27/09/2022
Bukas ulit... ulitin mo talaga ang pag-order mga ka-donuts. If you're craving for KK... aba'y dito ka na laging bago....
Collecting orders for September 28 para masaya.
Pm lang po mga ka-cravings.
Uncle Matt's Old Country Store
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- Uncle Matt's Old Country Store
Sewell's Old World Enterprises is an old world style gourmet shop providing prepared meats, sauces, All of which are handcrafted right here in Baguio City.
Address
P9 Dolit Palanginan
Iba
2201
Opening Hours
| Monday | 7am - 10pm |
| Tuesday | 7am - 10pm |
| Wednesday | 7am - 10pm |
| Thursday | 7am - 10pm |
| Friday | 7am - 10pm |
| Saturday | 7am - 10pm |
| Sunday | 7am - 10pm |
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Uncle Matt's Story
Uncle Matt's Old Country Store and Restaurant is not a new concept in the mercantile or restaurant industries. It is actually a very old one, necessitated by the scarcity of high-quality value-added products in frontier communities and even today in countries the world over with regional supply and demand issues that are neither being considered nor met by the would-be entrepreneurs that live, work, and invest there.
As I have traveled around the United States and learned crafts such as butchery and baking, it has become obvious that creating a higher quality product than can be acquired through conglomerates and corporations is an easy goal to achieve. Whether you're talking about bacon, ham, fresh sausages, salami, corned beef, pastrami, bread, biscuits, bagels, muffins, cookies, candies, milk, cream, butter, soft and hard cheeses, and whatever else one might want, corporate food producers can never compete with artisanal producers of the same products.
Corporations can create more food and charge less money for it. But at what actual cost? The food colorings, flavor enhancers, hormones, antibiotics, and preservatives are reaking havoc upon the human race and the products, while less expensive and available in abundance, lack flavor, texture, and worst of all, nutritional value...
So, I began to wonder how I should go about taking control of my own food production and controlling the quality, safety and nutritional value of the foods I provided to my family. Of course, when I first began thinking about this, I was living in the United States, and the availability of very high quality raw ingredients was never a concern. Now that I am living and working in the Philippines, establishing reliable sources of high quality raw ingredients is a constant challenge.
