The Crumpler’s Proud Stash Bagpack is made from tough-but-tender water resistant Field Twill, this conundrum of lo-fi looks and sci-fi construction cleverness features one big cargo space inside and one big pocket outside.
The Proud Stash Bagpack has two storage zones: the Twin gripper zippered main compartment and Full width zippered front pocket.
It is also designed to distribute weight evenly, the Proud Stash harness straps are wide, padded and fully adjustable.
With its integrated grab handle. Its Softness but strong, the bag’s integrated top grab handle is the perfect pick-me-up.
Besides, the bag is made from water resistant Field Twill, and features hooded external zippers.
The Proud Stash is made with ultra durable materials, and reinforce the seams and stitching on all stress points.
30 cm / 11.8 inches
48 cm / 18.9 inches
24 cm / 9.4 inches
18L / 1098 cubic inches
0.4 kg / 0.88 lbs
The Crumpler’s Proud Stash Bagpack is available at Digits Trading Corporation, Crumpler Robinsons Magnolia, Crumpler Trinoma, Crumpler Bonifacio High Street, Crumpler SM Mega Mall and Crumpler Robinsons Manila.
From the smooth and velvety to the sweet cakes without the guilt, Café 1771 presents its homespun cake creations by Pastry Chef Arnold Bautista that will surely make your beloved graduate say that life is sweet. Available in 2-inch round sizes good for 2 persons, this petite cake is perfect for gift or when you want a cake dessert that tastes good as it looks.
If thinking of a dessert that will signify your well-deserved congratulations, Rose Noire (P250 net) is a delightful surprise, especially for someone who’s a certified chocolate lover. Lavish layers of Valrhona dark chocolate with hazel nut praline that sits on a crunchy crust, this chocolate-loaded creation also comes with a surprise at the center: a croquantine for some crunch and dark chocolate flavor with a distinct praline taste.
For something that can make anyone dive right in, Evasion (P270 net) gives this promise: an evasive combo of white and dark chocolates with cream cheese and fresh strawberry in a lightly crispy feullentine at the center. What’s more to love? It’s not too sweet and amazingly creamy.
Light, pillowy and comes with a nutty center, the Gianduja Truffle Mousse (P250 net) combines the dark and white chocolate praline flavors. Structured with elements that will surprise the palate, its sweetness comes from the base made of chocolate sponge then followed by marshmallows with cashew nuts and topped off with chocolate mousse as a velvety finish.
And who wouldn’t want the 1771 Group of Restaurants signature dessert, the sugar-free coffee pie (P220 net)? An epic recipe from the family of Executive Chef Vicky Rose-Pacheco for over twenty years, the addicting secret is in the crisp texture of the combined flavors of Dutch cocoa and coffee with cashew nuts. And with no bells and whistles or outré ingredients, this version is sweetened with coconut sugar and lightly dusted with cocoa for an awfully memorable dessert minus the guilt.
A good cake not only serves as a delightful centerpiece—the very presence of it on the table marks a celebration itself. For an extra touch of something dreamy and decadent to welcome another chapter of a hard working graduate, give these mini cakes as a surprise, guaranteed to communicate your love and best wishes! For advance orders, call 631-7340.