I’ve always believed that one’s lasting legacy is the greatest gift one can ever give to family, friends, and community of fans.
I admire how Milagros Leelin-Yee and Clarita Leelin-Go, the founders of Goldilocks, decided to reveal their closely guarded secret recipes on what made Goldilocks the most-loved pasalubong, pang-regalo and pambaon brand in the Philippines.
When the passion to pass on one’s legacy to the next generation triumphs over the fear of what happens when one’s best-kept secrets are shared with everyone, the brand transcends its iconic status and integrates itself in the culture of what it means to be a Filipino.
The company’s loving heritage is embodied in the Goldilocks Bakebook, which reveals not only their recipes but their entrepreneurial secrets as well on what made the company endure and thrive for 45+ years.
Almost every Filipino in our current generation grew up with Goldilocks. It is now time for the next generation to experience it in every Filipino home all around the world.
Here’s the list of the 108 Recipes of our favorite Goldilocks goodies… 🙂
Here’s a sneak peek into the recipes of 15 of Goldilocks’ Best-Selling Products:
1. Mocha Roll  (our family fave)
2. Triple Layer Cake
3. Classic Puto
4. Ensaymada
5. Carrot Cake
6. Classic Brownies
7. Leche Flan
8. Classic Polvoron
9. Cathedral Window (our comfort food when we get sick)
10. Chicken Pie
11. Pineapple Upside Down Cake
12. Meringue
13. Mamon
14. Egg Pie (my childhood treat)
15. Sansrival (our all-time favorite!)
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The Goldilocks Winning Recipe:
But the best secret of all is Goldilocks’ Entrepreneurial Winning Recipe on how to build an iconic and enduring brand that Filipinos love.
I learned a lot on how I can apply this winning recipe to Our Awesome Planet.
Thank you for sharing your success,
Thank you for passing on Goldilocks’ loving heritage, and
Thank you for showing us an example of living your legacy!
Goldilocks Bakebook (P799)
Favorite Recipes from the Philippines’ Best-Loved Bakeshop
by Milagros Leelin-Yee and Clarita Leelin-Go
Food Styling by Chef Heny Sison
Food Photography by Neal Oshima
Exclusively available in National Bookstores and select Goldilocks outlets.
Live an Awesome Life,
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Founder, www.OurAwesomePlanet.com
Call or Text Me: +63917 5683-627 (LOVE-OAP)
Email Me: anton@diaz.ph
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Full Disclosure: Goldilocks is a friend of Our Awesome Planet. We got our complimentary copy during the book signing with the authors Milagros Leelin-Yee and Clarita Leelin-Go.
P.S. This is a good Christmas Gift for your balikbayan friends and for those Filipinos who are interested in becoming homebakers or running their own bakeshops.
If these really were the secret recipes for Goldilocks pastries (which i doubt), then Goldilocks will find themselves out of business soon. Haha
i agree with you….i dont think this is a wise move..
A friend linked me to this site…now I know why….it’s like being home. The Legacy of Goldilock’s will always be celebrated wherever we may be…..it’s one thing that brings back happy memories of family and friends and who we are as Filipinos. thanks.
for a long years now goldilocks continue to capture the filipinos’ taste about sweets. indeed they never fails to do it!!maybe you’re right, goldilocks will not give their secret ingredients that someday will put them in a bad shape..maybe they just some part of it but not the whole.
I just bought a copy of this book. I tried one of the recipes, the butter loaf to be exact. Turned out that the taste was not the same as the one they are selling. It’s fine though. I already expected that they won’t really share the true recipes they are using. But this book is really helpful for filipino bakers since all the ingredients used in the book can be easily found in groceries, unlike any other recipe books. I actually find this book somehow amazing. 🙂
I remember well the classic polvoron that is sold in the Philippines but here in the states-it tastes just like the recipe in the bakebook. The classic (vanilla) polvoron sold in Pinas would taste malted (like having a small amount of cerelac baby food in each polvoron). And tasted more margarine and kinda salty.
Maybe the recipe is right but you need to know the technique this is secret of the backing
You’re right about it. If you are a seasoned baker you will know how to tweak the recipe to your desired outcome or taste.
Goodevening!
Dear Maam/Sir
My name is Reymart B. Marticio, a 2nd year college student of the University of Nueva Caceres taking up Bachelor of Secondary Education Major in Mapeh. I sent you an email because I would like to interview you about your personal information and your business. This is in connection with our economics subject. Thank you and God bless. More power to your business.
