BACOLOD CITY — Tucked along Molave Street in Capitol Shopping lies a modest food shop that has turned a family heirloom recipe into one of Bacolod’s most talked‑about merienda treats. Dave’s Cassavingka, crafted by Jarvis Gourmet Foods, is a cassava cake reimagined as bibingka, baked on fresh banana leaves for a smoky, caramelized finish.
A Family Recipe Finds Its Way Home
Lowelia Marie “Tata,” the hands behind the brand, grew up watching her family transform simple native ingredients into comforting sweets. The cassavingka was a staple at gatherings, its recipe passed down without written measurements. She spent years perfecting the balance of sweetness and texture before sharing it with the public.
Today, Jarvis Gourmet Foods operates out of the AC Building on Molave Street, where the aroma of baking cassava and banana leaves drifts out onto the sidewalk. The shop has become a destination for both homesick Negrenses and curious tourists wandering the Capitol Shopping area. A second registered address on C.L. Montelibano Avenue serves as an additional pickup point for bulk orders.
A Texture That Tells a Story
What sets Dave’s Cassavingka apart is the deliberate contrast between its charred, crispy top and its lush, custard‑like interior. The top blisters and darkens under intense heat, forming a brittle shell that cracks pleasingly with the first bite. Beneath it, the cassava cake surrenders softly, melting away without a trace of graininess.
The secret lies in the banana leaves that line every baking pan. As the leaves heat, their natural oils perfume the cake and gently fry the outer edges, sealing in moisture. This technique, borrowed from traditional bibingka, transforms what could be a dense pudding into something airy and layered. Each slice delivers both crunch and velvet in a single mouthful.
A Rising Star in Bacolod’s Sweet Landscape
Bacolod is a city that takes dessert seriously, from towering cakes at Calea to delicate piaya and napoleones. For a newcomer like Dave’s Cassavingka to earn a loyal following, the product must be exceptional. Locals now include it alongside the city’s iconic pasalubong, carrying boxes of the kakanin to family in Manila or abroad.
The treat’s growing reputation has also caught the attention of trade organizers. Jarvis Gourmet Foods has been tapped to represent Negros Occidental at national food exhibitions, including the International Food Exhibition Philippines. These platforms have introduced the cassavingka to a wider audience, proving that a humble merienda can stand shoulder to shoulder with world‑class cuisine.
Finding a Taste of Home
Visitors to Bacolod can find Dave’s Cassavingka at the Jarvis Gourmet Foods shop on Molave Street, just a short walk from the bustling Capitol Lagoon. The shop also offers a range of other Negrense specialties, from buttery ensaymada to crispy kangkong chips and gourmet bottled sauces. But the cassavingka remains the undisputed star, a sweet reminder that the best flavors are often the ones closest to home.
