Parisian flaky croissants, New York’s chewy bagels, and London’s buttery scones. You could tour the world in search of the most magnificent culinary works of art created using flour, yeast, salt, and water. However, if you’re a true-blue Pinoy at heart, your quest for the greatest bread will always lead you to your neighbourhood panaderia.
The sight of those trays being churned out with freshly made Filipino bread, along with the delicious aroma, would halt you in your tracks.
There will be no other option than to pick up a bag (or two) of pandesal, Spanish bread, ensaymada, and all your other favourite sweets, and have a gourmet experience that will satisfy your stomach and soothe your spirit.
The following are some of our favourite breads from the Dozena Bakery in the Town Centre:
If there is one bread that is truly Filipino, it is the Pandesal. This delectable classic is a morning staple on Filipino tables.
Pandesal is the country’s most popular bread for a reason! With a golden, crumb-coated outside, a somewhat sweet flavour, and a soft, fluffy texture, this Filipino-style bread roll is delectable on its own or stuffed with your favourite filling. It’s ideal for breakfast or a snack!
Additionally referred to as “pan de sal,” or “salt bread,” the original version of this tune was more salty than sweet. Food historians date the introduction of this bread to Filipino cuisine to coincide with the arrival of the Spaniards. It was also dubbed the “bread of the poor” during the revolution since it became a cheap source of carbs.
Taro or ube is a popular native flavour for ice cream, cakes, milkshakes, and other sweet foods in the Philippines. As a result, it’s unsurprising that bakers employed the purple root crop to flavour pandesal.
While Ube Pandesal falls under the genre of flavoured bread, its twin, the extremely popular ube cheese pandesal, may be regarded a flavoured bread with filling. As the name implies, ube is incorporated into the dough, enclosing a pocket of cheese filling. You’re guaranteed to appreciate these fresh from the bakery snacks at any time of day.
Another Spanish antique, the Filipino Ensaymada is a local variant of the Mallorcan ensaimada, both of which are distinguished by their coiled structure. This delicious and light bread is baked with an abundance of eggs and then coated with melted butter, sprinkled with sugar, and topped with grated cheese after baking.
Note, however, that ensaymada has a panaderia version and an upscale version. The ensaymada from the panaderia are often brushed with margarine rather than the more expensive butter. Often, the grated cheese is absent. The bread is referred to as mallorca or pan de mallorca in several Latin American nations.
Then there’s Pan De Coco, which is the perfect remedy for those slicing sweet carb delicacies. Pan de Coco, which translates as “coconut bread,” is another popular Filipino bread that is ideal for snacking or dessert. This confection mixes European baking heritage with one of the country’s most valuable commodities.
Although the name is Spanish, there are no authentic sources that establish the origins of the Filipino pan de coco. Pan de coco is a sticky sweet bread filled with grated fresh coconut flesh and molasses or brown sugar.
Other variations exist, but Pan De Coco is significantly sweeter. The filling contains the following ingredients:
- Grated or desiccated coconut
- Brown sugar
- Coconut milk
As a result, a sweet, grainy paste bursts with coconut’s rich and nutty flavour. However, for those who dislike the gritty texture, soft young coconut delivers a more round, delicate flavour. It’s the ideal snack to accompany a warm cup of tea.