Hours: 10am-8pm (Monday to Friday), 10am-9pm (Saturday to Sunday)