Embark on a journey through the delightful world of Filipino bread with our curated list of the “Top 17 Panaderia Favourites.” Compiled from our recipe archive and contributions from fellow Filipino bloggers, this collection highlights the delicious breads and pastries that grace the shelves of our beloved panaderias.
For Filipinos within the Philippines, these recipes may seem unnecessary, given the accessibility of these affordable treats at every corner panaderia. However, for our kababayans scattered across the globe, this list becomes a valuable resource, offering a taste of home when a local panaderia is out of reach. Beyond geographical boundaries, this compilation serves as an introduction to the richness of Filipino cuisine, starting with our diverse array of bread.
The term “panaderia” may be frequent in the narrative, but what does it signify? In Tagalog, panaderia translates to bakery, akin to a sari sari store found in almost every neighbourhood, even in the most remote places. Operating from the crack of dawn, these bakeries churn out fresh bread throughout the day – from pandesal for breakfast to Spanish bread or pan de coco for merienda. Come nightfall, they remain open for those seeking hearty sweet breads for the next day’s baon or as a delightful dessert to cap off dinner.
My childhood memories are woven with daily visits to the panaderia. Two establishments near our home were my frequent haunts. I recall my grandmother handing me Php 5.00 for freshly baked pandesal, occasionally accompanied by a stick of butter or a tingi of cheese or Reno liver spread if there was extra money. Back then, a piece of bread cost Php 0.25; today, it hovers around Php 2.00. Those brown paper bags, still warm from the oven, held treasures that defined satisfaction – hot, milky, and incredibly soft. Pandesal, a staple in panaderias, stands as a testament to its importance, monitored by the government with its own commodity price index.
Afternoons brought a different panaderia experience during house renovations. While pandesal was still available, the popular choices shifted to ensaymada, pan de coco, and Spanish bread – sweetened delights that required no additional fillings. An economical and filling merienda option.
Now, join me as we explore the “Top 17 Panaderia Favourites.” While this list may not be exhaustive, it encompasses the common and cherished breads that I grew up with. Did I overlook a favourite of yours? Share your thoughts in the comments below, and let’s celebrate the diversity of Filipino bread together.
Pandesal – The number one Panaderia Favourite, it is the Filipinos ultimate tinapay a staple during breakfast, it’s the cash cow of all bakeries. The name literally means “bread of salt” which refers to the pinch of salt used on the dough, made with few simple ingredients such as flour, water, sugar and milk.
Ensaymada – This coiled buttery bread with sugar and cheese sprinkles is the Filipinos take on brioche. Like pandesal this bread originated from ensaimada, a yeast bun made in Majorca, Spain with pork lard.
Pan de Coco – This Panaderia Faroutire very soft round bread filled with sweet coconut filling made with sugar, butter and grated coconut. Very deadly, it’s so delicious you won’t realize you are at your eighth bun.
Spanish Bread – Similar texture to pandesal but rolled like a croissant filled with breadcrumbs, butter, and sugar. Though the same sounds it came from Spain this bread does not have any Hispanic roots, it is a truly Filipino Bread.
Kababayan – This Filipino Bread Type is a sweet bread that is prepared like a muffin, this perhaps is its simplest bread sold in panaderias as its only made with just eggs, sugar, milk and flour. I don’t know why is it called like such as the direct translation is “Fellow Countryman”, do you know why?
Monay – This bread is popular with its split in the middle, more dense than usual Filipino breads and usually appearing pale in colour with a shiny gloss. This breads dough is the base for many other similar breads that we will list below like pinagong and putok.
Putok – Made from monay dough but instead of a split this one is a cross or a crown. Putok is harder than monay and would probably bruise you when thrown towards you. Putok means explode and that’s how it looks like because of that cross cut on top. This is harder since proofing time is lesser than monay.
Pinagong – Another Filipino Bread Type that is made from monay dough but the shape again is different, resembling a turtle hence the name, “Pagong” means turtle. This one is sweeter and milkier in taste compared to putok and monay.
Cheese Bread – This Panaderia Favourite looks like an intensified colour pandesal, this bread is denser, sweeter, milkier, moist and most importantly studded with sweet cheese granules instead of breadcrumbs hence the name.
Kalihim – a Filipino Bread Types made out of soft bread filled with bright red or bright purple filling mead with thin bread pudding made from stale bread, milk, eggs, sugar, vanilla and lots of food colour. Also known as “pan de regla” or “menstruation bread”, I guess you know why.
Mamon – The softest Filipino Bread Types of all, this mini sponge cake is topped with melted butter and lots of grated cheese, very light, nicely sweet and very pillowy.
Tasty – The Filipino style sliced bread, I know the name may be misleading as this is the least tasty bread in here, like sliced bread you consume it as a sandwich where it is filled with your favourite spread. But why is this Filipino Bread Type called tasty? Do you know that was a brand of sliced bread before? Like most Filipinos who love calling items with its brand name regardless of this brand rather than the noun that describes it, like Colgate to toothpaste, Gasul to LPG and co*ke to cola. Imagine someone asks you to buy co*ke and tells you get the Pepsi brand 🙂
Pianono – another type of sponge cake rolled into a cylinder similar to jelly roll cake, what sets it apart from other roll cakes is that pianono are smaller in size and typically eaten in one or two bites
Inipit – a type of cake made out of two slices of sponge cake filled with a potato custard in the middle. The name inipit means “pressed” in English defining the way the middle layer is sandwiched between two slices of sponge cake. This is one of my favourites in this list.
Asado Roll – another soft bread similar to pan de coco, slightly larger but instead of sweetened coconut strips this one is filled with savoury sweet pork like the ones you see in siopao.
Egg Pie – a very popular Panaderia Favourite made out of egg custard baked on top of pastry dough, nearly similar to the Portuguese egg tarts, so what’s the difference? First is that the size is bigger usually served in slices and another one is the brown topping you see in the photo. That topping is also made out of eggs but only egg whites, I guess it was a slight variation which gives the dish an even colour on top unlike the spotted dark spots you see in egg tarts.
Buko Pie – Last on this list of Panaderia Favourites this type of pie made out of semi flaky pastry filled with custard made out of young coconut meat and condensed milk. Although it’s a popular pasalubong from Laguna province during the old days where it is sold exclusively on bus stations or traffic light intersections nowadays this is easily available on some panaderias.
So what do you think about this Top 17 Panaderia Favourites? Did I miss something or did you like to try some on the list. Let us know by commenting below.
