A visit to the commissary of Lola Lilia's somewhere in the outskirts of the city proves nothing short of a great experience that provides a glorious and exciting assault to the senses.


As light-as-clouds chiffon cakes quietly rest to cool on metal racks, layers upon layers of rich Chocolate Mousse, creamy Blueberry and Strawberry Cheesecakes, and heavenly Mango Supreme lie in wait inside refrigerated, temp-controlled cabinets, seemingly gathering strength in flavor and texture, all set to give that kick, punch and all when they're eaten.


Further down the vast room, giant ovens do their finishing work on cashew meringue disks for the Gateau Le Sans Rival, as well as the crusts for the Apple, Mango Cream and Buko Pies. Scattered on tables flanking the bakery is an assortment of irresistible pleasures in the form of a Carrot Cake, the Black Forest, Jelly Roll, Choco Chip Cookies, Oatmeal Crispies and Choco Kringles.


Packed in dozens or in individual trays--ready to be picked up or delivered fresh--are Food For the Gods, Brownies, Cassava Cake, Torta, Crema de Fruta, Mango Float, Ube Jam and Leche Flan.


Elsewhere in the bakery, sheets of Super Moist Chocolate Cake--one of the scrumptious stars of this food factory--are being assembled out of the finest imported chocolate and dairy ingredients, waiting to be put in shiny red and white boxes before they are conveyed to a privileged few palates in Bohol. Some would be hand-carried as pasalubong to relatives in Manila and Cebu.


In the kitchen, meanwhile, several hands are busy cooking utterly mouthwatering made-to-order dishes like Lasagna, Fettuccine, Baked Macaroni, Fresh Lumpia, Empanada, Spaghetti, Embutido, Beef Calderetta, Baked Chicken and the ultimate Castillan recipes--Paella and Callos.