Anybody who has been to Bacolod must have heard about Calea. When I first stepped into its doors four years ago, I immediately fell in love with the White Chocolate Macadamia Cheesecake. I even branded it as one of the best cheesecakes in the country. It's now 2011 and because of its inevitable popularity, Calea has grown immensely.
For those who haven't been to Bacolod recently, Calea is not anymore located at the corner shop of L'Fisher Hotel. It moved to a much bigger and brighter location just in front. There is still a bakeshop in the space that Calea left behind, inappropriately named with the letter C as well.
So what's new with Calea? Well, definitely the ambience. Though Calea has rebranded itself to this homey look when it renovated 2 years ago, this shop has doubled in size.
Calea's interiors looked yummy and very playful, just like its sinful cakes and pastries. It was my first time to also see them pack their cakes in hard boxes as "pasalubong". You can also order 12 assorted slices of cakes which they form as one full cake.
When in Bacolod, I guess I always find myself in Calea. As a result, I get disappointed with the growing commercialized taste of their creations. Their cakes are not that to die for anymore. They also have a wider selection, which includes ice cream cakes. I still love my white chocolate cheesecake, but not as much as I did before. I did order coffee which paired perfectly of course with the cake.
The transformation of Calea may be killing their quality, but one thing is for sure. With a brand new location, Calea marks itself as an institution in Bacolod. Their cakes and pastries have become local delicacies that we want to bring home as pasalubong.