Name: Name of Business:
Age: Age started business:
Gender:( )M ( )F
Position in the family: ( )eldest ( )2nd child ( )3rd ( )youngest ( ) Others please Specify
Scope business: ( ) National ( ) Regional ( ) Province ( ) City/Municipality
( ) Communication ( ) Transportation
( )Others Please Specify
Place Of birth:
Location of main business:
No. of employees: Position in company:
Years in business: NO. of branches:
Educational attainment:
Civil status:
Numabers of Brothers and sisters: Occupation of wife/husband:
NO.of children: Years of being Married:
Motto in Life:
Personal values:
Sports: Occupation aside from business:
Thank you! Your convenient time is really appreciated .
Hi,
I actually tried the polvoron recipe this afternoon, April 10 and alas! it was bad! I’m not a newbie cook as I started cooking and baking since third grade. I’m 43 now. The reason why I tried this recipe was because I lost my copy of Sylvia Reynoso-Gala’s take on the original version. You need to know that the original version (circa 1990)of Goldilocks Polvoron was so creamy and buttery, unlike the ones on their shelves now. I remember Ms Gala telling us the milk to use was KLIM, and NIDO was a distant second choice. That was back in 1990 when I was in her kitchen as a student/client and KLIM was still on the grocery shelves then.
If you check the recipe, it asks for a total 1 and 1/4 cup of fat ( salted butter and margarine combination ) My product was literally swimming in fat! Whilst I remember Ms Gala told us to only use 1 whole bar of melted Anchor butter. Sadly this supposed reveal of Goldilocks secret recipes is a big disappointment. Will be trying 2 more recipes from this publication,, i hope at least one will measure up to their name.
I think you also have to at least use the exact brand of the ingredients they are using to come close with the taste of their actual pastries.
And I hope they do not have typo errors on that book 😛
I actually tried the “Chicken pie crust”( just using the crust ) and it was very good & very crunchy! I use it for my Peach mango pie 🙂 Thanks a lot for sharing this recipe!
where can i buy the book?thanks
I tried their brownie recipe and it was good .
I tried the ensaymada recipe but adapted it to what I had available. It was great! I’ll be posting it on my blog with a link to your site for credit. 🙂
I am loyal customer of goldilocks since I was a child where my mom used to take us to cubao aurora branch. We love the fresh lumpia and so much adore the choco roll, mocha roll and the polvoron.Now my turn to introduce to my own children the products until now I patronize. I would love to try the recipe but I doubt this is the exact recipe. I am sure any business will keep their own interest.
Hi I grew up eating my favorite brownies cut in squares in a box with no nuts. And I eat it all by myself. I would like to know if I can order the book ? It’s so interesting to know how it began… Please email me at joycehughes321@yahoo.com. I would like to purchase the book.. Thank you.
I made the brownies following the recipe from the book to the T: not the same.
As a Baker, there are several reasons why the finished product can vary from kitchen to kitchen. Sugar is a big one. Make sure you’re using real Cane sugar, not sugar made from beets. Cocoa quality is really important & top quality costs more. Eggs -are they fresh or old? Vanilla extract or imitation?
We knew the Yee & Go families when we lived in Manila. My mother helped them perfect a few recipes due to variations in flour milling from different sources. Too finely milled & cakes fall apart. High humidity can also affect the performance of any baked product.
These ladies built the business from the ground up, starting first out of their homes. They eventually became so successful they had to add ovens, until they had to move to a commercial kitchen.
Making baked goods on a small scale, your recipes are like what you find in cookbooks. When you start mass producing baked goods, you must adjust your recipes for larger quantities & the translation from small to large is fraught with problems. Adjustments must be made. Same when you are used to dealing with large-scale baking & are now asked to provide a recipe for one cake. The translation isn’t perfect.
Martha Stewart is famous for her recipes, but I can tell you from experience that hers must not always be tested recipes because I’ve had to tweak them. If I follow them, they invariably produce a flawed finished product. Hope this makes sense. Always loved Goldilocks!
Where can I get this book? My wife wants it so badly 😔
What you’ve done was so selfless an amazing move to help us to creat a vey unique and delicious Cake&Baking.
I am greatful and do appreciated for everything you given to us Mabuhay Po kayo and God bless your family!
Unfortunately It was sold out, I wish please let me know where I can buy in the Philippines 🇵🇠thank you very much
it’s a bit blurry, can we have a copy with just the instruction pages?