True serendipity. If not for my uncle JBoy Abadilla, I wouldn’t have known Banna makes very good otap, a flaky sugared pastry. He served it at his home when we visited him today and I couldn’t wait to check out the source, right in his own backyard.
A few houses away is Monette’s Bakery which is your typical corner bakery that makes tinapay. You wouldn’t normally find the otap on the shelves but in an “orocan.” Mrs. Imelda Marcos and many Bataquenos are good customers, the owner says.
The Banna otap is made of crispy thin phyllo, which resembles the delicate quality of arguellanas. We all loved the lightness of this otap. Bought an “exagge” of 50 packs . When you head east, try visiting Monette’s Bakery on Zamora Street.