Trendy bags work for some. Others prefer an all-nighr party at least once a week. The rest go for jewelry or fancy perfume. Some say vodka and dark chocolates top their list. But sweets do it for me. I'm talking about guilty pleasures. We each have one, whether we admit it or not.

               And when I say sweets, I'm not just talking about candies and sugary stuff. I'm referring to cakes and pastries – the heavier the calorie count, the better. I don't dig low-fat, sugarless crap. I go for artery-clogging, diabetes-triggering treats, hefty and real.

               Even now that I'm older, whenever I go to birthday parties or weddings, I still get disappointed if I don't get to stay until they slice the cake. And sometimes, whenever I feel like it, I would drop by a bakeshop just to look at the variety of cakes and pies and pastries they on the glass shelves. It's like window shopping, only more appetizing.

               One recent sweet gustatory discovery for me was Hizon's Cakes and Pastries. My age group may be clueless about Hizon’s but not, I’m sure, my parents or my grandparents. Hizon's is a treasured tradition best known for its original, honest-to-goodness, over-the-top ensaymada.

Sweet reminiscense

               Opening in 1946, Hizon’s first occuped a small place along Raon St. in Quiapo, Manila. In 1963, it moved to Jorge Bocobo St. in Ermita, Manila, where it still stands today.

               The Hizon's legacy can be traced back to matriarch Inocencia Hizon Zamora. Lola Cesing, as she was fondly called by her family, used to work for Aguinaldo Department Store in Escolta in the 1940s. Eventually and luckily, she stumbled upon a recipe (apparently an old woman gave it to her) of what is now known to be the Enzaymada. She started experimenting with the recipe at home and her siblings later started selling the ensaymada in Escolta.

               Hizon's still makes what’s believed to be the best ensaymada in town. Balikbayans are known to hand-carry their Hizon’s goodies back to the States with them. Fluffy and huge, Hizon’s is moist on the inside with generous strings of queso de bola or Edam cheese smothered on top of a whipped butter coating. No fear of biting into an inflated dough here. Hizon's Enzaymada doesn't scrimp on ingredients, nor does it compromise on taste.

               “I remember how my dad used to tell me, 'Never ever change the quality. Never try to fool the customers because they cannot be fooled.' I've always kept his word at heart,” said Tita Mila Roasa, the second-generation owner of Hizon's Cakes and Pastries.

               Hizon's clientele includes Manila's high society, top businessmen and celebrities inlcuding Dolphy . No wonder that even after more than 60 years in the business, Hizon's never really bothered being aggressive in terms of marketing and advertising.

               "Our parents' approach to business is really conservative and traditional," said Carlo Alvin Roasa and Frances May Roasa-Calixto, children of Mila and the third-generation owners of Hizon's. "It's not that we don't need to advertise anymore. It's just that we have already established our own regular clientele."

Your sweet tooth filler, and more!

               Aside from their ensaymada, Hizon’s also serves mouth-watering Mocha Cake and Cinnamon Rolls, moist and rich Chocolate Cake, and their best-tasting Egg Rolls, Toasted Yema and Raisin Bread. Their tarts and other sweets are another story.

               Now, if you are a pie person, Hizon's serves pies with every yummy filling imaginable: lemon meringue, pineapple, apple, egg, etc.. You can enjoy a slice in the cozy dining area with a cup of freshly brewed coffee.

               Although it is known for its sweet treats, Hizon's is a casual dining restaurant as well, offering an awe-inspiring menu of Filipino dishes. The Braised Ox Tongue Piquante or your good 'ole Lengua is so tender you don't actually need to chew it. Served with mashed potatoes and fresh Baguio beans on the side, the Lengua is one of Hizon's house specialties. For special occasions or for those spur-of-the-moment slash emergency special event, Hizon's traditional Baked Turkey with Stuffing never fails to give an event a touch of Old World stateliness.

               You can also indulge in all-Pinoy merienda with Dinuguan with Puto, or go Chinoy with their famous Chow Mein Pancit. Both will undoubtedly make your regular afternoon extra special.

               Hizon’s is also open for breakfast. Hizon's Hotcakes with syrup and a cup of coffee might just be right for you. Or you may want to make it a little heavy with Tenderloin Tapa, Tocino or Longanisa with Fried or Salted Egg and Fried Rice. Soups such as Chicken and Asparagus or your regular Misua are also perfect for rainy days.

               Hizon's Cakes and Pastries is located at 1197 Jorge Bocobo St. corner Arquiza St, Ermita, Manila. They also have branches at the Mall of Asia, The Landmark in Makati and Promenade at Greenhills. For inquiries, call (632) 524.8790.